Description
Hearty, herb-filled, and ultra cozy — this creamy chicken and wild rice soup is the ultimate cold-weather comfort. Loaded with tender chicken, earthy mushrooms, and nutty wild rice, it’s rich without being heavy and makes a perfect one-pot meal that feeds the soul.
Ingredients
2 tbsp olive oil
1 1/2 lbs boneless, skinless chicken thighs or breasts
1 medium yellow onion, diced
4 garlic cloves, minced
2 carrots, peeled & sliced into rounds
2 celery ribs, diced
4 tbsp unsalted butter
1/4 cup all-purpose flour (GF if needed)
8 oz cremini or button mushrooms, sliced
2 tsp fresh thyme (or 1 tsp dried)
1 tsp fresh sage, chopped
1 cup wild rice
4–6 cups chicken bone broth or regular chicken broth (sugar-free if needed)
1 cup whole milk or full-fat coconut milk
1 cup heavy cream
Kosher salt & black pepper to taste
Instructions
Sear the chicken: Heat olive oil in a large pot over medium heat. Add chicken, season with salt and pepper, and sear until golden (not fully cooked). Remove and set aside.
Sauté the base: In the same pot, sauté onion, garlic, carrots, and celery until softened. Add butter and melt.
Make a roux: Stir in flour and cook for 1–2 minutes to form a thick paste. Slowly whisk in 4 cups of broth until smooth.
Add the rest: Stir in mushrooms, thyme, sage, wild rice, and the seared chicken. Bring to a boil, then reduce heat and simmer for 40–45 minutes until rice is tender and chicken is cooked.
Shred & stir: Remove chicken, shred, and return to pot. Stir in milk and cream. Adjust thickness with extra broth if needed.
Finish & serve: Simmer for another 5–10 minutes to blend flavors. Season to taste and serve hot with crusty bread or crackers.
- Prep Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 32g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g