Description
Cozy, creamy Chicken Mushroom Wild Rice Soup with tender shredded chicken, earthy mushrooms, and nutty wild rice in a savory herb broth. Comfort in a bowl, perfect for chilly evenings and even better the next day.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Mushrooms: 12 ounces, sliced
- Chicken thighs: 1 1/2 pounds, boneless and skinless
- Wild rice: 1 cup, uncooked
- Chicken broth: 6 cups, low sodium preferred
- Thyme: 1 teaspoon dried (or 1 tablespoon fresh)
- Bay leaf: 1 whole
- Kosher salt: 1 to 1 1/2 teaspoons, to taste
- Black pepper: 1/2 teaspoon, to taste
- Heavy cream: 1/2 cup (optional)
- Fresh parsley: 2 tablespoons, chopped, for garnish
Instructions
- Preheat Your Equipment: Set a large Dutch oven over medium heat and add olive oil.
- Combine Ingredients: Add onion, carrots, celery, and garlic. Sauté 5 to 6 minutes until softened and fragrant. Stir in mushrooms and cook 3 to 4 minutes until they release their juices.
- Prepare Your Cooking Vessel: Add chicken thighs, wild rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine.
- Assemble the Dish: Bring to a gentle boil, then reduce to a steady simmer. Cover the pot.
- Cook to Perfection: Simmer 45 to 50 minutes until the wild rice is tender and chicken is cooked through. Remove chicken, shred with two forks, and return to the pot.
- Finishing Touches: Stir in heavy cream if using. Adjust seasoning with additional salt and pepper to taste. Remove the bay leaf.
- Serve and Enjoy: Ladle into bowls and garnish with fresh parsley. Serve warm.
Notes
- Make-ahead tip: Cook the wild rice separately if you plan to store leftovers to keep grains pleasantly chewy.
- Brightness boost: A small squeeze of lemon at the end lifts the flavors.
- Broth swap: Use homemade broth for deeper flavor.
- Dairy-free option: Omit cream or use unsweetened coconut milk.
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
Keywords: chicken mushroom wild rice soup, creamy chicken soup, weeknight dinner, comfort food, dutch oven soup, hearty soup, fall soup