Step 2: Saut onion, celery and carrots in a bit more butter until softened, add seasonings and cook another minute. Print Recipe ingredients 2 tablespoons butter 1 pound mushrooms, sliced 1 tablespoon butter 1 onion, diced You will use these mushrooms as toppings for individual soup bowls. Cook for 5 minutes, stirring as needed. Top the bowls with reserved cooked mushrooms and fresh thyme. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Make sure the valve is set to sealing. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Definitely give it a try, you wont regret it. Your email address will not be published. 6) Add the remaining half (6 oz) of uncooked, sliced mushrooms. Cover and cook on low heat for 6-8 hours (or high for 3-4 hours). Thank you so much, very easy and quick to make. Drain. Feel free to calculate it yourself using one of these tools: Filed Under: All Recipes, Dinner Recipes, Low Carb Recipes, Make Ahead and Freezer Meals, One Pot Meals, Quick and Easy Recipes, Soup and Stew RecipesPlease visit my disclaimer page for nutrition, food safety, affiliate, and more disclaimers. The chicken will continue cooking in the broth. Reheat on low heat. This meal comes together fairly quickly, and the only prep work is chopping veggies and shredding chicken. Lastly add in the broth and gently stir. Step 3: Add the liquids - sprinkle flour over the vegetables and cook for about 1 minute. Hello Connoisseurs! * Percent Daily Values are based on a 2000 calorie diet. Season the chicken breasts with Italian seasoning, salt, and pepper. While the soup cooks, cover the cashews with boiling water and allow to rest on the counter until the water is fully cooled. You can season the soup with a generous helping of parmesan cheese which just melts into the broth infusing it with its umami packed flavor! I like to use a variety of mushrooms from button, to cremini, shiitake, oyster, etc. Stir in pepper, paprika, thyme and rosemary. Reduce heat; cover and simmer for 30 minutes. I need to try that sometimes, too! When oil slightly ripples, add onion, carrot, celery, mushrooms, garlic, thyme, rosemary, oregano, salt and pepper. Hi ERic!Thats so kind of you hope your friends are feeling better! Cover, set pressure valve to Sealing and press Pressure Cook on High or Manual for 25 minutes. Cover and cook on manual (high pressure) for 25 minutes. Hope that helps! Im off to bed, forvisions of sugarplumsmushroom soup to dance in my head. 'Recipes that please even the most finicky gourmand' . When the chicken is cooked and shreds easily, remove the bay leaves and discard them. Thank you for the recipe. The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. Bring to a boil then reduce heat, place a lid on the pan, and simmer until the rice is tender, about 20-30 minutes. I would love to hear from you! Cooking Switch on the instant pot to saut and melt the butter. I love this recipe. Toss around to coat. Add in the flour and saut for 1 more minute, stirring frequently. Add cooked wild rice. Happy to be changing your kitchen skills. Stir everything for 1-2 minutes. Top with fresh thyme. One of the great things about this soup is how easy it is to make. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Wild rice tends to absorb a lot of water and takes a long time to cook. Home All Recipes Creamy Mushroom, Chicken, and Wild Rice Soup. Serve this soup with some crusty bread for the ultimate cozy meal. Mary, I am so glad you gave this recipe a try and enjoyed it! Rinse the wild rice really well under cold water for about 1 minute. Add the uncooked rice and return the mushrooms to the pot. Thanks Elizabeth! This time Im using my brand new Dutch oven and Im sure itll turn out even better! Add flour and cook 1 1/2 minutes, whisking constantly. Required fields are marked *. I started with a small-medium finely chopped onion and also finely chopped 2 smaller celery stalks. Add in the broth, rice, chicken and season with salt and pepper to taste. Learn more! Stir in broth and milk. Add the cooked wild rice, half and half, soy sauce, salt & pepper, herbs, and chicken (or turkey). Your email address will not be published. Once cooked, stir in spinach and give a stir to the soup, until smooth. Add 5 cups of chicken broth (or vegetable broth, or water). and I saut them in butter before moving on to the veggies. Thank you! Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in. Stir and cook 3 minutes. Melt some butter in a large stockpot and add the mushrooms, cooking for 10-15 minutes, or until all of the liquids are cooked out. Learn how your comment data is processed. Sautee until onions are clear. Heat olive oil in a large pot over medium-high heat. 1/3 cup all-purpose flour 64 ounces chicken stock 16 ounces water 1 1/2 cups wild rice 5 cups shredded roasted or grilled chicken* 1 cup heavy cream Instructions Heat a large stockpot over medium heat. 5 bacon slices, chopped 1 cup chopped onion 1 cup thinly sliced carrot cup thinly sliced celery 1 tablespoon fresh thyme leaves 1 (8-oz.) Instant Pot cream of mushroom chicken and wild rice is a perfect weeknight dinner. The chicken, mushrooms, veggies and WILD rice are all the perfect additions to the half milk, half heavy cream and grated parmesan cheesy chicken broth backdrop. Made this for some friends who were sick and had some leftover for us. Here is the recipe! Remove from heat. 3 cloves garlic, pressed or minced salt and pepper 2 small carrots, finely chopped (1 cup) 2 celery stalks, thinly sliced 1 large shallot or small onion, chopped 1/2 teaspoon dried thyme 1 cup wild-brown rice blend (I like Lundberg Farms) 6 cups chicken stock 3 Tablespoons gluten free flour (or AP flour if you don't need to eat GF) Season with salt and pepper. Daisy here, ready to flex with your stomach linings. Preheat Dutch oven to medium heat for 2-3 minutes. I used brown rice as that all I had and it turned out perfectly. package presliced cremini mushrooms 4 garlic cloves, minced 4 cups unsalted chicken stock 1 cup water 1 cup chopped onion 1 cup thinly sliced carrot cup thinly sliced celery 1 tablespoon fresh thyme leaves 1 (8-oz Yummy dinner. Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft. Transfer mixture to the prepared baking dish. Thank you! Remove to a plate. Season the thighs on both sides with salt and pepper. Add the chicken stock, one bay leaf, a pinch of salt and pepper, chicken breasts, wild rice and bring to a boil. Its a combination of two amazing soups, cream of mushroom soup and chicken and wild rice soup! Print Recipe 5 from 4 votes Ingredients 2 tablespoons Olive Oil 16 ounces Chicken breast, cut into 1 inch pieces 6 ounces Onion, diced 4 ounces Canned mushrooms, drained Pressure cook. Once thats done, add more butter to the same stockpot so the mushroom flavor is infused throughout the rest of the cooking process. Add carrots, onion, celery, and garlic. In my opinion, it also possesses a better taste as well. Melt butter in a large skillet or Dutch oven over medium heat; add mushrooms, onion and celery; saut 6-8 minutes or until tender. Add mushrooms and cook until about 10-15 minutes, or until all of their liquids have been cooked out. It was perfect. I just finished it, it was delicious. 8) Simmer for 15 or 20 minutes until the chicken and sweet potatoes are cooked through. I find myself running for ingredients nearly daily just to make another recipe of yours! Join me in sharing my familys delicious Greek recipes and so much more! One of the heartiest and most delicious soups for winters cozy moments. ), The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. On the front of your Instant Pot, press Manual then if it's not on high pressure, switch it to high pressure. I will defintely make it again. This creamy mushroom chicken and wild rice soup is a great way to go! The coziest bowl of Creamy Wild Rice Chicken Soup with Roasted Mushrooms to welcome these cold November nights. 3) Season the chicken breasts with Italian seasoning, salt, and pepper. In a large, high-sided stockpot (I used Staub braiser), heat 1 tablespoon olive oil over medium heat. Stir in chicken, rice, soup, sour cream, chives, parsley and thyme. Season with salt and pepper. Add in the next round of ingredients. The wild rice is nutty, the mushrooms earthy, and the chicken and creamy finish rounds it off to be a very hearty, warming meal perfect for cold winter days. Its spring here in Australia and its still a bit cool. Cook for 8 minutes, stirring frequently. Add onion, garlic, thyme, and marjoram. This was my first soup i have made, and i decided to make it only 30 min before cooking. Sweet potatoes are a delicious addition - I hope you will try them! In a small bowl, combine pepper and flour. Then tick up the time to 45 minutes. Step 2 Meanwhile, place chicken in a large skillet or saucepan. Add carrots, celery and onion and saute for 5 minutes. Add 6 oz of sliced mushrooms. Add carrots, celery and garlic and saut for 3 more minutes, stirring occasionally. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Your email address will not be published. If you use a little less liquid, and omit the rice and chicken, youll have your very own homemade cream of mushroom soup to use in all your favorite casseroles and other recipes(without all the additives and chemicals that come in the canned version). Cook until soft and fragrant, about 3 minutes. Add onions, garlic and celery. Welcome to Bowl of Delicious. Mix in the garlic and thyme and cook until fragrant, about a minute. Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside. Add the wine and the flour, cooking for 1-2 minutes, stirring constantly. The best thing about this recipe is that if you make the rice in advance and use already cooked chicken, it takes less than 20 minutes to make! Set the oven to 400F. Cook, stirring occasionally, until tender, about 3-4 minutes. Add salt and pepper to taste. When veggies are tender, start stirring in the flour, adding cup at a time, mixing well with each addition. A healthy diet is a healthy life! Pressure Cook Wild Rice Soup: Add in 1 tbsp (15ml) regular soy sauce, tsp (4g) fine salt, and 4 cups (1L) unsalted chicken stock. If you've made this recipe or have your own version of the creamy chicken and wild rice soup, please provide your feedback and describe what you did differently in the comments section below. Add Italian seasoning, paprika, red pepper flakes, and salt. Cover and remove it from heat. Thank you so much for taking the time to rate and review it! Please please season with your soul, DONT BE SHY. This is one of my favorite recipes during colder months. Cover, reduce heat to medium-low, and simmer until grains are par-boiled and tender yet firm to the bite, about 30 minutes. . Made with easy ingredients, such as wild rice and chicken, this heart-warming dish is gluten-free and packed with vegetables and protein. Creamy Chicken and Wild Rice Soup with Mushrooms is a delicious and cozy Autumn soup. In a medium saucepan over medium heat, melt butter. Remove from the pot and set aside. Required fields are marked *. In a medium bowl, melt the butter (I use my microwave for this part) and slowly whisk in the flour, a tablespoon at a time. Add garlic and thyme and cook for an additional minute. Add oil and chicken. Add salt and pepper to taste. Combine vegetable mixture, broth, and remaining ingredients (including seasoning packet from rice mix) in a 4- to 5-quart slow cooker. Just made this. Remove chicken from the slow cooker and shred, using two forks. It was easy enough to make and i had all the ingredients on hand. All Rights Reserved. In a large pot over medium heat, combine the broth and chicken and bring it to a boil. Helga, I love your version of this soup! I chose this recipe because i had most of the ingredients handy. 2 cups frozen French-cut green beans cup sliced almonds Directions Step 1 Combine water and rice in a small heavy saucepan; bring to a boil. Instructions. Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through. ThisCreamy Mushroom, Chicken, and Wild Rice Soup is one of the BEST soups Ive ever tasted. Then turn them over and cook the other side for another 1-2 minutes until evenly browned and slightly crisp. Melt butter in the stockpot or Dutch oven over medium heat. If youre looking for a hearty, creamy soup to fill you up, then youre in luck. If you don't par-cook the rice it will absorb all of the broth later on and leave you with a pot of wild rice pilaf rather than a wild rice soup. It sounds delicious with regular potatoes too! Please share your comment and Star Rating in the comments section below. To the same, now empty, stockpot, add another 1 tablespoon olive oil over high-medium heat. Add in the mushrooms, garlic and seasonings. Thank you for the comment! You will use these mushrooms as toppings for individual soup bowls. Makes 14 cups Ingredients 2 (6-oz.) Remove to a baking sheet. Simmer 5-10 or until the mushrooms have cooked down. Its easy to make, creamy, and delicious. If you tried this recipe and fell in love with it, please share your experience on the comments. An easy and delicious slow cooker meal (or instant pot or stove-top). The ingredient list on the package lists Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Red Rice, and Black Rice. Creamy Mushroom Chicken and Wild Rice Soup, NEW: Win a Hamilton Beach Programmable Set and Forget Slow Cooker! Instructions. Wild rice takes a long time to cook (from 45 minutes to 1 hour), and it will take you about the same time to make the soup. Place all the ingredients into the pressure cooker then close the lid. To the same stockpot with seared chicken, add chopped sweet potato. Combine all the ingredients except spinach and bacon, in a large Dutch oven. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally . Place your chicken pieces on top of the rice. Reheated it for lunch to today and it tastes even better! It actually has many more nutritional benefits as compared to brown rice AND its got less calories. Melt the remaining butter in the same pan and add onions, carrots, and celery. Was really good! After wait for 10 minutes and do Quick Release to release the pressure by turning . Add the mushrooms (16 oz. olive oil in pan and saut onions, mushrooms and garlic over medium heat. Melt the butter in a medium saucepan over medium heat. I find that its best to pre-cook the wild rice in a separate saucepan as indicated in the recipe. Simmer on low for 10 minutes. , Your email address will not be published. Step 2. The secret to delicious mushrooms is all in the prep. Heat the butter and cook the chopped celery, carrots and onion for 5-7 minutes over low heat, then add garlic and thyme and cook for 30 seconds longer. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium high heat and brown the thighs, skin side down first, for about 3 minutes per side. Hes still not the biggest fan, but he loves this dish! In a stockpot, melt butter. Step 5: Whisk in the chicken stock. This soup has the best of both worlds with chicken, wild rice and plenty of veggies from one soup to the mushrooms and creamy broth from the other soup and the combination is just magical! Instructions. packages long-grain and wild rice mix 10 cups chicken broth, divided 3 tablespoons butter 1 cup sliced fresh mushrooms 1 cup chopped onion 1 cup chopped celery cup butter cup all-purpose flour cup half-and-half 2 tablespoons dry white wine 2 cups cooked shredded chicken breasts Caramelize the Mushrooms and Onions Add 2 cups broth and pulse until smooth, about 2 minutes. Glad you enjoyed it! 2) Cook sliced mushrooms in olive oil in a large, high-sided stockpot (I used Staub braiser). It was the perfect dinner after a 1 1/2 hr. Glad it was a hit all around! Cook the chicken on each side for 1-2 minutes, then remove chicken from the pot and set aside. Add in the sliced mushrooms and saut until golden brown and crispy. When you share or print a 12 Tomatoes recipe, youre making mealtime meaningful. Pour in chicken broth, bring to a boil. In a large pot over medium heat, combine broth and chicken. Instructions. Season with more salt and red pepper flakes, if desired. Soak dried mushrooms in 1 1/2 cups of very hot water for 15 minutes. Add mushrooms and cook down for 10 minutes, tossing every couple of minutes, until golden brown and reduced. This creamy chicken and wild rice soup is one of the best recipes you can make on a cold Fall or Winter night. Add 1/2 teaspoon of salt and mix to combined. No need to cook it through, just sear it. Cheers! You can use a diluted cube in water Cream of Chicken Soup You can even use cream of mushroom soup. Delicious ???????????? Add flour and saute another minute. Feel free to calculate it yourself using this. Then add mushrooms, sage, thyme, garlic powder, sliced garlic, and a large pinch of salt and pepper. Add the prepared rice, broth, tarragon, thyme and pepper; bring to a boil. 7) Add minced garlic, Italian seasoning, paprika, red pepper flakes, and salt. 3) Season the chicken breasts with Italian seasoning, salt, and pepper. Cover the cook on low for 8 hours, or until rice is tender. Stir in the thyme and cook another minute longer. Another home run by hungry happens! Made with easy ingredients, such as wild rice and chicken, this heartwarming dish is gluten-free and packed with vegetables and protein. I've made this with carrots and regular potatoes - I just don't care for sweet potatoes. As an Amazon Associate I earn from qualifying purchases. Bring to a boil. Creamy Chicken and Wild Rice Soup with Mushrooms. Stir in the flour until it bubbles then add the broth, stirring constantly. Bring to a boil. THIS is the one soup that got the most rave reviews from my family this fall. You will need 2 cooking pans to make creamy wild rice and chicken soup. 1 (10.75-ounce) can condensed cream of mushroom soup, or cream of celery or chicken 1 1/4 cups unsalted chicken stock, or water 3/4 cup long-grain white rice 1/4 teaspoon paprika, plus more for garnish 1/4 teaspoon ground black pepper, more to taste Melted unsalted butter, for the pan 4 medium boneless, skinless chicken breasts We made a trip from Arizona to northern Minnesota this summer and one of my purchases was real wild rice from the Boundary Waters. Remove from pot and set aside. Creamy Mushroom Chicken and Wild Rice Soup Rate 5 from 4 votes Servings: 4 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Ingredients 6 chicken thighs (boneless + skinless), diced garlic powder, onion powder, paprika to taste 2 tbs olive oil 10 oz mushrooms, sliced 2 tbs butter, divided 1 onion, diced 1 large carrot, fine chop Add olive oil. Place celery and 1 cup of soup into the blender; blend until smooth . Season with salt, pepper, thyme and garlic powder. chicken and wild rice soup, creamy mushroom soup, gluten-free soup, wild rice recipe, wild rice (or a blend of rice including wild rice). Remove the skillet from the heat, then whisk in the milk, a little bit at a time, creating a nice thickened roux (sauce). Add in rice, stir. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Set aside. 9) Remove the cooked chicken from the stockpot, shred it or slice it finely, and add it back to the stockpot. This is sooooooo good!! Add sliced or shredded chicken back to the stockpot. Set the mixture aside. To satisfy your appetite with the most painstakingly selected dish recipes seasoned to perfection with a proprietary blend of your favorite ingredients. Add cream of chicken soup, diced chicken, vegetables, cream and salt and pepper. Judy, the "real" wild rice sounds amazing! Instructions. Step 1: Saut the mushrooms in butter, set aside. Heat 1 tbs butter in your pot and saut the mushroom slices until tender, 5 minutes. I have made and tested all of the recipes presented on this site personally. Stir well. Directions. So glad you liked it! Cook ~ 5 minutes, until soft and browned, then stir in the mushrooms. Slowly add in the milk. Taste and season with salt and pepper, if desired. Add the rest of the broth, chicken and red wine. In skillet, melt butter and sautee onion and celery over medium heat until softened, about 5 minutes. Transfer the remaining ingredients to a food processor. It's easy to make, creamy, and delicious. Directions Prepare rice mix according to package directions, omitting butter. Buckle up, I am here to drag your fork through the sultry sauce! It's a hearty warming meal to enjoy any night of the week. We ALL loved it. Add mushrooms and 1/2 C of the chicken broth. Simmer for 15 or 20 minutes until the chicken and sweet potatoes are cooked through. But, I wouldnt leave you without a delicious recipe for this weekend! Remove them from the pot. If you are looking for a tasty soup to enjoy this fall or winter, you have it. Melt half of the butter in a pan over medium-high heat. 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