Creamy Mushroom Chicken and Wild Rice Soup

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Description:
This creamy mushroom chicken and wild rice soup is the perfect comfort meal for chilly days. Packed with tender chicken, earthy mushrooms, and the nutty flavor of wild rice, it’s a hearty, flavorful dish that feels luxurious but is also nutritious. The creamy broth binds all the ingredients together, creating a rich and satisfying soup that will warm you up and fill you with comfort.

Ingredients:

For the Soup:

  • Chicken breasts (cooked and shredded): 2 cups (250 g)
  • Wild rice: 1 cup (200 g), uncooked
  • Mushrooms (sliced): 2 cups (200 g), any variety (button, cremini, or portobello)
  • Carrots (chopped): 1 cup (130 g)
  • Celery (chopped): 1 cup (100 g)
  • Onion (chopped): 1 medium
  • Garlic (minced): 3 cloves
  • Chicken broth: 6 cups (1.5 liters)
  • Butter: 3 tbsp
  • All-purpose flour: 3 tbsp
  • Milk or half-and-half: 1 ½ cups (360 ml)
  • Heavy cream: ½ cup (120 ml)
  • Fresh thyme: 1 tsp (or ½ tsp dried)
  • Bay leaf: 1
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Fresh parsley (for garnish): 2 tbsp, chopped

Optional Ingredients:

  • Baby spinach: 1 cup (100 g) for added greens
  • Parmesan cheese (grated): ¼ cup (30 g) for extra richness
  • White wine: ¼ cup (60 ml) for depth of flavor
  • Red pepper flakes: ¼ tsp for a hint of heat

Instructions:

  1. Cook the wild rice:
    In a medium saucepan, bring 3 cups of chicken broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and most of the liquid is absorbed. Set aside.
  2. Sauté the vegetables:
    In a large pot, melt the butter over medium heat. Add the chopped onions, carrots, and celery, and cook for 5-6 minutes until softened. Stir in the garlic and sliced mushrooms, and cook for another 4-5 minutes until the mushrooms release their moisture and become tender.
  3. Make the roux:
    Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste, stirring constantly.
  4. Add the broth and chicken:
    Gradually whisk in the remaining 3 cups of chicken broth, stirring until smooth. Add the bay leaf and thyme, and bring the soup to a simmer. Stir in the cooked chicken and cooked wild rice.
  5. Add the cream:
    Pour in the milk and heavy cream, stirring to combine. Let the soup simmer on low heat for 10-15 minutes, stirring occasionally, until it thickens and becomes creamy.
  6. Season and serve:
    Taste the soup and season with salt and black pepper to your liking. If using, stir in baby spinach and grated Parmesan until the spinach wilts and the cheese melts. Remove the bay leaf, and garnish with fresh parsley before serving.

Tips for Success:

  • Prep ingredients ahead of time: Chop your veggies and cook the chicken in advance for easy assembly.
  • Don’t overcook the rice: Wild rice can become mushy if overcooked, so keep an eye on it while simmering.
  • Use a variety of mushrooms: Mixing different mushrooms, like cremini or shiitake, adds depth to the soup’s flavor.

Recommendations:

  • Serve with crusty bread: A slice of sourdough or garlic bread is perfect for dipping into the creamy broth.
  • Make it ahead: The flavors intensify when the soup sits, making it a great option for meal prep. It keeps well in the fridge for up to 3 days.
  • Freeze for later: This soup freezes beautifully. Store in an airtight container for up to 2 months. Reheat slowly on the stove to preserve the creamy texture.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 400
  • Protein: 25 g
  • Fat: 18 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 700 mg

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