Creamy Chicken Mushroom and Wild Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 servings
  • 1 tablespoon olive oil
  • 1½ cups carrots, peeled and coarsely chopped (about 4 large carrots)
  • 1 cup onion, diced
  • 8 ounces fresh mushrooms, coarsely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ cup milk
  • 1 quart (32 ounces) low sodium chicken broth
  • 2 cups shredded cooked chicken
  • 2 envelopes MinuteĀ® Multi-Grain Medley
  • water as needed
  1. In a 4 quart stock pot, heat the oil over medium high heat. Add the carrots, onion, and mushrooms. Cook for about 5 minutes until the onions are soft and translucent.
  2. Add the salt, parsley, pepper, thyme, and rosemary. Cook for another minute.
  3. Pour in the milk and let is simmer. Pour in the broth and bring it to a boil. Reduce the heat to a simmer and stir in the chicken.
  4. After a few minutes, reduce the heat to medium low and add the MinuteĀ® Multi-Grain Medley. Cover the soup and let it cook for 10 more minutes.
  5. If the soup seems more like stew and is too thick, add water and stir it in as needed (with the soup still over heat).
  6. Serve hot.
Recipe by Sugar Dish Me at