Chicken and Mushroom Wild Rice Soup
If you’re on the hunt for a cozy, heartwarming meal that’s both simple to make and packed with flavor, this Chicken and Mushroom Wild Rice Soup is your new go-to.
With tender chunks of chicken, earthy mushrooms, and the nutty crunch of wild rice, this creamy soup is the ultimate comfort food for those chilly nights.
And the best part? It’s super easy to make, can be tossed into a slow cooker, and even freezes like a dream for those busy days when you need a quick, satisfying meal!
For Chicken and Mushroom Wild Rice Soup
- Butter – Used for sautéing the vegetables and creating a flavorful base.
- Onion – Adds savory depth to the soup.
- Celery – Provides freshness and a mild crunch.
- Carrots – Adds a slight sweetness and color.
- Mushrooms – Brings an earthy flavor that complements the other ingredients.
- Flour – Helps thicken the soup and creates a roux with the butter.
- Chicken Broth – The base liquid for the soup, giving it a savory flavor.
- Cooked Wild Rice – Adds texture and a nutty flavor to the soup.
- Boneless Skinless Chicken Breasts – Tender, lean protein that makes the soup hearty.
- Salt – Enhances the overall flavor.
- Curry Powder – A hint of spice that brings warmth and complexity.
- Mustard Powder – Adds a tangy note to balance the richness.
- Dried Parsley – Adds a subtle herbaceous flavor.
- Ground Black Pepper – A dash of heat to season the soup.
- Slivered Almonds – Adds a bit of crunch and a nutty flavor.
- Dry Sherry – Adds depth and a slightly sweet, nutty undertone.
- Half-and-Half – Makes the soup rich and creamy.
Chicken and Mushroom Wild Rice Soup
Ingredients
- ½ cup butter
- 1 onion, finely chopped
- ½ cup celery, chopped
- ½ cup carrots, sliced
- ½ lb fresh mushrooms, sliced
- ¾ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 lb boneless, skinless chicken breasts, cooked and cubed
- ½ tsp salt
- ½ tsp curry powder
- ½ tsp mustard powder
- ½ tsp dried parsley
- ½ tsp ground black pepper
- 1 cup slivered almonds
- 3 tsp dry sherry
- 2 cups half-and-half
Instructions
- Prepare ingredients: Start by gathering all your ingredients together.
- Cook vegetables: In a large saucepan, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5 minutes. Add the sliced mushrooms and sauté for an additional 2 minutes.
- Make the roux: Stir in the flour, mixing well to combine with the vegetables.
- Add broth: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low and allow it to simmer.
- Add rice and chicken: Stir in the cooked wild rice, cubed chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry.
- Finish soup: Let the soup heat through, then pour in the half-and-half. Allow it to simmer for 1-2 hours, stirring occasionally. Be sure to keep the soup from boiling to prevent the roux from breaking.
- Serve and enjoy!
- Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Rotisserie chicken is a great shortcut. Simply shred it and add it to the soup in the last 15 minutes of cooking. It’ll save you time and still give you that delicious flavor!
- Do I really need to sauté the vegetables first?
Sautéing the vegetables helps release their flavors and gives the soup a richer taste. But if you’re in a rush, you can skip this step and add the veggies directly to the broth. You’ll still get a tasty result!
- Can I make this soup in a slow cooker?
Yes! Just sauté the vegetables and chicken, then transfer them to the slow cooker with the broth and wild rice. Cook on low for 5-6 hours, or high for 2-3 hours. Add the half-and-half in the last 30 minutes for a creamy finish.
- How do I thicken the soup without using flour?
If you want to skip the flour, try puréeing a portion of the soup and stirring it back in. You’ll get that creamy texture without the need for flour!
- Can I freeze this soup for later?
Definitely! Just make sure to freeze the soup before adding the half-and-half. When reheating, stir in the half-and-half at the end to keep the soup creamy and smooth.
