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Scoop up some cozy comfort from a bowl of Wild Rice Mushroom Chicken Soup. It's got loads of chicken, chewy wild rice, and earthy mushrooms all swirling together in a creamy blend. Pull out this dish for dinner with your crew or whip it up for meal prep. It'll keep you full and happy any time of year.
Reasons You'll Crave This Soup
This one’s super hearty, full of bold flavors, and brings together tender chicken, chewy wild rice, and a silky creamy base made with bacon fat and a splash of sherry. It’s filling enough for a meal, a breeze to throw together, and is even better after sitting overnight—perfect if you want leftovers tomorrow.
Must-Have Ingredients for Best Results
- Chicken Breast: 2 boneless pieces (450g), straight from the fridge (around 40°F / 4°C), trimmed neatly, all about 1 inch thick.
- Wild Rice: 1 cup (160g) whole kernels with moisture below 12%, best cooked with three times the water.
- Fresh Mushrooms: 1½ cups (150g) crimini or button mushrooms, sliced 1/4 inch, with firm texture and unblemished.
- Mirepoix Base: - Garlic: 3 cloves (15g), finely minced to about 1/16 inch - Carrots: 1 cup (130g), diced up to 1/4 inch - Celery: 1 cup (120g), chopped 1/4 inch chunks - Onions: 1 cup (150g), also diced to 1/4 inch
- Thick-Cut Bacon: 4 rashers (120g), cold (about 40°F / 4°C), sliced into 1/4-inch bits.
- Half-and-Half: 1 cup (240ml), cold (40°F / 4°C), and at least 10.5% milkfat.
- Chicken Stock: 4 cups (960ml), at room temp, and go for a low-sodium version if you can.
- Unsalted Butter: 2 tablespoons (28g), a little soft (around 65°F / 18°C), and European style for that rich taste.
- Dry Sherry: 1/2 cup (120ml), good enough to drink (skip the cooking stuff).
- Fresh Herbs & Seasonings: - Black pepper: 1/2 teaspoon (1g), fresh cracked - Sea salt: 1½ teaspoons (9g) - Fresh thyme: 4 sprigs, leaves plucked
How To Make It, Step By Step
- Get Set Up
- Start by keeping your space between 68 and 72°F (20-22°C), with humidity staying under 60%. Grab your go-to 6-quart pot or Dutch oven.
- Cook Up the Rice
- Wash your wild rice till the water looks clear. Simmer it in three cups of water (720ml) at about 200°F (93°C) for around 45 minutes. When the rice bursts open and curls, it’s done—still a little chewy but not mushy.
- Bacon Sizzle
- Let the bacon crisp up in a pan over medium heat (about 350°F / 177°C) for 8 to 10 minutes. Once it’s crunchy and the fat’s melted, fish it out and leave about 2 tablespoons (30ml) bacon fat in the pan, now at 325°F (163°C).
- Mirepoix Magic
- Toss the butter into the pan with the bacon drippings (325°F / 163°C). Drop in the veggies. Cook them for 8-10 minutes. The onions should get see-through and the veggies should be as soft as you want. You’re looking for the mix to hit 185°F (85°C) inside.
- Chicken Time
- Sprinkle 1/2 teaspoon salt on the chicken. Sear the pieces for 6-7 minutes on each side. Hit 165°F (74°C) inside for safe eating. Let it rest 5 minutes, then shred the meat into bites about 1/2 inch big.
- Mushroom Browning
- Brown the mushrooms at 350°F (177°C) for 8-10 minutes. You want the water to cook out and the edges to get toasty. The pile of mushrooms will be about half the size when they’re ready.
- Adding Liquids
- Pour the sherry in and scrape up the good bits. Reduce it by half, then add your chicken stock. Bring it all to a simmer (about 200°F / 93°C) and keep it gently bubbling for 10 minutes.
- Pull It All Together
- Slowly add half-and-half while keeping the mix at 185°F (85°C). Toss in the shredded chicken, cooked rice, and the rest of your herbs and seasonings. Make sure it’s hot enough for serving—aim for 165°F (74°C).
Storing and Make-Ahead Hints
This soup's perfect for prepping ahead. Stash leftovers in the fridge in a sealed container and they’ll last up to 4 days. If you want to freeze it, wait to add the cream until you reheat it—keeps it from changing texture. Warm up gently on the stove when you’re ready to eat again.
Fun Tweaks To Mix It Up
- Heavier Cream: Want richer soup? Sub in heavy cream for the half-and-half.
- Swap the Rice: If you’re not into wild rice, try white or brown rice instead for something lighter.
- Meat-Free Version: Ditch the chicken and use veggie broth for a vegetarian bowl.
- Gluten-Free Friendly: Use cornstarch instead of flour if you need to skip gluten.
- No Booze Needed: Use a splash of white wine vinegar mixed with water instead of sherry for a little zing.
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A Filling and Good-For-You Dish
With wild rice, juicy chicken, and mushrooms all in the mix, this soup is seriously balanced and comforting. It fits right in for meal prep or an easy sit-down dinner. Bet you’ll want to make it more than once!
Common Questions
- → Could I toss in cooked chicken from another meal?
Totally, just leave out cooking the chicken part. Stir in your shredded cooked chicken when the directions say to add it. Two or three cups should do the trick.
- → Is there another option for sherry?
Pour in white wine or a bit more chicken broth instead. The taste will change a tad, but both are good swaps.
- → Will plain rice work instead of wild rice?
You can sub regular rice but wild rice brings more to the texture and taste. Regular rice might end up mushy and change things up quite a bit.
- → What’s the best way to thicken up this soup?
Stir in a mix of more flour and cold broth or just let it bubble a bit longer uncovered. Wild rice on its own thickens the soup if you let it rest.
- → Is this soup okay to freeze?
Yup, just make sure you freeze it before mixing in the dairy. Add the creamy stuff only after you defrost and warm it to avoid weird texture.