Chicken Mushroom Wild Rice Sоup is one of those dishes you just wanna hug in a bоwl . It’s got tender chicken mixed with earthy mushrooms and nutty wild rice in a wаrm broth . The flavor combo hits your tongue and warms you from inside .
Plus , this soup gives you a bunch of good stuff . The chicken brings protein , wild rice has fiber , аnd the vеgetables pack vitamins . Each spoon makes you feel like you ate something healthy but still yummy .
This recipe is awesome when it’s cold outside . It’s great for fam gatherings or just a snug night in . You can switch things up with what veggies you got or what diet you follow , so it works all year . Every spoon feels like home and makes people go mmm .
Ingredients
- Main Ingredients:
- Chicken (about 400 - 500g)
- Wild Rice (1 cup)
- Fresh Mushrooms (2 cups , any kinds you like)
- Chicken or Veggie Broth (about 6 cups)
- Onion (1) , Garlic (2 cloves) , Celery (2 stalks) , Carrots (2)
- Herbs : Thyme , Bay Leaf , Parsley
- Dairy : Heavy Cream or Milk (op tional) (1 cup)
- Flour (if you want it thicker)
- Suggested Seasonings:
- Salt and Pepper
- Spices like Paprika , Nutmeg , etc .
Preparation Steps
First , chop your veggies real small so they cook quick . Dice the onion , garlic , celery and carrots . Cut chicken into bite bits or use pre-shredded meat if you dont wanna chop .
Then follow these steps :
- Sauté Aromatics: Heat oil in a big pot over med heat . Add onion , garlic , celery and carrots . Cook until soft and smell good .
- Browning Chicken: Add the chicken cubes and cook till they get a light brown color .
- Adding Mushrooms and Rice: Stir in mushrooms and wild rice and let them soak up flavor for 2 - 3 minutes .
- Adding Broth аnd Herbs: Pour in the broth and drop in thyme , bay leaf and parsley . Bring it to a boil .
- Cooking Time: Turn heat low and let it sim mer for about 45 min to 1 hour , or till rice is soft . You can also put in a slow cooker and just adjust time .
- Adding Cream or Flour: In the last 10 minutes , stir in cream or milk , or add a flour slurry if you want a thicker soup . Keep stirring .
Tips for Cooking the Perfect Soup
- Choosing Chicken: Use thighs for moister meat or breasts if you like lean stuff .
- Rice Types: Wild rice gives a chewy bite and earth flavor . If you use white or brown rice , watch the cooking time .
- Herbs : Fresh herbs have better taste . Dried herbs are ok if you dont have fresh ones . Add dried early and fresh at the end .
- Soup Thickness: More flour makes it thicker . Cream gives it a velvety texture , but watch out not to curdle .
- Storing : Keep leftovers in the fridge for up to 3 days in a tight container . Reheat with a little broth so it dont get too thick .
Chicken Mushroom Wild Rice Soup
This hearty Chicken Mushroom Wild Rice Soup is the perfect comforting meal for chilly evenings. Packed with tender chicken, earthy mushrooms, and wholesome wild rice, this nourishing soup is both filling and flavorful.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 ladle or soup spoon
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice
- 8 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms such as cremini or button
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup heavy cream optional
- for garnish chopped fresh parsley optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Stir in minced garlic and sliced mushrooms. Continue cooking for another 4-5 minutes, until the mushrooms are tender.
- Add boneless chicken breasts, wild rice, dried thyme, dried rosemary, salt, and pepper to the pot. Pour in the chicken broth and bring to a boil.
- Once boiling, reduce heat to low and cover the pot. Allow the soup to simmer for about 30 minutes.
- After 30 minutes, remove chicken breasts from the pot. Shred them using two forks and return the shredded chicken back to the pot.
- If using, stir in heavy cream. Adjust seasoning with additional salt and pepper, if needed.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
For a lighter version, omit the heavy cream.
You can substitute cooked shredded rotisserie chicken for raw chicken to save time.
This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.
Try adding other vegetables like spinach or kale for extra nutrients.
