1. Home
  2. Recipes
  3. Wild Rice Soup

Hearty Mushroom Soup

Featured in Hearty Main Courses.

This elevated version of classic wild rice soup features tender chicken, mushrooms, and crispy bacon in a creamy broth. Ready in 45 minutes, it combines multiple textures and rich flavors for a satisfying meal.

Casey
Updated on Mon, 20 Jan 2025 20:07:24 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A close-up view of a bowl of creamy chicken soup topped with bacon, vegetables, and wild rice. Pin it
A close-up view of a bowl of creamy chicken soup topped with bacon, vegetables, and wild rice. | cookingwithcasey.com

Enjoy a comforting bowl of Savory Chicken Wild Rice Soup with Mushrooms, a perfect blend of hearty flavors and creamy textures. Loaded with chicken, wild rice, and earthy mushrooms, this recipe is an ideal choice for family dinners or meal prepping, providing warmth and nourishment all year round.

Why You'll Love This Soup

This soup is a hearty, flavor-packed delight that combines protein-rich chicken, chewy wild rice, and a creamy base infused with bacon drippings and sherry. It's a meal in itself, easy to prepare, and perfect for make-ahead meals, as it tastes even better the next day.

Essential Ingredients For Success

  • Wild Rice: 1 cup (160g) whole grain wild rice, moisture content below 12%, cooking ratio 1:3 rice to liquid.
  • Chicken Breast: 2 pieces (450g) at 40°F (4°C), trimmed, uniform 1-inch thickness.
  • Fresh Mushrooms: 1½ cups (150g) crimini or white button, sliced 1/4-inch thick, firm with no blemishes.
  • Thick-Cut Bacon: 4 strips (120g) at 40°F (4°C), cut into 1/4-inch pieces.
  • Mirepoix Base: - Onions: 1 cup (150g) diced to 1/4-inch - Celery: 1 cup (120g) diced to 1/4-inch - Carrots: 1 cup (130g) diced to 1/4-inch - Garlic: 3 cloves (15g) minced to 1/16-inch
  • Unsalted Butter: 2 tablespoons (28g) at 65°F (18°C), European-style (82% butterfat).
  • Chicken Stock: 4 cups (960ml) at room temperature, low-sodium variety.
  • Half-and-Half: 1 cup (240ml) at 40°F (4°C), minimum 10.5% milkfat.
  • Dry Sherry: 1/2 cup (120ml) drinking quality, not cooking sherry.
  • Fresh Herbs & Seasonings: - Fresh thyme: 4 sprigs, leaves only - Sea salt: 1½ teaspoons (9g) - Black pepper: 1/2 teaspoon (1g) freshly ground

Step By Step Instructions

Environment Preparation
Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Prepare 6-quart Dutch oven or heavy-bottomed pot.
Wild Rice Development
Rinse rice until water runs clear. Cook in 3 cups (720ml) water at 200°F (93°C) for 45 minutes or until kernels split and curl. Rice should be tender but maintain distinct texture.
Bacon Rendering
Cook bacon over medium heat (350°F/177°C) until crisp and fat renders, about 8-10 minutes. Remove bacon, leaving 2 tablespoons (30ml) drippings at 325°F (163°C).
Mirepoix Development
Combine butter with bacon drippings at 325°F (163°C). Add vegetables, cook 8-10 minutes until onions are translucent and vegetables reach desired tenderness. Internal temperature should reach 185°F (85°C).
Protein Treatment
Season chicken with 1/2 teaspoon salt. Sear 6-7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then shred to 1/2-inch pieces.
Mushroom Integration
Sauté mushrooms at 350°F (177°C) for 8-10 minutes until moisture evaporates and edges brown. Volume should reduce by 50%.
Liquid Integration
Deglaze with sherry, reduce by 50%. Add stock, bring to simmer (200°F/93°C). Maintain gentle simmer for 10 minutes.
Final Assembly
Add half-and-half gradually while maintaining 185°F (85°C). Incorporate chicken, rice, and remaining seasonings. Final serving temperature should be 165°F (74°C).

Storage and Make-Ahead Tips

This soup stores well for busy weeknights. Keep leftovers in an airtight container in the fridge for up to 4 days. To freeze, omit the cream until reheating to maintain the texture. Reheat on the stovetop over low heat until warm.

Variations to Try

  • Gluten-Free Option: Replace flour with cornstarch as a thickener.
  • Vegetarian Twist: Use vegetable broth and omit chicken for a plant-based version.
  • Extra Creamy: Replace half-and-half with heavy cream for a richer texture.
  • Rice Alternatives: Substitute wild rice with brown or white rice for a milder flavor.
  • Alcohol-Free: Swap sherry with a mix of white wine vinegar and water for acidity.
A bowl of creamy chicken and wild rice soup garnished with carrots, mushrooms, and parsley, served with a piece of toasted bread on the side. Pin it
A bowl of creamy chicken and wild rice soup garnished with carrots, mushrooms, and parsley, served with a piece of toasted bread on the side. | cookingwithcasey.com

A Hearty and Nutritious Meal

Packed with wholesome ingredients like wild rice, chicken, and mushrooms, this soup offers a balanced meal that's both comforting and nutritious. Whether for a cozy dinner or meal prep, it's a dish you'll keep coming back to!

Frequently Asked Questions

→ Can I use leftover cooked chicken?

Yes, skip the chicken browning step and add your pre-cooked shredded chicken when the recipe calls for it. You'll need about 2-3 cups.

→ What can I substitute for sherry?

White wine or extra chicken broth can replace sherry. Each will change the flavor slightly but still work well in the recipe.

→ Can I use regular rice instead of wild rice?

While possible, wild rice gives the best texture and nutty flavor. Regular rice may become too soft and change the soup's character.

→ How do I make this soup thicker?

Make a slurry with extra flour and cold broth, or let the soup simmer longer to reduce. The wild rice will also help thicken as it sits.

→ Can I freeze this soup?

Yes, but freeze before adding the half-and-half. Add dairy after thawing and reheating to prevent separation.

Wild Rice Soup

A hearty soup combining wild rice, chicken, mushrooms, and bacon in a creamy broth. Perfect comfort food with layers of rich flavor and varied textures.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6)

Dietary: ~

Ingredients

01 1 cup dry wild rice.
02 8 oz thick-sliced bacon, diced.
03 2 tbsp unsalted butter.
04 1 lb boneless skinless chicken breasts.
05 8 oz button mushrooms, sliced.
06 1½ cups diced onions.
07 ½ cup diced celery.
08 ½ cup diced carrot.
09 1 tbsp minced fresh garlic.
10 ⅓ cup all-purpose flour.
11 1 tbsp dried thyme.
12 ½ cup dry sherry.
13 4 cups low-sodium chicken broth.
14 1½ cups half-and-half.
15 ¾ cup sliced scallions.
16 ¾ cup sliced almonds, toasted.

Instructions

Step 01

Cook wild rice according to package.

Step 02

Cook bacon until crisp, reserve 2 tbsp drippings.

Step 03

Melt butter with drippings.

Step 04

Brown seasoned chicken 5 minutes per side.

Step 05

Shred chicken when cool.

Step 06

Cook mushrooms until liquid evaporates.

Step 07

Add vegetables, cover and cook 5 minutes.

Step 08

Add flour and thyme, cook 2 minutes.

Step 09

Deglaze with sherry.

Step 10

Add broth, simmer 10 minutes until thick.

Step 11

Stir in half-and-half, chicken, rice.

Step 12

Top with scallions, almonds, bacon.

Notes

  1. Start rice first as it takes longest.
  2. Brown chicken well for extra flavor.
  3. Don't overcook rice.

Tools You'll Need

  • Large pot.
  • Rice cooker or pot.
  • Measuring cups.
  • Sharp knife.
  • Paper towels.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk.
  • Wheat (flour).
  • Tree nuts (almonds).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 643
  • Total Fat: 36 g
  • Total Carbohydrate: 43 g
  • Protein: 36 g