Delicious wild rice soup with chicken and mushrooms simmered in a creamy wine-flavored sauce is easily fall and winter’s comfort food!
Whether the weather is cold or hot, a good soup is always a delicious option! When I was in the Philippines, I practically and knew only one kind of soup and that is “sopas” – the Filipino version of Macaroni soup.
I don’t know why. Perhaps because sopas is my family’s perennial favorite, and so it’s the only one that I can remember eating while I was growing up.
However, since I came to the USA I realize that the variety of soup that one can make is practically endless. One of the fist soup that I have ever tasted in the US and which I completely fell in love with is the Chicken and Wild Rice Soup.
I remember having tasted it at one of our ladies’ fellowship. The host served us this good-looking and hearty soup but I didn’t know what it was then.
After I tasted this soup, I knew I had to make it, and I had done so previously, though I hadn’t really blogged about it until today. I guess it’s better late than never.
My husband prefers the soup without any milk or cream; he’s not a big dairy fan.
It’s lovely either way. Choose what you like based on your palate’s needs. Stay warm this winter, and don’t forget to make this delicious soup!
Ingredients for Creamy Chicken and Wild Rice Soup
3 Tablespoons Butter
1 Tablespoons Oil
3 cloves Garlic, crushed
1 cup Celery, chopped
1 cup Onions, sliced
1 cup Carrots, sliced (use baby carrots for convenience)
Salt and Pepper
Fresh Mushrooms (8 oz), sliced
1 1/2 cups White Wine, or to taste
3 cups cooked Wild Rice
2 Whole Chicken Breasts, cooked and sliced into chunks or shredded
8 cups Chicken broth
1 cup Half and Half or Cream, or to taste
3 Tablespoons Cornstarch diluted with 2 Tablespoons Water
Instructions on How to Make Creamy Chicken and Wild Rice Soup
Melt butter in oil in a Dutch oven over medium heat. Let the garlic sizzle for a few seconds. Add the chopped onions, celery, and carrots and saute for about 5 minutes or until the onions are tender. Lightly season with salt and pepper.
Add the mushrooms and cook until they are tender. Pour in the white wine. Deglaze and scrape up any browned bits on the bottom of the pot. Let the wine reduce to about half.
Stir in the rice and chicken. Pour the chicken broth or water. Simmer on low for about 20-30 minutes. Add the cream or half and half, if using, and cook just until heated. Hubby prefers it without the cream so feel free to leave it out if that is what you wish.
In the meantime, add the water to the cornstarch and mix. Stir the cornstarch into the soup and let it simmer until slightly thickened. Adjust seasoning to taste.
Serve garnished with some chopped fresh parsley, if desired. Serve with crusty bread to mop up the sauce. Yum!
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Creamy Chicken and Wild Rice Soup
Ingredients
- 3 Tablespoons Butter
- 1 Tablespoons Oil
- 3 cloves Garlic, crushed
- 1 cup Celery, chopped
- 1 cup Onions sliced
- 1 cup Carrots, sliced (use baby carrots for convenience)
- Salt and Pepper to taste
- Fresh Mushrooms 8 oz, sliced
- 1½ cups White Wine, or to taste
- 3 cups cooked Wild Rice
- 2 Whole Chicken Breasts cooked and sliced into chunks or shredded
- 8 cups Chicken broth
- 1 cup Half and Half or Cream, or to taste
- 3 Tablespoons Cornstarch diluted with 2 Tablespoons Water, to thicken soup if desired
Instructions
- Melt butter in oil in a Dutch oven over medium heat. Let the garlic sizzle for a few seconds. Add the chopped onions, celery, and carrots and saute for about 5 minutes or until the onions are tender. Lightly season with salt and pepper.
- Add the mushrooms and cook until they are tender. Pour in the white wine. Deglaze and scrape up any browned bits on the bottom of the pot. Let the wine reduce to about half.
- Stir in the rice and chicken. Pour the chicken broth. Simmer on low for about 15-20 minutes or until fully heated through. Add the cream or half and half, if using, and cook just until heated. Hubby prefers it without the cream so feel free to leave it out if that is what you wish.
- In the meantime, add the water to the cornstarch and mix. Stir the cornstarch into the soup and let it simmer until slightly thickened. Do it only if you want a thickened soup. Adjust seasoning to taste.
- Serve garnished with some chopped fresh parsley, if desired. Serve with crusty bread to mop up the sauce. Yum!
Nutrition
Last updated on September 11th, 2024 at 12:33 pm
I love soup…this looks so mouthwatering good! There are plenty of rainy days ahead here this spring, so I am still making soup! We'll have to try this one soon!
You're right Michelle! Until April showers are over it's still the season for soup! 🙂
This has such a fun diversity of ingredients and flavors.. and I love the touch of red too!
Thanks, Cyrus! The carrots truly added some color and also flavor to the soup.
I could eat soup year-round, your chicken soup looks and sounds fabulous!
I love this soup! love the wild rice and chicken!
Your soup looks so healthy. I'll make it for my family. Thanks.
This looks so healthy yet delicious! As a chef of 20 years I will definitely try this 🙂
Very healthy and delicious soup. I made it yesterday. Its taste was awesome!
I am ao glad that you enjoyed this! Thanks!