Creamy Mushroom Chicken and Wild Rice Soup: Pure Comfort in a Bowl

This Creamy Mushroom Chicken and Wild Rice Soup is the ultimate cozy meal, rich in flavor and perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup wild rice can substitute with brown rice
1 pound chicken thighs preferably boneless
8 ounces mushrooms e.g., cremini or button, chop before adding
3 cloves garlic minced, fresh preferred
1 medium onion chopped
6 cups chicken broth low-sodium recommended
1 cup heavy cream or half-and-half for a lighter version
2 tablespoons white miso paste optional for added flavor
to taste salt & pepper essential seasonings

Equipment

large pot

Method

Step-by-Step Instructions

Sauté the chopped onions and minced garlic in a pot over medium heat for about 3–4 minutes until fragrant.
Add the chicken thighs, cut into bite-sized pieces, and cook for approximately 5–7 minutes until golden brown.
Stir in the chopped mushrooms and sauté for another 4–5 minutes until they release their moisture.
Toss in the wild rice and sauté for about 2 minutes, stirring frequently.
Pour in the chicken broth and bring to a boil. Cover and simmer for 40–50 minutes until wild rice is tender.
Stir in the heavy cream and season with salt and pepper to taste.
Ladle the soup into bowls and serve hot, optionally garnishing with fresh herbs.

Nutrition

Serving: 1bowlCalories: 410kcalCarbohydrates: 32gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Freeze for up to 3 months in freezer-safe containers.

Tried this recipe?

Let us know how it was!