Description
Creamy Mushroom Chicken and Wild Rice Soup
There’s nothing like a steaming bowl of soup to warm your soul on a chilly day! This Creamy Mushroom Chicken and Wild Rice Soup combines the earthy flavors of mushrooms, tender chicken, and the nutty bite of wild rice, all brought together in a velvety cream base. Inspired by cozy evenings and hearty family recipes, this dish is comfort food at its finest—perfect for meal prep or a slow, savory dinner.
2 tbsp unsalted butter (28 g)
16 oz mushrooms, sliced (454 g)
1 medium onion, diced
2 garlic cloves, minced
1 tsp kosher salt
1/4 tsp black pepper
2 tbsp all-purpose flour (15 g)
3 cups chicken stock (710 ml)
1 lb boneless, skinless chicken breasts (454 g)
2 tsp oregano
1 tsp rosemary
1 tsp thyme
1 cup heavy cream (237 ml)
3 cups cooked wild rice (492 g)
Directions:
1. Sauté butter, mushrooms, onion, and garlic until softened.
2. Stir in flour; whisk in chicken stock. Add chicken and herbs; simmer 20 minutes.
3. Shred chicken, stir in cream and rice, and serve.
Prep Time: 15 mins
Kcal: 320/serving
Step-by-Step Guide
1. Cook the Aromatics: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the sliced mushrooms and diced onion. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are browned. Add the minced garlic, salt, and pepper, cooking for 1 more minute until fragrant.
2. Create the Roux: Sprinkle the flour over the mushroom mixture. Stir constantly for 1-2 minutes to cook the raw flour taste out, creating a light roux that will thicken the soup.
3. Add Liquid and Chicken: Slowly pour in the chicken stock while whisking continuously to prevent lumps. Add the whole chicken breasts, oregano, rosemary, and thyme. Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through.
4. Shred and Finish: Remove the chicken breasts to a plate and shred them using two forks. Return the shredded chicken to the pot. Stir in the heavy cream and the cooked wild rice. Warm through over low heat for 5 minutes. Do not boil after adding cream. Taste and adjust seasoning.
Serving Suggestions
This rich soup is a meal in itself but can be elevated with simple sides. Serve it in a deep bowl with a slice of crusty, buttered sourdough bread for dipping. For a fresh contrast, a simple side salad with a tangy vinaigrette cuts through the creaminess beautifully. Garnish each bowl with a sprinkle of fresh parsley or thyme and an extra crack of black pepper.
How-to Summary
Sauté mushrooms, onion, and garlic. Make a roux with flour. Whisk in stock, add chicken and herbs, then simmer. Shred the cooked chicken, stir in cream and pre-cooked wild rice, and warm through. Serve hot.
Frequently Asked Questions
Can I use a different type of rice? Yes, but wild rice blend or brown rice are best for texture and nutty flavor. White rice will become too soft. Always add it pre-cooked.
How can I make this soup dairy-free? Substitute the butter with olive oil and the heavy cream with full-fat canned coconut milk for a rich, dairy-free alternative.
What’s the best way to 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 to prevent the cream from separating.
Can I use chicken thighs? Absolutely. Bone-in, skin-on thighs will add more flavor. Simmer for 25-30 minutes, then remove, shred, and discard bones/skin.
Can I freeze this soup? It’s not recommended. The dairy-based cream sauce may separate and become grainy upon thawing and reheating.
Common Mistakes to Avoid
- Adding uncooked rice directly to the soup: This will absorb too much liquid and result in a thick, stodgy texture. Always use pre-cooked rice.
- Boiling after adding cream: High heat can cause the cream to curdle. Always stir it in at the end and warm over low heat only.
- Not browning the mushrooms: Sautéing until they release their water and brown deeply is crucial for developing the soup’s deep, earthy flavor base.
- Using a weak broth: A low-sodium, high-quality chicken stock is essential as it forms the foundation of the soup’s flavor.
Conclusion
This Creamy Mushroom Chicken and Wild Rice Soup is the epitome of hearty, homemade comfort. With its layered flavors and satisfying texture, it’s a foolproof recipe that feels both luxurious and nourishing. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality soup that will become a cherished staple in your home cooking repertoire. Enjoy the warmth and coziness it brings to your table.