5 from 69 votes
Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is a comforting broth-based soup cooked with chicken breasts, wild rice blend, cremini mushrooms, and aromatic vegetables like onions, carrots, and celery. The wild rice adds chewy texture while the tender chicken and mushrooms enrich the flavor. Fresh thyme and parsley bring subtle herbal notes to this warm and hearty soup.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
8
servings
Course:
Main Course, Soup
Ingredients
- 2 tablespoons butter unsalted
- 8 ounces cremini mushrooms sliced
- 1 sweet onion diced
- 2 carrot peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 4 prigs thyme fresh
- 2 chicken breasts bone-in, skin-on
- 6 cups chicken stock
- 1 cup wild rice blend
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
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.
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