Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: ~350 per serving
🧄 Ingredients
For the Soup Base:
- 2 tablespoons olive oil or unsalted butter
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz baby bella or cremini mushrooms, sliced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon paprika (optional)
- 6 cups low-sodium chicken broth
For the Creamy Mixture:
- 1 cup wild rice blend, uncooked (or cooked according to package directions)
- 2 tablespoons all-purpose flour (for thickening)
- 2 tablespoons butter
- 1 ½ cups half-and-half or heavy cream
- ½ cup grated Parmesan cheese (optional for extra creaminess)
Garnish:
- Fresh parsley, chopped
- Fresh thyme sprigs (optional)
🍳 Instructions
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, until softened and fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 6–8 minutes. Stir in garlic, thyme, rosemary, salt, pepper, and paprika.
Step 3: Add Chicken and Broth
Stir in the chicken pieces, coating them in the vegetables and herbs. Pour in the chicken broth. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
Step 4: Add Wild Rice
Add wild rice and continue to simmer until the rice is tender — about 35–40 minutes total. If using pre-cooked rice, add it in the last 10 minutes.
Step 5: Make the Cream Sauce
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until bubbly and golden. Gradually whisk in half-and-half or heavy cream, stirring constantly until smooth and thickened.
Step 6: Combine and Finish
Slowly stir the cream mixture into the soup. Simmer for another 5–10 minutes until the soup thickens and becomes creamy. Stir in Parmesan cheese if desired.
Step 7: Serve
Ladle into bowls and garnish with fresh parsley and thyme. Serve hot with crusty bread or garlic toast.
🧡 Tips for the Best Creamy Chicken and Wild Rice Soup
- Use rotisserie chicken for faster prep.
- For a dairy-free version, use coconut milk instead of cream.
- Add baby spinach or kale at the end for extra nutrients.
- Wild rice may take longer to cook — simmer until it’s tender but not mushy.