It doesn’t happen very often since I switched to a real food diet, but it still happens (although, I truly don’t remember the last time it did!).
I’m sick :-(
But, I wouldn’t leave you without a delicious recipe for this weekend!
So, I’ll keep this short (VERY short) and dream of when I still had some of this delicious soup, because soup is all I want to eat right now. This Creamy Mushroom, Chicken, and Wild Rice Soup is one of the BEST soups I’ve ever tasted. The wild rice is nutty, the mushrooms earthy, and the chicken and creamy finish rounds it off to be a very hearty, warming meal perfect for cold winter days.
The best thing about this recipe is that if you make the rice in advance and use already cooked chicken, it takes less than 20 minutes to make!
And guess what? If you use a little less liquid, and omit the rice and chicken, you’ll have your very own homemade cream of mushroom soup to use in all your favorite casseroles and other recipes (without all the additives and chemicals that come in the canned version).
OK, my strength hath run out. I’m off to bed, for visions of sugarplums mushroom soup to dance in my head. Here is the recipe! Enjoy :-)
Creamy Mushroom, Chicken, and Wild Rice Soup
Ingredients
- 2 tablespoons butter
- 1 onion diced
- 16 oz. mushrooms chopped
- kosher salt to taste
- black pepper to taste
- 1/4 cup all-purpose flour
- 4 cups chicken stock/broth
- 2 cups milk
- 2 cups cooked wild rice
- 2 cups cooked shredded chicken such as rotisserie
Instructions
- Melt the butter (2 tablespoons) in a large pot and sauté the onions over medium high heat, until softened and starting to brown.
- Add the mushrooms (16 oz.), salt, and pepper; stir to coat, and sauté for 5-10 minutes (or until most of the liquid has evaporated).
- Sprinkle the flour (1/4 cup) on the mushroom mixture and stir to coat. Add the broth (4 cups) and milk (2 cups), rice, and chicken.
- Heat until thickened; about 10 minutes.
Notes
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Paul
This was my first soup i have made, and i decided to make it only 30 min before cooking. It was easy enough to make and i had all the ingredients on hand. I just finished it, it was delicious. I will defintely make it again. Thanks for the good recipe!
Elizabeth Lindemann
So glad you liked it! Soup is my FAVORITE thing to cook. One pot, and there are so many variations.
Meem
I made this with plain rice because wild rice isn’t really available in Asia.
Elizabeth
Awesome idea! Thanks for the tip :-)
Marty
…so when you say wild rice, do you just use the dark brown wild rice alone or a long grain-brown rice blend such as Uncle Ben’s or similar?
Elizabeth
Good question. I used dark brown wild rice alone. You could use a wild rice blend if you want, or really any kind of rice- since you add it when it’s already cooked, you won’t need to adjust any other proportions. Hope that helps!
Elizabeth Gomez
Thank you so much, very easy and quick to make. Delicious ????????????
Elizabeth
So happy you liked it! :-)
Emilie
Made this with thanksgiving turkey leftovers! It was perfect. Thanks Elizabeth!