Creamy Cajun Chicken Soup

Chunky Wild Rice Soup with Chicken and Mushrooms blends wild rice, juicy chicken bits, and forest mushrooms in a velvety, thick broth. The magic starts when you brown up mushrooms in melted butter till they're golden and packed with flavor. Then come the veggies—onions, carrots, and celery—cooked till soft, with garlic and thyme thrown in for that extra kick. The chicken stock and wild rice simmer together, making a tasty base that's filled with chicken chunks. A splash of milk or cream plus freshly grated Parmesan cheese turns it all silky smooth, making every bite super satisfying. Wanna go bolder? Try adding some dried mushrooms or a bit of miso paste.

INGREDIENTS

• Butter: 2 tablespoons to cook mushrooms
• Mushrooms (sliced): 1 pound
• Butter (additional): 1 tablespoon for veggies
• Onion (diced): 1
• Carrots (diced): 2
• Celery (diced): 2 stalks
• Garlic (chopped): 2 cloves
• Thyme (chopped): 1 teaspoon
• Chicken broth: 6 cups
• Wild rice (or a blend with wild rice): 1 cup
• Cooked chicken (diced or shredded): 1 ½ cups
• Milk or cream: 1 cup
• Parmigiano Reggiano (Parmesan, grated): 1 cup
• Salt and pepper: To taste

INSTRUCTIONS

Step 1:

Heat up 2 tablespoons butter in a pan over medium-high heat. Toss in sliced mushrooms and cook them until they release their juices and it all dries up, around 10-15 minutes. Put them aside for later.

Step 2:

Add 1 tablespoon butter to the same pan. Throw in diced onions, carrots, and celery, and cook until they're nice and soft, about 8-10 minutes. Add the chopped garlic and thyme, and let them cook just a minute till you can smell them.

Step 3:

Pour in chicken broth, add wild rice, cooked chicken, and those saved mushrooms to your pot. Let it come to a boil, then turn down the heat, cover it, and let it bubble gently until the rice gets tender, around 20-30 minutes.

Step 4:

Mix in milk or cream and your grated Parmigiano Reggiano until the cheese melts completely. Taste it and add salt and pepper as needed.

Step 5:

If you want more flavor, you can soak 1 ounce of dried mushrooms in a cup of hot water for 20 minutes. Then add both the mushrooms and the water they soaked in. Or try mixing in 2 tablespoons of white miso paste before you season it.

Serving and Storage Tips

• Keep leftovers in a sealed container in your fridge for up to 3 days.
• Warm it up slowly on the stove, adding more broth or cream if it gets too thick.

Helpful Notes

• Don't do dairy? Use plant milk and skip the Parmesan cheese.
• Throw in more thyme or a bay leaf if you want stronger herby flavors.

Tips from Well-Known Chefs

• Chef Lillian likes mixing wild and brown rice for better bite.
• Want more savory depth? Add a dash of soy sauce or tamari.

Cozy Comfort in Every Bowl

Chunky Wild Rice Soup with Chicken and Mushrooms packs a filling, healthy meal that hits the spot with its creamy texture and woodsy flavors.

Perfect for Cold Evenings

This thick, rich soup really hits the spot when you're curled up on those chilly nights.

FAQs

Can I make this soup ahead of time?

For sure! It keeps well and actually tastes even better the next day.

Is this soup gluten-free?

Yep, just double-check your chicken broth and other stuff doesn't have gluten in it.

Can I use rotisserie chicken?

You bet! Just pull apart some rotisserie chicken and toss it right in for a quick shortcut.

What substitutions can I make?

You can swap in different rice types, try fresh herbs, or go lighter by changing up the cream.

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Conclusion

This rich soup blends Cajun-seasoned chicken and a creamy base packed with flavor. Start with sautéed onion, celery, and bell pepper—the heart of Cajun cooking—then mix in garlic and seasoning for depth. Add broth, tomatoes, and cooked, chopped chicken for a hearty bite. Heavy cream smooths out the soup and brings it all together. Ideal for evenings when you need something warm and satisfying.