Here’s a comforting and rich recipe for Creamy Mushroom Chicken and Wild Rice Soup, a perfect dish for chilly days. The earthy flavor of wild rice combined with the creaminess of the soup and tender chicken makes this a satisfying meal.
Creamy Mushroom Chicken and Wild Rice Soup
Ingredients:
- 1 lb (about 2-3) boneless, skinless chicken breasts or thighs, cooked and shredded (or diced)
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms (cremini, white, or a mix), sliced
- 4 cups chicken broth (low-sodium preferred)
- 2 cups half-and-half (or heavy cream for a richer soup)
- 1 cup carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme (fresh or dried)
- 1/2 teaspoon rosemary (optional)
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- 2 tablespoons butter (if using flour for thickening)
- Fresh parsley (optional, for garnish)
Instructions:
1. Cook the Wild Rice:
- In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice, reduce to a simmer, and cover. Cook according to package instructions (usually about 45-50 minutes) until the rice is tender and the grains have split open. Drain any excess water and set aside.
2. Cook the Chicken:
- If the chicken isn’t already cooked, you can cook it in a skillet with a bit of olive oil or butter until browned and fully cooked (about 7-8 minutes per side). Once cooked, shred or dice the chicken and set aside.
3. Make the Soup Base:
- In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
- Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and become tender.
4. Add Broth and Seasonings:
- Pour in the chicken broth, add the thyme, rosemary (if using), salt, and pepper. Bring the soup to a simmer and cook for about 10 minutes to allow the flavors to meld.
5. Make the Soup Creamy:
- If you’d like a thicker soup, melt 2 tablespoons of butter in a separate pan over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes to make a roux (this will help thicken the soup). Slowly whisk in the half-and-half (or cream), cooking until the mixture thickens and becomes smooth.
- Alternatively, you can skip the roux and simply add the half-and-half directly to the soup, adjusting the thickness by simmering longer if needed.
6. Combine Ingredients:
- Stir the cooked wild rice and shredded chicken into the soup. Let it simmer for an additional 10 minutes to heat everything through and meld the flavors.
7. Adjust Seasoning and Serve:
- Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
- Serve the soup hot, garnished with fresh parsley if desired.
Tips:
- You can make this soup ahead of time and store it in the fridge for up to 3 days. The flavors deepen over time, and it’s perfect for reheating.
- For an extra boost of flavor, you can sauté the mushrooms in a little bit of butter before adding them to the soup.
- If you prefer a smoother texture, you can blend part of the soup with an immersion blender or in a regular blender before adding the rice and chicken.
Enjoy this hearty, creamy, and comforting Mushroom Chicken and Wild Rice Soup—perfect for cozy dinners and chilly nights!