Here’s a rich, cozy recipe for Creamy Chicken Mushroom Wild Rice Soup—hearty, filling, and perfect for a one-pot meal.
🍲 Creamy Chicken Mushroom Wild Rice Soup
🧾 Ingredients
- chicken (boneless or bone-in) – 400–500 g, cooked and shredded
- mushroom – 200–250 g, sliced
- Wild rice (or mix of wild + basmati) – ¾ cup, rinsed
- Onion – 1 large, chopped
- Carrot – 1 large, diced (optional but recommended)
- Celery – 1–2 stalks (or substitute with extra onion/carrot)
- Garlic – 3–4 cloves, minced
- Butter or oil – 2–3 tbsp
- Chicken broth or stock – 5–6 cups
- Milk or cream – 1–1.5 cups
🌿 Seasoning
- Salt – to taste
- Black pepper – 1 tsp
- Thyme or mixed herbs – 1 tsp
- Bay leaf – 1–2
- Paprika – ½ tsp (optional)
👨🍳 Cooking Steps
1. Sauté base
- Heat butter/oil in a large pot
- Add onions, carrots, and celery
- Cook until soft (5–7 minutes)
2. Add mushrooms
- Add sliced mushrooms
- Cook until they release moisture and brown slightly
3. Add garlic + seasoning
- Stir in garlic, salt, pepper, thyme, and paprika
- Cook for 1 minute
4. Add rice + broth
- Add wild rice
- Pour in chicken broth
- Add bay leaf
- Bring to a boil, then simmer for 35–45 minutes (until rice is tender)
5. Add chicken
- Stir in shredded cooked chicken
- Let it heat through for 5–10 minutes
6. Make it creamy
- Add milk or cream
- Simmer gently for 5 more minutes (don’t boil hard)
🍽️ Serving Ideas
- Serve hot with crusty bread
- Sprinkle with black pepper or parsley
- Great as a full meal on its own
🔥 Tips
- For thicker soup: mash a few rice grains into the broth
- For lighter version: use milk instead of cream
- You can add spinach at the end for extra nutrition
If you want, I can also make a pressure-cooker fast version (under 30 minutes) or a high-protein gym-friendly version.
