Creamy Mushroom Chicken and Wild Rice Soup

Why You’ll Love This Recipe

This soup brings together all the best flavors of fall and winter in one bowl. The mushrooms add depth and earthiness, while the chicken provides protein and a savory base. The wild rice gives it a wonderful texture, and the heavy cream makes it irresistibly smooth and creamy. It’s a meal that feels like a warm hug, but it’s also incredibly easy to make, requiring just a few ingredients and minimal prep time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons unsalted butter (28.25 g)

• 16 ounces mushrooms (453.59 g), a mix of shiitake and baby portobello, sliced

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 2 tablespoons all-purpose flour (15 g)

• 3 cups chicken stock (709.77 ml)

• 1 pound boneless skinless chicken breasts (453.59 g)

• 2 teaspoons oregano

• 1 teaspoon rosemary

• 1 teaspoon thyme

• 1 cup heavy cream (236.59 ml)

• 3 cups wild rice (492 g), cooked

Directions

1. Sauté Vegetables:
   In a large Dutch oven, melt the butter over medium heat. Add mushrooms, onion, and garlic. Season with salt and pepper, and sauté until the onions turn translucent, about 5–7 minutes.

2. Create the Base:
   Sprinkle in the flour and whisk until combined. Gradually whisk in the chicken stock. Add the chicken breasts, oregano, rosemary, and thyme. Bring to a simmer and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

3. Finish the Soup:
   Remove the cooked chicken, shred it, and return it to the pot. Stir in the heavy cream and cooked wild rice.

4. Serve:
   Ladle the soup into bowls and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 20 minutes

Variations

• Vegetarian Version: Skip the chicken and use vegetable broth instead of chicken stock. You can add additional vegetables like carrots or spinach for extra nutrition.

• Dairy-Free Option: Substitute the heavy cream with coconut milk and use a dairy-free butter substitute to make this recipe dairy-free.

• Add Greens: Feel free to throw in some fresh spinach or kale towards the end of cooking for an added boost of vitamins and color.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup can be frozen for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.

• Reheating: Reheat on the stove over medium heat, adding a little extra chicken stock or water if the soup has thickened too much after storage. Stir occasionally to ensure even heating.

FAQs

1. Can I use a different type of rice instead of wild rice?

Yes, you can substitute wild rice with brown rice or white rice, though the texture will be slightly different. Wild rice adds a unique chewiness that complements the creamy soup well.

2. How can I make this soup spicier?

You can add a pinch of red pepper flakes or a dash of cayenne pepper to the soup for a bit of heat. Stir in to taste.

3. Can I use pre-cooked chicken?

Absolutely! If you have leftover cooked chicken or rotisserie chicken, simply shred it and add it to the soup when you stir in the heavy cream and wild rice.

4. Is this soup gluten-free?

To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Make sure your chicken stock is also gluten-free.

5. Can I use a slow cooker for this recipe?

Yes, you can adapt this recipe to a slow cooker. Sauté the vegetables and then combine all the ingredients in the slow cooker. Cook on low for 4-6 hours, or until the chicken is cooked through.

6. How do I store leftover soup?

Store any leftover soup in an airtight container in the fridge for up to 3 days. Make sure it has cooled to room temperature before refrigerating.

7. Can I freeze this soup?

Yes, this soup can be frozen. Let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months.

8. What other herbs can I use in this soup?

If you don’t have oregano, rosemary, or thyme, you can use a variety of herbs like basil, parsley, or even a bit of sage for a different flavor profile.

9. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. In fact, it often tastes even better the next day after the flavors have had time to meld together. Just reheat it gently before serving.

10. What should I serve this soup with?

This soup pairs wonderfully with crusty bread, a fresh green salad, or a side of roasted vegetables. You could also serve it with a grilled cheese sandwich for a comforting meal.

Conclusion

This creamy mushroom chicken and wild rice soup is a delicious and satisfying meal that’s perfect for any occasion. With its rich flavors and hearty ingredients, it’s sure to become a favorite in your meal rotation. Whether you enjoy it on a chilly night or serve it for a family gathering, it’s the ultimate comfort food in a bowl.

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