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Here's my go-to comfort dish - this velvety chicken and wild rice soup! I've tweaked this recipe through many snug nights at home and it always brings a cozy feeling to our dinner table. The mix of nutty wild rice, soft chicken chunks and smooth cream works wonders in every bite.
Why You'll Love This Dish
The best thing about this soup is how it mixes amazing tastes while being so easy to cook! The wild rice paired with mushrooms creates such rich flavor and adding that splash of cream makes it feel fancy. It's turned into my favorite for both hectic evenings and special dinner parties.
Soup Components
- Chicken Breasts: I always grab fresh ones instead of frozen because they stay super juicy!
- Wild Rice: This shiny dark rice adds wonderful chew and texture.
- Butter: Using top-notch butter really changes everything.
- Vegetables: Mixing onions, garlic and two mushroom varieties builds incredible taste.
- Chicken Stock: Try making your own but a quality store option works fine too.
- Heavy Cream: Just the right amount for smooth richness.
- Flour: This gives you that perfect thick texture.
- Seasonings: Basic but needed for the best flavor.
Let's Cook Together
- Begin With Vegetables
- See how those mushrooms and onions change in the butter, filling your kitchen with amazing smells!
- Create Your Base
- The roux helps thicken everything, so stir carefully to get rid of any clumps.
- Simmer The Chicken
- Let it cook slowly until it's just right.
- Pull It Apart
- Use two forks to make perfectly sized chicken bits.
- Mix Everything
- Once you pour that cream in, it all turns into something smooth and tasty!
Choosing Your Fungi
I'm a fan of mixing shiitake with baby portobellos since they both add their own special touch to the soup! Just remember to wipe them off with a damp cloth instead of washing them fully so they don't soak up water.
Easy Wild Rice Tips
Try my simple way to cook wild rice that works every time! I usually make more than I need and keep it in the fridge so I can throw this soup together even faster.
Storage Tricks
This soup actually tastes even better a day or two after you make it! Just warm it up slowly and it's like you just cooked it. You can freeze it too, so I always cook extra for those busy days when cooking isn't an option.
Serve It Right
There's nothing better than dipping fresh bread into this soup! Sometimes I add a bright Caesar salad on the side because the crisp greens work so well with the creamy soup.
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Frequently Asked Questions
- → Can I cook the rice earlier?
- Absolutely, cook wild rice the day before (simmer 1 cup rice in 3 cups water for 45 minutes) or use pre-made rice for convenience.
- → Which mushrooms taste best?
- A mix of shiitake and baby portabella mushrooms is great, but feel free to use the types you love most.
- → How can I tell if chicken’s ready?
- Cook chicken until it hits 165°F inside, which usually takes about 20 minutes while simmering.
- → Can I add pre-cooked chicken?
- Sure, shredded cooked chicken works well. Stir it in with the cream and rice toward the end.
- → Can I store soup in the freezer?
- You can, but cream soups may separate. It’s better eaten fresh or kept in the fridge for a few days.