Creamy Chicken and Wild Rice Soup with Mushrooms

Indulge in a bowl of creamy chicken and wild rice soup with mushrooms - a hearty, flavorful, and easy one-pot meal that’s perfect for chilly nights! Discover the best recipe for chicken and wild rice soup that your family is sure to love.

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Prep Time 10

Cook Time 40

Total Time 50

Course Dinner

Cuisine American

Servings

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.

Keyword Chicken Recipes, healthy dinner recipe, soup recipe

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