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Creamy Comfort Chicken Mushroom Wild Rice Soup

A warm and comforting soup featuring tender chicken, earthy mushrooms, and hearty wild rice, perfect for busy days or family gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced (white or cremini)
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 6 cups chicken broth
  • 1 cup wild rice, rinsed
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 2 cups spinach (or other leafy greens)
  • to taste none fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot over medium heat, add the olive oil and let it warm up. Toss in the chopped onion and garlic. Sauté until the onion turns translucent and smells heavenly—about 5 minutes.
  2. Add the chicken pieces to the pot, season with thyme, rosemary, salt, and pepper, and cook until they’re browned all over.
  3. Stir in the sliced mushrooms and let them cook down for about 5 minutes until they’re nicely browned.
  4. Pour in the chicken broth and wild rice. Bring it to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the rice is tender.
  5. Stir in the heavy cream and spinach. Allow it to gently warm through, about 5 more minutes.
Serving
  1. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley.

Notes

If you have other types of rice, you can substitute it. Adjust cooking times as needed. You can also add more vegetables like carrots or peas for added nutrition. Leftovers can be stored in the fridge for 4-5 days and also frozen for up to 3 months.