Description
A hearty, creamy chicken and wild rice soup infused with fresh thyme and earthy mushrooms. This one-pot wonder is perfect for cold weather, offering a comforting meal that is easy to make and great for meal prep.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or rotisserie chicken)
- 1 cup wild rice
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 tablespoons fresh thyme leaves (plus 4–5 sprigs for simmering)
- 1 dried bay leaf
- ½ cup heavy cream
- Salt and black pepper to taste
- Optional: Fresh spinach or kale
Instructions
- Pat chicken dry and season with salt and pepper. Rinse wild rice thoroughly and set aside.
- Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat. Brown chicken pieces in batches for 3-4 minutes per side, then remove to a plate.
- Reduce heat to medium. Add remaining butter to the pot. Sauté onion, carrots, and celery for 5-6 minutes until softened. Add mushrooms and cook for 3-4 minutes. Add garlic and thyme sprigs, cooking for 1 minute until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom. Add rinsed wild rice and bay leaf. Stir well.
- Bring to a boil, then reduce heat to low. Cover partially and simmer for 45-50 minutes until rice is tender, stirring occasionally.
- Return chicken to the pot (if using raw chicken, ensure it is cooked through). Remove thyme sprigs and bay leaf. Stir in heavy cream and fresh thyme leaves. Adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with fresh parsley or chives if desired. Serve hot with crusty bread.
Notes
Wild rice takes longer to cook than white rice, so allow 45-50 minutes of simmering time. For a thicker consistency, mash some of the cooked carrots and mushrooms against the side of the pot before adding cream. This soup freezes well, but add fresh cream upon reheating. If using rotisserie chicken, add it in the last 10 minutes to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: chicken soup, wild rice soup, thyme soup, creamy soup, comfort food, winter recipes, one pot meal, meal prep