Go Back
Chicken wild rice mushroom soup in a shallow white bowl set on a blue plate with a wooden-handled spoon set in it. Orange glass and fresh sage set on the counter next to it.

Chicken and Mushroom Wild Rice Soup Recipe

Print Recipe Pin
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 6 servings (12 cups)
Category Soup
Cuisine American
Author Lauren Grant

Description

This wild rice chicken mushroom soup is all done in one pan, made with just wild rice (no other type of rice), and is just creamy enough while still being loose and brothy.

Save This Recipe!

We'll email this post to you, so you can come back to it later.

Ingredients

  • ¾ pound cremini and/or shiitake mushrooms, trimmed and sliced
  • 6 tablespoons olive oil or butter, divided
  • Kosher salt and black pepper
  • 1 yellow onion, diced (~1½ cups)
  • 3 large carrots, cut into 1-inch chunks (~1 cup)
  • 3 stalks celery, cut into 1-inch chunks (~1 cup)
  • 3 tablespoons minced fresh sage
  • 1 tablespoon minced fresh garlic
  • 1 cup dry wild rice, rinsed
  • 5 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breast
  • 5 cups whole milk

Instructions

  • Heat ¼ cup olive oil or butter in a large pot over medium-high heat. Add mushrooms and cook until browned, about 12 minutes, stirring occasionally. Remove from heat, season with salt and transfer to a bowl; set aside.
  • Add remaining 2 tablespoons oil or butter to pot over medium heat. Add onions, carrots, celery, sage and garlic; season with ½ teaspoon salt and cook 3 minutes.
  • Add broth and wild rice, bring to a boil over high heat then reduce to a simmer over medium to medium-high heat. Add chicken and cook until chicken is cooked through (registers 160ºF on an instant-read thermometer), 12–15 minutes. Using tongs, transfer chicken to a plate and set aside to cool. Continue simmering soup until wild rice is tender, about 30 minutes.
  • Once cool enough to handle, shred chicken and add back to pot along with cooked mushrooms and milk. Bring to a simmer then season to taste with additional salt and pepper.

Equipment

large pot

Notes

Rinsing rice: wild rice can be fairly dirty and dusty out of the package, so give it a good rinse before adding it to the soup.
Freezing soup: you can freeze the soup, but I recommend waiting to add the milk until you’ve thawed and begin to reheat the soup. Freezing milk can cause it to separate. If you have leftovers, you can freeze it with the milk mixed in, just know the reheated soup may be slightly curdled.
Use leftover or rotisserie chicken: just add it into the soup at the end with the cooked mushrooms and milk.
Make it in a slow-cooker: use this recipe as a guide.
Make it vegetarian: simply skip the chicken and use vegetable broth instead of chicken broth.
Don't like mushrooms? Skip the mushrooms altogether or consider adding diced potatoes to the mix.
Use dried herbs instead of fresh in a pinch: when you don’t have time to grab fresh sage you can use dried. Instead of using 3 tablespoons fresh sage, use 1 tablespoon dried sage leaves (if you’re using ground dried sage, only add 1 ½ teaspoons).

Nutrition

Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!