A warm and creamy mushroom, chicken and wild rice soup that is down right one of the best comfort food around!I certainly have been enjoying making a lot of soups lately and my favourite has to be this creamy mushroom chicken and wild rice soup which is a combination of two amazing soups, cream of mushroom soup and chicken and wild rice soup! This soup has the best of both worlds with chicken, wild rice and plenty of veggies from the one soup to the mushrooms and creamy broth from the other soup and the combination is just magical! I like to use a variety of mushrooms from button, to cremini, shiitake, oyster, etc. and I saute them in butter before moving on to the veggies. I season the soup with a generous helping of parmesan cheese which just melts into the broth infusing it with its umami packed flavor! One of the great things about this soup is how easy it is to make and it only takes about 40 minutes making it a good meal even when there isn’t a lot of time. If you are looking for a tasty soup to enjoy this fall or winter this creamy mushroom chicken and wild rice soup is a great way to go!
Notes
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Ingredients
- 1 cup wild rice blend
- 3 tablespoons butter
- 1 pound mushrooms - sliced
- 2 tablespoons ghee
- 2 pounds chicken thighs - skin-on, bone-in
- 1 onion - diced
- 2 carrots - diced
- 2 stalks celery - diced
- 2 cloves garlic - chopped
- 2 sprigs fresh thyme
- 1 tablespoon mushroom powder
- ¼ cup all-purpose flour
- 8 cups chicken broth
- 1 parmesan rind
- ¼ teaspoon baking soda
- 1 cup cream
- ¼ cup parmigiano reggiano - grated
- salt - to taste
- pepper - to taste
Instructions
Toast the rice
- Toast the rice over medium heat until rice begins to pop, 5 to 7 minutes. Set aside.
Sauté the mushrooms
- Melt 1 tablespoon butter in the pan over medium-high heat.
- Add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
Brown the chicken
- Add in the ghee, then, cooking in batches, add the chicken skin side down, cook for 3-4 minutes until golden, turn and brown that side also. Repeat until all the chicken thighs are browned. Set aside on a plate.
Sauté the vegetables
- Add the celery, carrots, onion and thyme to the fat left in the pan along with another tablespoon of butter.
- Stir occasionally for about 6-8 minutes until softened.
- Stir in the garlic and cook for another minute.
- Stir in mushroom powder.
- Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the pan and gradually stir in the stock.
- Stir in the baking soda and add the parmesan rind.
- Bring to a boil and then reduce the heat.
- Nestle in the chicken, then simmer uncovered over moderately low heat, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 30 minutes.
Prepare the chicken
- Remove the chicken to a plate to cool.
- Remove the skin and bones from the chicken and discard.
- Dice up chicken and set aside.
Finish and serve
- When rice is cooked, stir in the heavy cream and bring back to a simmer simmer.
- Cook the cream for a few minutes before stirring in the parmesan.
- Stir the reserved chicken and mushrooms to the pot.
- Season to taste with sea salt and freshly ground pepper, and serve.