Filled with wild rice, vegetables, thyme, and fresh herbs, this creamy chicken mushroom soup is the perfect meal to warm you up on a cold fall or winter day. Plus, it’s made with pantry staples making it a great go-to meal for those nights you’re just not sure what to make for dinner.
WHAT YOU’LL NEED
You’ll need the following ingredients to make this wild rice chicken mushroom soup.
- Wild Rice: While you can use any type of rice in this soup, I think wild rice pairs best with the mushrooms, chicken, and earthy flavors of this soup. Not to mention, wild rice is a great source of complex carbohydrates and adds some fiber at the same time. If you can’t find wild rice, you can also use a wild rice blend.
- Chicken: This recipe calls for chicken breasts, but any cut of boneless chicken will work well. If you have leftover cooked chicken, you can skip the step of cooking the chicken in the soup and add the leftover shredded chicken once the rice is cooked.
- Mushrooms: For that earthy mushroom flavor.
- Carrots, Onion, and Celery: A classic mirepoix blend creates the base for this soup.
- Garlic and Thyme: For an earthy aroma and taste. Feel free to add a bay leaf or fresh rosemary if you like.
- Chicken Broth: To enhance the chicken flavor. Feel free to use homemade or store-bought chicken broth, both will work very well.
- Milk and Cream: The combination of milk and cream in this recipe gives the soup a rich and creamy texture without being too heavy.
- Parmesan Cheese: A bit of freshly grated parmesan cheese to help thicken and flavor the soup. Pro Tip: Add an old parmesan rind into the pot as the soup cooks and allow it to simmer along it the other ingredients and dissolve into the broth for an ultra-rich taste. If there is any rind left once the soup is cooked just remove it before serving.
STORAGE AND REHEATING
To Store: Allow the soup to cool completely and then transfer it to an airtight container(s) and store it in the fridge for up 5 days.
To Freeze: Once the soup has cooled completely, place it in a freezer-safe airtight container and store it in the freezer for up to 3 months. For easy grab-and-go meals, you can store the soup in individual portion containers instead of one large container.
To Reheat: To reheat from the fridge, warm the soup in a pot on the stovetop on medium for 5 minutes or until warm. To reheat from frozen, thaw the soup overnight in the fridge and then place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until warm. To reheat the soup in the microwave, place thawed soup in a microwave-safe bowl and warm for 1-2 minutes, with 30 additional 30 seconds increments as needed.
The best part about this chicken and mushroom soup is that it’s easy to make while being incredibly nutrient-dense at the same time. The combination of chicken, rice, vegetables, milk, cream, and parmesan cheese helps to create a well-balanced soup that is high in protein, full of fiber, and healthy fats.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 4 carrots, peeled and chopped
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 4 cups mushrooms, mixed, sliced
- 2 teaspoons thyme
- 1 cup wild rice, dry
- 2 chicken breasts
- 5 cups chicken broth
- 1 cup milk
- 1/2 cup cream
- 1/4 cup parmesan cheese, grated
- 1/4 cup parsley, roughly chopped
- Salt
- Pepper
Instructions
- In a large pot on medium-high heat, add olive oil and butter and allow butter to melt. Add onion, carrots and celery, and cook for 4-5 minutes until tender.
- Add mushrooms, stir to combine, and cook for an additional 5 minutes or until mushrooms are tender and have reduced roughly in half by size.
- Add garlic, thyme, a generous pinch of salt and bit of pepper, stir to combine, and cook for an additional 1-2 minutes.
- Add wild rice, cover with broth, and stir to combine. Submerge the raw chicken breasts in the broth, reduce the heat to a simmer, cover with a lid, and allow to cook for 30 minutes.
- After 30 minutes, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into small bite-size pieces. Continue cooking the soup while you shred the chicken.
- Once shredded, return the chicken to the pot and simmer the soup, covered, for a final 10 minutes or until the rice is tender.
- Once cooked, turn off the heat, add milk, cream, parmesan cheese, and parsley and stir until well combined. Taste and season with salt and pepper as needed. If you find the soup too thick you can add an extra splash of broth or water until you reach a desired consistency.
- Serve the soup with a sprinkle of parsley and parmesan cheese and a side of crusty bread.
- Any leftover soup can be stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 293 calories
- Sugar: 8 grams
- Fat: 11 grams
- Carbohydrates: 32 grams
- Fiber: 4 grams
- Protein: 19 grams
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