This Creamy Mushroom Chicken and Wild Rice Soup is the perfect comfort food, offering a rich and hearty blend of flavors. With tender chicken, earthy mushrooms, and wholesome wild rice, this soup is both satisfying and nourishing—ideal for a cozy evening or a chilly day.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
2 cups cooked chicken, shredded or cubed
1 cup wild rice, rinsed
4 cups chicken broth
1 cup heavy cream
1/2 cup dry white wine (optional)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Directions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the sliced mushrooms and cook until they are softened and browned, about 5-7 minutes.
- Stir in the shredded chicken and cook for an additional 2 minutes.
- Add the rinsed wild rice, chicken broth, heavy cream, and white wine if using. Stir in the dried thyme and rosemary, and season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the wild rice is tender and the soup has thickened slightly.
- Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot. Adjust seasoning if needed.
- Garnish with fresh parsley if desired and serve hot.
Servings and Timing
This recipe yields 6 servings, with a total time of approximately 1 hour, including 15 minutes of prep and 45 minutes of cooking.
Variations
- Substitute turkey for chicken for a festive twist.
- Use different types of mushrooms, like shiitake or cremini, for varied flavors.
- For a vegetarian version, replace chicken with tofu and use vegetable broth.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of broth or cream if the soup thickens too much.
10 FAQs
- Can I use cooked rotisserie chicken?
Yes, rotisserie chicken works great for added flavor and convenience. - What if I don’t have wild rice?
You can substitute with brown rice or white rice, but cooking times may vary. - Is the white wine necessary?
No, it’s optional. You can omit it or replace it with more chicken broth. - Can I freeze this soup?
Yes, it freezes well. Store it in a freezer-safe container for up to 3 months. - How do I make this soup thicker?
Add more heavy cream or a cornstarch slurry to thicken the soup. - What can I serve with this soup?
A crusty bread or a fresh salad makes a great accompaniment. - Can I use frozen mushrooms?
Yes, but fresh mushrooms provide better texture and flavor. - How spicy is this soup?
It’s mild, but you can add crushed red pepper for a bit of heat. - Can I make this soup in a slow cooker?
Yes, combine all ingredients (except cream) and cook on low for 6-8 hours. - What can I garnish the soup with?
Consider using crispy bacon, additional herbs, or a sprinkle of cheese.
Conclusion
Creamy Mushroom Chicken and Wild Rice Soup is a delightful dish that combines comforting flavors with wholesome ingredients. Perfect for family dinners or meal prep, it’s a recipe that will warm both the body and soul. Enjoy this hearty soup on its own or alongside your favorite bread for a complete meal!
PrintCreamy Mushroom Chicken and Wild Rice Soup
- Total Time: 1 hour
Description
A comforting and hearty soup filled with tender chicken, earthy mushrooms, and nutty wild rice, all enveloped in a rich, creamy broth.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups cooked chicken, shredded or cubed
- 1 cup wild rice, rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the sliced mushrooms and cook until they are softened and browned, about 5-7 minutes.
- Stir in the shredded chicken and cook for an additional 2 minutes.
- Add the rinsed wild rice, chicken broth, heavy cream, and white wine if using. Stir in the dried thyme and rosemary, and season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the wild rice is tender and the soup has thickened slightly.
- Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot. Adjust seasoning if needed.
- Garnish with fresh parsley if desired and serve hot.
Notes
For extra flavor, you can sauté the mushrooms in a bit of butter before adding them to the soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes