Chicken and Wild Rice Soup

Name: Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 tablespoons unsalted butter; 8 ounces cremini mushrooms; 1 sweet onion; 2 carrots; 2 ribs celery; 3 cloves garlic; 4 prigs fresh thyme; 2 bone-in, skin-on chicken breasts; 6 cups chicken stock; 1 cup wild rice blend; 1 bay leaf; Kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

69 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
8 servings
Course
Main Course, Soup

Chicken and Wild Rice Soup

Iris Warren

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So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.

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Ingredients

Servings

2 tablespoons unsalted butter
8 ounces cremini mushrooms sliced
1 sweet onion diced
2 carrots peeled and diced
2 ribs celery diced
3 cloves garlic minced
4 prigs fresh thyme
2 bone-in, skin-on chicken breasts
6 cups chicken stock
1 cup wild rice blend
1 bay leaf
Kosher salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley leaves

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Instructions

Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
Stir in garlic and thyme until fragrant, about 1 minute.
Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper.
Bring to a boil; reduce heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 35-45 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones and skin.
Stir in chicken and parsley; season with salt and pepper, to taste.
Serve immediately.