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Creamy Mushroom Chicken and Wild Rice Soup

A comforting bowl of creamy goodness featuring tender chicken, earthy mushrooms, and nutty wild rice, perfect for family dinners or a cozy meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken Breasts, diced
  • 1 cup Wild Rice, rinsed
  • 8 ounces Mushrooms, sliced
  • 1 cup Carrots, diced
  • 1 cup Celery, diced
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 6 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 teaspoon Thyme, dried
  • Salt & Pepper, to taste
  • 2 tablespoons Olive Oil

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onions, carrots, and celery. Sauté for about 5-7 minutes until tender.
  3. Stir in the sliced mushrooms and garlic. Sauté for an additional 3-4 minutes until the mushrooms are soft.
  4. Add the diced chicken to the pot and brown for about 5 minutes, stirring occasionally.
  5. Pour in the chicken broth and add the wild rice. Stir in thyme, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 30-40 minutes, or until the rice is tender.
  6. Once the rice is cooked, reduce the heat to low and stir in the heavy cream. Adjust seasoning if needed.
  7. Ladle the soup into bowls, garnishing with fresh herbs if desired.

Notes

For a deeper flavor, sauté the mushrooms until golden brown before adding them to the pot. If you don't have wild rice, you can substitute it with another type but check the cooking time. Store in the refrigerator for up to 3 days; reheat on the stovetop over low heat.