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–+ servings
Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup for Cozy Nights

A comforting Creamy Mushroom Chicken and Wild Rice Soup perfect for chilly evenings, featuring tender chicken and earthy mushrooms.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowl
Course: Soups
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons unsalted butter substitute with olive oil for a lighter twist
  • 1 medium onion, diced consider shallots for a milder flavor
  • 2 cloves garlic, minced garlic powder can be used if fresh isn't available
  • 1 teaspoon kosher salt feel free to adjust to fit your dietary preferences
  • 1/4 teaspoon black pepper white pepper is a great alternative
For the Creamy Mixture
  • 16 ounces mixed shiitake and baby portobello mushrooms, sliced any preferred varietal will work wonderfully
  • 2 tablespoons all-purpose flour replace with cornstarch slurry for a gluten-free option
  • 3 cups chicken stock vegetable stock is great for a vegetarian alternative
For Protein and Herbs
  • 1 pound boneless skinless chicken breasts opt for shredded rotisserie chicken for quicker preparation
  • 2 teaspoons oregano thyme can be an excellent substitute
  • 1 teaspoon rosemary can be omitted if it’s not your favorite
  • 1 teaspoon thyme fresh thyme is ideal, but dried works just as well
For the Creaminess
  • 1 cup heavy cream coconut milk provides a fantastic dairy-free alternative
  • 3 cups cooked wild rice consider quinoa or other grains as substitutes

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt 3 tablespoons of unsalted butter in a large Dutch oven 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 until onions turn translucent, about 5-7 minutes.
  2. Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and stir continuously for about 1 minute. Gradually add 3 cups of chicken stock, whisking constantly. Stir in 1 pound of diced boneless skinless chicken breasts, 2 teaspoons of oregano, 1 teaspoon of rosemary, and 1 teaspoon of thyme. Bring to a simmer and cook for approximately 20 minutes.
  3. Remove chicken from pot, shred using two forks, and return to the Dutch oven. Stir in 1 cup of heavy cream and 3 cups of cooked wild rice. Allow to heat through for about 2 minutes.
  4. Ladle the soup into warm bowls and garnish with fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 12mgCalcium: 50mgIron: 2mg

Notes

This soup can be made a day in advance and flavors meld beautifully overnight. Perfect for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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