Creamy Chicken, Wild Rice & Mushroom Soup

A heartwarming soup packed with protein, earthy mushrooms, vibrant spinach, and luscious cream, perfect for cozy dinners.

Print Recipe

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 420

Main Ingredients

1 lb Chicken, cooked and shredded Rotisserie works great for busy nights
1 cup Wild rice, uncooked
4 cups Chicken broth Homemade if you’re feeling fancy, store-bought if you’re not
2 Leeks, cleaned and chopped The unsung heroes of the vegetable world
8 oz Mushrooms, sliced Button or cremini, your pick
2 cups Spinach, fresh Because who doesn’t want more green
1 cup Cream For that luscious creaminess
2 cloves Garlic, minced
2 tablespoons Olive oil
to taste Salt & pepper
1 teaspoon Thyme, dried Or fresh, if you’ve got it
to taste Lemon juice A squeeze to brighten it all up

Wild Rice Preparation

In a medium pot, combine wild rice with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 45-50 minutes, or until tender. Drain and set aside.

Sautéing

Heat the olive oil in a large pot over medium heat. Add the leeks and cook until they’re tender and fragrant—about 3-5 minutes.
Toss in the mushrooms and garlic, cooking until the mushrooms are soft and reduced in size (approximately another 5 minutes).

Combine and Simmer

Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken, cooked wild rice, thyme, and spinach. Season with salt and pepper.
Let everything simmer for about 15 minutes to meld those flavors together.

Creamy Finish

Stir in the heavy cream and give it a good mix. Allow it to heat through for another 5 minutes.
If you’re feeling adventurous, add a splash of lemon juice to brighten the flavors.

Serving

Ladle the soup into bowls, garnish with a sprinkle of fresh herbs if desired, and enjoy.

Use rotisserie chicken for a quick option; sauté leeks and mushrooms well for added flavor. Swap in other veggies like carrots or celery.