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When the chill of winter settles in or a rainy day calls for a cozy meal, few dishes can compete with a bowl of Creamy Mushroom Chicken and Wild Rice Soup. This hearty soup is not just a meal; it's a warm embrace in a bowl, offering both comfort and nourishment. Combining tender chicken, earthy mushrooms, and wholesome wild rice, this recipe blends flavors and textures that create a satisfying experience. What makes this soup truly special is its ability to warm the soul while providing essential nutrients, making it a staple in many households.

Creamy Mushroom Chicken and Wild Rice Soup 🍲

Warm up your winter evenings with our Creamy Mushroom Chicken and Wild Rice Soup! This delightful recipe combines tender chicken, earthy mushrooms, and nutritious wild rice for a comforting, nourishing meal. With its rich, velvety texture and wholesome ingredients, this soup is perfect for family gatherings or cozy nights in. Discover how to make this heartwarming dish and enjoy the comforting flavors it brings. Click through to explore the full recipe!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup wild rice, rinsed

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

8 oz (225g) fresh mushrooms, sliced (such as cremini or button)

2 medium carrots, diced

2 stalks celery, diced

4 cups low-sodium chicken broth

2 cups water

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken thighs and cook until browned and no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.

    Cook the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the sliced mushrooms and continue to cook for another 3-4 minutes until the mushrooms release their moisture.

      Add Rice and Liquids: Stir in the rinsed wild rice, followed by the chicken broth and water. Add the cooked chicken back into the pot. Then, season with thyme, parsley, salt, and pepper.

        Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, or until the wild rice is tender and has expanded.

          Add Cream: Once the rice is cooked, stir in the heavy cream and let it heat through for another 5 minutes. Adjust seasoning with salt and pepper to taste.

            Serve: Ladle the soup into bowls and garnish with fresh chopped parsley.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                - Presentation Tips: Serve the soup in a rustic bowl and sprinkle additional fresh parsley on top. Pair with crusty bread for a complete meal!