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### How to Make It
1. **Sauté the vegetables:** In a large pot or Dutch oven, sauté onions, carrots, and celery until softened. Add mushrooms and cook until they release moisture and start to brown.
2. **Add aromatics & broth:** Stir in garlic, herbs, and seasonings. Add broth and bring to a simmer.
3. **Add chicken and rice:** Stir in shredded chicken and wild rice. Let simmer until everything is tender and flavors are well combined.
4. **Make it creamy:** In a separate bowl, whisk flour with cream (or use a slurry with cornstarch and water), then stir into the soup. Let simmer a few more minutes until thickened to your liking.
5. **Taste and serve:** Adjust seasoning, garnish with fresh herbs, and serve with crusty bread or crackers.
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### Tips for Success
* **Pre-cook the rice** if you’re short on time — it cuts down simmering significantly.
* **Use rotisserie chicken** for an easy shortcut with loads of flavor.
* **Swap in dairy-free options** like coconut cream or oat milk for a non-dairy version.
* **Freeze leftovers** in single-serving containers for cozy meals on demand.
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### A Hug in Soup Form
Creamy Mushroom Chicken and Wild Rice Soup isn’t just food — it’s a warm hug in a bowl. Whether you’re curled up with a blanket on the couch, feeding a hungry crowd, or prepping lunch for the week, this soup always delivers.
It’s easy to make, endlessly customizable, and tastes even better the next day. So go ahead — make a big batch. You’ll be glad you did.
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Want to turn this into a printable recipe card or step-by-step photo guide? Just let me know!
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