Description
Creamy Mushroom Chicken & Wild Rice Soup
This comforting soup is a rich, creamy blend of earthy mushrooms, tender chicken, and wild rice. It’s the perfect dish for cozying up on a chilly evening. Feel free to get creative with the mushrooms—shiitake, oyster, or portobello all bring different layers of flavor to this satisfying, homemade bowl of warmth.
2 tbsp butter
1 lb mushrooms, sliced
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, chopped
1 tsp thyme
6 cups chicken broth
1 cup wild rice
1 1/2 cups cooked chicken, diced
1 cup milk or cream
1 cup Parmesan cheese, grated
Salt & pepper to taste
Directions:
1. Sauté mushrooms in butter for 10-15 mins.
2. Add more butter, cook onion, carrots, celery till tender.
3. Mix garlic, thyme, and add broth, rice, and chicken.
4. Simmer until rice is tender.
5. Add cream and cheese, stir till melted.
Prep Time: 15 mins
Kcal: 350
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- In a large soup pot or Dutch oven, melt the 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, for a full 10-15 minutes. This step is crucial for developing deep, concentrated mushroom flavor and browning.
- Push the mushrooms to the side of the pot. Add another tablespoon of butter if the pot is dry. Add the diced onion, carrots, and celery. Cook, stirring, for 6-8 minutes until the vegetables are softened.
- Add the chopped garlic and thyme, cooking for 1 minute until fragrant. Pour in the 6 cups of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the 1 cup of wild rice and the diced cooked chicken. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the wild rice is tender and has split open.
- Once the rice is cooked, reduce the heat to the lowest setting. Stir in the 1 cup of milk or cream and the grated Parmesan cheese. Stir continuously until the cheese is fully melted and the soup is creamy. Do not let it boil after adding dairy. Season generously with salt and pepper to taste.
Serving Suggestions
This hearty soup is a meal in itself, but a few accompaniments can elevate it. Serve with a thick slice of crusty, buttered sourdough bread for dipping. A simple side salad with a bright vinaigrette cuts through the richness beautifully. For garnish, consider a sprinkle of fresh parsley, extra black pepper, or a few additional shavings of Parmesan cheese.
How-to Summary
Sauté mushrooms until deeply browned. Soften onions, carrots, and celery. Add garlic, thyme, broth, rice, and chicken. Simmer until rice is tender. Finish with cream and Parmesan, stirring until creamy. Season and serve.
Frequently Asked Questions
Can I use uncooked chicken? Yes. Add 1 lb of raw, cubed chicken breast or thighs in step 2 with the vegetables. Ensure it cooks through before proceeding.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the soup has thickened too much.
Can I make this soup dairy-free? Absolutely. Substitute the butter with olive oil and replace the milk/cream with full-fat coconut milk or a plain, unsweetened dairy-free creamer. Omit the Parmesan or use a nutritional yeast alternative.
My soup is too thick. How can I thin it? Simply stir in additional chicken broth, 1/4 cup at a time, until your desired consistency is reached.
Can I use a different type of rice? Wild rice blend is ideal. Using only white rice will drastically change the texture and cook time; adjust simmering to about 15-20 minutes if you do.
Common Mistakes to Avoid
- Not browning the mushrooms enough: Rushing this step results in less flavor. Cook them until they release their water and get a nice sear.
- Adding dairy at a boil: Adding cream or milk to a boiling soup can cause it to curdle. Always reduce the heat to low first.
- Underseasoning: This soup needs ample salt and pepper. Always taste and adjust at the end, especially after adding the Parmesan, which is salty.
- Overcooking the rice: If using a wild rice blend, check for doneness at 45 minutes to prevent mushy grains.
Conclusion
This Creamy Mushroom Chicken & Wild Rice Soup is the epitome of comfort food, offering a perfect balance of earthy, savory, and creamy flavors. By following the detailed guide and tips provided, you can easily avoid common pitfalls and create a restaurant-quality soup at home. It’s a versatile, forgiving recipe that promises a deeply satisfying and warming meal perfect for any chilly day. Enjoy the process and the delicious results.