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Creamy Mushroom Chicken and Wild Rice Soup

A rich and velvety soup combining tender chicken, savory mushrooms, and hearty wild rice, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 cup wild rice, rinsed and drained
  • 2 cups mushrooms, sliced (cremini or button)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 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 olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
  2. In the same pot, add the diced onion and sliced mushrooms. Sauté for about 5 minutes until they are softened and fragrant. Add the minced garlic and dried thyme, cooking for another minute.
  3. Stir in the wild rice and chicken broth, bringing the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes or until the rice is tender.
  4. Once the rice is cooked, return the chicken to the pot. Stir in the heavy cream and let the soup heat through for an additional 5 minutes. Taste and adjust seasonings as necessary.
  5. Ladle the soup into bowls and garnish with fresh parsley. Enjoy your comforting bowl of goodness!

Notes

For an extra creamy soup, add a tablespoon of flour to the sautéed vegetables before adding the broth. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for about three months.