🥣 Creamy Mushroom Chicken & Wild Rice Soup (Mediterranean Style)

⭐ Ingredients (4 servings)

For the Soup Base

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 250 g (8 oz) mushrooms, sliced (cremini, button, or mixed)

Chicken

• 2 cups cooked shredded chicken
  (rotisserie or poached chicken works great)

Rice

• 1 cup cooked wild rice
  (or cook ½ cup dry wild rice separately)

Creaminess + Flavor

• 3 cups low-sodium chicken broth

• 1 cup milk or evaporated milk

• 2 tbsp Greek yogurt or cream (optional for extra richness)

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp paprika

• Salt & black pepper to taste

Mediterranean Touch

• Fresh parsley, chopped

• A drizzle of extra-virgin olive oil

• Optional: a squeeze of lemon for brightness

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👩‍🍳 Instructions

1. Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.

2. Add onions, carrots, and celery. Cook for 5 minutes.

3. Add garlic and mushrooms; cook until mushrooms release moisture and begin to brown (5–7 minutes).

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2. Add Chicken & Seasoning

Stir in:

• Thyme

• Oregano

• Paprika

• Salt & pepper

Add shredded chicken and mix well.

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3. Add Broth & Simmer

Pour in chicken broth.
Simmer for 10–12 minutes to blend flavors.

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4. Add Wild Rice

Stir in cooked wild rice and let simmer for 5 minutes.

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5. Make it Creamy

Add:

• Milk (or evaporated milk)

• Greek yogurt or cream (optional but delicious)

Heat gently without boiling, until soup thickens slightly.

Tip: If you want it thicker, mash a few pieces of cooked rice or stir in 1 tsp cornstarch mixed with water.

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6. Add Mediterranean Garnish

Finish with:

• Fresh parsley

• A drizzle of olive oil

• Optional: a squeeze of lemon for a bright finish

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🍽️ Serving Suggestions

• Serve with crusty whole-grain bread

• Add spinach or kale at the end for extra nutrition

• Top with extra mushrooms sautéed in olive oil