Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Featuring tender chicken, earthy mushrooms, and nutty wild rice, all enveloped in a rich and creamy broth infused with aromatic herbs, this soup offers a balanced and flavorful meal that is both satisfying and easy to prepare.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 16 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
Chicken and Herbs
- 1 pound boneless skinless chicken breasts
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
Finish
- 1 cup heavy cream
- 3 cups wild rice, cooked
Instructions
- Sauté Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Make Roux: Stir in the kosher salt, black pepper, and all-purpose flour. Continue cooking for 1 minute to eliminate the raw flour taste and help thicken the soup.
- Add Stock: Gradually whisk in the chicken stock to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Cook Chicken with Herbs: Add the boneless skinless chicken breasts along with the oregano, rosemary, and thyme to the pot. Cook until the chicken is fully cooked through, approximately 15 minutes depending on thickness.
- Shred Chicken: Remove the cooked chicken breasts from the pot. Shred them using two forks, then return the shredded chicken back to the soup.
- Add Cream and Rice: Stir in the heavy cream and the cooked wild rice. Heat the soup gently through without boiling to meld the flavors and warm the rice.
Notes
- For a thicker soup, you can add an additional tablespoon of flour in step 2 or let the soup simmer longer to reduce.
- Wild rice can be substituted with brown rice or a rice blend if preferred.
- Ensure the heavy cream is added off the heat or on very low heat to prevent curdling.
- This soup can be made ahead and reheated gently on the stovetop or in the microwave.
- Leftovers store well and flavors develop further when refrigerated overnight.
