Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. It features tender shredded chicken, earthy mushrooms, aromatic herbs, and nutty wild rice all simmered in a rich and creamy broth. The soup combines rustic flavors with a velvety texture, making it a satisfying meal for the whole family.
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
Protein and Herbs
- 1 pound boneless skinless chicken breasts
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
Final Ingredients
- 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. Sauté the mixture until the vegetables soften and the mushrooms release their moisture, about 5-7 minutes.
- Add Seasonings and Flour: Stir in the kosher salt, black pepper, and all-purpose flour. Cook this mixture for about 1 minute, stirring constantly to form a roux that will help thicken the soup.
- Incorporate Chicken Stock: Gradually whisk in the chicken stock to prevent lumps from forming. Bring the mixture to a gentle simmer, allowing it to thicken slightly and the flavors to meld.
- Cook Chicken with Herbs: Add the boneless skinless chicken breasts along with the oregano, rosemary, and thyme to the pot. Simmer the soup until the chicken is fully cooked through, about 15-20 minutes depending on thickness.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks or your fingers. Return the shredded chicken back into the soup.
- Finish Soup: Stir in the heavy cream and the cooked wild rice. Heat the soup until it is warmed through completely, about 3-5 minutes, being careful not to boil once the cream is added to avoid curdling.
Notes
- Use fresh herbs for the best flavor if possible, but dried herbs are fine.
- Wild rice must be cooked beforehand; it typically takes around 45-60 minutes to cook.
- You can substitute chicken thighs for a more flavorful, juicier chicken.
- For a lighter version, substitute half-and-half for the heavy cream.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
