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–+ servings
Creamy Mushroom Chicken and Wild Rice Soup

Cozy Up with Creamy Mushroom Chicken and Wild Rice Soup

This Creamy Mushroom Chicken and Wild Rice Soup is the ultimate comfort food, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Unsalted Butter substitute with olive oil for a lighter option
  • 16 oz Mushrooms (shiitake and baby portobello) feel free to use your favorite mushrooms
  • 1 medium Onion, diced shallots can be used for a milder taste
  • 2 cloves Garlic, minced garlic powder works as a quick substitute
  • 1 tsp Kosher Salt sea salt is a great alternative
  • 1/4 tsp Black Pepper freshly cracked pepper is recommended
  • 2 tbsp All-Purpose Flour can substitute with gluten-free flour
For the Protein & Broth
  • 3 cups Chicken Stock use vegetable stock for a vegetarian option
  • 1 lb Boneless Skinless Chicken Breasts substitute with rotisserie chicken for quicker preparation
For the Flavor
  • 2 tsp Oregano can be substituted with dried herbs
  • 1 tsp Rosemary feel free to use fresh if you have it
  • 1 tsp Thyme fresh versions can enhance the dish
For the Creaminess
  • 1 cup Heavy Cream substitute with coconut cream for a dairy-free version
  • 3 cups Cooked Wild Rice brown rice or quinoa can be used as alternatives

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 16 ounces of sliced mushrooms, 1 diced medium onion, and 2 minced garlic cloves. Season with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Sauté for about 5-7 minutes until the onion turns translucent.
  2. Sprinkle 2 tablespoons of all-purpose flour into the sautéed vegetables, stirring continuously. Gradually whisk in 3 cups of chicken stock. Add 1 pound of chicken breasts, 2 teaspoons of oregano, 1 teaspoon of rosemary, and 1 teaspoon of thyme. Simmer for 20 minutes until chicken is cooked.
  3. Remove the chicken, shred it, and return to the pot. Stir in 1 cup of heavy cream and 3 cups of cooked wild rice until well combined.
  4. Ladle the soup into bowls and garnish with cracked black pepper and thyme. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Take your time sautéing veggies for a flavorful base. Check chicken temperature for doneness and whisk stock gradually for a smooth consistency. Customize with additional veggies or spices as desired.

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