Creamy Mushroom Chicken and Wild Rice Soup Recipe

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This creamy mushroom chicken and wild rice soup is comforting and full of flavor. It combines tender chicken, hearty mushrooms, and chewy wild rice in a rich, velvety broth.

I love how this soup warms me up, especially on chilly days. Just imagine curling up with a bowl and a slice of bread—pure happiness! 🍲❤️

Key Ingredients & Substitutions

Chicken: Boneless, skinless breasts are great for this soup, but thighs work well too. They add extra flavor and stay moist. If you’re looking for a quicker option, pre-cooked rotisserie chicken can be used! Just add it towards the end to heat through.

Mushrooms: I love using cremini mushrooms for their deeper flavor, but white button mushrooms are perfectly fine too. For a different taste, try shiitake mushrooms, which add a unique twist. You can even mix types for variety.

Wild Rice: Wild rice has a nutty flavor and chewy texture, but you can substitute with brown rice or quinoa if needed. Keep in mind they have different cooking times; check them for the right texture.

Heavy Cream: For a lighter version, you can use half-and-half or even milk, though it might not be as creamy. Coconut milk can be a fantastic dairy-free option that adds a hint of sweetness.

How Do I Get the Perfect Texture in My Soup?

Getting the right texture in this soup is all about cooking the ingredients properly. Start by browning the chicken to seal in flavor. When you add the mushrooms, give them enough time to release their moisture, which enhances the flavor and thickens the soup.

  • After browning the chicken, cook the onions and garlic until they’re softened. This builds a flavorful base.
  • When adding flour, mix it well with the veggies before adding liquid to prevent clumps.
  • Simmer the soup long enough for the wild rice to cook through. This is crucial for achieving a hearty soup.
  • Finally, don’t rush the cream addition; it should simmer briefly for the best texture and flavor.

Enjoy your creamy mushroom chicken and wild rice soup! It’s a hug in a bowl!

Creamy Mushroom Chicken and Wild Rice Soup Recipe

How to Make Creamy Mushroom Chicken and Wild Rice Soup

Ingredients You’ll Need:

For the Soup:

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz mushrooms, sliced (e.g., cremini or white button)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup wild rice, rinsed
  • 4 cups chicken broth
  • 1 ½ cups water
  • 1 cup heavy cream
  • 2 tbsp olive oil or butter
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • Salt and black pepper to taste
  • Fresh thyme sprigs for garnish

How Much Time Will You Need?

This creamy mushroom chicken and wild rice soup takes about 15 minutes to prep and approximately 50 minutes to cook, totaling around 1 hour and 5 minutes. You’ll do a bit of chopping, some browning, and then let everything simmer together for a warm and hearty meal!

Step-by-Step Instructions:

1. Cooking the Chicken:

Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Once it’s hot, add the chicken pieces and season them with salt and pepper. Cook the chicken until it’s browned on all sides but not fully cooked through, which should take about 5-6 minutes. Once browned, remove the chicken from the pot and set it aside.

2. Sautéing the Vegetables:

In the same pot, add the chopped onion and sauté it until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds, just until it’s fragrant. This will create a wonderful aroma!

3. Adding the Mushrooms:

Next, add the sliced mushrooms to the pot. Cook them until they release their moisture and start to brown, which should take around 6-8 minutes. Stir occasionally to ensure even cooking.

4. Thickening the Soup:

Sprinkle the flour over the sautéed vegetables in the pot. Stir well to coat everything evenly and cook for 1-2 minutes. This step helps to remove the raw flour taste and begins to thicken the soup.

5. Creating the Broth:

Gradually whisk in the chicken broth and water to the pot, making sure there are no lumps. Then add the thyme, salt, and black pepper to season the broth. Stir everything together and bring it to a gentle boil.

6. Simmering Everything Together:

Now, return the browned chicken to the pot along with the rinsed wild rice. Bring the mixture back to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 40-50 minutes, or until the wild rice is tender and the chicken is fully cooked through.

7. Adding Creaminess:

After the soup has simmered, stir in the heavy cream. Taste the soup and adjust the seasoning with more salt and pepper if needed to get the perfect flavor. Let the soup simmer uncovered for another 5 minutes to help thicken it slightly.

8. Serving It Up:

Serve the soup hot, garnished with fresh thyme sprigs and a sprinkle of freshly ground black pepper. Enjoy this cozy dish with your favorite bread or crackers!

This creamy mushroom chicken and wild rice soup is sure to be a favorite. It’s rich, flavorful, and comforting, making it perfect for any day of the week!

Creamy Mushroom Chicken and Wild Rice Soup Recipe

Frequently Asked Questions (FAQ)

Can I Use Frozen Chicken for This Recipe?

Yes, but you’ll need to thaw it completely first! Thaw frozen chicken in the fridge overnight or in a sealed plastic bag submerged in cold water. Once thawed, cut it into bite-sized pieces and follow the recipe as usual.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating. If the soup thickens too much, add a splash of chicken broth or water when reheating to reach your desired consistency.

Can I Make This Soup Ahead of Time?

Absolutely! You can prepare the soup and refrigerate it for up to 2 days before serving. Simply follow the recipe until you stir in the heavy cream, then wait to add the cream until just before you serve to keep the soup fresh and creamy.

What If I Don’t Have Wild Rice?

If you don’t have wild rice on hand, you can use brown rice or even quinoa as a substitute. Keep in mind that cooking times may vary, so ensure you adjust accordingly for whatever grain you choose!

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