Chicken and Wild Rice Soup with Mushrooms

Introduction

Chicken and Wild Rice Soup with Mushrooms is a cozy, hearty bowl of comfort perfect for cool evenings or when you need something nourishing and filling. It combines tender chicken, nutty wild rice, earthy mushrooms, and aromatic vegetables all simmered in a rich, savory broth. The result is a wholesome, deeply flavorful soup that feels rustic yet elegant enough for a dinner party.

This dish has roots in American Midwestern cooking, where wild rice is abundant and treasured. Unlike regular rice, wild rice gives the soup a unique chewiness and nutty depth, while the mushrooms add a layer of umami richness that makes every spoonful satisfying.

Why I Love This Recipe

I love this recipe because it’s both hearty and nutritious, striking the perfect balance between comfort and wholesomeness. The wild rice adds wonderful texture, the mushrooms elevate the flavor, and the chicken provides lean protein. It’s the kind of soup that fills you up without leaving you sluggish. Plus, it stores and reheats beautifully, making it a great choice for meal prep.

Why This is a Must-Try Dish

• Comfort in a Bowl: Warm, hearty, and soothing—ideal for cold nights.
• Nutritious and Balanced: Packed with lean protein, fiber, and vitamins.
• Depth of Flavor: Mushrooms and wild rice bring earthy, nutty notes.
• Versatile: Works as a light main dish or a starter.
• Meal Prep Friendly: Freezes well and tastes even better the next day.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Calories per Serving: ~320–350 (depending on cream and chicken used)
• Cuisine: American (Midwestern-inspired)
• Course: Soup / Main Dish

Ingredients

For the Soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 oz mushrooms (cremini, button, or wild), sliced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
• 1 bay leaf
• Salt and pepper, to taste

Liquids & Grains:

• 6 cups chicken broth (low sodium preferred)
• 1 cup uncooked wild rice, rinsed
• ½ cup heavy cream or half-and-half (optional, for creaminess)

Protein:

• 2 cups cooked chicken (shredded or cubed; rotisserie works well)

Garnish:

• Fresh parsley, chopped
• Freshly cracked black pepper

Simple Cooking Directions

1. Sauté vegetables and mushrooms.
2. Add broth, wild rice, and herbs; simmer until rice is tender.
3. Stir in chicken and cream.
4. Season, garnish, and serve hot.

Step-by-Step Recipe Preparation

1. Sauté Vegetables & Mushrooms
   • In a large soup pot, heat olive oil or butter over medium heat.
   • Add onion, carrots, and celery; cook 5–6 minutes until softened.
   • Stir in garlic and cook 1 minute.
   • Add mushrooms and cook 5–7 minutes until they release moisture and brown slightly.
2. Simmer with Rice & Broth
   • Add thyme, rosemary, bay leaf, salt, and pepper.
   • Pour in chicken broth and stir in wild rice.
   • Bring to a boil, then reduce to a simmer. Cover and cook for 35–40 minutes, until rice is tender.
3. Add Chicken & Cream
   • Stir in shredded chicken and cream (if using).
   • Simmer uncovered for 5 minutes to heat through.
4. Finish & Serve
   • Remove bay leaf.
   • Adjust seasoning with salt and pepper.
   • Garnish with fresh parsley before serving.

How to Serve

• Serve hot with crusty bread, garlic toast, or a side salad.
• For a cozy dinner, pair with roasted vegetables or a cheese platter.
• Sprinkle extra black pepper or Parmesan for added flavor.

Additional Recipe Tips

• Use a mix of mushrooms for deeper flavor (shiitake, cremini, portobello).
• For thicker soup, mash a small portion of the cooked rice and stir it back in.
• Want it lighter? Skip the cream and keep it broth-based.
• Save time by using pre-cooked rotisserie chicken.

Variations

• Cream-Free Version: Skip the cream for a lighter broth-based soup.
• Vegetarian: Use vegetable broth and swap chicken for extra mushrooms or white beans.
• Spicy Twist: Add red pepper flakes or a dash of cayenne.
• Herb Swap: Try sage or tarragon instead of rosemary.
• Slow Cooker: Combine all ingredients except cream and parsley; cook on LOW for 6–7 hours. Stir in cream and chicken before serving.

Freezing and Storage

• Refrigerator: Store in an airtight container up to 4 days.
• Freezer: Freeze for up to 2 months. For best results, freeze without cream and add it after reheating.
• Reheating: Warm on the stovetop over medium heat; add broth or water if too thick.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or ladle
• Sharp knife and cutting board

Conclusion

Chicken and Wild Rice Soup with Mushrooms is the ultimate cozy, hearty, and nourishing dish. With tender chicken, chewy wild rice, and earthy mushrooms, it’s a wholesome meal perfect for fall and winter. It’s versatile enough for weeknight dinners yet special enough for entertaining. Whether you serve it with crusty bread or on its own, this soup promises comfort in every spoonful.