Description
Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish, perfect for cooler days. Here’s a detailed recipe to guide you through preparing this flavorful soup.
Ingredients
Units
Scale
- Chicken: 1 pound boneless, skinless chicken breasts
- Wild Rice: 1 1/2 cups dry wild rice blend
- Carrots: 6, chopped
- Celery: 3 stalks, chopped
- Shallots: 2 medium, chopped
- Low-Sodium Chicken Broth: 6 cups
- Fresh Thyme: 2 tablespoons chopped (or 2 teaspoons dried)
- Fresh Sage: 1 tablespoon chopped (or 1 teaspoon dried)
- Crushed Red Pepper Flakes: 1/2 teaspoon
- Fresh Baby Spinach or Kale: 2 cups
- Fresh Parsley: 2 tablespoons chopped
- Heavy Cream or Whole Milk: 1 cup
- Grated Parmesan Cheese: 1/2 cup, plus more for serving
- Salt and Black Pepper: to taste
- Salted Butter: 6 tablespoons, melted
- Mixed Mushrooms: 2 pounds, roughly torn
- Fresh Rosemary Sprigs: 2
- Garlic Cloves: 4, smashed
- Lemon Zest: from 1 lemon
Instructions
- Prepare the Mushrooms:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the torn mushrooms with melted butter, garlic cloves, rosemary sprigs, and lemon zest.
- Spread the mixture evenly on a baking sheet and roast for 20-25 minutes, or until the mushrooms are tender and browned.
- Cook the Soup Base:
- In a large pot, combine the chicken breasts, wild rice, chopped carrots, celery, shallots, chicken broth, thyme, sage, and crushed red pepper flakes.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the chicken is cooked through and the rice is tender.
- Shred the Chicken:
- Remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the pot.
- Add Cream and Greens:
- Stir in the heavy cream (or whole milk) and grated Parmesan cheese.
- Add the fresh spinach or kale and cook until wilted, about 2-3 minutes.
- Combine with Roasted Mushrooms:
- Add the roasted mushroom mixture to the soup, stirring to combine.
- Season with salt and black pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with additional grated Parmesan cheese and fresh parsley.
- Serve hot and enjoy.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper to the seasoning mix.
- If pico de gallo is unavailable, a fresh salsa can be used as an alternative.
- This dish pairs well with a light white wine or a refreshing iced tea.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 645 kcal
- Sugar: 6g
- Sodium: 1,200mg
- Fat: 34g
- Saturated Fat: 19g
- Carbohydrates: 45g
- Protein: 38g
- Cholesterol: 125mg