Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup

Ingredients (Serves 4–6)

For the Soup:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 2 cups mushrooms (button, cremini, or a mix), sliced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried oregano

• Salt and black pepper, to taste

• 4 cups low-sodium chicken broth

• 2 cups cooked or rotisserie chicken, shredded or diced

• 1 cup wild rice, rinsed

• 1 bay leaf

For the Creamy Base:

• 1 cup Greek yogurt (or ½ cup heavy cream for richer texture)

• 2 tbsp all-purpose flour (or cornstarch for gluten-free)

• ½ cup water or chicken broth

• Juice of ½ lemon (optional, for brightness)

Garnish:

• Fresh parsley or dill, chopped

• A drizzle of extra virgin olive oil

---

Instructions

1. Sauté the Aromatics:
   In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant and translucent (~3 minutes).

2. Cook the Vegetables:
   Add mushrooms, carrots, and celery. Cook for 5–6 minutes until vegetables start to soften and mushrooms release their moisture.

3. Season:
   Stir in thyme, oregano, salt, and pepper. Cook for 1 minute to toast the herbs.

4. Add Broth and Rice:
   Pour in the chicken broth, then add shredded chicken, wild rice, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 40–45 minutes, or until the wild rice is tender.

5. Prepare the Creamy Base:
   In a small bowl, whisk together Greek yogurt, flour, and water (or broth) until smooth. Temper the mixture by adding a few spoonfuls of hot soup into it, then slowly stir it back into the pot.

6. Simmer Gently:
   Cook for another 5–10 minutes on low heat, stirring occasionally. Do not boil after adding yogurt to prevent curdling. Adjust salt and pepper. Add lemon juice if using.

7. Serve:
   Remove bay leaf, ladle soup into bowls, and garnish with fresh parsley or dill and a drizzle of olive oil.

---

Tips for a Mediterranean Twist

• Use shiitake or porcini mushrooms for a richer umami flavor.

• Add a handful of spinach or kale at the end for extra greens.

• Swap wild rice for a mix of brown rice and barley for a nutty texture.

• Sprinkle a bit of feta cheese just before serving for a tangy punch.