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Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup

This Creamy Mushroom Chicken and Wild Rice Soup is a comforting dish loaded with tender chicken, hearty wild rice, and fresh mushrooms, all enveloped in a rich and creamy broth. Perfect for chilly days, this soup is both hearty and nutritious.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

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

Ingredients
  

  • 1 pound boneless, skinless chicken thighs (or breasts)
  • 1 cup wild rice Rinsed.
  • 2 tablespoons olive oil
  • 1 medium onion Diced.
  • 3 cloves garlic Minced.
  • 8 ounces fresh mushrooms Button or cremini, sliced.
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup heavy cream Can be substituted with half-and-half or coconut milk.
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper To taste.
  • 2 cups fresh spinach Optional.
  • Fresh parsley For garnish, optional.

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent.
  • Stir in the garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender and have released their moisture.
  • Add the chicken thighs to the pot, along with the chicken broth, water, wild rice, thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
  • Once boiling, 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 tender.
  • Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the soup.
  • Stir in the heavy cream and fresh spinach (if using), simmer for an additional 5 minutes, until the spinach has wilted and the soup is heated through.
  • Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley if desired.

Notes

You can substitute the heavy cream with half-and-half or coconut milk for a lighter version.
This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
For a gluten-free option, ensure the chicken broth is gluten-free.