Quick Look at this Chicken Wild Rice Soup
- Recipe Name: Chicken Mushroom and Wild Rice Soup
- Ready In: 45 minutes
- Serves: 10
- Calories: 233 calories/serving
- Main Ingredients: chicken, wild rice, mushrooms, root veggies, seasonings, and Nutpods.
- Dietary Info: Dairy-Free
- Why You’ll Love It: I grew up eating chicken and wild rice soup, so I developed this recipe that takes less time than the traditional and has added mushrooms for extra texture and flavor! Trying to use up some turkey? We’ve got a turkey wild rice soup that’s just as good!
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken – We’re using chicken breasts but chicken thighs would also work. In a hurry? Rotisserie chicken works in this recipe too!
- Butter – To make this recipe dairy-free, swap butter with a plant-based variety.
- Wild Rice – Make our homemade wild rice or if you’re short on time, canned wild rice will work in this recipe too!
- Nutpods – The secret ingredient that makes this recipe rich and creamy without the dairy. Feel free to swap with half & half.
- Baby Bella Mushrooms – Get chicken soup with wild rice and mushrooms for some extra veggie power! Swap with a mushroom of your choice or omit completely.
How To Make Creamy Mushroom Chicken and Wild Rice Soup
Step 1– Melt some butter and sautรฉ garlic, onion, celery, and carrots for 2-3 minutes.
Step 2 – Add remaining butter and add flour to coat veggies.
Step 3 – Slowly add the broth a quarter cup at a time.
Step 4 – Add the chicken breasts, cover and let simmer for 10-15 minutes.
Step 5 – Shred chicken and add wild rice and remaining ingredients except for the mushrooms.
Step 6 – Sautรฉ mushrooms and add them into the soup.
Easy Chicken Mushroom Wild Rice Soup FAQs
It is not recommend to freeze cream based soups using dairy-free or dairy products as they tend to separate during the thawing process, leaving you with grainy textured soup. Check out ourย guide to soup swapsย to get a list of freezer friendly soups.
Chicken wild rice soup is excellent with a slice of buttered bread or a crisp salad. This fennel salad would pair perfectly with this soup.
Traditional spices found in chicken wild rice soup are salt, pepper, thyme, and bay leaf. Garlic powder and onion powder could be added to enhance the natural onion and garlic flavors.
Store chicken wild rice soup in an airtight container in the refrigerator for up to 3 days.
Other Chicken Soup Recipes You Might Like
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Ingredients
- 5 tablespoons butter, divided (sub plant-based)
- 1 medium yellow onion, diced
- 2 teaspoons garlic, minced
- 4 celery stalks, sliced
- 3-4 medium carrots, peeled & sliced
- โ cup all-purpose flour, sub 1-to-1 gluten free flour
- 4-5 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 3 cups wild rice, cooked (22-23oz)
- ยฝ cup Nutpods unsweeteened/unflavored creamer, OR half-and-half
- 1 bay leaf
- 1 teaspoon fresh thyme
- ยฝ teaspoon lemon zest
- ยฝ teaspoon kosher salt
- ยผ teaspoon ground black pepper
- splash of white wine
Sautรฉed Mushrooms:
- 2 tablespoons butter, sub plant-based
- 1 pint baby bella mushrooms, sliced
- kosher salt & ground black pepper
Instructions
- Sautรฉ: Add 2 tablespoons butter to a large Dutch Oven (I used a 5.5qt) and bring to medium-high heat. Let butter melt and swirl to coat the pan. Add diced onion and 2 teaspoons garlic. Move around the pan until they soften, approx. 1-2 minutes. Add celery and carrots and sautรฉ for 2-3 minutes.ย
- Broth: Add the remaining 3 tablespoons of butter and let melt. Add โ cup all-purpose flour and stir to coat the vegetables. Keeping the heat at medium-high slowly add 4-5 cups chicken broth approx. 1/4 cup at a time and use a whisk to stir and combine. Continue adding a little chicken broth and whisking until all the chicken broth has been added.ย
- Chicken: Add 1 pound boneless, skinless chicken breasts and cover. Let simmer 10-15 minutes or until chicken breast is fully cooked. Remove chicken from the pot and place on a plate. Shred with two forks and return to the pot along with 3 cups wild rice, ยฝ cup Nutpods unsweeteened/unflavored creamer, 1 bay leaf, 1 teaspoon fresh thyme, ยฝ teaspoon lemon zest, ยฝ teaspoon kosher salt, ยผ teaspoon ground black pepper and splash of white wine. Stir and then cover.ย
- Sautรฉ Mushrooms: Bring a skillet to medium-high heat. Add 2 tablespoons butter and let melt. Add 1 pint baby bella mushrooms and sautรฉ for 2-4 minutes. Season with kosher salt & ground black pepper (feel free to add additional butter to the pan if it dries up). Add mushrooms to the Dutch Oven and stir to combine.ย
- Taste: Taste soup and add any additional salt or pepper, as needed. Serve with crusty bread and enjoy!ย ย
Notes
- Dairy-Free: use plant-based butter and opt for the Nutpods creamer to make this recipe dairy-free.
- Nutpods vs. Half-and-Half: either work here, but if you want a bit of a lighter version of this soup (with the same amazing taste) try the unsweetened/unflavored Nutpods – it works perfectly here!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Liz says
This recipe has become one of my all-time favorites. Thanks, Erin!
Sarah says
Started a “Soup Sunday” meal plan for the fall, and this was the first one I made last weekend to welcome the boys home from hunting! All of your recipes are super easy and super tasty! Thank you!
Easily five stars….hands down
Erin says
Thank you so much, Sarah!