Step 2: Cook the Chicken & Rice
1️⃣ Add the wild rice blend to the pot and stir to coat it with the flavors.
2️⃣ Pour in the chicken broth and add the bay leaf.
3️⃣ Place the raw chicken breasts or thighs directly into the broth. Bring to a gentle boil, then reduce heat to low, cover, and let it simmer for 40-45 minutes.
4️⃣ Stir occasionally to prevent rice from sticking.
🚀 Why use wild rice? Unlike white rice, wild rice holds its texture and adds a nutty, slightly chewy bite that complements the creamy broth perfectly!
Step 3: Shred the Chicken
1️⃣ After 40 minutes, check the chicken—if it’s tender and fully cooked, remove it from the pot.
2️⃣ Use two forks to shred the chicken into bite-sized pieces.
3️⃣ Return the shredded chicken to the pot and stir.
💡 Pro Tip: If the rice isn’t fully cooked yet, let it simmer a little longer before moving to the next step.
Step 4: Make the Creamy Base
1️⃣ In a small bowl, whisk together heavy cream and flour until smooth.
2️⃣ Slowly pour the mixture into the soup while stirring constantly—this helps thicken the broth without clumps.
3️⃣ Stir in the Parmesan cheese (if using) for an extra layer of richness.
4️⃣ Let the soup simmer for 5 more minutes until it thickens slightly.
Step 5: Serve & Garnish!
✅ Remove the bay leaf.
✅ Taste and adjust seasoning if needed (add more salt or pepper).
✅ Garnish with fresh chopped parsley for a pop of color and freshness.
✅ Serve hot with crusty bread or garlic toast on the side.
🍽 Enjoy a warm, cozy bowl of Creamy Mushroom Chicken and Wild Rice Soup!
💡 Pro Tips & Variations
✔ Make it Dairy-Free: Substitute heavy cream with coconut milk or cashew cream for a non-dairy version.
✔ Use Leftover Chicken: Save time by using rotisserie chicken—just shred and add it in Step 3!
✔ Add More Veggies: Try adding spinach, kale, or peas for extra nutrition.
✔ Gluten-Free Option: Swap the flour for cornstarch (mix with water before adding).
✔ Slow Cooker Method: Combine all ingredients except cream & flour in a crockpot. Cook on low for 6-8 hours or high for 4 hours, then stir in the cream mixture at the end.
⏳ Storing & Reheating
❄ Refrigerate: Store leftovers in an airtight container in the fridge for 3-4 days.
🔥 Reheat: Warm on the stovetop over medium heat, adding a splash of broth or milk if it thickens too much.
❄ Freeze: This soup can be frozen without the cream—add cream when reheating for the best texture.
Final Thoughts
This Creamy Mushroom Chicken and Wild Rice Soup is a perfect blend of creamy, savory, and hearty flavors, making it a satisfying and nourishing meal. Whether you’re cooking for a cozy family dinner or meal prepping for the week, this recipe is sure to become a favorite.
Are you excited to try this? Let me know how it turns out or if you’d like variations! 😊🍲
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