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.