Creamy Mushroom Chicken and Wild Rice Soup Recipe
Soups are a comforting delight, and nothing beats the warmth and richness of a creamy mushroom chicken and wild rice soup on a chilly evening. This recipe balances savory flavors and nutritious ingredients for a hearty meal. Let’s dive into creating this soul-soothing delight!
Ingredients You’ll Need
Chicken and Vegetables
To start, gather boneless chicken breasts, diced carrots, celery, and onions. The chicken adds protein, while the vegetables impart a delightful crunch and flavor.
Wild Rice and Mushrooms
Wild rice brings a nutty taste and chewy texture to the soup. Combine it with earthy mushrooms like cremini or shiitake for a robust, umami-filled profile.
You’ll need butter, flour, chicken broth, and heavy cream for the creamy base. This blend provides the luscious texture that elevates the soup.
Step-by-Step Cooking Instructions
Begin by dicing the chicken into bite-sized pieces and chopping the vegetables and mushrooms. Rinse the wild rice thoroughly.
Cooking Chicken and Vegetables
Sauté the chicken in a pot until it’s cooked through. Add the diced vegetables and cook until they’re tender.
Simmering Wild Rice and Mushrooms
In the same pot, add the rinsed wild rice, mushrooms, and chicken broth. Simmer until the rice is tender and has absorbed the flavors.
Creating the Creamy Base
In a separate pan, melt butter and whisk in flour to create a roux. Gradually add chicken broth and heavy cream, stirring until the mixture thickens.
Combining and Serving
Combine the creamy base with the soup in the pot. Let it simmer together for a few minutes. Serve hot, garnished with fresh herbs if desired.
Tips for a Perfect Soup
- Ensure the wild rice is properly cooked but still retains a slight firmness to add texture to the soup.
- Adjust the seasoning with salt, pepper, or herbs according to your taste preference.
- Let the soup cool slightly before storing to preserve its flavors.
Health Benefits and Variations
This soup packs a nutritional punch, offering protein from chicken, vitamins from vegetables, and fiber from wild rice. It’s a wholesome meal for nourishment.
Vegetarian or Vegan Options
For a vegetarian twist, substitute chicken with tofu or skip it altogether. Replace heavy cream with coconut cream for a vegan-friendly version.
Indulge in the creamy richness and earthy flavors of this creamy mushroom chicken and wild rice soup. It’s a perfect blend of comfort and nutrition that warms the soul on any occasion.
Can I freeze this soup?
Yes, this soup freezes well. Store it in an airtight container and thaw before reheating.
Can I use brown rice instead of wild rice?
While brown rice can be used, it alters the soup’s texture and flavor slightly.
How long can I store this soup in the refrigerator?
It can be stored for up to 3-4 days in the refrigerator.
Can I add other vegetables to this soup?
Absolutely! Feel free to experiment with additional vegetables like spinach or bell peppers.
Is this soup suitable for a gluten-free diet?
You can substitute flour with a gluten-free alternative like cornstarch to make it gluten-free.
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 1 tablespoon butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1 cup wild rice (or a blend of rice including wild rice)
- 1 1/2 cups chicken, cooked and diced or shredded
- 1 cup milk or cream
- 1 cup parmigiano reggiano (parmesan), grated
- salt and pepper to taste
- Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
- Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
- Mix in the garlic and thyme and cook until fragrant, about a minute.
- Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
- Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.
The cooking time may vary depending on the kind of rice that you use. if the package that says to cook the rice for more or less time, go with that time.
Option: Soak 1 ounce of dried mushrooms in 1 cup of just boiled water for 20 minutes before chopping the mushrooms and adding along with the garlic and adding the mushroom water along with the broth for an even more intense mushroom flavour!
Option: Add 2 tablespoons white miso paste in step 5 before seasoning with salt and pepper.
Nutrition InformationYield 1 Serving Size 6
Amount Per ServingCalories 1873Total Fat 111gSaturated Fat 55gTrans Fat 3gUnsaturated Fat 42gCholesterol 451mgSodium 8318mgCarbohydrates 114gFiber 19gSugar 40gProtein 115g
The information contained herein is subject to change.