Creamy Chicken, Wild Rice & Mushroom Soup

A comforting soup packed with tender chicken, wild rice, mushrooms, and vegetables in a creamy (yet light) broth.

High in protein and full of satisfying fall flavours, it’s perfect for a cozy weeknight dinner and makes great leftovers for lunch the next day.

Creamy Chicken, Wild Rice & Mushroom Soup

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings 6 people

Calories 330 kcal

Equipment

• 1 Large pot or Dutch oven
• 1 cutting board
• 1 Sharp knife
• Measuring cups
• Measuring spoons

Ingredients

  

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• 1 tbsp olive oil
• 1 medium yellow onion diced (~150 g)
• 2 medium carrots diced (~120 g)
• 2 celery stalks diced (~80 g)
• 3 cloves garlic minced (~10 g)
• 3 cups mushrooms sliced (~220 g)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt, or to taste
• 1/4 tsp pepper
• 3/4 cup uncooked wild rice blend (~130 g)
• 6 cups low-sodium chicken broth
• 3 cups cooked, shredded skinless chicken breast (~450 g)
• 1 cup 2% milk
• 3/4 cup plain 0% Greek yogurt
• 2 tbsp cornstarch
• 2 tbsp water
• 2 cups baby spinach roughly chopped (~60 g)
• 1 tbsp fresh lemon juice
• fresh parsley for garnish (optional)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5–6 minutes, until they begin to soften.
• Add the mushrooms and cook for another 5 minutes, stirring occasionally, until softened and lightly browned.
• Add the garlic, thyme, rosemary, salt, and pepper. Cook for another 30 seconds, stirring frequently.
• Add the wild rice and chicken broth. Bring to a boil, then reduce the heat, cover, and simmer for 30–40 minutes, or until the rice is tender. Cooking time may vary depending on the wild rice blend used.
• Add the shredded chicken and milk and stir to combine. Simmer gently for another 3–5 minutes.
• In a small bowl, whisk together the cornstarch and water. Stir into the soup and simmer for 2–3 minutes, until slightly thickened.
• Reduce the heat to low. Place the Greek yogurt in a bowl and stir in a few spoonfuls of the warm broth to temper it. Gradually stir the yogurt mixture back into the soup. Do not allow the soup to boil once the yogurt has been added.
• Stir in the spinach and lemon juice. Cook for another 1–2 minutes, until the spinach has wilted. Taste and adjust the seasoning as needed.
• Divide between bowls and garnish with fresh parsley, if desired.

Notes

Store in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid as the soup sits, so add a splash of broth or milk when reheating if needed.

For extra vegetables, add chopped kale, zucchini, or additional mushrooms.

For an even creamier soup, blend 1–2 cups of the finished soup and stir it back into the pot.

For a dairy-free version, replace the milk with unsweetened dairy-free milk and omit the Greek yogurt or use a plain dairy-free alternative.

Nutrition

Calories: 330kcalCarbohydrates: 32gProtein: 32gFat: 8gFiber: 4g

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