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Creamy Chicken Mushroom and Wild Rice Soup

A soup so hearty it eats like a stew! Creamy Chicken Mushroom and Wild Rice Soup is ready to eat, start to finish, in just 30 minutes with the help of Minute®  Multi-Grain Medley and shredded rotisserie chicken. 

Creamy Chicken Mushroom and Wild Rice Soup

This post is sponsored by Minute® Rice. All photos, opinions, and recipes are my own. Providing you with a little insight on the products I use in my own kitchen helps to keep the recipes coming!

I feel like I just gave you guys a zillion days of dessert. I mean… I haven’t shared an actual meal with you since November 25. Seventeen-ish days of sweets!

We need to shut it down for a minute and eat some quinoa or something.

Making an actual meal this time of year is hard.

The sun disappears at 6 pm and takes with it my motivation, leaving in its wake me + a book + the couch and … popcorn. Plus after baking cookies all day I kind of don’t feel like cleaning the kitchen again.

For Christmas I would like magical kitchen cleaning elf.

Despite the darkness outdoors and the magnetic pull of the couch though, we still have to eat something besides leftover cake.

Chicken Mushroom and Wild Rice Soup

Recently my son, who I guess is paying attention in his health & nutrition class,  informed me that we live in a food desert. If you aren’t in the know, a food desert is a place where affordable and nutritious food is difficult to obtain. I guess I’d basically agree with that, but most especially what I have learned from living here is that SOUP is difficult to obtain.

Who would have thought?

What I have learned from writing this blog is that you guys love soup. Homemade Fresh Vegetable Soup is the most popular recipe for two years running.

What we are gonna learn today is that this Creamy Chicken Mushroom and Wild Rice Soup is just as fresh and just as easy. Dinner in 30 minutes!!

Which is awesome because then I can return to my couch.

Minute Multi Grain Medley

Two things make this 30 minute recipe possible. The first is this Minute® Multi-Grain Medley. It’s a blend of 4 whole grains – long grain brown rice, Thai red rice, wild rice, and quinoa. Annnnnd it cooks in 10 minutes. (side note: this is the first time I successfully tricked my children into eating quinoa!!!)

The second thing that makes this crazy fast recipe possible is a rotisserie chicken. Or leftover chicken. You just need some cooked shredded chicken, which I think I nearly always have hanging around. And if I don’t, the grocery store does.

Chicken and Wild Rice Soup Recipe with Mushrooms

The rest of what’s going on here is just fresh veggies, a little chicken broth, and a few herbs for flavor.

Cheap, fast, and cost-effective! Those are the best meals, am I right?

Creamy Chicken and Wild Rice Soup Recipe

Creamy Chicken Mushroom and Wild Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 - 8 servings
Ingredients
  • 1 tablespoon olive oil
  • 1½ cups carrots, peeled and coarsely chopped (about 4 large carrots)
  • 1 cup onion, diced
  • 8 ounces fresh mushrooms, coarsely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ cup milk
  • 1 quart (32 ounces) low sodium chicken broth
  • 2 cups shredded cooked chicken
  • 2 envelopes Minute® Multi-Grain Medley
  • water as needed
Instructions
  1. In a 4 quart stock pot, heat the oil over medium high heat. Add the carrots, onion, and mushrooms. Cook for about 5 minutes until the onions are soft and translucent.
  2. Add the salt, parsley, pepper, thyme, and rosemary. Cook for another minute.
  3. Pour in the milk and let is simmer. Pour in the broth and bring it to a boil. Reduce the heat to a simmer and stir in the chicken.
  4. After a few minutes, reduce the heat to medium low and add the Minute® Multi-Grain Medley. Cover the soup and let it cook for 10 more minutes.
  5. If the soup seems more like stew and is too thick, add water and stir it in as needed (with the soup still over heat).
  6. Serve hot.

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This is a sponsored post written by me on behalf of Minute® Rice.

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Marja

Monday 17th of September 2018

Hi, This soup sounds delicious, Creamy and quick and that fits in my book! Only one question....How much rice-mix’s one enveloppe? Where i live they don’t sell that what you have. I’m from the Netherlands, Europe you know. So i’ll use wild rice but need to know How much. Thanks in advance for looking into this. And my appologies for any language mistakes i may have made. I learned my english 47 years ago at school, so some things may have disappeared from my memory. But your soup sounds awesome for a weeknight cold and windy, on the couch with my feet up! Mjummmm. Looking forward to make some, if you can tell me about the rice-mix. Have a great day and greetings from a dutchie, Marja

Lynn

Saturday 10th of January 2015

How much rice would I use if I didn't use your minute medley?

Heather Tullos

Saturday 10th of January 2015

Hey Lynn! I developed this recipe FOR Minute Rice, and the Multi-Grain Medley is in little envelopes that I am **guessing** are about 1/2 cup - 3/4 cup dry (uncooked). You'll still need to use a Minute product or the cook times/ liquid ratios will be off, but you could definitely try this with their brown rice or white rice. Hope that helps!!

Sarah Chandler

Friday 2nd of January 2015

I was wondering what cause the brown-yellowish color, and I look up to the list of ingredients and realized there’s multi-grain in it. How healthy is that. Spoonful Of Comfort

Choc Chip Uru

Saturday 13th of December 2014

This soup looks so comforting, perfect for winter :D

Cheers Choc Chip Uru

Michelle @ My Gluten-free Kitchen

Saturday 13th of December 2014

This sounds like the perfect weeknight dinner! My family loves soup too!