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This chicken and wild rice mushroom soup is warm, comforting and has great flavor from thyme, marjoram and toasted onion. The chicken, wild rice and oyster mushrooms add great texture and make the soup substantial enough to be a stand alone meal.
You know those summer days that start out crazy hot and then there’s a huge late-afternoon thunderstorm that crashes temperatures so severely that you have to put on socks and a fleece jacket and want to make a fire and think of Thanksgiving? Those days is what this soup is for. It’s comforting, it’s creamy, it’s hot and it’s intensely flavorful.
It’s also got some really good texture with the chicken, the mushrooms and the wild rice. Except for the mushrooms you need only pantry ingredients and a chicken breast out of the freezer or, if you happen to have, some leftover cooked chicken.
How to make chicken and wild rice mushroom soup:
You start by heating 1 tablespoon of unsalted butter in a Dutch oven and sauteing 1 small minced onion in it. Once the onion has turned translucent you add 3/4 cup dry white wine, 2 cups chicken broth, 3/4 cup water and 1/2 cup uncooked wild rice. You simmer the mix until the rice is cooked (45 minutes). While the rice is cooking on the stovetop, you cook 1 boneless, skinless chicken breast in the oven. You simply season the chicken with salt and pepper, drizzle a bit of vegetable oil on and bake it in a 375-degree oven until its internal temperature registers 165 degree F. (If you already have cooked, leftover chicken around, you can use that instead.) When the chicken is cooked, let it cool a little bit, then shred it with two forks, cover it and set it aside for now.
Now we come to my favorite part, the herbs and spices. You use 1/8 teaspoon dried French thyme, 1/8 teaspoon dried marjoram (the perfect match for mushrooms), 1/8 teaspoon toasted dehydrated onion and 1/8 teaspoon salt for this soup. Grind the mix up in a mortar with a pestle to get a nice, fine salt. It smells delicious!
Add the mix to the soup and then heat a little bit of vegetable oil in a pan and cook 4 ounces maitake or oyster mushrooms until they are soft (about 3 minutes).
Next you make a roux to thicken the soup. (You can use the pan you cooked the mushrooms in for the roux and don’t bother cleaning it in between.) You make the roux by melting 1 tablespoon unsalted butter and then whisking 1.5 tablespoons all-purpose flour into it. Next, stir in 1/4 cup heavy cream. Add the roux to the soup, bring it to a boil, then add in the chicken and the mushrooms and you’re all set!
More delicious hearty soups and stews:
- Chunky Chili
- Chicken Andouille Gumbo
- Nutmeg Gnocchi with Mushrooms or Cinnamon Clove Beef Stroganoff
- Spicy Tomato Chicken Noodle Soup
- Slow Cooker Beef Back Ribs
Chicken and Wild Rice Mushroom Soup
- 2 tablespoons unsalted butter, divided
- 1 small onion, diced
- 3/4 cup dry white wine
- 2 cups chicken broth
- 3/4 cup water
- 1/2 cup wild rice or wild rice blend, raw
- 1 medium-sized boneless, skinless chicken breast
- a little bit of vegetable oil
- 1/8 teaspoon dried French thyme
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon toasted dehydrated onion
- 1/8 teaspoon salt
- 4 ounces mushrooms, I used maitake here but oyster work well too
- 1.5 tablespoons flour
- 1/4 cup heavy cream
- fresh pepper
- parsley, for garnish
- Melt 1 tablespoon of butter in a Dutch oven.
- Add the onion and cook on medium heat until soft and translucent.
- Add the wine, broth, water and rice and stir.
- Bring to a boil, then turn down the heat and simmer for 45 minutes with the lid on. After the 45 minutes, turn the heat off.
- Meanwhile season the chicken with salt and pepper, drizzle a bit of vegetable oil on it and bake it in a 375-degree oven until its internal temperature registers 165 degree F.
- Shred the chicken with two forks, cover and set aside.
- Grind the thyme, marjoram, toasted onion and salt in a mortar with a pestle until you have a fine salt.
- Add the herb mix to the soup.
- Cook the mushrooms in a little bit of vegetable oil until they are soft (about 3 minutes). Set aside.
- To make the roux melt one tablespoon of butter in a skillet. Add the flour and whisk into a paste.
- Add the cream to the roux and whisk until the mix is smooth without any clumps.
- Stir the roux into the soup and briefly bring to a boil.
- Turn the heat off, add the chicken and the mushrooms.
- Sprinkle with parsley and freshly ground pepper and serve.
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