Chicken Mushroom and Wild Rice Soup – A simple and hearty soup, that is filling and full of savory, earthy flavors. It’s a perfect meal to serve on a cold day because it can be made in a little over 30 minutes, fill your belly and will warm you from the inside out.
I’m lovin’ this cooler weather! Sunday when I was working on my weekly meal plan, I actually had to throw on a sweater for the first time. That sweater and the cool weather dictated what was going to be on next weeks menu. Of course soup, that and hot chocolate are what everyone thinks of when the weather gets cooler.
As I was going through my soup recipes, I came across this chicken, mushroom and wild rice soup recipe that my mom used to make. It was one of my favorites growing up and for some strange reason I’ve never made it myself. I remember how intrigued I was with all of the different mushrooms that she would use and how they all tasted so different.
Chicken Mushroom & Wild Rice Soup
Button Mushrooms: (AKA Agaricus or white mushrooms) Button mushrooms are on the smaller side and have an airier texture. They are the most common and the least expensive of mushrooms. They have a mild earthy taste which intensifies when cooked.
Baby Bella Mushrooms: (AKA: cremini or brown mushrooms) Baby bella mushrooms are light tan to a rich brown color. They are bigger, firmer, meatier and have a more rich, woodsy flavor than the button mushrooms.
Shiitake Mushrooms: (AKA lentinula or black forest mushrooms) Mature shiitake mushrooms are light brown with white gills. They have a savory, meaty flavor that offers a deep rich flavor to many dishes. The stems are tougher than other mushrooms and are usually discard.
Chicken Broth: My mom’s recipe calls for vegetable broth, but I decided to change it up a little, I used my homemade chicken broth instead. The homemade broth has really great flavor and I figured since the recipe has chicken in it, then chicken broth would go well. I was really pleased at how the broth brought out the meaty, earthy flavor of the mushrooms while allowing the chicken flavor to take a back seat.
Step 1: Clean the mushrooms by wiping with a wet cloth or paper towel. Slice and set aside.
Step 2: Slice the celery, chop the onion and shred the carrots.
Step 3: Melt the butter in a heavy bottom pan, like a dutch oven. Add the celery, onions and carrots and saute for a few minutes.
Step 4: Add the chicken broth, the rice and the rice seasoning that came in the Rice A Roni packages. Turn up the heat and boil for 15 minutes, or until the rice and vegetables are tender.
Step 5: Reduce the heat, add the chicken and the mushrooms and simmer for 10 minutes.
Step 6: Remove from heat, let sit for 5 minutes before serving.
- ¼ cup butter
- 1 cup celery, chopped
- 1 cup carrots, shredded
- 1 medium onion, chopped
- 12 cups chicken broth
- 2 (4.3 ounces) Rice A Roni Long Grain & Wild Rice
- 2 cups cooked chicken, cubed
- 12 ounces button mushrooms, sliced
- 12 ounces baby bella mushrooms, sliced
- 8 ounces shiitake mushrooms, sliced
- Clean the mushrooms by wiping with a wet cloth or paper towel. Slice and set aside.
- Slice the celery, chop the onion and shred the carrots.
- Melt the butter in a heavy bottom pan, like a dutch oven. Add the celery, onions and carrots and saute for a few minutes.
- Add the chicken broth, the rice and the rice seasoning that came in the Rice A Roni packages. Turn up the heat and boil for 15 minutes, or until the rice and vegetables are tender.
- Reduce the heat, add the chicken and the mushrooms and simmer for 10 minutes.
- Remove from heat, let sit for 5 minutes before serving.
- To clean mushrooms rinse quickly or wipe with a damp cloth or paper towel.
- Do Not submerge mushrooms in water, to much water will cause the mushrooms to get mushy.
- If you won’t be using the mushrooms right away store them a single layer in a brown paper bag.
- For more flavor, top the soup with garlic croutons.
- Serve soup with salad and bread, for a complete and balanced meal.
- To freeze place in a freezer bag, then place the bag in a square container, once frozen remove the bag. The new shape will save space in your freezer and stack neatly. The freezer bag also help avoid a messy kitchen, just drop the bag into a pot of boiling water to heat up. The soup will keep for one month in the freezer.
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