Why I Love This Recipe

One chilly fall evening, I found myself craving the kind of dinner that feels like a warm hug in a bowl. Cue this creamy chicken and wild rice soup. This soup is everything you want on a cold night: tender shredded chicken, hearty wild rice, savory mushrooms, carrots, celery, and onions all simmered together in the most flavorful broth. The creamy finish with fresh thyme, garlic, and parmesan takes it from a simple soup to the ultimate comfort meal that feels special enough for a weekend dinner but easy enough for a cozy weeknight.

Enjoying The Leftovers

The flavors in this creamy chicken and wild rice soup continue to develop as it sits, making it a delicious option to enjoy throughout the week.

Storing:

Store the soup in an airtight container in the refrigerator for up to 4 days. If you plan to freeze it, consider storing the rice separately since it can absorb extra liquid and soften over time.

Reheating:

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-60 second intervals until heated through. Add a splash of broth or cream if needed to loosen the consistency. Serve with an extra sprinkle of freshly grated Parmesan and a dash of thyme for added flavor.

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Creamy Chicken and Wild Rice Soup

This Creamy Chicken and Wild Rice Soup is a hearty, comforting soup made with tender chicken, wild rice, mushrooms, and vegetables in a rich, creamy broth. Finished with Parmesan and fresh thyme, it’s a cozy meal perfect for chilly days.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
US M
Servings 6

Ingredients

  • 1 lb chicken breast
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tbsp avocado oil
  • 1 cup wild rice
  • 16 oz mushrooms, sliced
  • 3 large carrots, cut into thin rounds
  • 2 stalks of celery, finely sliced
  • 1 yellow onion, finely diced
  • 6 cups chicken stock
  • 1 cup heavy cream
  • 1 cup parmesan cheese, freshly grated
  • 1 tsp fresh thyme
  • 3 tbsp butter
  • 4 cloves garlic, minced
US – M

Instructions

  • Season the chicken with salt, pepper, and garlic powder on all sides.
  • Preheat a large pot to medium-high heat and add the avocado oil. Once hot, add the chicken and cook for about 5-7 minutes per side, until fully cooked. Remove the chicken from the pan, shred with two forks, and set aside.
  • To the same pot, add 3 tbsp butter and the minced garlic. Sauté for about a minute, or until fragrant.
  • Next, add the mushrooms, onion, carrots, celery, and fresh thyme. Sauté for 7-10 minutes until everything is soft.
  • Finally, add the cooked chicken back into the pot along with 6 cups of chicken stock and 1 cup of wild rice. Bring to a boil, then reduce the heat to low and simmer for about 30-40 min, stirring occasionally, until the rice is fully cooked.
  • Once the rice is finished, add the freshly grated parmesan cheese and heavy cream. Mix well. Taste it and add more salt and pepper if needed. Enjoy!

Equipment

dutch oven
cutting board
measuring cups

Nutrition Per Serving

Calories: 511kcal | Carbohydrates: 33g | Protein: 30g | Fat: 30g | Fiber: 4g