2 tablespoons olive oil or butter – For sautéing the vegetables.
1 medium onion, finely chopped – Adds a robust, aromatic base.
3 garlic cloves, minced – Enhances the flavor with its subtle, garlicky warmth.
2 medium carrots, diced – Provides a hint of sweetness and a pop of color.
2 celery stalks, chopped – Brings earthy depth and crunch to the soup.
2 cups mushrooms, sliced – Any variety works, but cremini or button mushrooms are perfect for their rich flavor.
For the Protein and Grains:
2 chicken breasts (cooked and shredded) – Use rotisserie chicken for convenience or freshly cooked chicken for a personalized touch.
1 cup wild rice (uncooked) – Adds a nutty, chewy texture that complements the creaminess.
For the Broth and Seasonings:
6 cups chicken broth – Homemade or store-bought, opt for low-sodium to control the saltiness.
1 teaspoon dried thyme – Infuses the soup with a subtle, herbal aroma.
1 teaspoon dried rosemary – Adds warmth and depth to the flavor.
Salt and freshly ground black pepper, to taste – Adjust according to your preferences.
For the Creamy Finish:
1 cup heavy cream – Gives the soup its signature rich and creamy texture.
2 tablespoons all-purpose flour (optional) – For thickening, if desired.
1/4 cup grated Parmesan cheese (optional) – For a touch of cheesy richness.
How to Make It
Prepare the Base:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
Add the chopped onion and sauté until it turns translucent, about 3–4 minutes.
Stir in the garlic, carrots, celery, and mushrooms. Cook for an additional 5–7 minutes until the vegetables are tender and fragrant.
Add the Wild Rice:
Rinse the wild rice under cold water and drain.
Add the rice to the pot, stirring it into the vegetables.
Simmer the Soup:
Pour in the chicken broth, and add the thyme, rosemary, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 40–50 minutes, or until the wild rice is tender. Stir occasionally to prevent sticking.
Add the Chicken:
Stir in the shredded chicken, allowing it to heat through.
Create the Creamy Finish:
If using flour for thickening, whisk it with a small amount of the heavy cream to form a slurry.
Slowly stir the heavy cream (and flour mixture, if using) into the soup. Let it simmer for another 5–10 minutes until it reaches your desired thickness.
Optional Parmesan Boost:
Stir in grated Parmesan cheese for an extra layer of savory flavor.
Serve and Enjoy:
Ingredients
For the Soup Base:
2 tablespoons olive oil or butter – For sautéing the vegetables.
1 medium onion, finely chopped – Adds a robust, aromatic base.
3 garlic cloves, minced – Enhances the flavor with its subtle, garlicky warmth.
2 medium carrots, diced – Provides a hint of sweetness and a pop of color.
2 celery stalks, chopped – Brings earthy depth and crunch to the soup.
2 cups mushrooms, sliced – Any variety works, but cremini or button mushrooms are perfect for their rich flavor.
For the Protein and Grains:
2 chicken breasts (cooked and shredded) – Use rotisserie chicken for convenience or freshly cooked chicken for a personalized touch.
1 cup wild rice (uncooked) – Adds a nutty, chewy texture that complements the creaminess.
For the Broth and Seasonings:
6 cups chicken broth – Homemade or store-bought, opt for low-sodium to control the saltiness.
1 teaspoon dried thyme – Infuses the soup with a subtle, herbal aroma.
1 teaspoon dried rosemary – Adds warmth and depth to the flavor.
Salt and freshly ground black pepper, to taste – Adjust according to your preferences.
For the Creamy Finish:
1 cup heavy cream – Gives the soup its signature rich and creamy texture.
2 tablespoons all-purpose flour (optional) – For thickening, if desired.
1/4 cup grated Parmesan cheese (optional) – For a touch of cheesy richness.
How to Make It
Prepare the Base:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
Add the chopped onion and sauté until it turns translucent, about 3–4 minutes.
Stir in the garlic, carrots, celery, and mushrooms. Cook for an additional 5–7 minutes until the vegetables are tender and fragrant.
Add the Wild Rice:
Rinse the wild rice under cold water and drain.
Add the rice to the pot, stirring it into the vegetables.
Simmer the Soup:
Pour in the chicken broth, and add the thyme, rosemary, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 40–50 minutes, or until the wild rice is tender. Stir occasionally to prevent sticking.
Add the Chicken:
Stir in the shredded chicken, allowing it to heat through.
Create the Creamy Finish:
If using flour for thickening, whisk it with a small amount of the heavy cream to form a slurry.
Slowly stir the heavy cream (and flour mixture, if using) into the soup. Let it simmer for another 5–10 minutes until it reaches your desired thickness.
Optional Parmesan Boost:
Stir in grated Parmesan cheese for an extra layer of savory flavor.
