Chicken Mushroom Wild Rice Soup

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Description

This hearty Chicken Mushroom Wild Rice Soup is the perfect cozy bowl for chilly days. Packed with tender chicken, earthy mushrooms, nutty wild rice, and a creamy yet light broth, it’s a satisfying one-pot meal that warms you from the inside out. The wild rice adds a chewy texture and wholesome flavor, while the mushrooms bring a rich umami depth that balances perfectly with the tender chicken. It’s a comforting soup you’ll want to make again and again.

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 garlic cloves, minced

  • 8 oz (225 g) mushrooms, sliced (cremini or button)

  • 1 cup wild rice, rinsed

  • 6 cups chicken broth (low-sodium)

  • 2 cups cooked chicken (shredded or diced)

  • 1 tsp dried thyme (or 1 tbsp fresh)

  • 1 tsp dried parsley

  • 1 bay leaf

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

  • 2 tbsp flour (optional, for thickening)

  • Salt & pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté vegetables: In a large pot, heat olive oil or butter. Add onion, carrots, and celery. Cook for 5 minutes until softened.

  2. Add mushrooms & garlic: Stir in mushrooms and garlic; cook until mushrooms release moisture and turn golden.

  3. Add rice & broth: Stir in wild rice, thyme, parsley, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer for 45–50 minutes, or until rice is tender.

  4. Add chicken: Stir in shredded chicken. Simmer 5–10 minutes to heat through.

  5. Make it creamy (optional): If you want a creamier soup, whisk flour into milk (or half-and-half) and slowly stir it into the soup. Simmer until slightly thickened.

  6. Season & serve: Adjust salt and pepper. Remove bay leaf. Garnish with fresh parsley and serve warm.

Notes

  • Wild rice takes longer to cook than white rice; don’t rush it.

  • For faster prep, use rotisserie chicken.

  • Can be made dairy-free by skipping the cream or using coconut milk.

  • Soup thickens as it sits; add extra broth when reheating.

Tips

  • Soak wild rice for 30 minutes before cooking to shorten cooking time.

  • Add a squeeze of lemon at the end for brightness.

  • For extra richness, stir in 1 tbsp of butter just before serving.

  • Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.

Servings

  • Serves 6 bowls

Nutritional Info (per serving, approx.)

  • Calories: 290

  • Protein: 22g

  • Carbohydrates: 32g

  • Fat: 9g

  • Fiber: 4g

  • Sodium: 600mg

Benefits

  • Protein-packed from chicken to keep you full longer.

  • Wild rice is rich in fiber, magnesium, and antioxidants.

  • Mushrooms provide umami flavor plus vitamin D and B vitamins.

  • Comforting yet healthy—lighter than creamy chowders but still hearty.

Q&A

Q: Can I use regular rice instead of wild rice?
A: Yes, but cooking time will be much shorter (about 20 minutes). The flavor and texture will be different.

Q: How do I make this soup gluten-free?
A: Skip the flour or use cornstarch to thicken. The soup will still be delicious.

Q: Can I make this in a slow cooker?
A: Yes. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add cream/milk at the end.

Q: Can I freeze Chicken Mushroom Wild Rice Soup?
A: Absolutely! Let it cool, then freeze in airtight containers for up to 2 months. Thaw and reheat gently, adding a splash of broth if too thick.

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