Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish that combines tender chicken, earthy mushrooms, and nutritious wild rice in a rich and creamy broth. This soup is perfect for chilly days and makes a wonderful meal on its own or paired with crusty bread. It’s easy to prepare and packed with flavor, making it a family favorite!
Ingredients List
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 4 cups chicken broth
- 1 cup cooked wild rice (about 1/3 cup uncooked)
- 2 cups cooked chicken, shredded or diced
- 1 cup heavy cream or half-and-half
- 1 tablespoon lemon juice (optional)
- Fresh parsley, chopped (for garnish)
Timing
Preparing Creamy Mushroom Chicken and Wild Rice Soup takes about 15 minutes for prep and 30 minutes for cooking, totaling approximately 45 minutes.
Step-by-Step Instructions
Step 1: Sauté the Vegetables
- Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook Onion and Garlic: Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add Mushrooms, Carrots, and Celery: Stir in the sliced mushrooms, diced carrots, and diced celery. Cook for another 5-7 minutes until the mushrooms are softened.
Step 2: Add Seasonings and Broth
- Season: Add the dried thyme, dried rosemary, salt, and pepper. Stir to combine.
- Pour in Chicken Broth: Add the chicken broth to the pot and bring to a simmer.
Step 3: Add Rice and Chicken
- Incorporate Wild Rice: Stir in the cooked wild rice and shredded or diced chicken. Allow the soup to simmer for about 10 minutes, letting the flavors meld.
Step 4: Make it Creamy
- Add Cream: Reduce the heat to low and stir in the heavy cream or half-and-half. If desired, add the lemon juice for brightness.
- Heat Through: Continue to cook on low until heated through, about 5 minutes. Do not let it boil.
Step 5: Serve
- Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley.
- Enjoy: Serve warm with crusty bread or a side salad.
Nutritional Information
Here’s a quick glance at the nutritional profile of Creamy Mushroom Chicken and Wild Rice Soup (per serving, assuming 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 20g |
| Fat | 20g |
| Carbohydrates | 25g |
| Fiber | 3g |
Tips for Customization
- Vegetable Add-Ins: Feel free to add other vegetables like spinach, peas, or bell peppers for added nutrition.
- Herb Variations: Fresh herbs like thyme or parsley can enhance the flavor. Add them at the end for freshness.
- Dairy Alternatives: Use coconut milk or a dairy-free cream for a lighter or dairy-free version.
Serving Suggestions
Creamy Mushroom Chicken and Wild Rice Soup pairs well with:
- Crusty bread or baguette for dipping.
- A simple side salad for a complete meal.
Common Mistakes to Avoid
- Overcooking the Vegetables: Keep an eye on the vegetables to prevent them from becoming mushy; they should be tender but still have some texture.
- Not Adding Enough Seasoning: Taste and adjust the seasoning as needed to enhance the flavors.
- Boiling After Adding Cream: Avoid boiling the soup after adding cream to prevent curdling.
Storing Tips for the Recipe
Creamy Mushroom Chicken and Wild Rice Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. This soup also freezes well; just make sure to cool it completely before transferring to freezer-safe containers.
Conclusion
In about 45 minutes, you can enjoy a warm and comforting bowl of Creamy Mushroom Chicken and Wild Rice Soup. This hearty soup is perfect for any occasion and is sure to become a favorite in your household!
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the soup ahead of time and reheat it before serving. The flavors will deepen as it sits.
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works great in this recipe.
What if I don’t have wild rice?
You can substitute with brown rice or even white rice, but cooking times may vary.
Can I customize the recipe?
Definitely! Feel free to add your favorite ingredients or adjust the seasonings to your taste.
Creamy Mushroom Chicken and Wild Rice Soup Recipe
Ingredients
- • 1 tablespoon olive oil
- • 1 medium onion, chopped
- • 2 cloves garlic, minced
- • 8 ounces mushrooms, sliced
- • 2 medium carrots, diced
- • 2 celery stalks, diced
- • 1 teaspoon dried thyme
- • 1 teaspoon dried rosemary
- • 1/2 teaspoon salt (adjust to taste)
- • 1/4 teaspoon black pepper (adjust to taste)
- • 4 cups chicken broth
- • 1 cup cooked wild rice (about 1/3 cup uncooked)
- • 2 cups cooked chicken, shredded or diced
- • 1 cup heavy cream or half-and-half
- • 1 tablespoon lemon juice (optional)
- • Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until translucent, about 3–4 minutes.
- Stir in mushrooms, carrots, and celery; cook for 5–7 minutes until softened.
- Add Seasonings and Broth
- Add thyme, rosemary, salt, and pepper; stir to combine.
- Pour in chicken broth and bring to a simmer.
- Add Rice and Chicken
- Stir in cooked wild rice and shredded or diced chicken.
- Simmer for about 10 minutes to allow flavors to meld.
- Make it Creamy
- Reduce heat to low and stir in heavy cream or half-and-half.
- Add lemon juice if desired.
- Heat through for about 5 minutes; do not boil.
- Serve
- Ladle soup into bowls and garnish with fresh parsley.
- Serve warm with crusty bread or a side salad.
