Chicken Mushroom Wild Rice Soup

Here’s a hearty, comforting, and flavorful soup — perfect for chilly days or cozy meals:

🍲🍗 Chicken Mushroom Wild Rice Soup

Creamy and savory, this soup combines tender chicken, earthy mushrooms, nutty wild rice, and aromatic herbs in a rich, satisfying broth.

Ingredients:

• Protein & Grains:

  • 1 lb boneless, skinless chicken breasts or thighs

  • ¾ cup uncooked wild rice (or wild rice blend)

• Vegetables & Aromatics:

  • 2 tbsp olive oil or butter

  • 1 medium onion, chopped

  • 3 carrots, diced

  • 3 celery stalks, diced

  • 8 oz mushrooms, sliced (button or cremini)

  • 3–4 garlic cloves, minced

• Broth & Seasoning:

  • 6 cups low-sodium chicken broth

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • Salt & pepper to taste

  • 1 bay leaf

• Creamy Finish (optional):

  • 1 cup milk, half-and-half, or heavy cream

  • 2 tbsp flour (optional, for thickening)

  • 2 tbsp butter

• Optional Garnish:

  • Fresh parsley

  • Crusty bread for serving

Instructions:

1. Sauté Veggies:
   In a large pot or Dutch oven, heat olive oil/butter over medium heat.
   Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
   Stir in garlic and mushrooms, cook another 4–5 minutes.

2. Add Broth & Rice:
   Pour in chicken broth. Add wild rice, thyme, rosemary, bay leaf, and raw chicken (whole or diced).
   Bring to a boil, then reduce heat to a simmer. Cover and cook for 45–60 minutes, or until rice is tender and chicken is cooked through.

3. Shred Chicken:
   Remove cooked chicken, shred or dice, and return it to the pot.

4. Make It Creamy (Optional):
   In a small saucepan, melt 2 tbsp butter. Stir in 2 tbsp flour to make a roux. Slowly whisk in milk or cream. Cook until slightly thickened.
   Stir into the soup and simmer 5–10 more minutes.

5. Finish & Serve:
   Taste and adjust seasoning. Remove bay leaf. Ladle into bowls and top with parsley if desired.

📝 Tips:

• For a shortcut, use rotisserie chicken and pre-cooked wild rice — just simmer everything for 15–20 minutes.

• Want it dairy-free? Skip the creamy step — it’s still delicious as a broth-based soup.

• Make it in the slow cooker: Add all ingredients except cream, cook on low for 6–7 hours, then stir in cream during the last 20 minutes.

Want a freezer-friendly version or instant pot instructions?