Description
Imagine the deep umami of roasted mushrooms, the nutty pop of wild rice, and tender bites of chicken all floating in a velvety, herb-laced broth. This isn’t just a soup—it’s a full-body sigh on a stormy day. Whether you’re craving comfort or just a seriously satisfying one-pot meal, this recipe brings warmth to the table (and your soul).
Ingredients
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2 tbsp olive oil or butter
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1 onion, diced
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2 carrots, chopped
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2 celery stalks, chopped (with leaves if available)
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3 garlic cloves, minced
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1 cup wild rice blend, rinsed
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6 cups low-sodium chicken broth
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2 cups cooked shredded chicken
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1 tsp dried thyme
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1 bay leaf
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Salt & pepper, to taste
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1 cup heavy cream or half-and-half
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1 tbsp lemon juice
Roasted Mushroom Topping
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12 oz cremini mushrooms, sliced
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1 tbsp olive oil
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1 tsp soy sauce
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1 tsp fresh thyme (or ½ tsp dried)
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Salt & pepper
Instructions
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Roast Mushrooms: Toss mushrooms with olive oil, soy sauce, thyme, salt, and pepper. Roast at 400°F (200°C) for 20–25 mins until golden and crisp.
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Sauté Base: In a large pot, heat oil/butter. Add onion, carrot, celery. Cook 8–10 mins until soft. Add garlic, cook 1 min more.
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Simmer Soup: Stir in wild rice. Toast briefly, then add broth, thyme, bay leaf, salt, and pepper. Bring to boil, reduce to low, cover, and simmer 45–50 mins until rice is tender.
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Finish: Discard bay leaf. Stir in chicken, cream, and lemon juice. Simmer 5–10 mins to heat through. Adjust seasoning.
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Serve: Ladle into bowls, top with roasted mushrooms and fresh herbs. Serve hot with crusty bread.
Notes
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Use a wild rice blend for texture + faster cook time.
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Don’t skip the lemon—it brings brightness!
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No chicken? Try white beans or roasted sweet potato.
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Leftovers? Soup thickens overnight—add broth when reheating.
- Prep Time: 15 min
- Cook Time: 55 min
Nutrition
- Calories: 390 cal Per Serving
- Fat: 21g
- Carbohydrates: 28g
- Protein: 22g