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Creamy Mushroom Chicken and Wild Rice Soup
This Creamy Mushroom Chicken and Wild Rice Soup is a hearty, comforting dish packed with tender chicken, earthy mushrooms, wild rice, and a rich, velvety broth. Perfect for chilly days, this soup is filling, flavorful, and easy to make. The wild rice adds a nutty texture while the creamy broth brings everything together. It’s a perfect one-pot meal that can be enjoyed for lunch or dinner!
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs (about 2 breasts), cooked and shredded or diced
- 1 cup wild rice (uncooked)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced (or use a mix of mushrooms)
- 1 medium carrot, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme, chopped)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 2 cups half-and-half or heavy cream (for a richer soup)
- 1/4 cup all-purpose flour (for thickening)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Salt, to taste
- Olive oil, for cooking (optional)
Instructions:
1. Cook the Wild Rice:
- Rinse the wild rice under cold water. In a medium pot, cook the rice according to package instructions (usually about 45 minutes), or until tender. Set it aside.
2. Sauté the Vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat. Add a splash of olive oil if you want to prevent the butter from burning.
- Add the diced onion and sauté for 2-3 minutes until it begins to soften.
- Add the garlic, carrot, and celery. Cook for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the mushrooms, thyme, rosemary, and black pepper. Continue sautéing for 5-7 minutes, until the mushrooms have released their moisture and have begun to brown.
3. Make the Soup Base:
- Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for about 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes, or until the broth has thickened slightly.
4. Add the Cream:
- Reduce the heat to low and stir in the half-and-half or heavy cream. Continue stirring and let the soup simmer gently for another 5-7 minutes, allowing it to thicken and become creamy.
5. Add the Chicken and Rice:
- Stir in the cooked chicken and wild rice. Allow the soup to simmer for an additional 5-10 minutes to heat everything through. If the soup is too thick, you can add a little more chicken broth or water to reach your desired consistency.
- Taste the soup and adjust seasoning with salt and pepper as needed.
6. Serve:
- Ladle the soup into bowls and garnish with fresh parsley for a pop of color and freshness. Serve with crusty bread or a side salad for a complete meal.
Tips for Success:
- Shredded Chicken: If you prefer shredded chicken, use a rotisserie chicken or cook the chicken breasts in the soup pot before adding the vegetables. You can also use cooked chicken thighs for more flavor and tenderness.
- Wild Rice: Wild rice adds a great texture and flavor, but if you don’t have wild rice, you can substitute with a combination of white rice and brown rice. However, wild rice has a unique nutty flavor that works well in this soup.
- Add More Veggies: Feel free to add other vegetables such as peas, spinach, or corn for extra color and nutrition.
- Vegan Option: For a vegan version, substitute coconut milk or almond milk for the cream, use vegetable broth, and swap the chicken for tofu or more mushrooms.
- Make Ahead: This soup keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. If you freeze it, be aware that the rice may absorb a lot of the liquid, so you might need to add extra broth or cream when reheating.
Serving Suggestions:
- Crusty Bread: Serve with warm, crusty bread, like sourdough or a baguette, to dip into the creamy soup.
- Salad: A light green salad with a tangy vinaigrette pairs nicely with this rich and creamy soup to balance out the flavors.
This Creamy Mushroom Chicken and Wild Rice Soup is a wonderfully comforting and satisfying meal that brings together the earthy taste of mushrooms, the nutty texture of wild rice, and the savory richness of the creamy broth. It’s a one-pot wonder that is perfect for cozy nights in or as a hearty lunch or dinner. Enjoy!
