Chicken Soup with Wild Rice and Mushrooms
Cozy up with a bowl of hearty and flavorful Chicken Soup with Wild Rice and Mushrooms, a one-pot wonder that’s as nourishing as it is delicious. This comforting recipe features tender shredded chicken, nutty wild rice, and earthy cremini mushrooms simmered in a rich, aromatic broth. Packed with fresh vegetables like carrots, celery, and onions, and enhanced by hints of fresh thyme and a touch of optional cream for extra indulgence, this soup is perfect for chilly evenings or satisfying weeknight dinners. Ready in just under an hour, this wholesome, gluten-free dish is easy to prepare and makes enough to feed a crowd. Garnish with fresh parsley for a bright finish and serve warm for a meal that soothes the soul.
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 3 cloves Garlic (minced)
- 2 medium Carrots (diced)
- 2 medium Celery stalks (diced)
- 8 ounces Cremini mushrooms (sliced)
- 1 cup Wild rice
- 8 cups Chicken broth (low sodium)
- 1 Bay leaf
- 1 teaspoon Fresh thyme (optional, chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.5 cup Heavy cream (optional for creamier soup)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
In a large soup pot, heat olive oil over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove from the pot and set aside.
In the same pot, add diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic, diced carrots, and celery, and cook for another 3 minutes.
Stir in the sliced cremini mushrooms and cook for 5 minutes, allowing them to release moisture and brown slightly.
Add the wild rice to the pot and stir to coat with the vegetables. Pour in the chicken broth and add the bay leaf.
Return the chicken breasts to the pot, cover, and bring the soup to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the wild rice is tender and the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
Season the soup with salt, black pepper, and thyme (if using). If a creamier soup is desired, stir in heavy cream and simmer for an additional 5 minutes.
Taste and adjust the seasoning as needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3957 mg | 172% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 24.6 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 348 mg | 27% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3409 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
