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Whenever I want something cozy, I whip up this super creamy chicken and wild rice soup. After plenty of trial and error, it's now my favorite thing to make when we need some snuggly vibes at home. The creamy base, hearty chicken, and woodsy wild rice come together in the best way possible.
Why You’ll Love This
The way this soup packs deep flavors in such a hassle-free way is my favorite part. Mushrooms and wild rice layer in great taste, and a bit of cream takes it over the top. I throw it together for easy dinners or when guests pop by. Always hits the spot!
What You’ll Need
- Wild Rice: Adds that chewy bite and deep flavor.
- Butter: Don’t skip good butter for max creaminess.
- Fresh Chicken Breasts: I stick with never-frozen for best results.
- Veggies: Using both garlic and onions with mushrooms makes every bite tasty.
- Chicken Broth: Homemade’s best, but store-bought is easy and fine.
- Flour: Helps get it all thickened up—so satisfying.
- Seasonings: Just the basics give all the flavor punch you need.
- Heavy Cream: A splash at the end makes everything dreamy.
Ready to Dive In
- Add that Creamy Finish
- Once cream goes in, the soup just glides off the spoon.
- Shred the Chicken
- Grab two forks—tearing the meat up only takes a minute.
- Chicken Time
- Barely simmer so chicken comes out soft every time.
- Make that Roux
- Whisk out those clumps, because that’s where you get that velvety base.
- Sauté the Veggies
- Cook onions and mushrooms in butter, and let the kitchen smell amazing.
Mushrooms Take the Lead
I like to play with both baby bellas and shiitakes, since they each add more oomph to your soup. Just swipe them clean with a slightly wet towel so you don’t end up with soggy ’shrooms.
Wild Rice Made Easy
Wild rice can be tricky, but I've got a way that never lets me down. Make a big batch, toss the rest in your fridge, and the next time you want soup, you’ll have some ready to go.
Stays Tasty
This soup just gets better after sitting in the fridge! Warm it up gently for leftovers that taste brand new. Toss any extra in the freezer—future you will thank you on a crazy week.
Add a Side
I’m all about dunking crusty bread in a bowl of this soup. Sometimes I throw together a crisp Caesar on the side, and it totally hits the spot.
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Frequently Asked Questions
- → Can I cook the rice in advance?
- Sure! Cook the wild rice early (1 cup rice to 3 cups water, simmer 45 minutes) or grab some pre-cooked rice to save time.
- → Which mushrooms work best?
- We recommend shiitake and baby portabella mushrooms, but feel free to use whatever mushrooms you like best.
- → When is the chicken ready?
- The chicken's done when it hits 165°F inside, usually after 20 minutes of simmering.
- → Can I use cooked chicken?
- Yep! Add pre-cooked shredded chicken toward the end, along with the cream and rice.
- → Is this soup freezer-friendly?
- Cream soups can separate after freezing. It's better when fresh, but you can refrigerate leftovers for a few days.