Description

A simple, one-pot comfort soup made with wild rice, chicken, and cream of mushroom soup. It’s hearty, forgiving, and perfect for busy weeknights.

Ingredients

Scale

1 cup uncooked wild rice
1.5 lbs boneless, skinless chicken breasts, diced
2 large carrots, diced
3 stalks celery, diced
1 medium yellow onion, diced
4 cups low-sodium chicken broth
1 can (10.5 oz) condensed cream of mushroom soup
½ cup heavy cream
2 tablespoons olive oil or butter
Salt and black pepper to taste

Instructions

Heat olive oil or butter in a large Dutch oven or stockpot over medium heat. Add diced onion and celery, cooking for 3-4 minutes until translucent.
Add diced carrots and cook for another 2 minutes.
Add diced chicken breast to the pot and cook for 4-5 minutes, stirring frequently, until mostly white on the outside.
Pour in chicken broth and condensed cream of mushroom soup. Stir well to dissolve the soup into the broth.
Add uncooked wild rice and stir to ensure it is submerged. The liquid level should be about an inch above the rice.
Bring the soup to a boil, then reduce heat to low. Cover with a lid slightly ajar and simmer for 45-50 minutes, stirring occasionally, until rice and chicken are tender.
Stir in heavy cream and heat through for 1-2 minutes. Do not boil after adding cream.
Season with salt and black pepper to taste. Serve hot.

Notes

Wild rice takes longer to cook than white rice, so do not rush the simmering process. Stir occasionally to prevent sticking. The soup will thicken as it sits; add broth when reheating if desired. For a dairy-free version, substitute heavy cream with full-fat coconut milk. For a gluten-free version, ensure the cream of mushroom soup and broth are certified gluten-free.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sodium: 900
Fat: 14
Carbohydrates: 35
Fiber: 4
Protein: 28

Keywords: chicken soup, wild rice soup, comfort food, one pot meal, fall recipes, easy dinner, creamy soup