chicken wild rice and mushroom soup recipe

Written ByJenny Smyth Posted on
chicken wild rice and mushroom soup recipe
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The Best chicken wild rice and mushroom soup recipe

I’m so excited to share with you one of my family’s favorite recipes, a hearty and comforting chicken wild rice and mushroom soup. This dish is a staple in our household, especially during the colder months when we need something warm and nourishing to fill our bellies.

The combination of chicken, wild rice, and mushrooms is a match made in heaven, and the best part is that it’s incredibly easy to make. I like to think of this recipe as a classic American comfort food dish, reminiscent of my childhood and the cozy meals my mom used to make for us.

The aroma of sautéed onions and garlic, combined with the earthy flavor of mushrooms, transports me back to those happy times. My kids love helping me prepare this recipe, from chopping the veggies to stirring in the wild rice.

It’s a true family affair, and one that never fails to bring us together around the dinner table. When I serve this soup at family gatherings or potlucks, it’s always a hit.

People rave about the flavors and textures, and I’m happy to share the secret with you today.

Creamy Chicken Wild Rice and Mushroom Soup

Creamy Chicken Wild Rice and Mushroom Soup

4.6 from 1867 votes

This hearty soup combines tender chicken, nutty wild rice, and earthy mushrooms in a rich, creamy broth. It is a comforting one-pot meal that is perfect for chilly days and easy to prepare.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Soup Base

1 tbsp olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced

For the Broth and Rice

6 cups chicken broth
1 cup uncooked wild rice, rinsed
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
1 tsp salt
1/2 tsp black pepper

For the Finish

2 cups cooked chicken, shredded or cubed
1 cup heavy cream
2 tbsp all-purpose flour
1/4 cup fresh parsley, chopped

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium heat.
2Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
3Stir occasionally to prevent sticking.
4Add the sliced mushrooms and minced garlic to the pot.
5Cook for another 5 minutes until the mushrooms have released their moisture and are lightly browned.
6The garlic should be fragrant but not burnt.
7Pour in the chicken broth and add the rinsed wild rice, thyme, rosemary, bay leaf, salt, and black pepper.
8Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
9Simmer for 35 to 40 minutes, or until the wild rice is tender and has started to split open.
10While the soup simmers, whisk the flour into the heavy cream in a small bowl until smooth.
11This slurry will thicken the soup without creating lumps.
12Once the rice is cooked, remove the bay leaf from the pot.
13Stir in the cooked chicken and the cream-flour mixture.
14Increase the heat to medium and cook for 5 to 7 minutes, stirring frequently, until the soup has thickened slightly and the chicken is heated through.
15The soup should coat the back of a spoon.
16Taste and adjust seasoning with additional salt and pepper if needed.
17Stir in the fresh chopped parsley just before serving.
18Serve hot, garnished with extra parsley if desired.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 22g

📝Notes

Tips: For a lighter version, substitute half-and-half for the heavy cream. You can also use leftover rotisserie chicken to save time. If you prefer a thicker soup, mash some of the wild rice against the side of the pot before adding the cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Creamy Chicken Wild Rice and Mushroom Soup Works

This chicken wild rice and mushroom soup recipe has been a staple in our household for years, and I’m confident it will become one in yours too. It’s perfect for any occasion – whether you’re looking for a comforting meal after a long day or want to impress your guests with its rich flavors.

The best part? It’s incredibly easy to make and can be customized to suit your dietary needs.

❓ Frequently Asked Questions About Creamy Chicken Wild Rice and Mushroom Soup

Q1: What type of wild rice should I use?

For this recipe, I recommend using long-grain wild rice. It has a slightly nutty flavor and a firmer texture that holds up well in soups. You can find long-grain wild rice at most health food stores or online.

Q2: Can I substitute chicken with turkey or beef?

Sure! While chicken is traditional in this recipe, you can easily swap it out with turkey or beef if you prefer. Just adjust the cooking time accordingly based on the meat’s thickness.

Q3: How do I store leftover soup?

Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. When reheating, make sure to heat it thoroughly until it reaches an internal temperature of 165°F (74°C).

Q4: Can I make this recipe vegetarian?

This recipe can be adapted to be vegetarian by substituting the chicken with extra mushrooms or adding some cubed tofu for protein.

Q5: Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you use gluten-free broth and seasonings.

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