Creamy Mushroom Chicken with Wild Rice Soup
This hearty and comforting soup combines tender chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth. Perfect for chilly days, it's a satisfying meal that warms you from the inside out.
Equipment
- Dutch Oven
- Wooden Spoon
Ingredients
Chicken and Wild Rice Soup
- 1 cup wild rice rinsed
- 3 cups water
- 2 tbsp olive oil
- 1 lb chicken breasts boneless, skinless
- 1 tbsp Italian seasoning
- 1 sweet potato large, peeled and chopped
- 6 oz mushrooms sliced, cremini recommended
- 5 cloves garlic minced
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 5 cups chicken broth
- 1 cup heavy cream
- fresh thyme for garnish
Instructions
- Rinse the wild rice under cold water. In a large pot, bring 3 cups of water to a boil, add the wild rice, and cook according to package instructions (typically 45-60 minutes). Drain and set aside.
- In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with Italian seasoning, salt, and pepper. Add to the pot and cook until browned and cooked through, about 6-8 minutes per side. Remove, shred, and set aside.
- In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped sweet potato, sliced mushrooms, and minced garlic until the vegetables are tender, about 5-7 minutes.
- Return the shredded chicken to the pot along with the cooked wild rice. Add chicken broth, paprika, and red pepper flakes. Bring to a simmer and cook for 15 minutes.
- Stir in the heavy cream and heat through. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh thyme.
Notes
You can substitute the heavy cream with coconut milk for a dairy-free version. For added depth, sauté onions with the garlic and mushrooms.