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Creamy Chicken & Mushroom Wild Rice Soup

A warm and hearty soup that combines chicken, mushrooms, and wild rice for a comforting meal, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 cup wild rice (uncooked)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms (cremini or button)
  • 4 cups chicken broth
  • 1 cup heavy cream for richness
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add in the diced onions, garlic, and mushrooms. Sauté until the onions are translucent and the mushrooms shrink down.
  2. Season the chicken breasts with salt, pepper, and thyme. Add them to the pot, and pour in the chicken broth. Bring to a boil, then reduce to a simmer for about 20 minutes.
  3. Rinse the wild rice under cold water. Add it to the pot and continue cooking for an additional 45 minutes, until the rice is tender.
  4. Remove the chicken from the pot, shred it into bite-sized pieces, and return to the pot along with the heavy cream. Stir until creamy and season with more salt and pepper as desired.
  5. Ladle the soup into bowls, sprinkle with fresh parsley, and serve.

Notes

Feel free to add extra vegetables like carrots or spinach for added nutrition. Leftover chicken can be used to make the recipe quicker. Store leftovers in an airtight container in the fridge for up to three days.