Chicken Mushroom Wild Rice Soup

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Description

Chicken Mushroom Wild Rice Soup is a creamy, hearty, and comforting dish that combines tender chicken, earthy mushrooms, nutty wild rice, and aromatic vegetables in a flavorful broth. This soup is perfect for cozy nights, meal prep, or family dinners—it’s wholesome, filling, and naturally gluten-free.

Ingredients For Chicken Mushroom Wild Rice Soup

  • 2 tbsp olive oil or butter

  • 1 medium onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 8 oz mushrooms, sliced (cremini or button work well)

  • 1 cup uncooked wild rice (rinsed)

  • 6 cups chicken broth (low sodium preferred)

  • 2 cups cooked shredded chicken (rotisserie or boiled)

  • 1 tsp dried thyme (or 2 tsp fresh)

  • 1 tsp dried rosemary (or 2 tsp fresh)

  • 1 bay leaf

  • 1 cup milk or half-and-half (for creaminess; optional)

  • 2 tbsp flour (or cornstarch slurry for gluten-free thickening)

  • 2 tbsp heavy cream (optional, for extra richness)

  • Salt & black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the vegetables

    • In a large pot or Dutch oven, heat olive oil/butter over medium heat.

    • Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.

  2. Add mushrooms

    • Stir in sliced mushrooms and cook until tender and slightly browned.

  3. Add rice and seasonings

    • Mix in the wild rice, thyme, rosemary, and bay leaf. Cook 1–2 minutes to release flavors.

  4. Simmer

    • Pour in chicken broth. Bring to a boil, then reduce heat to low.

    • Cover and simmer for 45–50 minutes, or until rice is tender.

  5. Add chicken

    • Stir in shredded chicken and cook for another 10 minutes.

  6. Make it creamy (optional)

    • In a small bowl, whisk flour with milk (or cornstarch slurry for gluten-free).

    • Slowly stir into soup and cook 5 minutes until thickened.

    • Add heavy cream if desired.

  7. Finish & serve

    • Adjust seasoning with salt and pepper.

    • Garnish with fresh parsley before serving.

Notes

  • For dairy-free, skip milk/cream and add coconut milk instead.

  • Leftovers taste even better the next day as flavors deepen.

  • Wild rice has a chewy, nutty texture—don’t substitute with white rice unless reducing cooking time.

Tips

  • Use rotisserie chicken for convenience.

  • If soup gets too thick when reheating, add a splash of broth or water.

  • A squeeze of lemon juice before serving brightens flavors.

  • For extra nutrition, add spinach or kale in the last 5 minutes of cooking.

Servings

  • Makes 6 hearty servings

Nutritional Info (per serving, approx.)

  • Calories: 320

  • Protein: 23g

  • Carbohydrates: 35g

  • Fat: 10g

  • Fiber: 4g

  • Sodium: 620mg

Benefits

  • High in protein from chicken for muscle health.

  • Whole grain wild rice adds fiber, vitamins, and minerals.

  • Mushrooms provide antioxidants & immune support.

  • A warming, satisfying, and nutrient-rich comfort food.

Q & A

Q: Can I make this soup in a slow cooker?
A: Yes! Add all ingredients (except milk/cream) and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in cream at the end.

Q: Can I freeze it?
A: Absolutely! Let soup cool, store in freezer-safe containers, and freeze up to 3 months. Add extra broth when reheating if it thickens.

Q: Can I use brown rice instead of wild rice?
A: Yes, but reduce cooking time to 30–35 minutes. The flavor will be less nutty.

Q: How do I make it vegetarian?
A: Replace chicken with chickpeas or white beans and use vegetable broth.

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