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–+ servings
Creamy Mushroom Chicken Wild Rice Soup

Creamy Mushroom Chicken Wild Rice Soup for Cozy Evenings

Warm your heart with this Creamy Mushroom Chicken Wild Rice Soup, a comforting and gluten-free meal perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound diced chicken breast can be swapped with turkey
  • 8 ounces sliced mushrooms cremini or shiitake
  • 1 cup wild rice brown rice can be substituted
  • 1 cup heavy cream or use light cream or coconut milk
  • 6 cups chicken broth ensure gluten-free
For Optional Vegetables
  • 2 medium carrots chopped finely
  • 2 cups spinach stir in towards the end
  • 1 cup peas add just before serving

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter over medium heat in a large pot or Dutch oven. Add 1 diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent.
  2. Add 8 ounces of sliced mushrooms to the pot, stirring occasionally for 5-7 minutes until browned.
  3. Incorporate 1 pound of diced chicken and cook for 5-6 minutes until no longer pink.
  4. Pour in 6 cups of chicken broth and bring to a gentle simmer. Let simmer for 10 minutes.
  5. Stir in 1 cup of wild rice, cover the pot, and cook on low for 40-45 minutes.
  6. Once the wild rice is tender, stir in 1 cup of heavy cream and cook for another 5 minutes.
  7. Season with salt and pepper to taste, and add fresh herbs if desired.
  8. Serve warm in bowls, optionally topped with herbs or pepper.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if needed.

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