Here’s a cozy Mushroom Chicken and Wild Rice Soup you can make on the stovetop—hearty, creamy (optional), and great for leftovers 🍲
Mushroom Chicken & Wild Rice Soup
Ingredients
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1 lb chicken (boneless skinless thighs or breasts), diced
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1 cup wild rice (or wild rice blend)
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2 tbsp olive oil or butter
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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8 oz mushrooms (cremini or button), sliced
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3 cloves garlic, minced
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1 tsp dried thyme
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1 tsp dried rosemary (or 1 tbsp fresh, chopped)
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½ tsp smoked paprika (optional but good)
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6–7 cups chicken broth
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Salt & black pepper, to taste
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½–1 cup heavy cream or half-and-half (optional)
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1 tbsp flour (only if making it creamy)
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Fresh parsley or thyme for garnish
Instructions
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Cook the chicken
Heat oil/butter in a large pot over medium heat. Season chicken with salt and pepper, then brown lightly (3–4 minutes). Remove and set aside. -
Sauté vegetables
In the same pot, add onion, carrots, and celery. Cook 4–5 minutes until softened.
Add mushrooms and cook until they release moisture and brown (5–7 minutes).
Stir in garlic, thyme, rosemary, and paprika; cook 30 seconds. -
Build the soup
Add wild rice, chicken broth, and the cooked chicken back to the pot.
Bring to a boil, reduce heat, cover, and simmer 45–50 minutes, until rice is tender. -
Optional creamy version
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Stir flour into ½ cup cream until smooth.
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Slowly add to soup and simmer uncovered 5–10 minutes until slightly thickened.
(Skip flour if you prefer it brothy.)
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Finish & serve
Adjust salt and pepper. Garnish with parsley or thyme.
Tips & Variations
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Slow cooker: Add everything except cream. Cook low 7–8 hrs or high 4 hrs; stir in cream at the end.
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Dairy-free: Skip cream or use coconut milk or cashew cream.
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Extra depth: Add a splash of white wine after mushrooms cook.
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More veggies: Spinach or kale stirred in at the end works beautifully.
If you want, I can tailor this for Instant Pot, slow cooker, or a lighter/low-carb version.