Creamy Chicken and Wild Rice Soup
Rich and velvety gluten-free chicken and wild rice soup simmered with hearty mushrooms, fresh garlic, and whole milk.
This deeply comforting soup combines tender chicken breast, nutty wild rice, and earthy sautéed mushrooms in a nourishing broth. Finished with rich whole milk, it delivers a velvety texture without needing any flour or heavy cream. It is a hearty, protein-packed bowl perfect for cozy weeknights.
Ingredients
Every ingredient is a real Clearshelf product, scored- 981 1/8 lb chicken breast, cut into 3/4-inch bite-sized pieces
- 943/4 cup wild rice, rinsed
- 817 oz lion's mane mushrooms, sliced into bite-sized pieces
- 922 tbsp butter
- 901 tbsp minced garlic
- 841 tsp dried whole thyme
- 85
- 841 cup whole milk
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Melt the butter in a large heavy pot or Dutch oven over medium-high heat.
- 2
Add the sliced lion's mane mushrooms and sauté undisturbed for 3 minutes, then stir occasionally for another 3 minutes until tender and golden brown at the edges.
- 3
Stir in the minced garlic and dried whole thyme, cooking for 1 minute until fragrant.
- 4
Add the diced chicken breast and sear for 3 minutes, stirring once or twice until the outside turns opaque.
- 5
Pour in the chicken broth and add the rinsed wild rice, stirring thoroughly to scrape up any browned bits from the bottom of the pot.
- 6
Bring the liquid to a lively boil over high heat, about 3 minutes.
- 7
Cover with a tight-fitting lid, reduce the heat to low, and simmer steadily for 23 minutes until the wild rice grains begin to open and become tender.
- 8
Uncover the pot, pour in the whole milk, and season with the salt and black pepper.
- 9
Simmer gently uncovered over medium-low heat for 4 minutes until thoroughly warmed and slightly thickened, then ladle into warm bowls.
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. As the wild rice sits, it naturally absorbs liquid, so stir in a splash of warm chicken broth or milk when reheating.
More recipes
89Chicken Bone Broth Noodle Soup
A comforting, high-protein chicken noodle soup crafted with golden bone broth, shredded chicken, and tender spaghetti.
89Japanese Ginger Chicken and Rice Soup
Tender ginger chicken meatballs simmered with sushi rice in savory bone broth, topped with crisp nori. A nourishing, gluten-free Japanese bowl.
90Chicken and White Rice Soup
Tender chicken breast, hearty gold potatoes, and jasmine rice simmered in a savory herb broth.
91Korean Kimchi Beef Soup
Browned grass-fed ground beef simmers with zesty kimchi and rich bone broth in this deeply savory, 30-minute Korean soup.
An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.