Chicken Mushroom Soup with Wild Rice

To Freeze: Once the soup has cooled completely, place it in a freezer-safe airtight container and store it in the freezer for up to 3 months. For easy grab-and-go meals, you can store the soup in individual portion containers instead of one large container.

To Reheat: To reheat from the fridge, warm the soup in a pot on the stovetop on medium for 5 minutes or until warm. To reheat from frozen, thaw the soup overnight in the fridge and then place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until warm. To reheat the soup in the microwave, place thawed soup in a microwave-safe bowl and warm for 1-2 minutes, with 30 additional 30 seconds increments as needed.

The best part about this chicken and mushroom soup is that it’s easy to make while being incredibly nutrient-dense at the same time. The combination of chicken, rice, vegetables, milk, cream, and parmesan cheese helps to create a well-balanced soup that is high in protein, full of fiber, and healthy fats.

Wild Rice Chicken Mushroom Soup

This rich and creamy chicken mushroom soup works equally well for a healthy lunch or dinner. Feel free to swap wild rice for white rice or brown rice if you prefer.

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
4 carrots, peeled and chopped
2 stalks celery, sliced
3 cloves garlic, minced
4 cups mushrooms, mixed, sliced
2 teaspoons thyme
1 cup wild rice, dry
2 chicken breasts
5 cups chicken broth
1 cup milk
1/2 cup cream
1/4 cup parmesan cheese, grated
1/4 cup parsley, roughly chopped
Salt
Pepper

Instructions:

In a large pot on medium-high heat, add olive oil and butter and allow butter to melt. Add onion, carrots and celery, and cook for 4-5 minutes until tender.
Add mushrooms, stir to combine, and cook for an additional 5 minutes or until mushrooms are tender and have reduced roughly in half by size.
Add garlic, thyme, a generous pinch of salt and bit of pepper, stir to combine, and cook for an additional 1-2 minutes.
Add wild rice, cover with broth, and stir to combine. Submerge the raw chicken breasts in the broth, reduce the heat to a simmer, cover with a lid, and allow to cook for 30 minutes.
After 30 minutes, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into small bite-size pieces. Continue cooking the soup while you shred the chicken.
Once shredded, return the chicken to the pot and simmer the soup, covered, for a final 10 minutes or until the rice is tender.
Once cooked, turn off the heat, add milk, cream, parmesan cheese, and parsley and stir until well combined. Taste and season with salt and pepper as needed. If you find the soup too thick you can add an extra splash of broth or water until you reach a desired consistency.
Serve the soup with a sprinkle of parsley and parmesan cheese and a side of crusty bread.
Any leftover soup can be stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months.