Chicken Mushroom Wild Rice Soup Recipe
Our comforting Chicken Mushroom Wild Rice Soup recipe is a one pot meal that's perfect for cold winter nights and ready in less than 1 hour!
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
- ⅓ 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)
- ½ cup Nutpods unsweeteened/unflavored creamer OR half-and-half
- 1 bay leaf
- 1 teaspoon fresh thyme
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- splash of white wine
Sautéed Mushrooms:
- 2 tablespoons butter sub plant-based
- 1 pint baby bella mushrooms sliced
- kosher salt & ground black pepper
Instructions
- Sauté: 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 sauté for 2-3 minutes.
- Broth: Add the remaining 3 tablespoons of butter and let melt. Add ⅓ 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.
- 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, ½ cup Nutpods unsweeteened/unflavored creamer, 1 bay leaf, 1 teaspoon fresh thyme, ½ teaspoon lemon zest, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper and splash of white wine. Stir and then cover.
- Sauté Mushrooms: Bring a skillet to medium-high heat. Add 2 tablespoons butter and let melt. Add 1 pint baby bella mushrooms and sauté 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.
- Taste: Taste soup and add any additional salt or pepper, as needed. Serve with crusty bread and enjoy!
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.
Nutrition
Calories: 354kcal | Carbohydrates: 46g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 609mg | Potassium: 715mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3346IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg
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