Chicken & Wild Rice Soup With Mushrooms & Herbs
This warm and comforting Chicken & Wild Rice Soup is packed with tender chicken, earthy mushrooms, and fragrant herbs, making it a satisfying meal for any day. Perfect for chilly weather, it’s both nourishing and delicious.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 knife
- 1 set measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms (cremini or button), sliced
- 1 pound chicken breasts, boneless and skinless
- ¾ cup wild rice
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon thyme, dried (or 1 tablespoon fresh)
- 1 tablespoon parsley, chopped (for garnish)
- to taste salt
- to taste pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are soft.
- Stir in the minced garlic and sliced mushrooms. Cook for another 5 minutes, stirring occasionally.
- Add the chicken breasts to the pot and pour in the chicken broth. Bring to a gentle boil.
- Stir in the wild rice, bay leaf, and thyme. Season with salt and pepper to taste.
- Reduce the heat to low, cover, and simmer for 30 minutes or until the chicken is cooked through and the rice is tender.
- Once cooked, remove the chicken breasts from the pot, shred them with two forks, and return the shredded chicken to the soup.
- Discard the bay leaf and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to add other vegetables such as spinach or peas for extra nutrition.
For a creamier soup, consider adding a splash of heavy cream right before serving.
This soup can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat until warmed through before serving.