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Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup

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  • Author: Jake
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop, Roasting
  • Cuisine: American
  • Diet: Gluten Free

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