Chicken and Mushroom Wild Rice Soup
Looking for the ultimate cozy comfort food?
This Chicken and Mushroom Wild Rice Soup combines savory chicken, earthy mushrooms, and hearty wild rice in a rich, creamy broth.
It’s simple to make with pantry staples,
and the best part? It’s freezer-friendly, making it perfect for meal prepping or busy nights.
Whether you’re looking to warm up after a long day
or need a comforting dish to share with loved ones, this soup is sure to become a favorite.
For Chicken and Mushroom Wild Rice Soup
- Butter – Used for sautéing the vegetables and creating the base for the soup.
- Onion – Adds depth and flavor to the soup.
- Celery – Adds a fresh, crisp texture to the soup.
- Carrots – Sweetness and texture; helps balance the savory flavors.
- Mushrooms – Adds an earthy flavor that complements the chicken.
- All-Purpose Flour – Helps thicken the soup and creates a smooth consistency.
- Chicken Broth – The base liquid, adding richness and depth to the flavor.
- Cooked Wild Rice – Provides hearty texture and a nutty flavor.
- Boneless Skinless Chicken Breasts – Provides protein and adds a tender texture to the soup.
- Salt – Enhances the overall flavor of the soup.
- Curry Powder – Adds warmth and a touch of spice.
- Mustard Powder – Adds a subtle tangy heat.
- Dried Parsley – Adds herbal freshness to the flavor profile.
- Black Pepper – Adds a mild heat to balance the spices.
- Slivered Almonds – Adds a crunchy texture and a slight nuttiness.
- Dry Sherry – Adds depth and a touch of sweetness to the soup.
- Half-and-Half – Creates a creamy, smooth texture in the soup.
Chicken and Mushroom Wild Rice Soup
A hearty and comforting soup with a rich blend of chicken, wild rice, mushrooms, and a creamy base. This variation on a recipe shared by a Minnesota farm wife is perfect for cozy meals. It can be easily made in a slow cooker and freezes well.
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Servings: 8
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Ingredients:
- 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
Directions:
- 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!
- Can I use pre-cooked chicken instead of cooking fresh chicken breasts?
Yes! Using pre-cooked chicken, like rotisserie chicken, can save you time. Simply shred it and add it to the soup during the last 15 minutes of cooking. - Do I need to rinse the wild rice before cooking?
It’s a good idea to rinse the wild rice to remove excess starch. This helps the rice cook properly and ensures your soup doesn’t get too thick. - Can I make this soup in a slow cooker?
Definitely! You can sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 5-6 hours or on high for 2-3 hours. Just add the cream in the last 30 minutes to keep it smooth and creamy. - How can I make this soup dairy-free?
For a dairy-free version, simply swap the half-and-half for coconut milk. You can also sauté the veggies in olive oil instead of butter. It will still be creamy and delicious! - Can I freeze this soup for later?
Yes! You can freeze the soup, but it’s best to wait until after cooking to add the half-and-half. Once reheated, stir in the cream to preserve the creamy texture.
