Can I use a different type of rice?

Yes, you can substitute white rice, brown rice, or even a rice blend. Keep in mind that cooking times will vary. White rice takes about 15-20 minutes, while brown rice needs 40-45 minutes. The wild rice gives the best nutty flavor and texture for this creamy chicken wild rice soup.

What can I substitute for heavy cream?

You can use whole milk, half-and-half, or even coconut cream for a dairy-free version. Greek yogurt stirred in at the end also works, but add it off the heat to prevent curdling. Each option will change the richness level slightly.

Why is my soup too thick?

This soup naturally thickens as the rice absorbs liquid, especially when stored. Simply add more chicken broth or milk when reheating until you reach your preferred consistency. Start with ¼ cup and add more as needed.

Do I need to cook the chicken first?

Yes, this recipe requires pre-cooked chicken. Rotisserie chicken from the store works perfectly and saves time. You can also use leftover roasted chicken or poach chicken breasts in the broth before starting the recipe.

Easy Creamy Mushroom Chicken Wild Rice Soup Recipe for Ultimate Comfort

Name: Creamy Mushroom Chicken Wild Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons butter (for mushrooms); 1 pound mushrooms, sliced; 1 tablespoon butter (for vegetables); 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, chopped; 1 teaspoon thyme, chopped; 6 cups chicken broth; 1 cup wild rice or rice blend with wild rice; 1½ cups chicken, cooked and diced or shredded; 1 cup milk or heavy cream; 1 cup parmigiano reggiano parmesan, grated; Salt and pepper to taste

Creamy Mushroom Chicken Wild Rice Soup

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A delightful dish perfect for a cozy dinner combining creamy texture with earthy flavors of mushrooms and hearty wild rice. This comforting soup is both satisfying and nourishing.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: American

Ingredients

Scale

2 tablespoons butter (for mushrooms)
1 pound mushrooms, sliced
1 tablespoon butter (for vegetables)
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
6 cups chicken broth
1 cup wild rice or rice blend with wild rice
1½ cups chicken, cooked and diced or shredded
1 cup milk or heavy cream
1 cup parmigiano reggiano parmesan, grated
Salt and pepper to taste

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Instructions

Melt 2 tablespoons butter in a large pot over medium-high heat. Add sliced mushrooms and cook until liquid is released and evaporated and mushrooms are deeply browned, about 10-15 minutes. Set aside.
Melt 1 tablespoon butter in the same pot. Add onion, carrots, and celery. Cook until tender, about 8-10 minutes.
Mix in garlic and thyme, cooking until fragrant, about 1 minute.
Add broth, rice, cooked chicken, and sautéed mushrooms. Bring to a boil, reduce heat, cover, and simmer until rice is tender, about 20-30 minutes depending on rice type.
Stir in milk or cream and parmesan cheese. Cook on low until cheese melts, about 3-5 minutes. Season with salt and pepper to taste.

Notes

Cooking time varies by rice type. Pure wild rice takes 30+ minutes, while rice blends cook faster around 20-25 minutes. Test a grain after 20 minutes.
Use pre-cooked chicken (rotisserie works great) or cook chicken ahead of time.
Optional: Soak 1 ounce dried mushrooms in 1 cup boiling water for 20 minutes. Chop and add with garlic, include soaking liquid with broth for intense flavor.
Optional: Add 2 tablespoons white miso paste before seasoning for umami depth.
Soup thickens when stored. Add broth or milk when reheating to desired consistency.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 350 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 65 mg

Find it online: https://www.benefitiany.com/creamy-mushroom-chicken-wild-rice-soup/