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Cream Of Chicken And Mushroom Soup With Wild Rice
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5 from 1 vote

Cream Of Chicken And Mushroom Soup With Wild Rice

This hearty cream of chicken and mushroom soup is exploding with flavor from the variety of fresh herbs. It incorporates wild rice and three different vegetables, making it a nutrient-rich balanced meal all in itself.
Author: Heather Mangieri, RDN, CSSD

Ingredients

  • 6 cups low-sodium chicken broth
  • 4 cups water
  • 1 cup whole milk
  • 25 ounces chicken breast, raw, boneless, skinless
  • 1 1/2 cup dry wild rice
  • 1/2 cup grated Parmesan cheese
  • 3 cups baby spinach
  • 1 1/2 pounds mushrooms
  • 8 carrots, medium, diced
  • 1 onion, medium, diced
  • 2 tsp garlic, minced
  • 4 tbsp olive oil
  • 2 tbsp fresh parsley, chopped
  • 6 sprigs fresh thyme, leaves only
  • 2 tbsp fresh rosemary
  • 1/4 tsp salt
  • 1/4 tsp ground pepper

Instructions

  • Heat oil in a large sauce pan, then add the onions and the garlic. Cook ~ 5 minutes, until soft and browned, then stir in the mushrooms. Stir until well combined and the mushrooms begin to brown.
  • Add the water, chicken broth, wild rice, carrots, salt, pepper, parsley, thyme and rosemary. Stir well.
  • Use a clean cutting board to cut the chicken into large pieces, then add to the soup mix. 
  • Bring to a boil, then simmer on the stove top for ~ 45 minutes.
  • Using thongs, remove the large chicken pieces from the soup. Use a fork to shred the chicken, then return it to the pot.
  • Add the whole milk, Parmesan cheese and the spinach to the soup mix and stir until blended. Cover and bring to a boil, then allow to simmer for another 30 minutes.
  • Remove soup from heat and portion into soup bowls. Garnish with a sprinkle of thyme and rosemary. Enjoy.

Notes

*NOTE: This soup is delicious re-heated and makes a great meal for the week. As the soup sits, however, the liquid will be absorbed and will resemble a chicken and rice stew. It tastes great that way, but if you prefer a soup base, you may want to add additional broth before re-heating.
  • Recipe Makes: 16 cups of soup
  • Serving Size: 2 cups
  • Servings Per Recipe: 8
 
  • Nutrition Facts (per serving): 400 calories, 40 g carbohydrates, 5 g fiber, 6 g sugar, 0 g added sugars, 30 g protein, 13 g fat, 3 g saturated fat, 70 mg cholesterol, 330 mg sodium, 10 % DV for calcium, 15% DV for potassium, 15% DV for iron
 
  • Meal Planning Servings: 2.5 CHO; 4 PRO; 2.5 FAT