Creamy Chicken and Mushroom Wild Rice Soup

Creamy Chicken and Mushroom Wild Rice Soup

A comforting and hearty soup, perfect for chilly days. This creamy chicken and mushroom wild rice soup is easy to prepare, can be made in a slow cooker, and freezes well for future meals.

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Course: Main Course, Soup

Cuisine: American

Keyword: Chicken and Mushroom Wild Rice Soup

Prep Time: 20

Cook Time: 2 10

Total Time: 2 30

Servings:

Calories: 530kcal

Ingredients

½ cup butter
1 onion, finely chopped
½ cup celery, chopped
½ cup carrots, sliced
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cooked and cubed
½ tsp salt
½ tsp curry powder
½ tsp mustard powder
½ tsp dried parsley
½ tsp ground black pepper
1 cup slivered almonds
3 tbsp dry sherry
2 cups half-and-half

Instructions

Sauté Vegetables:

In a large saucepan over medium heat, melt the butter.
Add the onion, celery, and carrots, sautéing for about 5 minutes.
Stir in the mushrooms and cook for an additional 2 minutes.

Make the Base:

Sprinkle in the flour and stir well to coat the vegetables.
Slowly pour in the chicken broth, stirring continuously to avoid lumps.
Bring the mixture to a gentle boil, then reduce the heat to low.

Combine Ingredients:

Stir in the cooked wild rice, cubed chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and sherry.
Let the soup warm through.

Add Creaminess:

Pour in the half-and-half, stirring gently to incorporate.
Simmer on low for 1 to 2 hours, stirring occasionally.
Important: Do not allow the soup to boil, as this may cause the creamy base to separate.

Serve & Enjoy:

Ladle the soup into bowls and serve warm.
Garnish with fresh parsley or additional almonds if desired.

Nutrition

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