This rich and creamy chicken, mushroom, and wild rice soup is not only easy to make, but it's perfect for meal prepping and freezing for later. With additional flavors such as garlic and thyme, the soup becomes even heartier and more comforting.
In a large pot, melt the butter over medium-high heat. Add the diced onion and minced garlic, cooking until softened and beginning to brown.
2
Add the sliced mushrooms, salt, pepper, and dried thyme to the pot. Stir to coat the mushrooms evenly in the seasonings, and then sauté for 5-10 minutes, or until most of the liquid has evaporated.
3
Sprinkle the all-purpose flour over the cooked mushroom mixture, and stir well to combine.
4
Pour in the low-sodium chicken broth, whole milk, cooked wild rice, and cooked shredded chicken, stirring well to combine all ingredients.
5
Bring the soup to a gentle simmer, then let it cook for 20-25 minutes, until thickened and flavors have melded together. Adjust seasoning if necessary before serving.
Health Info
Macros
52g
CARBS
9g
FAT
22g
PROTEIN
Contains these allergens
MILK
WHEAT
Nutrition Facts
PER SERVING
8 SERVINGS
364G EACH
Calories
379 kcal
19%
Carbohydrates
52 g
19%
Fat
10 g
12%
Protein
23 g
46%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.