Description
Hearty creamy mushroom chicken and wild rice soup offers comfort in a bowl, blending rich flavors from woodland ingredients. Rustic yet elegant, this soup brings warmth to your table with its satisfying blend of tender chicken, earthy mushrooms, and nutty wild rice.
Ingredients
Scale
Main Protein:
- 1 pound boneless, skinless chicken breasts
- 2 pounds mixed mushrooms, roughly torn
Grains and Vegetables:
- 1 1/2 cups dry wild rice blend
- 6 carrots, chopped
- 3 stalks celery, chopped
- 2 medium shallots, chopped
- 2 cups fresh baby spinach or kale
- 4 garlic cloves, smashed
Herbs, Seasonings, and Dairy:
- 2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 2 fresh rosemary sprigs
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 lemon zest
- 6 cups low-sodium chicken broth
- 6 tablespoons salted butter, melted
- 1 cup heavy cream or whole milk
- 1/2 cup grated parmesan cheese, plus more for serving
- salt and black pepper to taste
Instructions
- Prepare mushrooms by carefully tearing them into rustic pieces, ensuring even sizing for consistent roasting.
- Toss mushroom pieces with aromatic melted butter, fragrant garlic, earthy rosemary, and bright lemon zest until thoroughly coated.
- Spread seasoned mushrooms onto a baking sheet in a single layer, allowing enough space between pieces to promote caramelization.
- Roast mushrooms in a preheated oven until edges turn golden brown and centers become tender, developing deep, concentrated flavors.
- In a large cooking pot, combine raw chicken breasts, hearty wild rice, diced carrots, chopped celery, and minced shallots with rich chicken broth.
- Season the liquid base with woodsy thyme, sage, and a subtle hint of crushed red pepper flakes for gentle warmth.
- Bring the mixture to a robust boil, then reduce heat and allow ingredients to simmer gently, melding flavors and tenderizing the chicken.
- Once chicken is fully cooked and rice reaches a perfect al dente texture, carefully remove chicken breasts from the pot.
- Shred chicken using two forks, creating tender, bite-sized pieces that will integrate seamlessly into the soup.
- Return shredded chicken to the pot and introduce velvety heavy cream and nutty Parmesan cheese, stirring to create a luxurious, creamy consistency.
- Fold in fresh leafy greens, allowing them to wilt and release their vibrant color and nutrients into the soup.
- Incorporate the previously roasted mushrooms, gently stirring to distribute their concentrated, caramelized essence throughout the soup.
- Adjust seasoning with salt and freshly ground black pepper to enhance and balance the complex flavor profile.
- Ladle the steaming soup into serving bowls, garnishing with additional Parmesan and chopped fresh parsley for a final touch of elegance.
Notes
- Roast mushrooms at high temperature to develop deep, caramelized flavors that enhance the soup’s overall richness.
- Opt for wild mushroom varieties like shiitake or porcini for more complex, earthy undertones in the dish.
- Swap heavy cream with coconut milk to create a dairy-free version that maintains creamy texture and adds subtle sweetness.
- Reduce cooking time for rice by using pre-cooked or quick-cooking wild rice blend, cutting preparation duration by 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 70 mg