Chicken Mushroom Wild Rice Soup
This creamy Chicken Mushroom Wild Rice Soup is wildly delicious and comforting, filled with shredded chicken, tender mushrooms, and hearty wild rice, all in a creamy, herby broth. A perfect cold weather soup recipe to snuggle up with this time of year.
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Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 3 cups baby bella / cremini mushrooms sliced
- 2 tbsp unsalted butter
- 2 cups onion diced - 1 large onion
- 1 cup carrots diced - 3 carrots
- 1 cup celery chopped - 3 stalks celery
- 4 cloves garlic chopped
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme chopped
- ¼ cup all purpose flour
- 1 cup wild rice rinsed
- 8 cups chicken stock (2 quarts)
- 1 lb boneless skinless chicken breast
- 1 tablespoon fresh parsley chopped
- 1 cup heavy cream
Instructions
- Grab a large pot (such as a dutch oven) and set it over medium heat. Add the olive oil to the pot followed by the mushrooms. Sauté these for about 10 minutes, until they release their natural liquids and are tender.
- To the pot with the mushrooms, add the butter, onion, celery, carrots, garlic, salt, and pepper. Sauté that until it all starts to soften, about 5 minutes.
- Add in the fresh thyme to the pot and let that cook for a few minutes to infuse the flavor.
- Then add in the flour to the pot and cook until no more dry flour remains, about 1-2 minutes.
- Pour in all the stock and add the uncooked rice. Bring it to a boil, reduce to a simmer, then cover and cook for 30 minutes.
- While the rice cooks, remove the lid from the pot and add the raw chicken breasts in. Cover it again and continue to simmer for an additional 15 minutes (until it reaches at least 165°F).
- Take the cooked chicken out of the pot and shred it, then add it back in.
- To finish the soup, stir in the heavy cream and fresh parsley.
Video
Notes
- Rinse the wild rice before cooking it! It’s super important to rinse your rice before you add it with the broth. This will rinse off the excess starch, which, if kept on, will not only make the rice super mushy and cause it to stick together, but will also leave the overall soup with a starchy weird texture.
- How to effectively rinse wild rice: add it to a fine mesh strainer then run cold water over top for about 1 minute until the water runs clear and is no longer cloudy. It’s best to shake the strainer a bit to toss up the rice as you are running the water over it.
- Two easy ways to shred chicken: one, use two forks and do a pull-apart method. Two, use a hand mixer or stand mixer.
- To get a nice brown on the mushrooms, don’t move them for the first few minutes of sautéing.
- You can cook the rice separately and add it to the soup at the end, then all you really need is the 15 minutes of simmering to cook the chicken.
- Use whatever type of mushrooms you like best. I used baby bella mushrooms, which are the same as cremini mushrooms. You could also use portobello, button, shiitake, oyster, or porcini.
- Serve with some crusty bread or cornbread, and a sprinkling of fresh grated parmesan cheese.
- If you like a little hit of acidity in your dishes, try squeezing some lemon juice in at the very end or a dash of vinegar.
Nutrition Estimate
Calories: 825kcal | Carbohydrates: 70g | Protein: 48g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 169mg | Sodium: 1760mg | Potassium: 1723mg | Fiber: 6g | Sugar: 17g | Vitamin A: 6737IU | Vitamin C: 16mg | Calcium: 136mg | Iron: 4mg