This hearty soup is perfect for winter! DC has been about 20 degrees recently so I've been in full soup mode. Kyle told me that he’s getting sick of all my “blended soups” (literally who hates on creamy butternut squash soup?!) so I made this chicken and wild rice soup with mushrooms and kale. It’s super flavorful and healthy too! And my picky boyfriend didn't complain about all the veggies so you know it must be good!
My favorite thing about soups is that they're SO EASY to make. You just throw things in a pot, go watch Netflix for an hour, and then dinner is ready.
I use my homemade Vegetable Stock in this recipe because I always keep it on hand. It's super easy to make and doesn't cost a dime. However, store bought vegetable stock or chicken stock work just as well!
Make the Soup
Heat the olive oil in a large stockpot over medium heat. Add in the onion, mushrooms, and garlic and saute until fragrant.
Add in the chicken breasts and lightly sear on each side.
Add in the wine to deglaze the pan and be sure to scrape up any browned bits on the bottom. Then add in the vegetable stock.
*if you don't want to use wine, just deglaze the pan with the stock.
Add in the carrots, wild rice, and thyme. Cover and let simmer for about 30 minutes or until the chicken is fully cooked.Remove the chicken breasts and shred with a fork then add back into the soup.
*if you want a thinner soup, add in extra vegetable stock at this point.
Add in the heavy cream and kale and simmer for another 10-15 minutes until the kale is cooked.Taste and adjust seasonings as needed.
That's it! Super easy and comes together in less than an hour!
You can also just throw everything in your crockpot* and add in the cream and kale at the end.
If you make this recipe, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
Print
Chicken and Wild Rice Soup
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
Chicken and wild rice soup with mushrooms and kale is hearty, healthy, and the perfect winter meal!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1 cup)
- 8 ounces cremini mushrooms, chopped
- 3 cloves garlic, chopped
- 1 pound chicken breasts
- ½ cup white cooking wine (optional)
- 4-5 cups Vegetable Stock
- 1 cup carrots, chopped (3-4 large carrots)
- 1 cup wild rice
- 2 teaspoons fresh thyme, chopped
- ½ cup heavy cream
- 2 cups kale, chopped
- salt and pepper
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add in the onion, mushrooms, and garlic and saute until fragrant.
- Add in the chicken breasts and lightly sear on each side.
- Add in the wine to deglaze the pan and be sure to scrape up any browned bits on the bottom. Then add in the vegetable stock.
*if you don't want to use wine, just deglaze the pan with the stock. - Add in the carrots, wild rice, and thyme. Cover and let simmer for about 30 minutes or until the chicken is fully cooked.
Remove the chicken breasts and shred with a fork then add back into the soup.
*if you want a thinner soup, add in extra vegetable stock at this point. - Add in the heavy cream and kale and simmer for another 10-15 minutes until the kale is cooked.
Taste and adjust seasonings as needed.
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 277
- Sugar: 4.2g
- Sodium: 150mg
- Fat: 8.4g
- Saturated Fat: 3.1g
- Carbohydrates: 28g
- Fiber: 3.2g
- Protein: 23g
- Cholesterol: 66.5mg
Keywords: healthy soup, chicken wild rice soup
*This site contains affiliate links which means that I may receive commissions for purchases made through these links. However, please know that I only provide links to products that I actually use and wholeheartedly recommend!
Leave a Reply