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Chicken Mushroom Wild Rice Soup

This comforting Chicken Mushroom Wild Rice Soup is a hearty meal filled with tender chicken, earthy mushrooms, and nutritious wild rice, all simmered together in a creamy broth. Perfect for a cozy dinner on a chilly evening!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course main dish
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 set Measuring cups
  • 1 set Measuring spoons
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper adjust to taste
  • 1 pound boneless, skinless chicken breasts
  • 1 cup wild rice, rinsed
  • 6 cups chicken broth
  • 1 cup heavy cream or substitute half-and-half for a lighter version
  • as needed for garnish fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened.
  • Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
  • Place the chicken breasts in the pot and add the rinsed wild rice and chicken broth. Stir to combine all ingredients.
  • Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30 minutes, or until the rice is tender and the chicken is cooked through.
  • Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
  • Stir in the heavy cream and let the soup simmer for an additional 5 minutes. Adjust seasoning with more salt and pepper if needed.
  • Serve hot, garnished with chopped fresh parsley.

Notes

For a lighter version, you can substitute half-and-half for the heavy cream.
You can add some chopped spinach or kale for extra nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just be aware that the rice may absorb some broth when stored. Add a little extra broth when reheating if needed.