This Creamy Chicken and Wild Rice Soup is the definition of comfort food. Full of delicious, rich, earthy flavors and easy to make, it is filling and perfect for your next dinner recipe!
Melt the butter in a large Dutch oven over medium heat. Add in the mushrooms, onions, and garlic, season with salt and pepper, and sauté until the onions are translucent, about five to seven minutes.
2 tablespoons unsalted butter, 16 ounces mushrooms, 1 medium onion, 2 cloves of garlic, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Whisk in the flour. Then slowly whisk in the chicken stock. Add in the chicken, oregano, rosemary, and thyme and bring to a simmer. Simmer for 20 minutes or until the chicken reaches 165 degrees Fahrenheit.
Remove the cooked chicken from the soup and shred it. Return it to the pot with the heavy cream and the cooked wild rice. Serve and enjoy!
1 cup heavy cream, 3 cups wild rice
Video
Notes
A note about the rice: I cooked mine a day ahead of time (3 cups of water to 1 cup of uncooked rice, brought to a boil, and reduced to a simmer for about 45 minutes). But certainly, you can buy precooked rice and just add that.