Chicken Mushroom Wild Rice Soup
This hearty Chicken Mushroom Wild Rice Soup is the perfect comforting meal for chilly evenings. Packed with tender chicken, earthy mushrooms, and wholesome wild rice, this nourishing soup is both filling and flavorful.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 ladle or soup spoon
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice
- 8 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms such as cremini or button
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup heavy cream optional
- for garnish chopped fresh parsley optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Stir in minced garlic and sliced mushrooms. Continue cooking for another 4-5 minutes, until the mushrooms are tender.
- Add boneless chicken breasts, wild rice, dried thyme, dried rosemary, salt, and pepper to the pot. Pour in the chicken broth and bring to a boil.
- Once boiling, reduce heat to low and cover the pot. Allow the soup to simmer for about 30 minutes.
- After 30 minutes, remove chicken breasts from the pot. Shred them using two forks and return the shredded chicken back to the pot.
- If using, stir in heavy cream. Adjust seasoning with additional salt and pepper, if needed.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
For a lighter version, omit the heavy cream.
You can substitute cooked shredded rotisserie chicken for raw chicken to save time.
This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.
Try adding other vegetables like spinach or kale for extra nutrients.