Hearty Mushroom Chicken Wild Rice Soup

$Wild rice is the star of this dish. It adds a nutty flavor and chewy texture. Use 1 cup of wild rice, rinsed well before cooking. Rinsing helps remove excess starch and keeps the texture just right. Fresh veggies add color and taste. For this soup, I use: - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups mushrooms, sliced (cremini or button) - 2 medium carrots, diced - 2 celery stalks, diced These vegetables bring great flavor and nutrients. The onion and garlic create a strong base. The mushrooms add depth, while carrots and celery give a sweet touch. Chicken adds heartiness to the soup. You will need: - 1 pound chicken breast, diced - 6 cups chicken broth The chicken broth is key for a rich taste. It forms the base of your soup and blends well with all other flavors. Seasoning makes everything pop. Use: - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and pepper to taste - 1 cup heavy cream or coconut milk (for a dairy-free option) Thyme and parsley give a fresh taste. The cream or coconut milk adds creaminess and richness. Adjust salt and pepper to fit your taste. {{ingredient_image_1}} Start by gathering all your ingredients. You will need wild rice, olive oil, onion, garlic, mushrooms, carrots, celery, chicken, chicken broth, thyme, parsley, salt, pepper, and heavy cream or coconut milk. Rinse the wild rice under cold water. Dice the onion, carrots, and chicken into small pieces. Slice the mushrooms and mince the garlic. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it softens. Next, stir in the minced garlic and cook for one minute until it smells good. Then, add the sliced mushrooms. Cook them for 5-6 minutes until they release their moisture. Now, add the diced carrots and celery. Stir well and cook for another 3-4 minutes. This softens the vegetables a bit. After that, add the diced chicken breast. Cook until the chicken is no longer pink, which takes about 5 minutes. Pour in the chicken broth and add the rinsed wild rice, dried thyme, and dried parsley. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat. Let it simmer for 30-40 minutes. The wild rice will become tender and burst open. Once the rice is ready, stir in the heavy cream or coconut milk. This adds creaminess to the soup. Let it simmer for another 5 minutes. Taste the soup and adjust the seasoning if needed. For serving, ladle the soup into deep bowls and top with fresh parsley for color. You can also serve it with crusty bread for dipping. Enjoy the warmth of this cozy dish! To get the best texture, cook the wild rice until it opens. Wild rice adds a nutty bite. Make sure to stir the soup often. This keeps everything evenly cooked. If the soup is too thick, add more broth or water. If it’s too thin, let it simmer longer to thicken. For richer flavor, sauté the garlic longer. Adding herbs like thyme and parsley boosts taste. Try adding a splash of lemon juice for brightness. A pinch of red pepper flakes can add warmth if you like spice. You can also use smoked chicken for a smoky twist. Serve your soup in deep bowls. A sprinkle of fresh parsley adds a nice touch. Crusty bread is great for dipping. You can also pair it with a simple salad. This soup is perfect for chilly days, making it a cozy meal to enjoy. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of the soup significantly. Whenever possible, opt for fresh over dried. Customize Your Protein: Feel free to substitute chicken with turkey or even add cooked sausage for a different flavor profile. Thicken It Up: If you prefer a thicker soup, you can blend a portion of the soup and then stir it back in for a creamy texture without the cream. Flavor Boost: Adding a splash of white wine or lemon juice just before serving can brighten the flavors of the soup. {{image_2}} To make a dairy-free version of this soup, simply swap the heavy cream for coconut milk. Coconut milk gives a rich and creamy texture without any dairy. It adds a hint of sweetness that pairs well with the savory flavors of the soup. This change keeps the soup light while still being hearty and comforting. You can easily turn this soup into a vegetarian dish. Replace the chicken with extra mushrooms or diced firm tofu. Use vegetable broth instead of chicken broth. This keeps the flavors rich and satisfying. You can also add more vegetables like spinach or kale for added nutrients. Feel free to get creative and add more ingredients. You can toss in peas, corn, or even diced potatoes. Each addition will bring a new texture and flavor. If you like heat, add a pinch of red pepper flakes for a spicy kick. For a fresh burst, stir in some lemon juice just before serving. After making your Mushroom Chicken Wild Rice Soup, store it in an airtight container. Let it cool to room temperature first. This soup stays good in the fridge for about 3 to 4 days. Always check for signs of spoilage before eating. If you want to save some soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. It can last about 3 months in the freezer. Thaw it in the fridge overnight when you are ready to eat. To reheat, pour the soup in a pot over medium heat. Stir it often to heat evenly. If it seems thick, add a bit of chicken broth or water. You can also use the microwave. Heat it in a microwave-safe bowl for 2-3 minutes. Stir halfway through to warm it well. Enjoy your cozy meal again! Mushroom Chicken Wild Rice Soup lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. The flavors can deepen over time, making it even tastier! Yes, you can use brown rice. However, it cooks faster than wild rice. Adjust the cooking time to about 20-25 minutes. This change may alter the soup's texture, but it will still be delicious. This soup pairs well with crusty bread or a fresh salad. You can also serve it with crackers for a crunchy side. These options make the meal more filling and enjoyable. Yes, this soup can be gluten-free. Use gluten-free chicken broth and ensure your seasonings are gluten-free. This way, you can enjoy the soup without any gluten concerns. To store leftovers, let the soup cool first. Then, transfer it to an airtight container. You can keep it in the fridge for a few days or freeze it for later. Just remember to label the container with the date! This article explored the rich flavors of Mushroom Chicken Wild Rice Soup. We covered key ingredients, step-by-step cooking, and helpful tips. Remember to consider variations like dairy-free and vegetarian options. Proper storage will keep your soup fresh longer. Overall, this dish is versatile and easy to make. Enjoy the comforting taste and share it with others. Your kitchen will smell amazing, and your taste buds will thank you! Keep experimenting to make it your own.$

Hearty Mushroom Chicken Wild Rice Soup

A comforting and creamy soup filled with wild rice, chicken, and vegetables.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

1 cup wild rice, rinsed
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups mushrooms, sliced (cremini or button)
2 medium carrots, diced
2 stalks celery, diced
1 pound chicken breast, diced
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
to taste salt and pepper
1 cup heavy cream or coconut milk (for a dairy-free option)
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the pot and cook for 5-6 minutes, until they start to release their moisture.
Incorporate the diced carrots and celery, stirring well. Cook for another 3-4 minutes, allowing the vegetables to soften slightly.
Add the diced chicken breast to the pot and cook until it is no longer pink, about 5 minutes.
Pour in the chicken broth, then add the rinsed wild rice, dried thyme, and dried parsley. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the wild rice is tender and has burst open.
Stir in the heavy cream or coconut milk to add creaminess to the soup. Simmer for an additional 5 minutes.
Adjust seasoning if necessary before serving.

Notes

Serve in deep bowls topped with fresh parsley and optionally with crusty bread.

Keyword chicken, mushroom, soup, wild rice