Creamy Chicken and Rice

Chunky Wild Rice Soup with Chicken and Mushrooms brings together wholesome wild rice, juicy chicken, and savory mushrooms swimming in a thick, velvety broth. The magic starts by browning mushrooms in butter till they're golden and full of flavor. The soup's foundation comes from softened onions, carrots, and celery cooked until just right, with garlic and thyme thrown in for extra punch. Wild rice and chicken stock form the soup's core, featuring bits of tender chicken throughout. A generous pour of milk or cream plus freshly shredded Parmigiano Reggiano makes everything smooth and rich, guaranteeing each bite is super satisfying. Want to kick things up? Try adding soaked dried mushrooms or a bit of miso paste for even deeper taste.

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:

Melt 2 tablespoons butter over medium-high heat in a pan. Toss in your mushrooms and let them cook until they release and lose their liquid, about 10-15 minutes. Put them aside for later.

Step 2:

In the same pan, melt another tablespoon of butter. Throw in your diced onions, carrots, and celery, letting them cook until soft (8-10 minutes). Add your chopped garlic and thyme and cook just one minute until you can smell them.

Step 3:

Pour in chicken broth, add wild rice, cooked chicken, and those mushrooms you set aside. Let it all come to a boil, then turn down the heat, cover the pot, and let it simmer until your rice gets tender, roughly 20-30 minutes.

Step 4:

Mix in your milk or cream and the grated Parmigiano Reggiano, stirring until all the cheese melts in. Add salt and pepper however you like it.

Step 5:

Want more flavor? You can soak 1 ounce of dried mushrooms in a cup of hot water for 20 minutes. Then dump both mushrooms and their water into your soup. Or try mixing in 2 tablespoons of white miso paste before you season everything.

Serving and Storage Tips

• Keep leftovers in a sealed container in your fridge for up to 3 days.
• When you warm it up on the stove, you might need to add a splash of broth or cream to get it back to the right thickness.

Helpful Notes

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

Tips from Well-Known Chefs

• Chef Lillian thinks mixing wild and brown rice gives you better texture.
• A little soy sauce or tamari can really pump up the savory taste.

Cozy Comfort in Every Bowl

Chunky Wild Rice Soup with Chicken and Mushrooms gives you a filling, wholesome meal that perfectly balances creamy texture with earthy woodland flavors.

Perfect for Cold Evenings

This hot, rich bowl of goodness hits the spot when you need to warm up on those chilly nights.

FAQs

Can I make this soup ahead of time?

You bet! It actually tastes even better after sitting in the fridge overnight.

Is this soup gluten-free?

It sure is, just double-check your chicken broth and other stuff doesn't have hidden gluten.

Can I use rotisserie chicken?

That's a great shortcut! Just pull the meat off and toss it straight into your soup.

What substitutions can I make?

You can swap in different rice types, add fresh herbs you like, or use half-and-half instead of heavy cream for a lighter soup.

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Conclusion

Creamy Chicken and Wild Rice Soup combines tender chicken, mushrooms, and wild rice in a creamy, flavorful broth. It’s an ideal meal for chilly evenings, featuring rich sautéed vegetables, soft rice, and a satisfying touch of cream and Parmesan. Make it your own with a hint of miso or dried mushrooms for an extra layer of taste.