Chicken Mushroom Wild Rice Soup for Four


1 T butter
8 oz boneless skinless chicken breast
2 thick sliced meaty bacon, cut into large chunks
1 (8oz) package cremini mushrooms, rinsed, patted dry, and thickly sliced
1/2 medium sweet onion, sliced into large chunks
1 celery stick with leaves, sliced on the diagonal
1 medium carrot, peeled and sliced on the diagonal
1 small shallot, minced
1 T garlic cloves, chopped
2 cups chicken stock
1/2 cup water
1/4 cup of white wine such as Pinot Gris or Sauvignon Blanc
1/3 cup wild and brown rice
3/4 t thyme
1/4 t ground black pepper
2.5 oz baby spinach
1 dash of Worcestershire Sauce
1/4 cup cream

Spoon Mage™ Note:

This small batch of soup serves four.

Do get meaty bacon. My grocer has a wonderful product that is half the length of regular bacon – the meaty part of thick cut bacon. If you use this, four slices is good because the slices are short! If you use regular thick cut bacon, use two slices. The bacon is there as a seasoning. More does not make it better… ok, you can make a bacon sandwich to serve with the soup if you like.

The wine I use depends upon which one is in my refrigerator. You can do the same … unless you have super sweet German white wine, don’t use that. Some Chardonnays would be fine, some will be too sweet. Read the label and opt for less fruity wine. If it is labeled as “crisp”, you should be fine.

Do not get a brand of rice with seasoning packets. Just get plain old wild and brown rice and use it as it is.


In a large wide pot or Dutch oven, melt the butter over medium heat and sauté the chicken, turning frequently until it is tender and brown. This will take 15-20 minutes depending upon how thick the breast is. Set aside to cool.

Raise the heat to medium high and add the bacon, mushrooms, and onions. Sauté the mushroom mixture, stirring infrequently, until the mushrooms exude their waters and are browned, but not caramelized.

Reduce the heat to medium, add the celery, carrot, and shallot, stir frequently for 5 minutes.

Add garlic to the pot and stir constantly for one minute.

Add the stock, stirring well to deglaze the pot.

Add water, wine, rice, thyme, and pepper.

Shred and stir in the chicken. Pour in any accumulated juices.

Cover and simmer on low for 50 minutes or until the rice is done. Stir once or twice.

Add spinach and Worcestershire. Stir, return the cover to the pot and simmer on very low for 5 minutes.

Add cream, stir to combine. Let it simmer lid off until dinner. This is a terrific time to set the table. I don’t find it necessary to add anything else to this meal, but if you do, enjoy your bowl with a slice of hearty bread or a small sandwich.

This recipe was inspired by a beautiful recipe from Cooking Light.



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