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Chicken Mushroom Wild Rice Soup

One-Pot Chicken Mushroom Wild Rice Soup Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 372
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 lb boneless skinless chicken thighs
  • 1 ½ tsp kosher salt, divided
  • ½ tsp black pepper, divided
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 3 tbsp all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • ¾ cup wild rice, rinsed
  • ½ cup half-and-half
  • Fresh parsley, chopped, for garnish

Method
 

  1. Heat butter in a large Dutch oven over medium-high heat. Season chicken with ½ tsp salt and ¼ tsp pepper, then brown on both sides for about 4 minutes per side. Transfer to a plate.
  2. Add mushrooms to the pot and cook, stirring occasionally, until golden, about 5 minutes. Stir in onion, carrots, celery, garlic, and thyme and cook until softened, about 5 minutes.
  3. Sprinkle flour over the vegetables and stir for 1 minute. Slowly pour in chicken broth while stirring, then add the bay leaf and return the chicken to the pot.
  4. Stir in wild rice, lower heat to a steady simmer, cover loosely, and cook for 45-50 minutes until rice is tender and chicken shreds easily.
  5. Remove bay leaf, shred chicken in the pot, stir in half-and-half, and season with remaining salt and pepper. Ladle into bowls, garnish with parsley, and serve.

Notes

For a make-ahead soup, stop before adding the cream and refrigerate the base for up to 2 days. Reheat, stir in the half-and-half, and serve. The soup will thicken as it sits; thin with broth as needed.