Rustic Chicken Shiitake Wild Rice Soup

Q: Can I make Chicken Shiitake and Wild Rice soup ahead of time, and what’s the best way to store it?

Yes — this soup often tastes better the next day as the flavors meld; refrigerate in an airtight container for 3–4 days. Because wild rice continues to absorb liquid, store the rice separately if you can, or thin the soup with extra stock when reheating; the soup freezes well for up to 3 months (thaw overnight in the fridge). When reheating, warm gently to avoid overcooking the shredded chicken and add fresh herbs or scallions to revive the flavours.

Q: Can I swap ingredients like shiitake, wild rice or the creamy finish without losing the character of the dish?

Yes — cremini or oyster mushrooms are good stand‑ins though they give slightly less smoky depth than shiitake, and brown rice or farro will shorten cook time while changing the chew. For a creamy finish you can use half‑and‑half, coconut milk or leave it out for a lighter broth; each choice nudges the flavour profile toward classic Western, Southeast Asian, or Mediterranean notes. Use tamari for gluten‑free, rotisserie chicken for speed, and adjust soy/mirin to keep the umami balance right.

Q: Is Chicken Shiitake and Wild Rice soup healthy — what should I watch for nutrition-wise?

Overall it’s a balanced, protein‑rich bowl with moderate calories and fibre from wild rice and vegetables, but sodium can be high depending on your stock and soy sauce. Use low‑sodium stock, measure the soy/mirin, and add salt at the end to control sodium; choosing chicken breasts lowers fat slightly while thighs add flavour and richness. To bulk it up healthily, add extra greens (spinach, bok choy) or more vegetables for vitamins and fibre without adding many calories.

Rustic Chicken Shiitake and Wild Rice My GoTo Umami Soup

By Sophie ChenSeptember 29, 2025

Jump to Recipe

5.00 (1 Ratings)

Table of Contents

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Quick Hook

Chicken Shiitake and Wild Rice gave me that late night hug. Savory umami meets nutty grain and a hint of mirin.
Honestly, it felt like comfort and smart cooking combined.

Brief Overview

This bowl blends Asian mushrooms with North American wild rice.
It nods to both traditions without feeling fancy.

Difficulty is medium.
Prep takes 20 minutes active.
Cook time is about 1 hour 15 minutes . Yields six generous bowls.
Serve with crusty bread or a crisp salad.

Main Benefits

Wild rice adds fiber and more protein than white rice. Fun fact: wild rice often offers higher protein and fiber.
That makes this soup filling and a bit healthier.

This is perfect as Fall Comfort Food for family dinners. It doubles as a great make-ahead lunch option.
Leftovers taste even better the next day.

What makes this recipe special is the shiitake browning. Browned shiitake gives deep umami, not watery mushroom flavor.
Poached chicken keeps meat tender and shreddable.

Combine those with chewy wild rice, and wow magic.

If you like Skinnytaste chicken twists, try this.
Think of it as a cross between Shiitake Mushroom Soup and a classic Chicken and Wild Rice Soup .

It leans Asian, but stays cozy and familiar.
Call it an Asian inspired Chicken Soup or an Umami Chicken Soup .

I learned a few things the first time. Wild rice cooks slower than expected.
Mushrooms release water if not hot and quick.

Oh my gosh, I ruined one batch that way.
Now I brown them hard, every time.

This recipe reads like a Mushroom Wild Rice Recipe with depth. It can also sit comfortably in the Wild Rice Soup family.
It’s versatile, rustic, and reliably satisfying.

Now, onto the ingredients and step-by-step directions.

Ingredients & Equipment

Love a bowl of Chicken Shiitake and Wild Rice. This version leans into umami. Think of it as Wild Rice Soup meets Shiitake Mushroom Soup.
It’s cozy Fall Comfort Food.

Main Ingredients

Rustic Chicken Shiitake Wild Rice Soup presentation

For the chicken and stock base

8 cups (1.9 L) low-sodium chicken stock.
1 lb (450 g) boneless skinless chicken thighs.
1 tablespoon (15 mL) neutral oil. Quality note: use good stock for depth.
Better stock means richer Umami Chicken Soup.

For the rice

1 cup (170 185 g) wild rice or wild rice blend, uncooked.
2 cups (475 mL) water or extra stock. Quality note: pick whole kernels.
Fresh wild rice cooks more evenly.

Aromatics and vegetables

1 medium yellow onion, finely diced.
2 medium carrots, diced.
2 stalks celery, diced.
3 cloves garlic, minced.
1 inch (2.5 cm) ginger, minced, optional.
8 oz (225 g) fresh shiitake mushrooms, sliced. Quality note: firm, dry shiitake caps.
Avoid slimy or soft mushrooms.

Seasoning and finish

2 tablespoons (30 mL) low-sodium soy sauce.
1 tablespoon (15 mL) mirin, optional.
1 bay leaf and 1 teaspoon dried thyme.
Salt and pepper to taste.
Parsley, scallions, and 1 teaspoon toasted sesame oil.

Quick tip: cook wild rice separately.
This prevents a soggy Rice Soup.

Seasoning Notes

Essential combo: soy sauce plus mirin. Add thyme for earthy balance. Finish with sesame oil for aroma.
Aromatics: garlic and ginger bring warmth.

Flavor enhancers: a splash of sherry works. Miso stirred into a ladle adds depth. Quick subs: shiitake → cremini or oyster.
Wild rice → brown rice or farro.

Equipment Needed

Large heavy pot or Dutch oven (6 8 qt).
Medium saucepan for rice.
Chef’s knife and cutting board.
Wooden spoon and ladle.
Fine-mesh sieve or slotted spoon.
Instant-read thermometer recommended for doneness.

Household alternatives: use a large saucepan. Use rotisserie chicken to skip poaching.
Poached Chicken Soup is easy that way.

Fun fact: wild rice often contains more fiber. Honestly, this Mushroom Wild Rice Recipe feels like a hug.
Try it when you crave a Skinnytaste Chicken vibe.

Cooking Method

Prep Steps

Get your mise en place ready. Chop onion, carrots, and celery. Trim and slice 8 oz shiitake. Rinse 1 cup wild rice.

Measure stock and soy. I always line up bowls like a little assembly line. It saves time and stress.

Save time by cooking wild rice separately. Wild rice needs longer than soup. Cook it in a saucepan while you poach chicken.

Wild rice has more protein than white rice, so it holds up well.

Safety first. Use an instant read thermometer. Cook chicken to 165° F ( 74° C) . Let hot stock cool a touch before shredding. Hot steam burns fast.

step-by-step Process

Rinse rice and simmer with 2 cups water. Cook 35– 50 minutes until kernels split. Grains should be chewy yet tender.
Bring 8 cups stock to a gentle simmer. Add bay leaf and thyme. Poach chicken 12– 18 minutes until it hits 165° F ( 74° C) .
Sauté onion, carrots, and celery in oil until soft, about 5– 7 minutes . Add garlic, ginger, and shiitake. Brown mushrooms 4 6 minutes . Edges should be golden.
Add veggies and mushrooms to stock. Stir in soy and mirin. Add cooked wild rice. Simmer 8– 12 minutes to marry flavors. Soup should smell rich and balanced.
Shred chicken with forks. Return to pot and heat 2– 3 minutes . Finish with sesame oil and scallions. Remove bay leaf. Serve hot.

Visual cues matter. Mushrooms must be browned, not grey and soggy. Rice kernels should burst slightly. The broth should steam gently and smell savory.

Pro Tips

Brown shiitake well for maximum umami. It changes everything. Cook rice separately to prevent a mushy bowl. Use thighs for juicier meat. Don’t overboil the stock. A rolling boil makes chicken tough.

Common mistakes: overcooking the rice and skipping the browning. Both kill texture and flavor. make-ahead option: refrigerate overnight. The flavors deepen. Thin with extra stock when reheating.

This version of Chicken Shiitake and Wild Rice sits between a classic Chicken and Wild Rice Soup and an Asian inspired Chicken Soup .

It’s cozy Fall Comfort Food and worthy of seconds. Honestly, it tastes even better the next day.

Recipe Notes

I want to be frank with you. My go-to is Chicken Shiitake and Wild Rice.
Fun fact: wild rice is an aquatic grass.

That adds a chewy, nutty bite.
This soup tastes like a cozy hug.

Serving Suggestions

Serve in deep bowls for that rustic feel. Top with chopped scallions and fresh parsley.
A drizzle of toasted sesame oil finishes it.

Pair with crusty sourdough or a baguette. A crisp green salad cuts the richness.
For drinks, try jasmine green tea hot.

Or a light Chardonnay if you drink wine. This plays well as Wild Rice Soup.
It also reads like a heartier Rice Soup.

Storage Tips

Cool quickly within two hours of cooking. Refrigerate in airtight containers up to four days.
Freeze in portions for up to three months.

Rice can soak up liquid when frozen. Thin with extra stock when reheating.
Reheat gently on low to medium heat.

Bring to an internal temp of 165° F ( 74° C) .
That keeps the chicken safe and juicy.

Variations

Want dairy-free? Use coconut milk instead. Try miso and bok choy for Asian flair.
Swap wild rice for farro or brown rice.

Use shredded rotisserie chicken to save time. Try Skinnytaste Chicken style for lighter broth.
This works as Shiitake Mushroom Soup too.

It can be an Umami Chicken Soup gem.

Nutrition Basics

Per serving, expect roughly 320 calories. Protein sits near 28 grams per bowl.
Carbs come mainly from wild rice.

Fiber runs about three to four grams. Shiitake mushrooms add vitamin D and fiber.
Wild rice offers antioxidants and whole grain benefits.

This makes a solid Fall Comfort Food choice.

Final Thought

Honestly, this recipe feels like family. It’s comforting, layered, and easy to tweak. Make it your Mushroom Wild Rice Recipe today.
You’ll thank yourself on a chilly night.

Wild Rice Soup Shiitake Mushroom Irresistible Chicken Shiitake and Wild Rice

Frequently Asked Questions

Why does the Rustic Chicken, Shiitake & Wild Rice soup taste so rich, and how can I maximize that umami?

Browning the shiitake well and gently simmering the stock concentrates savory flavors, so don’t skip sautéing the mushrooms until they get golden edges. Use low-sodium chicken stock and add small amounts of soy sauce, mirin or a spoonful of miso near the end to deepen umami without over-salting.

A quick finish with toasted sesame oil or a splash of acidity (lemon or sherry) brightens the bowl like a finishing drizzle on a Sunday roast.

Can I make Chicken Shiitake and Wild Rice soup ahead of time, and what’s the best way to store it?

Yes this soup often tastes better the next day as the flavors meld; refrigerate in an airtight container for 3 4 days. Because wild rice continues to absorb liquid, store the rice separately if you can, or thin the soup with extra stock when reheating; the soup freezes well for up to 3 months (thaw overnight in the fridge).

When reheating, warm gently to avoid overcooking the shredded chicken and add fresh herbs or scallions to revive the flavours.

How do I cook the wild rice so it’s chewy but not hard or mushy?

Rinse the wild rice, then simmer it covered in the recommended ratio of water/stock until many kernels split and the grain is tender but still has a bite typically 35 50 minutes depending on the package.

Drain any excess liquid and fold the cooked rice into the soup near the end so it doesn’t over-absorb broth; alternatively, cook the rice separately for precise texture control. If you want a looser soup, cook the rice in more stock or add extra broth when combining.

Can I swap ingredients like shiitake, wild rice or the creamy finish without losing the character of the dish?

Yes cremini or oyster mushrooms are good stand-ins though they give slightly less smoky depth than shiitake, and brown rice or farro will shorten cook time while changing the chew.

For a creamy finish you can use half-and-half, coconut milk or leave it out for a lighter broth; each choice nudges the flavour profile toward classic Western, Southeast Asian, or Mediterranean notes.

Use tamari for gluten-free, rotisserie chicken for speed, and adjust soy/mirin to keep the umami balance right.

Is Chicken Shiitake and Wild Rice soup healthy what should I watch for nutrition wise?

Overall it’s a balanced, protein-rich bowl with moderate calories and fibre from wild rice and vegetables, but sodium can be high depending on your stock and soy sauce.

Use low-sodium stock, measure the soy/mirin, and add salt at the end to control sodium; choosing chicken breasts lowers fat slightly while thighs add flavour and richness. To bulk it up healthily, add extra greens (spinach, bok choy) or more vegetables for vitamins and fibre without adding many calories.