Chicken and Mushroom Wild Rice Soup
Chicken and Mushroom Wild Rice Soup
When the weather turns chilly or you’re simply craving something warm and comforting, nothing hits the spot quite like a bowl of Chicken and Mushroom Wild Rice Soup. This classic soup is rich, creamy, and deeply satisfying, made with tender chicken, earthy mushrooms, and hearty wild rice simmered in a flavorful broth.
It’s the kind of recipe that feels like a warm hug perfect for weeknight dinners, lazy weekends, or meal prep for busy days ahead. Even better, it’s made with simple pantry ingredients and freezes beautifully, making it a reliable recipe you’ll come back to again and again.
Whether you’re cooking for your family or preparing meals ahead of time, this soup delivers comfort, nutrition, and incredible flavor in every spoonful and it pairs wonderfully with heartier meals like BBQ Chicken Stuffed Sweet Potatoes for a complete, satisfying dinner.
Why You’ll Love This Chicken and Mushroom Wild Rice Soup
This soup is a favorite for so many reasons:
- Rich and creamy without being overly heavy
- Packed with protein, vegetables, and whole grains
- Perfect for meal prep and freezer storage
- Cozy, comforting, and filling
- Easy to customize based on what you have
The combination of chicken, mushrooms, and wild rice creates a hearty texture that makes this soup feel like a complete meal on its own.
Ingredients Breakdown (Why Each One Matters)
Understanding the ingredients helps you get the best flavor and texture from this soup.
Butter
- Butter is used to sauté the vegetables and build the base of the soup. It adds richness and depth that gives the soup its classic comforting flavor.
Onion
- Onion forms the flavor foundation. As it cooks, it becomes soft and slightly sweet, enhancing the overall taste of the soup.
Celery
- Celery adds freshness and a subtle crunch that balances the creamy texture.
Carrots
- Carrots bring natural sweetness and color, helping balance the savory broth and spices.
Mushrooms
- Mushrooms are key to this recipe. They add an earthy, savory flavor that pairs beautifully with chicken and wild rice.
All-Purpose Flour
- Flour thickens the soup by forming a roux with the butter. This creates a smooth, creamy consistency without needing heavy cream.
Chicken Broth
- Chicken broth is the main liquid base. It adds depth, richness, and ties all the ingredients together.
Cooked Wild Rice
- Wild rice gives the soup a hearty, nutty texture. It holds its shape well and makes the soup extra filling.
Chicken Breasts
- Boneless, skinless chicken breasts provide lean protein and a tender bite. Using cooked and cubed chicken keeps the soup easy and efficient.
Seasonings (Salt, Curry Powder, Mustard Powder, Parsley, Black Pepper)
- This blend of seasonings adds warmth, mild spice, and complexity without overpowering the soup. The curry and mustard powders give subtle depth, not heat.
Slivered Almonds
- Almonds add a light crunch and nutty flavor that makes this soup unique and satisfying.
Dry Sherry
- Dry sherry enhances the flavor with a slight sweetness and depth. It’s optional but highly recommended.
Half-and-Half
- Half-and-half creates a creamy, velvety finish that makes this soup rich and comforting.
Chicken and Mushroom Wild Rice Soup
Notes
- ½ cup butter
- 1 onion, finely chopped
- ½ cup celery, chopped
- ½ cup carrots, sliced
- ½ pound fresh mushrooms, sliced
- ¾ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 pound boneless, skinless chicken breasts, cooked and cubed
- ½ teaspoon salt
- ½ teaspoon curry powder
- ½ teaspoon mustard powder
- ½ teaspoon dried parsley
- ½ teaspoon ground black pepper
- 1 cup slivered almonds
- 3 tablespoons dry sherry
- 2 cups half-and-half
- Prepare the ingredients: Gather all the ingredients before you begin.
- Cook the vegetables: In a large saucepan, melt butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5 minutes. Then, stir in the sliced mushrooms and cook for another 2 minutes.
- Make the roux: Stir in the flour and mix well, ensuring the vegetables are coated.
- Add broth: Gradually pour in the chicken broth while stirring constantly. Once the broth is fully incorporated, bring the mixture to a boil, then reduce the heat to low and let it simmer.
- Combine other ingredients: Add the cooked wild rice, chicken, salt, curry powder, mustard powder, parsley, black pepper, slivered almonds, and dry sherry to the soup. Stir to combine and allow the soup to heat through.
- Finish with half-and-half: Pour in the half-and-half and stir. Let the soup simmer for 1 to 2 hours, being careful not to let it boil to avoid breaking the roux. Serve hot and enjoy!
Frequently Asked Questions (FAQs)
1. Can I use rotisserie or leftover chicken in this soup?
Yes, rotisserie or leftover chicken works perfectly. Simply shred or cube it and add it to the soup during the simmering stage to save time.
2. Do I need to cook the wild rice before adding it to the soup?
Yes, wild rice should be cooked separately before adding it. This ensures the rice is tender and prevents the soup from becoming too thick or undercooked.
3. Can I make Chicken and Mushroom Wild Rice Soup in a slow cooker?
Absolutely. Sauté the vegetables first, then add everything except the half-and-half to the slow cooker. Cook on low for 5–6 hours or high for 2–3 hours, adding the cream in the last 30 minutes.
4. How can I make this soup lighter or dairy-free?
To lighten the soup, use milk instead of half-and-half. For a dairy-free version, replace butter with olive oil and use coconut milk or a dairy-free cream alternative.
5. Does this soup freeze well?
Yes, this soup freezes very well. For best results, freeze it before adding the half-and-half, then stir in the cream after reheating to keep the texture smooth.
Conclusion
Chicken and Mushroom Wild Rice Soup is the ultimate comfort food rich, creamy, and packed with hearty ingredients that make it both satisfying and nourishing. With tender chicken, earthy mushrooms, and nutty wild rice, this soup is perfect for cozy nights, family dinners, or meal prepping for the week ahead.
Easy to make, freezer-friendly, and full of flavor, it’s a timeless recipe you’ll find yourself coming back to whenever you need something warm and comforting on the table.
