Creamy Mushroom Chicken and Wild Rice Soup - An Organized Chaos
This creamy mushroom chicken and wild rice soup is a cozy, flavorful dish made easy with a pressure cooker. Filled with tender chicken, hearty mushrooms, wild rice, and a creamy broth, it’s the perfect warm and satisfying dinner for busy nights.
Equipment
- 1 Pressure cooker
Ingredients
Soup Ingredients
- 2 tablespoons olive oil for sautéing
- 1 pound boneless skinless chicken breasts diced small
- 1 small onion chopped fine
- 3 cloves garlic minced
- 8 ounces cremini mushrooms sliced thin
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 4 cups chicken broth
- 1 cup wild rice blend raw
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- salt and pepper to taste
- fresh parsley optional, for garnish
Instructions
Instructions
- Heat olive oil in the pressure cooker pot over medium heat. Add diced chicken and cook 5-6 minutes until just browned, then remove and set aside.
- In the same pot, sauté onion for 3 minutes until translucent. Stir in garlic, mushrooms, thyme, and rosemary; cook 5 more minutes until mushrooms soften.
- Return chicken to the pot. Add wild rice and chicken broth, bring to a boil. Lock lid, set valve, and pressure cook for 20–25 minutes. Release pressure as preferred.
- In a bowl, whisk together heavy cream and flour until smooth. Stir into the soup. Simmer on low heat for 5–7 minutes until thickened.
- Season with salt and pepper. Garnish with chopped fresh parsley if desired. Serve warm.
Notes
Cool any leftovers quickly and store in sealed containers. Add a splash of broth when reheating to maintain creamy texture. Freezes well too!