This creamy chicken and wild rice soup is perfect for chilly fall days or cold winter evenings. It’s thick, almost like a stew, but still soupy enough to enjoy with your favorite bread. Packed with flavor, it’ll warm you up and satisfy everyone. Plus, if you have leftovers, it tastes even better the next day. If it thickens too much after refrigerating, just add more broth.
Indulge in the ultimate comfort with our Creamy Chicken and Wild Rice Soup! This hearty blend of succulent chicken, earthy mushrooms, and a medley of vegetables creates a velvety, stew-like goodness that’s perfect for embracing the cozy vibes of fall or battling wintry chills. Picture a bowl so rich and flavorful, it’ll have you dreaming about the next spoonful. The secret? A slow-cooked perfection that ensures the rice is tender and the flavors meld seamlessly. Don’t miss out on this must-try sensation – it’s a warm embrace for your taste buds on any chilly day!
Tips:
For the best Chicken Rice Soup, remember these simple tips: Let it slow-cook for an hour – it’s the key to perfectly cooked rice and a flavor-packed soup.
Hold off on adding the cream until the end to avoid any curdling or lumps – we want creamy, not lumpy!
Finish off with a flourish by adding the cream at the very end for that irresistible creamy goodness.
And for that extra flavor boost, a touch of lemon zest adds a subtle yet delightful lemony kick. Enjoy your upgraded bowl of goodness!
Freezing for later
Pop your soup in a freezer-safe container after cooking, and it’s good to go for up to 2 months. When it’s time to savor it again, let it thaw a bit in the container, then transfer it to either a crockpot or stovetop pot on low heat.
For the crockpot, cover it and let it warm up on low for 4-6 hours until it’s piping hot.
If you’re using the stovetop, cover it up and warm it on low until it’s thawed. Keep the heat fairly low to avoid boiling, especially if your soup has cream.
A pro tip for freezing: Add the cream after reheating. Once it’s all warmed through, introduce the cream just before serving, and gently heat it without bringing it to a boil. Your frozen goodness, perfected!
ALSO: Treat yourself to a bowl of our creamy, vegetarian tortilla soup. It’s packed with rich flavors that’ll make your taste buds dance and warm you up from the inside out.
- Course: Main Course, Soup
- Cuisine: American
- Prep Time: 15minutes minutes
- Cook Time: 1hour hour 15minutes minutes
- Total Time: 1hour hour 30minutes minutes
- Servings: 6 servings
- Calories: 566kcal
Here are the ingredients that you’ll need to create Chicken wild rice mushroom soup:
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into small chunks (about 2 cups)
- 1 medium chopped onion
- 1 tablespoon minced garlic (approximately 2 large cloves)
- 1 teaspoon dry thyme
- 1 teaspoon dry marjoram
- 1 large carrot, sliced (about 1 cup)
- 2 large celery stalks, chopped (about 1 cup)
- 2 cups sliced mushrooms (cremini or white)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- ½ teaspoon paprika
- 8 cups chicken stock (or broth)
- 1-½ cups uncooked wild rice
- 1 teaspoon lemon zest (or from one large lemon)
- 1 cup heavy cream
Instructions:
Here’s a simple guide to whip up this tasty dish:
- Heat up your Dutch oven on medium for 2-3 minutes. Toss in oil and chicken, cook for 2-3 minutes, making sure to brown all sides.
- Stir in onion, garlic, thyme, and marjoram. Cook for another 3 minutes. Add carrot, celery, and mushrooms, and cook for an additional 3 minutes. Sprinkle in salt, black pepper, and paprika, giving it a good mix.
- Pour in the broth and rice, bringing it to a boil on high heat. Lower the heat to medium-low (2-3), cover, and let it simmer for 1 hour.
- Uncover, turn off the heat, and toss in the lemon zest. Give it a 5-minute breather, then add the cream and stir.
- Serve it hot with some bread and salad if you’re in the mood. Simple, right? Enjoy your flavorful creation!
Why You’ll Love Chicken Wild Rice Mushroom Soup:
- Creamy Comfort: Indulge in a bowl of pure comfort with our creamy chicken and wild rice soup. It’s like a warm hug on a chilly day.
- Hearty Goodness: Packed with tender chicken, flavorful mushrooms, and a medley of veggies, this soup is a hearty and wholesome delight that’ll leave you fully satisfied.
- Easy Freezing: Busy day? No worries! Freeze it for later, and when you reheat it, it’s like enjoying a freshly made batch. Convenience at its best!
- Flavorful Elegance: The slow-cooked perfection ensures the rice is just right, and the blend of spices, including a hint of lemon zest, adds a touch of flavorful elegance that’ll elevate your dining experience.
- Versatile Leftovers: Got extras? This soup gets even better the next day. Plus, our simple freezing tips allow you to enjoy it whenever the craving strikes.
- Family-Friendly: It’s a crowd-pleaser! Whether it’s a family dinner or a casual get-together, this recipe is sure to win hearts and warm bellies.
- Easy Prep: The straightforward instructions make it a breeze to whip up this culinary masterpiece. Even if you’re not a seasoned chef, you’ll nail it!
- Perfectly Freezable: Plan and freeze for up to two months. It’s like having a delicious, homemade meal ready at your fingertips. (Savor the flavors of Vegetarian French Onion Soup)
Experience the joy of a homemade soup that’s not only delicious but also brings people together. Try it once, and it might just become your go-to comfort dish!”
Nutrition
| Calories | 566kcal |
| Carbohydrates | 47g |
| Protein | 32g |
| Fat | 28g |
| Saturated Fat | 12g |
| Cholesterol | 112mg |
| Sodium | 769mg |
| Potassium | 983mg |
| Fiber | 4g |
| Sugar | 8g |
| Vitamin A | 2715IU |
| Vitamin C | 5mg |
| Calcium | 58mg |
| Iron | 2mg |
FAQs – Wild Rice Mushroom Soup:
Q: Can I use a different type of rice in this recipe?
A: While wild rice adds a unique texture, you can experiment with other rice varieties. Keep in mind that cooking times may vary.
Q: Can I substitute chicken thighs for the chicken breast?
A: Absolutely! Chicken thighs can be a flavorful alternative. Adjust cooking times as needed to ensure they are thoroughly cooked.
Q: How can I make this soup vegetarian?
A: Swap the chicken for plant-based protein like tofu or chickpeas. Consider using vegetable broth and skipping the cream for a vegan option.
Q: Is it necessary to use a Dutch oven, or can I use a regular pot?
A: You can use a regular pot, but a Dutch oven’s even heating is ideal. Adjust cooking times accordingly.
Q: Can I make this soup ahead of time?
A: Certainly! The flavors tend to deepen when left to meld. Store it in the refrigerator and reheat gently on the stove or in a crockpot.
Q: What can I serve with this soup besides bread and salad?
A: Crusty bread and a fresh salad are classic choices, but consider pairing it with a side of quinoa, roasted vegetables, or light pasta for variety.
Q: Can I freeze the soup with the cream already added?
A: While possible, it’s recommended to add the cream after reheating for the best texture. Freeze without cream, then stir it in close to serving time.
Q: How do I adjust the spice level?
A: Easily customize by adjusting the amounts of black pepper, and paprika, or even adding a pinch of your favorite chili powder for an extra kick.
Q: Can I use pre-cooked rice to save time?
A: Certainly! Adjust the cooking time accordingly and add pre-cooked rice later in the process to avoid overcooking.
Q: Does this soup work well for meal prep?
A: Absolutely! Portion it into containers for a quick, delicious lunch or dinner throughout the week. Adjust cream and lemon zest just before serving.
Feel free to explore and make this recipe your own by adapting it to your taste preferences and dietary needs!
