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Chicken Mushroom Wild Rice Soup

Chicken Mushroom Wild Rice Soup

This comforting Chicken Mushroom Wild Rice Soup combines tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth. Perfect for chilly days, this hearty soup is wholesome and flavorful, making it ideal for a cozy family meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large soup pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon
  • 1 ladle
  • 6 serving bowls

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 cup wild rice rinsed
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups mushrooms sliced (cremini or button)
  • 3 medium carrots diced
  • 2 celery stalks celery diced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley chopped (for garnish)

Instructions
 

  • In a large soup pot, heat the olive oil over medium heat. Once hot, add the diced onions, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften.
  • Add the minced garlic and sliced mushrooms. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender.
  • Season the chicken breasts with salt, pepper, thyme, and rosemary. Add the seasoned chicken to the pot and cook for about 5 minutes on each side until slightly browned.
  • Pour in the chicken broth and add the rinsed wild rice. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the wild rice is cooked and the chicken is no longer pink in the center.
  • Remove the chicken breasts from the pot and let them cool slightly. Shred the chicken with two forks or chop it into bite-sized pieces, then return it to the pot.
  • Stir in the heavy cream and simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
  • Serve the soup hot, garnished with fresh parsley.
  • For added flavor, consider including a splash of white wine when cooking the mushrooms.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.
  • Consider garnishing with crispy cooked bacon or croutons for extra texture.

Notes

For added flavor, you can include a splash of white wine when cooking the mushrooms.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.
Consider garnishing with crispy cooked bacon or croutons for extra texture.