Go Back

Chicken and Wild Rice Soup with Mushrooms

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 tablespoons butter or olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 8 oz (225 g) mushrooms, sliced
  • 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup wild rice, rinsed
  • 6 cups chicken broth
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • ½ cup heavy cream or half-and-half (optional for creaminess)
  • 2 tablespoons chopped fresh parsley for garnish

Instructions
 

  • Step 1: Sauté Vegetables : In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add onion, carrots, and celery and sauté for 5 minutes until softened. Add garlic and cook for another 1 minute. Add mushrooms and sauté for 3–4 minutes until they release their moisture and start to brown.
  • Step 2: Cook Chicken : Add chicken pieces to the pot and sauté for 3–4 minutes until lightly browned on the outside. Season with salt, pepper, and thyme.
  • Step 3: Simmer with Rice : Stir in wild rice and chicken broth. Add bay leaf and bring to a boil. Reduce heat, cover, and simmer for 35–40 minutes, or until rice is tender and chicken is cooked through.
  • Step 4: Add Cream (Optional) : Remove bay leaf. Stir in heavy cream or half-and-half for a richer, creamier soup. Adjust seasoning with salt and pepper as needed.
  • Step 5: Serve : Ladle soup into bowls. Garnish with fresh parsley. Serve hot with crusty bread or crackers.