If there’s one dish that feels like a warm hug on a chilly evening, it’s a sumptuous bowl of creamy mushroom chicken and wild rice soup. This comforting recipe comes from memories of my grandmother’s kitchen, where she would whip up hearty meals after long, cold days. I can still see the steam rising from the pot, mixing with the aroma of sautéed mushrooms and fresh thyme. This soup effortlessly combines earthy flavors with creamy goodness, making it a staple in our rotation as the leaves begin to turn.
What Makes This So Good
- Richness of Flavor: The combination of sautéed mushrooms and creamy broth creates a dish that is both comforting and delicious.
- Nutritious Ingredients: Packed with vegetables, lean protein, and wild rice, this soup is as wholesome as it is flavorful.
- Versatility: Utilizing cooked chicken makes this dish quick to prepare, and it allows for variations based on what you have on hand.
Ingredients:
- 2 tablespoons (30 g) butter
- 1 pound (450 g) mushrooms, sliced
- 1 tablespoon (15 g) butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups (1.4 L) chicken broth
- 1 cup (200 g) wild rice (or blend including wild rice)
- 1 ½ cups (400 g) cooked chicken, diced or shredded
- 1 cup (240 mL) milk or cream
- 1 cup (100 g) Parmigiano Reggiano (Parmesan), grated
- Salt and pepper to taste
Optional Variations:
- Soak 1 ounce (28 g) dried mushrooms in 1 cup (240 mL) just-boiled water for 20 minutes, using the mushroom water for extra umami flavor.
- Add 2 tablespoons of white miso paste in step 5 for an extra depth of flavor.
Smart Swaps:
- Swap chicken for turkey or a plant-based protein for a lighter or vegetarian option.
- Use coconut milk instead of cream for a dairy-free version.
- Opt for quinoa or brown rice if wild rice is unavailable.
Directions:
In a large pot, melt 2 tablespoons (30 g) butter over medium-high heat. Add the mushrooms and cook until their liquids are released and fully evaporated, about 10–15 minutes. Once tender, remove the mushrooms and set them aside.
In the same pot, melt 1 tablespoon (15 g) butter. Add the onion, carrots, and celery, and cook until tender, about 8–10 minutes.
Stir in the garlic and thyme; cook until fragrant, about 1 minute.
Add the chicken broth, wild rice, cooked chicken, and reserved mushrooms. Bring to a boil, then reduce the heat. Simmer, covered, until the rice is tender, about 20–30 minutes (note that cooking times may vary with the rice type).
Once the rice is cooked, stir in the milk (or cream) and Parmesan. Cook until the cheese is melted and the mixture is well combined. Season with salt and pepper to taste.
Note: To enhance the soup’s flavor, soak dried mushrooms and use the mushroom water, and add miso paste if desired.
Serving Suggestions
To elevate your soup, top each bowl with extra Parmesan or a dollop of sour cream. A garnish of fresh herbs or a drizzle of truffle oil adds a perfect finishing touch.
Storage and Reheating
This creamy mushroom chicken and wild rice soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat or in the microwave. If the soup thickens too much, adding a little broth or water can help loosen it up.
Pro Tips
- Make-Ahead: This soup can be prepared a day ahead, allowing the flavors to deepen overnight.
- Transport: If you’re taking this soup on the go, use a thermos to keep it warm during travel.
- Re-Crisp: Looking to give leftovers a crispy texture? Try broiling them briefly after reheating!
Quick Variations:
- Vegetable Delight: Substitute chicken with a mix of your favorite vegetables like zucchini and bell peppers.
- Herbed Havoc: Add chopped fresh herbs such as dill or parsley for a refreshing twist.
- Spicy Kick: Incorporate a dash of cayenne pepper for those who love a bit of heat in their soup.
With each spoonful, you’ll feel that cozy essence, a reminder of home and comfort during the brisk season ahead. Enjoy!
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Creamy Mushroom Chicken and Wild Rice Soup
A comforting bowl of creamy mushroom chicken and wild rice soup, perfect for chilly evenings.
- Total Time: 60 minutes
- Yield: 4 servings
Ingredients
- 2 tablespoons (30 g) butter
- 1 pound (450 g) mushrooms, sliced
- 1 tablespoon (15 g) butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups (1.4 L) chicken broth
- 1 cup (200 g) wild rice
- 1 ½ cups (400 g) cooked chicken, diced or shredded
- 1 cup (240 mL) milk or cream
- 1 cup (100 g) Parmigiano Reggiano (Parmesan), grated
- Salt and pepper to taste
Instructions
- In a large pot, melt 2 tablespoons (30 g) butter over medium-high heat. Add the mushrooms and cook until their liquids are released and fully evaporated, about 10–15 minutes. Once tender, remove the mushrooms and set them aside.
- In the same pot, melt 1 tablespoon (15 g) butter. Add the onion, carrots, and celery, and cook until tender, about 8–10 minutes.
- Stir in the garlic and thyme; cook until fragrant, about 1 minute.
- Add the chicken broth, wild rice, cooked chicken, and reserved mushrooms. Bring to a boil, then reduce the heat. Simmer, covered, until the rice is tender, about 20–30 minutes.
- Once the rice is cooked, stir in the milk (or cream) and Parmesan. Cook until the cheese is melted and the mixture is well combined. Season with salt and pepper to taste.
Notes
To enhance the soup’s flavor, soak dried mushrooms and use the mushroom water, and consider adding miso paste for extra depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free