Creamy Chicken and Mushroom Soup

Kaci: Thesouthernrd
by Kaci: Thesouthernrd
6 Servings
1 hr 10 min

This Creamy Chicken and Mushroom soup blew me out of the water. The Marsala wine took the flavors of basic chicken and rice soup to the next level.

If you are looking to jazz up your traditional chicken soup, this is the one to try! With such simple and hearty ingredients, this soup is sure to become a family favorite.

Simply start by sautéing the vegetables; then add the chicken, marsala wine, chicken stock, rice and herbs and let simmer for about 45 minutes.

Stir in the half and half for a creamier soup, and let simmer for another 5-10 minutes.

You can use any shredded chicken in this recipe. I chose to use rotisserie chicken, which I think gives the soup even more depth of flavor, and is easier and quicker than having to cook and shred your own chicken.

I hope this soup brings you and your family as much comfort and joy as it did mine! Serve with a delicious slice of crusty, buttered bread for a perfect week night meal.

Creamy Chicken and Mushroom Soup
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 60 Minutes Total time: 1 hr 10 min
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Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, diced
  • 1 tbsp minced garlic
  • 8 oz mushrooms, sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1/4 cup Marsala or white wine
  • 1 cup wild rice
  • 2 cups cooked chicken, shredded (I use rotisserie chicken )
  • 1 cup half and half
  • 1 tsp dried thyme
  • salt and pepper to taste
Instructions
In a large pot or Dutch oven, heat the ooove oil and butter over medium heat. Add the onion and sauté until translucent, about 4-5 minutes.
Add the garlic, mushrooms, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender and the mushrooms have released their moisture, about 6-7 minutes.
Pour in the chicken broth, Marsala or white wine and bring to a simmer. Stir in the rice, chicken, and thyme. Season with salt and pepper to taste.
Reduce the heat to low, cover, and let the soup simmer for about 45 minutes, or until the rice is cooked.
Stir in the half and half and allow it to heat through for an additional 5 minutes and serve!
Tips
  • Store in an airtight container in the refrigerator for up to 5 days or in a freezer bag for up to 3 months.
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