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There's something inherently soothing about a warm bowl of soup, especially as the seasons change and the chill in the air beckons for comfort food. Soups have been cherished across cultures for centuries, serving as a cozy solution to both hunger and heart. Among the myriad of soup recipes, one stands out for its rich flavors and hearty components: Creamy Mushroom Chicken and Wild Rice Soup. This delightful dish not only warms the body but also nourishes the soul, making it a perfect choice for family dinners, gatherings, or a quiet evening at home.

Creamy Mushroom Chicken and Wild Rice Soup 🍲

Warm up your evenings with the comforting flavors of Creamy Mushroom Chicken and Wild Rice Soup. This hearty recipe features tender chicken, earthy mushrooms, and nutty wild rice, all simmered in a rich, creamy broth that's perfect for chilly nights. Discover the magic of fresh ingredients and simple cooking tips that will make this soup a family favorite. Click through to explore the full recipe and start your delicious culinary journey today!
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Ingredients
  

1 cup wild rice, rinsed

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups mushrooms, sliced (cremini or button)

1 pound boneless, skinless chicken breasts, diced

3 medium carrots, diced

2 celery stalks, diced

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup heavy cream (or coconut cream for a dairy-free version)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

    Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and have released their moisture, about 5-7 minutes.

      Add the diced chicken to the pot, cooking until the chicken is no longer pink, about 5 minutes.

        Add the diced carrots and celery, and stir to combine. Cook for an additional 3 minutes.

          Pour in the chicken broth, then add the rinsed wild rice, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is cooked and tender.

            Once the rice is fully cooked, stir in the heavy cream, allowing it to heat through for about 5 minutes. Adjust seasoning if needed.

              Serve hot, garnished with freshly chopped parsley.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 6