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Creamy Chicken and Wild Rice Soup with Mushrooms

Creamy Chicken and Wild Rice Soup with Mushrooms

Creamy Chicken and Wild Rice Soup with Mushrooms is a delicious and cozy Autumn soup, perfect for warming up on chilly days.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 people
Calories 422 kcal

Equipment

  • large pot
  • high-sided stockpot

Ingredients
  

Wild rice

  • 1 cup wild rice blend I used Lundberg brand
  • 3 cups water

Mushrooms

  • 6 oz mushrooms sliced, I used cremini
  • 1 tablespoon olive oil
  • ¼ teaspoon salt

Chicken

  • 1 tablespoon olive oil
  • 1 pound chicken breast skinless, boneless, or 2 chicken breasts
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Vegetables and broth

  • 1 large sweet potato peeled and chopped
  • 6 oz mushrooms sliced, I used cremini
  • 5 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt I used Morton table salt
  • 5 cups chicken broth or vegetable broth or water
  • 1 cup heavy cream
  • fresh thyme

Instructions
 

Cook wild rice

  • Rinse the wild rice really well under cold water for about 1 minute.
  • Bring a large pot of water to boil.
  • Add wild rice and cook according to package instructions.
  • That usually means cooking 1 cup of wild rice blend in 2 or 3 cups of water for 45 minutes or 1 hour.

Cook mushrooms

  • In a large, high-sided stockpot, heat 1 tablespoon olive oil over medium heat. Add 6 oz of sliced mushrooms. Season generously with salt.
  • Allow the mushrooms to cook for about 3 or 5 minutes, without moving them. At this point, the mushrooms will release juices, give them one more stir for 1 minute on low-medium heat. Remove to a plate.

Cook chicken

  • To the same, now empty, stockpot, add another 1 tablespoon olive oil over high-medium heat. Season the chicken breasts with Italian seasoning, salt, and pepper.
  • Briefly sear the chicken - 1 or 2 minutes per side. No need to cook it through, just sear it. The chicken will continue cooking in the broth.

Make broth

  • To the same stockpot with seared chicken, add chopped sweet potato, the remaining half of uncooked mushrooms, and minced garlic.
  • Add Italian seasoning, paprika, red pepper flakes, and salt.
  • Add chicken broth. Bring to a boil. Reduce to simmer.
  • Simmer for 15 or 20 minutes until the chicken and sweet potatoes are cooked through.

Assemble

  • Remove the cooked chicken from the stockpot, and shred it or slice it finely. Add sliced or shredded chicken back to the stockpot.
  • Add cooked wild rice. Season with more salt and red pepper flakes, if desired. Reheat on low heat.
  • Remove from heat. Add heavy cream off heat.

Presentation

  • Pour the soup into individual bowls.
  • Top the bowls with reserved cooked mushrooms and fresh thyme.

Nutrition

Serving: 1bowlCalories: 422kcal
Keyword chicken wild rice soup, mushroom wild rice soup
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