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Cozy Dutch Oven Chicken and Mushroom Wild Rice Soup

dutch oven chicken and mushroom wild rice soup - featured image
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A comforting and hearty chicken soup featuring wild rice and a blend of cremini and shiitake mushrooms, slow-simmered in a Dutch oven for rich flavor and perfect texture.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup wild rice or wild rice blend
  • 8 ounces cremini mushrooms, sliced
  • 4 ounces shiitake mushrooms, sliced (optional)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 6 cups low-sodium chicken broth
  • ½ cup heavy cream or whole milk (or half-and-half or plant-based milk for lighter option)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Optional: fresh parsley for garnish, lemon zest, splash of sherry

Instructions

  1. Dice the onion, carrots, and celery evenly. Slice mushrooms about ¼-inch thick. Cut chicken into roughly 1-inch bite-sized pieces.
  2. Heat olive oil and butter in a Dutch oven over medium heat. Add diced onion, carrot, and celery; sauté until onions are translucent and vegetables soften, about 5 minutes.
  3. Add minced garlic and mushrooms; sauté until mushrooms release moisture and begin to brown, about 3-4 minutes.
  4. Add chicken pieces, dried thyme, sage, salt, and pepper. Cook, stirring often, until chicken edges start to brown but chicken is not fully cooked, about 5 minutes.
  5. Pour in chicken broth and add bay leaf. Stir in wild rice. Bring to a gentle boil, then reduce heat to low and simmer with lid slightly ajar for 50-60 minutes until wild rice is tender but chewy. Stir occasionally and add more broth or water if soup thickens too much.
  6. Remove bay leaf. Stir in heavy cream or milk and adjust seasoning with salt and pepper. Heat gently for 3-5 minutes without boiling.
  7. Optional: garnish with fresh parsley or lemon zest before serving.

Notes

Brown chicken and mushrooms properly for best flavor. Stir gently after adding wild rice to avoid breaking grains. Adjust seasoning gradually, especially after adding cream. Soup thickens on standing; add broth or water when reheating if needed. Can be made in slow cooker after browning ingredients.

Nutrition

Keywords: chicken soup, wild rice soup, mushroom soup, Dutch oven recipe, comfort food, easy chicken soup, creamy soup

Find it online: https://fizzlefork.com/cozy-dutch-oven-chicken-and-mushroom-wild-rice-soup-recipe-easy-and-delicious/