Why You’ll Love This Recipe
- Rich and Creamy Texture: The combination of cream and broth creates a luscious base that envelops the ingredients in velvety goodness.
- Hearty and Filling: With protein-packed chicken and fiber-rich wild rice, this soup is substantial enough to serve as a main course.
- Flavorful Ingredients: The earthy taste of mushrooms pairs beautifully with the savory chicken and aromatic herbs, resulting in a well-balanced and delicious soup.
- Versatile and Adaptable: Easily customize the recipe to suit dietary preferences or to use up ingredients you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Wild rice
- Fresh mushrooms (such as cremini or button)
- Onion
- Carrots
- Celery
- Garlic
- Chicken broth
- Heavy cream
- Butter
- All-purpose flour
- Olive oil
- Dried thyme
- Bay leaf
- Salt and pepper
- Fresh parsley (for garnish)
Directions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery, and sauté until the onions are translucent and the vegetables are tender, about 5 minutes.
- Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook until the mushrooms are browned and have released their moisture, approximately 5-7 minutes.
- Incorporate the Chicken and Rice: Add the chicken pieces and wild rice to the pot. Pour in the chicken broth, then add the dried thyme and bay leaf. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer until the chicken is cooked through and the rice is tender, about 45 minutes.
- Prepare the Cream Mixture: In a separate saucepan, melt butter over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes until lightly golden. Gradually whisk in the heavy cream, stirring continuously until the mixture thickens.
- Combine and Finish: Remove the cooked chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot. Stir in the cream mixture until fully incorporated. Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: About 20 minutes
- Cooking Time: Approximately 1 hour
- Total Time: Around 1 hour and 20 minutes
Variations
- Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like diced potatoes or kale for added heartiness.
- Gluten-Free: Use a gluten-free flour blend to make the roux, or thicken the soup with cornstarch mixed with cold water.
- Dairy-Free: Replace the heavy cream with coconut milk or a dairy-free cream alternative.
- Different Grains: Substitute wild rice with brown rice, quinoa, or barley, adjusting the cooking time as needed.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days.
- Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. If the soup has thickened too much, add a splash of broth or water to reach the desired consistency.
- Freezing: This soup can be frozen for up to 2 months. Let it thaw in the refrigerator overnight before reheating. Note that the texture of the cream may change slightly upon reheating.
FAQs
How can I make this soup in a slow cooker?
To prepare this soup in a slow cooker, sauté the vegetables and mushrooms as directed, then transfer them to the slow cooker along with the chicken, rice, broth, thyme, and bay leaf. Cook on low for 6-7 hours or on high for 3-4 hours. Prepare the cream mixture separately and stir it in during the last 30 minutes of cooking.
Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a convenient option. Add the shredded rotisserie chicken to the soup during the last 15 minutes of cooking to prevent it from becoming overcooked.
What type of mushrooms work best in this soup?
Cremini, button, or baby bella mushrooms are excellent choices. For a more intense mushroom flavor, consider using a mix of wild mushrooms.
Is it possible to make this soup ahead of time?
Absolutely. Prepare the soup as directed, let it cool, and store it in the refrigerator. Reheat gently on the stovetop when ready to serve.
How can I thicken the soup if it’s too thin?
If the soup is too thin, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering soup and cook until it thickens.
Can I add other vegetables to this soup?
Yes, feel free to add vegetables like spinach, kale, or diced potatoes. Add leafy greens during the last 10 minutes of cooking to prevent overcooking.
What can I use instead of heavy cream?
Half-and-half or whole milk can
Creamy Mushroom Chicken and Wild Rice Soup
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Creamy Mushroom Chicken and Wild Rice Soup is a hearty, rich dish made with tender chicken, earthy mushrooms, and nutty wild rice in a velvety broth. Perfect for cozy dinners or chilly days, this flavorful soup is both satisfying and adaptabl
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 1 cup wild rice
- 2 cups fresh mushrooms (e.g., cremini or button), sliced
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until tender.
- Stir in garlic and mushrooms; cook for 5-7 minutes until mushrooms release their moisture.
- Add chicken, wild rice, chicken broth, thyme, and bay leaf. Bring to a boil, reduce to low heat, and simmer covered for 45 minutes.
- In a separate pan, melt butter and whisk in flour. Gradually add heavy cream, stirring until thickened.
- Remove chicken from the pot, shred, and return to the soup. Stir in the cream mixture.
- Season with salt and pepper. Garnish with parsley and serve hot.
Notes
- For a vegetarian option, replace chicken with extra vegetables and use vegetable broth.
- Substitute heavy cream with coconut milk for a dairy-free version.
- The soup can be stored in the refrigerator for up to 3 days or frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soups and Stews
- Method: Simmering
- Cuisine: American
