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Let me walk you through my all time favorite comfort dish—this dreamy chicken with wild rice and loads of cream. After plenty of cozy nights testing it out, this is what I always come back to. That mix of tender chicken, creamy broth, and nutty wild rice just hits the spot every single time.
Why You'll Love This
My favorite thing about this soup? How deep and rich those flavors are, without needing tons of work. You get such yummy notes from mushrooms and wild rice, and the creaminess makes it decadent. I whip this up on busy nights or when friends pop by for dinner—it always goes down well.
Soup Must Haves
- Seasonings: You don't need much, but a dash makes it all pop.
- Flour: Makes your soup nice and thick.
- Heavy Cream: Melts right in, making everything so smooth.
- Chicken Stock: Grab homemade if you have some, or a good boxed one is fine.
- Vegetables: Stir in lots of mushrooms, onions, and a bit of garlic for great flavor.
- Butter: Go for good butter, trust me, it matters!
- Wild Rice: Those little dark grains bring amazing texture.
- Chicken Breasts: I like to use fresh—you end up with juicier bites.
Let's Whip It Up
- Mix it All Up
- The magic happens when you swirl in the cream—so silky and smooth.
- Shred That Chicken
- Grab a couple forks and get those perfect bite-size pieces in no time.
- Simmer Away
- Let your chicken cook gently until it's soft and easy to pull apart.
- Thicken That Soup
- Getting that roux just right is the key—whisk it smooth and go slow.
- Sauté the Veggies
- Toss onions and mushrooms in butter first—the smell is amazing!
Mushroom Magic
I throw in both little portobello caps and shiitake mushrooms—they each add a layer of flavor! Just wipe them clean with a damp towel. You don't want to soak them or they'll get soggy.
Tips for Wild Rice
This is how I always nail wild rice—never mushy, always chewy! I make more than I need so there's extra in the fridge. Makes dinner on a busy weeknight a breeze.
Stay Tasty Longer
If you keep some leftovers in the fridge, it'll taste even better the next day! Just warm it nice and slow. It also freezes great, so go ahead and stash a batch for later.
Easy Add Ons
Dipping chunks of fresh bread is the way to go here. Or pair with a zippy Caesar salad for that crunchy, fresh bite that goes so well with this soup.
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Frequently Asked Questions
- → Can I prepare the rice in advance?
- Sure! Cook the wild rice a day beforehand (use 3 cups water for every 1 cup of rice, simmer for about 45 minutes) or opt for precooked rice.
- → Which mushrooms are best?
- Shiitake and baby portabella mushrooms are perfect for this, but feel free to pick your favorite varieties.
- → How can I tell the chicken is fully cooked?
- When the chicken's internal temperature hits 165°F, it's good to go. It usually takes about 20 minutes of simmering.
- → Could I use already cooked chicken?
- Yes! Pre-cooked shredded chicken works great. Just stir it in when adding the cream and rice toward the end.
- → Is freezing this soup a good idea?
- You can freeze it, but cream-based soups might separate. It's better fresh or refrigerated for a few days.