Description
A comforting and creamy mushroom chicken and wild rice soup featuring tender chicken thighs, earthy mushrooms, and nutty wild rice simmered in a savory chicken broth with a touch of thyme and finished with rich cream.
Ingredients
Scale
Protein
- 1 lb chicken thighs, diced
Vegetables
- 8 oz mushrooms, sliced (cremini or button)
- 1 medium onion, diced
- 3 cloves garlic, minced
Grains
- 1 cup wild rice, uncooked
Liquids
- 4 cups chicken broth, low-sodium recommended
- 1 cup heavy cream (or half-and-half)
Oils & Fats
- 2 tbsp olive oil
Spices & Seasonings
- 1 tsp dried thyme
- Salt, to taste
- Pepper, to taste
Instructions
- Brown the chicken: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced chicken thighs and cook for 5-7 minutes until browned and no longer pink inside.
- Sauté aromatics: Add the diced onion and minced garlic to the pot. Cook, stirring frequently, for 3-4 minutes until the onions become soft and fragrant.
- Cook mushrooms: Stir in the sliced mushrooms and continue cooking for 4-5 minutes until they are tender and lightly browned.
- Add rice and broth: Combine the uncooked wild rice into the mixture. Pour in the chicken broth and sprinkle in the dried thyme. Stir well and bring the soup to a gentle boil.
- Simmer the soup: Lower the heat to a simmer and cover the pot. Let it cook for 30-40 minutes, stirring occasionally, until the wild rice is tender and has absorbed the broth.
- Finish with cream: Pour in the heavy cream while stirring. Allow the soup to heat through on low for an additional 5 minutes to meld the flavors.
- Season and serve: Taste the soup and add salt and pepper according to your preference. Serve hot and enjoy a rich, comforting meal.
Notes
- Use low-sodium chicken broth to better control the salt level in the soup.
- Half-and-half can be substituted for heavy cream for a lighter option.
- Wild rice takes the longest to cook; ensure it is tender before serving.
- For a thicker consistency, mash some of the wild rice grains or add a slurry of flour and water before adding cream.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen.
