Description
Luxurious creamy mushroom chicken and wild rice soup blends hearty woodland flavors with comforting Canadian culinary traditions. Silky textures and rich ingredients invite diners to savor each spoonful of this nourishing winter classic.
Ingredients
Scale
Proteins:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
Grains and Rice:
- 1 cup (200 g) wild rice
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz (225 g) mushrooms, sliced (white button or cremini)
- 3 cloves garlic, minced
Liquids and Broth:
- 6 cups (1.5 L) chicken broth
- 2 cups (480 ml) milk
- ½ cup (120 ml) heavy cream
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
Fats and Oils:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
Thickeners:
- 3 tablespoons all-purpose flour
Optional Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Prepare the aromatic vegetable base by warming olive oil in a spacious pot over medium heat. Introduce diced onions, minced garlic, sliced carrots, and chopped celery, sautéing until they become translucent and fragrant.
- Incorporate sliced mushrooms into the vegetable mixture, allowing them to release their earthy flavors and develop a tender texture.
- Gently add wild rice to the pot, stirring to distribute evenly among the vegetables. Carefully place whole chicken pieces into the mixture.
- Pour chicken broth over the ingredients, seasoning with fresh thyme, chopped parsley, salt, and black pepper. Bring the liquid to a robust boil, then reduce heat to a gentle simmer.
- Cover and let the soup develop its rich flavors, allowing the chicken to cook thoroughly and the rice to become perfectly tender. This slow cooking process will help meld the ingredients together.
- Once the chicken is fully cooked, remove it from the pot and use two forks to shred the meat into delicate, bite-sized pieces. Return the shredded chicken to the simmering soup.
- Create a luxurious creamy base by melting butter in a separate pan. Sprinkle flour into the melted butter, whisking continuously to create a smooth roux.
- Gradually introduce milk to the roux, continuing to whisk to prevent any lumps from forming. Cook until the mixture thickens and becomes velvety.
- Stir in heavy cream, blending it seamlessly into the thickened base. Pour this creamy mixture into the soup, stirring to integrate completely.
- Allow the soup to simmer for an additional few minutes, giving the flavors time to meld and the texture to become luxuriously creamy. Taste and adjust seasoning as needed.
- Ladle the soup into warm bowls, garnishing with a sprinkle of fresh parsley and a generous dusting of Parmesan cheese for an extra layer of flavor and richness.
Notes
- Prep vegetables ahead of time to streamline cooking and reduce overall kitchen time.
- Use pre-chopped vegetables or quickly dice them while other ingredients cook to maximize efficiency.
- Choose wild rice blend for added texture and nutritional variety in the soup.
- Select fresh, firm mushrooms like cremini or shiitake for deeper, more robust flavor profile.
- Swap chicken with tofu or plant-based protein for vegetarian adaptation.
- Use gluten-free flour blend to make the recipe suitable for gluten-sensitive individuals.
- Low-fat milk and cream alternatives work well for lighter version of the soup.
- Control soup thickness by adjusting milk and cream quantities based on preferred consistency.
- Fresh herbs boost flavor complexity – experiment with rosemary or sage alongside thyme.
- Allow soup to rest 10-15 minutes after cooking to enhance flavor melding and thickening.
- Store leftovers in airtight container for up to 4 days, reheating gently to maintain creamy texture.
- Freeze soup without cream for better preservation, adding dairy when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg