Creamy Mushroom Chicken and Wild Rice Soup

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Description

This Creamy Mushroom Chicken and Wild Rice Soup is the ultimate comfort food — warm, hearty, and deeply flavorful. Tender pieces of chicken, earthy mushrooms, nutty wild rice, and aromatic herbs come together in a luscious, creamy broth that feels like a cozy hug in a bowl. Perfect for chilly evenings or meal prep for the week, this soup is both nourishing and satisfying.

Ingredients For Creamy Mushroom Chicken and Wild Rice Soup

For the Soup:

  • 2 tbsp butter or olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 8 oz (225 g) mushrooms, sliced (cremini or button)

  • 1 cup cooked shredded chicken (rotisserie or poached)

  • 1 cup wild rice blend, uncooked (or 3 cups cooked)

  • 6 cups low-sodium chicken broth

  • 1 tsp dried thyme

  • ½ tsp dried rosemary

  • 1 bay leaf

  • Salt and black pepper, to taste

For the Creamy Base:

  • 3 tbsp butter

  • 3 tbsp all-purpose flour

  • 1½ cups milk or half-and-half

  • ½ cup heavy cream (optional for extra richness)

Instructions

  1. Cook the Wild Rice:
    Cook wild rice according to package directions (usually 45–50 minutes). Set aside.

  2. Sauté Vegetables and Mushrooms:
    In a large pot, heat butter or olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and mushrooms, cooking until mushrooms release moisture and begin to brown.

  3. Add Broth and Seasoning:
    Stir in chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer for about 15 minutes.

  4. Add Chicken and Rice:
    Stir in shredded chicken and cooked wild rice. Simmer another 10 minutes to let flavors blend.

  5. Make the Cream Base:
    In a small saucepan, melt butter. Whisk in flour to make a roux and cook for 1–2 minutes. Gradually add milk, whisking constantly until thick and smooth.

  6. Combine and Finish:
    Slowly stir the cream mixture into the soup pot. Mix well and simmer for another 5 minutes until creamy and thickened. Adjust salt and pepper to taste.

  7. Serve Warm:
    Ladle into bowls and garnish with fresh parsley or a sprinkle of black pepper.

Notes

  • You can use rotisserie chicken for a quick shortcut.

  • Substitute brown rice or quinoa for wild rice if needed.

  • For a lighter version, use evaporated milk instead of cream.

  • Add spinach or kale in the last 5 minutes for extra nutrients.

Tips

  • Don’t skip the roux: It gives the soup that luscious creamy texture.

  • Make ahead: This soup tastes even better the next day as the flavors meld.

  • Storage: Store in the refrigerator for up to 4 days or freeze for up to 2 months.

  • Reheat gently: Reheat on low to prevent the cream from separating.

Servings

  • Serves: 6

  • Prep Time: 15 minutes

  • Cook Time: 50 minutes

  • Total Time: 1 hour 5 minutes

Nutritional Information (per serving)

  • Calories: 320 kcal

  • Protein: 22 g

  • Carbohydrates: 28 g

  • Fat: 12 g

  • Fiber: 3 g

  • Sodium: 420 mg

  • Cholesterol: 55 mg

(Values are approximate and may vary depending on ingredients used.)

Health Benefits

  • 🥩 High Protein: Supports muscle repair and keeps you full longer.

  • 🍄 Rich in Antioxidants: Mushrooms and herbs provide immune-boosting compounds.

  • 🌾 Whole Grains: Wild rice offers fiber and essential minerals.

  • 🥕 Nutritious Vegetables: Adds vitamins A and C for overall wellness.

  • 🥛 Creamy Comfort: A heartwarming, nourishing soup for cold days or post-work recovery.

Q&A

Q1: Can I make this soup dairy-free?
Yes! Use coconut milk or almond milk instead of dairy, and skip the roux or use cornstarch for thickening.

Q2: Can I cook the rice directly in the soup?
You can, but note it will absorb more broth — add 1–2 extra cups of liquid if cooking rice directly in the soup.

Q3: How can I make it more flavorful?
Use homemade chicken stock, add a dash of soy sauce or Worcestershire sauce, and don’t forget fresh herbs like parsley or thyme at the end.

Q4: Can I make this in a slow cooker?
Yes! Add all ingredients except the cream mixture to the slow cooker and cook on LOW for 6–7 hours. Stir in the cream base just before serving.

Q5: What goes well with this soup?
Serve with crusty bread, garlic toast, or a fresh green salad.

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