Chicken Mushroom Soup With Bulgar

The humble mushroom can be a divisive ingredient, so if you prefer your soup without, try this creamy chicken wild rice soup. Every ounce as satisfying – and with cream!

Chicken and mushroom soup

There are few more classic partnerships than chicken and mushroom. And it’s one of my absolute favourites! For me, it’s part nostalgia, thanks to the forested lands of my childhood, where mushrooms grew in abundance, and chicken being an affordable and accessible meat. And, obviously, the deliciously complimentary flavours and textures of the pair. For this homemade chicken soup, I’ve kept it simple to showcase the chicken and mushroom. I wanted the nuttiness of the porcini mushrooms and the sweetness of the chicken breast to really stand out, so I’ve held back on other flavours. To make it more satisfying and filling I added bulgur wheat, which is a small grain similar in texture to couscous. The result is a wintry, woodsy one-bowl-meal worthy of Red Riding Hood. Being a wheat grain, bulgur contains gluten, so if you want a gluten-free version, use can easily substitute with rice instead.

Serving suggestions

Although it’s a hearty meal in itself thanks to the bulgur, I can’t really serve soup without bread at least! Try making my simple no-knead farmhouse for a classic white fluffy-centred loaf, or sourdough for a chewier hunk. Or to really keep hunger and the cold at bay, make a hot sandwich like a melty Croque Monsieur or Croque Madame.

Storage and leftovers

Leftovers on the day can be stored in an airtight container and refrigerated for 3-4 days before being reheated. I’m a great believer in freezing soups. This one is ideal being a broth-based (not dairy-based) soup. All the components will happily freeze for 3-4 months and thaw without damage to their texture. Take the homemade soup from the freezer a day before you want it and thaw overnight in the fridge before reheating gently on a stovetop.