Ingredients
- 2 tablespoons unsalted butter (28.25 g)
- 16 ounces mushrooms (453.59 g), a mix of shiitake and baby portobello, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour (15 g)
- 3 cups chicken stock (709.77 ml)
- 1 pound boneless skinless chicken breasts (453.59 g)
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 cup heavy cream (236.59 ml)
- 3 cups wild rice (492 g), cooked
Instructions
- In a large Dutch oven, melt the butter over medium heat. Add mushrooms, onion, and garlic. Season with salt and pepper, and sauté until the onions turn translucent, about 5–7 minutes.
- Sprinkle in the flour and whisk until combined. Gradually whisk in the chicken stock. Add the chicken breasts, oregano, rosemary, and thyme. Bring to a simmer and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the cooked chicken, shred it, and return it to the pot. Stir in the heavy cream and cooked wild rice.
- Ladle the soup into bowls and enjoy!
Notes
- For a vegetarian version, skip the chicken and use vegetable broth instead of chicken stock. Add extra vegetables like carrots or spinach for more nutrition.
- To make it dairy-free, substitute the heavy cream with coconut milk and use a dairy-free butter substitute.
- For added greens, stir in some fresh spinach or kale towards the end of cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze the soup for up to 3 months in a freezer-safe container. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
