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–+ servings

Chicken and Wild Rice Soup

Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.
5 stars (23 ratings)

Ingredients

  • 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 sprigs 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

Equipment

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.