Description
Warm up your fall evenings with this delightful Creamy Mushroom Chicken and Wild Rice Soup. Packed with tender chicken, earthy mushrooms, and hearty wild rice, this soup is a comforting bowl of goodness perfect for chilly days. The rich, creamy broth melds beautifully with the flavors of sautéed onions and garlic, creating a satisfying dish that’s ideal for family gatherings or cozy dinners. Easily customizable and perfect for meal prep, this soup is sure to become a beloved staple in your kitchen.
Ingredients
- 1 lb boneless, skinless chicken breasts: The star protein of the soup, providing heartiness and flavor.
- 1 cup wild rice: Adds texture and nutty flavor; you can also use brown rice or a mix.
- 8 oz mushrooms, sliced: Use any variety you like—cremini, button, or shiitake all work well.
- 1 medium onion, diced: Adds sweetness and depth to the flavor profile.
- 2 cloves garlic, minced: For aromatic flavor.
- 4 cups chicken broth: The base of the soup, providing richness and depth.
- 1 cup heavy cream: For creaminess; you can substitute with half-and-half or a non-dairy alternative.
- 2 tablespoons olive oil: For sautéing the vegetables.
- Salt and pepper to taste: Essential for seasoning.
- Fresh thyme and parsley (for garnish): Adds a pop of color and freshness.
Instructions
STEP 1: PREPARE THE INGREDIENTS
Begin by washing and slicing the mushrooms, dicing the onion, and mincing the garlic. Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
STEP 2: COOK THE WILD RICE
In a medium saucepan, combine the wild rice with 3 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender. If using brown rice, adjust the cooking time according to package instructions.
STEP 3: SAUTÉ THE VEGETABLES
While the rice cooks, heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until translucent. Add the minced garlic and sliced mushrooms, and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
STEP 4: COOK THE CHICKEN
Add the seasoned chicken pieces to the pot with the sautéed vegetables. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
STEP 5: ADD BROTH AND SIMMER
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together.
STEP 6: INCORPORATE CREAM AND RICE
Once the wild rice is cooked, drain any excess water and add it to the soup. Stir in the heavy cream, and simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
STEP 7: GARNISH AND SERVE
Ladle the soup into bowls and garnish with freshly chopped thyme and parsley for a burst of color and freshness. Serve hot with crusty bread or crackers on the side for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g