Are you craving a soup that's not just a meal, but an experience? Get ready to transform your kitchen into a gourmet haven with this incredible Chicken Wild Rice and Mushroom Soup that promises to tantalize your taste buds and comfort your soul! Imagine a creamy, hearty blend of tender wild rice, succulent shredded chicken, and earthy mushrooms that will make you forget about any store-bought soup forever. This isn't just a recipe—it's a culinary journey that will become your new favorite go-to comfort dish.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup wild rice
- 1 pound chicken breast, cooked and shredded
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by rinsing the wild rice under cold water in a fine mesh strainer. This helps remove any excess starch and impurities, ensuring a cleaner flavor.
- In a large pot or Dutch oven, bring 4 cups of chicken broth to a boil. Once boiling, add the rinsed wild rice to the pot.
- Reduce the heat to low, cover the pot, and let the wild rice simmer for about 45 minutes, or until the rice is tender and has absorbed most of the broth. Stir occasionally to prevent sticking.
- While the wild rice is cooking, heat a tablespoon of olive oil or butter in a separate skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the sliced mushrooms to the skillet with the onions and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Once the wild rice is cooked, add the sautéed onion and mushroom mixture to the pot with the wild rice. Stir to combine all the ingredients.
- Next, add the cooked and shredded chicken breast to the pot. Stir well to incorporate the chicken into the soup.
- Pour in 1 cup of heavy cream and stir until fully combined. This will give the soup a rich and creamy texture.
- Season the soup with salt and pepper to taste. Start with a small amount and adjust as needed, keeping in mind that the chicken broth may already contain salt.
- Let the soup simmer on low heat for an additional 5-10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Once the soup is heated through and the flavors have developed, remove it from the heat. Serve hot in bowls, garnished with fresh herbs if desired.
- Enjoy your Chicken Wild Rice and Mushroom Soup with crusty bread or crackers for a complete meal!
Tips
- Rinse your wild rice thoroughly to remove excess starch and ensure a cleaner, more refined flavor profile.
- Use low heat when simmering to prevent burning and allow flavors to develop slowly and naturally.
- Don't rush the mushroom and onion sautéing process—taking time to caramelize them will add depth to your soup's flavor.
- For extra richness, consider using homemade chicken broth instead of store-bought.
- Adjust seasoning gradually—you can always add more salt and pepper, but you can't take it away.
- Let the soup rest for a few minutes after cooking to allow flavors to fully meld together.
- Garnish with fresh herbs like thyme or parsley for an extra layer of freshness and visual appeal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
