Chicken Mushroom Wild Rice Soup

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🥣 Chicken Mushroom Wild Rice Soup

📖 Description

Chicken Mushroom Wild Rice Soup is a hearty, comforting dish made with tender chicken, earthy mushrooms, and nutty wild rice simmered in a flavorful broth. It’s creamy without being heavy, deeply savory, and perfect for chilly days, meal prep, or when you want something nourishing and satisfying in one bowl.

⏱️ Prep & Cook Time

  • Prep Time: 15 minutes

  • Cook Time: 45–50 minutes

  • Total Time: ~1 hour

🍽️ Servings

Serves: 4–6 people
Serving Size: About 1½ cups per serving

🛒 Ingredients

Main Ingredients

  • 1 lb (450 g) boneless, skinless chicken breast or thighs, diced

  • 1 cup uncooked wild rice (or wild rice blend)

  • 2 tbsp olive oil or butter

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 8 oz (225 g) mushrooms (cremini or button), sliced

  • 3 cloves garlic, minced

  • 6 cups chicken broth (low sodium preferred)

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1 bay leaf

  • Salt and black pepper, to taste

Creamy Finish (Optional but Recommended)

  • ¾ cup heavy cream or half-and-half

  • OR 1 cup milk (lighter option)

  • 2 tbsp all-purpose flour (for thickening, optional)

Garnish (Optional)

  • Fresh parsley or thyme, chopped

👩‍🍳 Instructions

  1. Sauté Aromatics
    Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened.

  2. Cook Mushrooms & Garlic
    Add mushrooms and cook until they release moisture and begin to brown (about 5 minutes). Stir in garlic and cook for 30 seconds.

  3. Add Chicken & Seasoning
    Add diced chicken, thyme, rosemary, salt, and pepper. Cook for 3–4 minutes until the chicken is lightly browned (not fully cooked).

  4. Simmer the Soup
    Stir in wild rice, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 35–40 minutes, or until the rice is tender.

  5. Make It Creamy (Optional)
    If using flour, whisk it into the cream first. Slowly stir into the soup and simmer uncovered for 5–10 minutes until slightly thickened.

  6. Finish & Serve
    Remove bay leaf. Taste and adjust seasoning. Garnish with fresh herbs and serve hot.

📝 Recipe Notes

  • Wild rice takes longer than white or brown rice—don’t rush it.

  • Soup thickens naturally as it cools.

  • You can shred the chicken instead of dicing for a more rustic texture.

💡 Tips for Best Results

  • For deeper flavor: Sauté mushrooms until golden brown before adding liquid.

  • For extra richness: Use chicken thighs instead of breasts.

  • For gluten-free: Skip flour or use cornstarch.

  • For meal prep: Store rice separately if you don’t want it to absorb too much broth.

🥦 Nutritional Information (Approx. per serving)

  • Calories: 350–400 kcal

  • Protein: 25–30 g

  • Carbohydrates: 30–35 g

  • Fat: 15–18 g

  • Fiber: 3–5 g

  • Sodium: Depends on broth used

(Values vary based on cream and portion size.)

🌿 Health Benefits

  • High Protein: Supports muscle repair and satiety.

  • Wild Rice: Rich in antioxidants, fiber, and minerals.

  • Mushrooms: Boost immune health and provide B vitamins.

  • Comforting & Balanced: A full meal with protein, carbs, and healthy fats.

❓ Q & A

Q: Can I make this soup ahead of time?
A: Yes! It tastes even better the next day. Store in the fridge for up to 4 days.

Q: Can I freeze Chicken Mushroom Wild Rice Soup?
A: Yes, but freeze it before adding cream. Add dairy when reheating.

Q: Can I make it dairy-free?
A: Absolutely. Skip the cream or use coconut milk or unsweetened almond milk.

Q: Can I use rotisserie chicken?
A: Yes! Add shredded cooked chicken during the last 10 minutes of cooking.

Q: What can I serve with this soup?
A: Crusty bread, garlic toast, or a simple green salad pair perfectly.

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