Why You’ll Love This Recipe
This soup combines the hearty flavors of chicken and wild rice with the rich, earthy taste of sautéed mushrooms, all enveloped in a creamy, savory broth. It’s a comforting dish that’s perfect for chilly days and is both satisfying and nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Mushrooms, sliced
- Onion, diced
- Carrots, diced
- Celery, diced
- Garlic, chopped
- Fresh thyme, chopped
- Chicken broth
- Wild rice (or a blend of rice including wild rice)
- Cooked chicken, diced or shredded
- Milk or cream
- Parmigiano Reggiano (Parmesan), grated
- Salt and pepper to taste
Directions
- Melt butter in a pan over medium-high heat, add the mushrooms, and cook until they release their moisture and start to caramelize.
- Add additional butter to the pan, followed by the diced onion, carrots, and celery. Sauté until the vegetables are tender.
- Incorporate the chopped garlic and fresh thyme, cooking until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the wild rice, reduce the heat to a simmer, cover, and cook until the rice is tender.
- Stir in the cooked chicken, milk or cream, and grated Parmesan cheese. Let the soup heat through until the cheese has melted and the soup is creamy.
- Season with salt and pepper to taste before serving.
Servings and Timing
This recipe yields approximately 6 servings. The total preparation and cooking time is about 50 minutes, with 10 minutes for prep and 40 minutes for cooking.
Variations
- Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like spinach or kale for added texture and nutrition.
- Different Grains: Substitute wild rice with brown rice or barley for a different texture and flavor profile.
- Herb Variations: Experiment with herbs like rosemary or sage in place of thyme to alter the flavor.
Storage/Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally, until heated through. If the soup has thickened too much upon standing, add a splash of broth or water to reach the desired consistency.
FAQs
How can I make this soup gluten-free?
This soup is naturally gluten-free as long as all the ingredients used, such as the chicken broth and Parmesan cheese, are certified gluten-free.
Can I use leftover rotisserie chicken?
Yes, using leftover rotisserie chicken is a great way to add flavor and reduce preparation time. Simply shred or dice the cooked chicken and add it to the soup as directed.
Is it possible to freeze this soup?
Cream-based soups can sometimes separate upon freezing and reheating. If you plan to freeze the soup, consider omitting the cream or milk and adding it fresh when reheating.
What types of mushrooms work best in this recipe?
A variety of mushrooms such as button, cremini, shiitake, or oyster can be used. Using a mix of different mushrooms can enhance the depth of flavor.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and mushrooms as directed, then transfer them to the slow cooker along with the broth and rice. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked chicken, cream, and Parmesan during the last 30 minutes of cooking.
How can I make this soup dairy-free?
To make the soup dairy-free, substitute the butter with a plant-based alternative, use a non-dairy milk or cream, and replace the Parmesan cheese with a dairy-free cheese or nutritional yeast.
What can I serve with this soup?
This hearty soup pairs well with a fresh green salad and crusty bread or rolls.
How do I prevent the rice from becoming mushy?
To prevent the rice from becoming overly soft, monitor the cooking time closely and consider adding the rice partway through the cooking process if using a type that cooks quickly.
Can I use half-and-half instead of cream?
Yes, half-and-half can be used as a lighter alternative to heavy cream, though the soup may be slightly less rich.
How can I add more flavor to the soup?
Enhance the soup’s flavor by adding a splash of white wine during the cooking process, incorporating additional herbs like bay leaves, or using a high-quality homemade chicken broth.
Conclusion
This Creamy Mushroom Chicken and Wild Rice Soup is a delightful blend of comforting flavors and textures, making it an ideal choice for a satisfying meal. Its versatility allows for various adaptations to suit dietary preferences and ingredient availability, ensuring it can become a staple in your recipe collection.
Creamy Mushroom Chicken and Wild Rice Soup
The “Creamy Mushroom Chicken and Wild Rice Soup” from Closet Cooking is a delightful fusion of two classic soups: cream of mushroom and chicken with wild rice. This hearty dish combines tender chicken, earthy mushrooms, and nutritious wild rice in a creamy, flavorful broth, making it an ideal comfort food for cooler seasons.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 1 tablespoon butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1 cup wild rice (or a blend including wild rice)
- 1½ cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup Parmigiano Reggiano (Parmesan), grated
- Salt and pepper to taste
Instructions
- Melt 2 tablespoons of butter in a pan over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown. Remove the mushrooms and set them aside.
- In the same pan, melt the remaining tablespoon of butter. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender.
- Add the chopped garlic and thyme to the pan, cooking until fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Stir in the wild rice, reduce the heat to a simmer, and cook until the rice is tender.
- Return the cooked mushrooms to the pan, along with the cooked chicken. Stir in the milk or cream and the grated Parmesan cheese. Let the soup simmer until it’s heated through and the cheese has melted. Season with salt and pepper to taste before serving.
Notes
- For a richer flavor, consider using a variety of mushrooms such as cremini, shiitake, or oyster.
- If you prefer a thicker consistency, you can add a slurry of flour and water during the simmering process.
- This soup pairs well with a side of crusty bread or a light salad.
