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
This soup is creamy, hearty, easy to make, and super fast if you pre-cook the chicken and rice! Make a ton and freeze it for later.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 8 1x
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 16 oz. mushrooms, chopped
- salt and pepper, to taste
- 1/4 cup all purpose flour
- 4 cups chicken broth
- 2 cups milk
- 2 cups cooked wild rice
- 2 cups cooked shredded chicken
Instructions
- Melt the butter in a large pot and saute the onions over medium high heat, until softened and starting to brown.
- Add the mushrooms, salt, and pepper; stir to coat, and saute for 5-10 minutes (or until most of the liquid has evaporated).
- Sprinkle the flour on the mushroom mixture and stir to coat. Add the broth and milk, rice, and chicken.
- Heat until thickened; about 10 minutes.
Hi, I'm Elizabeth! I create easy, real food recipes for busy people. I'm a former HS art teacher, now full time food blogger. I live near Austin, TX with my hubby and two baby girls. 
I made this with plain rice because wild rice isn’t really available in Asia.
Awesome idea! Thanks for the tip :-)
…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?
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!
Thank you so much, very easy and quick to make. Delicious ????????????
★★★★★
So happy you liked it! :-)
Made this with thanksgiving turkey leftovers! It was perfect. Thanks Elizabeth!