Winter calls for meals that are nourishing and cozy, and nothing satisfies like a comforting bowl of soup. Filled with shredded chicken, plenty of vegetables, fresh herbs and a savory broth this chicken and wild rice soup is a dish that warms body and soul. Easy to make and coming together in one pot my recipe for Creamy Chicken and Wild Rice Soup with Mushrooms is sure to warm you up all winter long.
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Wild rice is the grain of a semi-aquatic rice found in North America from the Great Lakes to New England and even along the Gulf Coast. Long a staple in Native American cooking wild rice has a chewy texture and an irresistable nutty flavor. Aside from soups like this one wild rice is often used for pilafs and stuffings. Paired with vegetables, shredded chicken and a creamy broth this soup is the perfect cold weather meal ( for other cozy soups be sure to take a look at my Mediterranean Lentil Soup, Spicy Roasted Cauliflower Soup or Braised White Beans and Greens).
Ingredients
- Olive oil
- Large onion
- Large carrots
- Celery
- Garlic
- Cremini mushrooms
- Fresh sage
- Fresh thyme
- All purpose flour
- Chicken broth
- Wild rice blend (such as Lundberg)
- Chicken breast
- Kosher salt
- Ground black pepper
- Whole milk
- Baby spinach
How to Make Chicken and Wild Rice Soup with Mushrooms
This soup comes together in just on pot. Heat olive oil in a dutch oven over medium heat. Add the onions, carrots, celery and garlic and cook for 3-4 minutes or until the onions are translucent and fragrant. To the pan add in the sliced mushrooms, sage and thyme and saute for 2-3 minutes. Stir in the all purpose flour and cook for an additional minute.
Pour in the chicken broth and wild rice blend, then stir in the salt and pepper. Place the chicken breasts into the broth (Alternatively you can use 4 cups of cooked shredded chicken and add that in at the last step). Bring the soup to a boil and then reduce to a simmer, cooking for for 30 minutes.
Remove the chicken from the soup and shred using 2 forks and set aside. Allow the soup to cook for an additional 10 minutes or until the wild rice is tender. Stir in the milk, shredded chicken and baby spinach. Divide among four bowls and serve as desired.
If you like this Creamy Chicken and Wild Rice Soup with Mushrooms be sure to take a look at some of my other recipes!
Kale and Apple Salad with Maple Dijon Viniagrette
Turkey Pot Pie with Puff Pastry
If you make this Creamy Chicken and Wild Rice Soup with Mushrooms please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Creamy Chicken and Wild Rice Soup with Mushrooms
Equipment
- 1 large dutch oven
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 3 large carrots sliced
- 3 stalks celery sliced
- 3 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1 tbsp fresh sage sliced
- 1 tbsp fresh thyme
- 2 tbsp all purpose flour
- 5 cups chicken broth
- 1 cup wild rice blend
- 1 pound chicken breast
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 cup whole milk
- 2 cups baby spinach
Instructions
- Heat olive oil in a dutch oven over medium heat. Add the onions, carrots, celery and garlic and cook for 3-4 minutes or until the onions are translucent and fragrant. To the pan add in the sliced mushrooms, sage and thyme and saute for 2-3 minutes. Stir in the all purpose flour and cook for an additional minute.
- Pour in the chicken broth and wild rice blend, then stir in the salt and pepper . Place the chicken breasts into the broth. Bring the soup to a boil and then reduce to a simmer, cooking for for 30 minutes.
- Remove the chicken from the soup and shred using 2 forks and set aside. Allow the soup to cook for an additional 10 minutes or until the wild rice is tender.
- Stir in the milk, shredded chicken and baby spinach. Divide among four bowls and serve as desired.
Notes
- Feel free to use chicken thighs instead of chicken breasts in this soup.
- To make this soup dairy free use coconut milk instead of whole milk.
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