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Chicken Mushroom Wild Rice Soup

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This Chicken Mushroom Wild Rice Soup is a cozy, nourishing one-pot meal that blends tender chicken, earthy mushrooms, and nutty wild rice in a savory broth. Creamy or brothy, this soup is perfect for chilly nights or comforting weekday meals. Hearty, wholesome, and packed with flavor—it’s the ultimate cold-weather comfort food.

Ingredients

  • 2 cups cooked, shredded chicken (breasts or thighs)
  • 3/4 cup wild rice blend, uncooked
  • 8 oz fresh mushrooms (cremini or button), sliced
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons butter or olive oil
  • 6 cups chicken broth
  • 1/2–1 cup heavy cream or half-and-half (optional)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat butter or olive oil in a large pot over medium heat. Sauté onions, carrots, celery, and garlic for about 5 minutes until softened.
  2. Add mushrooms and cook until tender and browned.
  3. Stir in uncooked wild rice, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45–50 minutes until rice is tender.
  4. Add shredded chicken and stir to combine.
  5. (Optional) For a creamy version, add heavy cream or half-and-half and simmer for another 5 minutes.
  6. Remove bay leaf, adjust seasoning as needed, and garnish with chopped parsley before serving.

Notes

  • For extra flavor, use a mix of wild rice and brown rice.
  • Add spinach or kale in the last 5 minutes of cooking for added greens.
  • For dairy-free, omit cream or use coconut milk.
  • Freezes well, especially if you omit cream before freezing.

Nutrition

Find it online: https://cookedbymaya.com/chicken-mushroom-wild-rice-soup/