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So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.
This is one of those soups that are just good for your soul. Heart-warming, nourishing, cozy, and so darn good.
With tender shredded chicken that cooks right in the broth (thank you to the bone-in, skin-on chicken breasts for all that flavor goodness), mushrooms, mirepoix, garlic, fresh thyme sprigs, chicken stock, and a wild rice blend that also simmers right in the pot.
If you happen to have white wine on hand, you can even add a splash to the Dutch oven before adding the stock. And if you are reheating any leftovers, you will want to stir in more stock since the rice continues to soak up the broth.
Pair with some warm, crusty bread to sop up all that goodness, leaving no drop behind.
TOOLS FOR THIS RECIPE
CAN I USE BONELESS, SKINLESS CHICKEN BREASTS?
Yes, boneless, skinless chicken breasts can absolutely be used here but bone-in, skin-on chicken breasts have a higher fat content which will yield juicier, more flavorful chicken.
I HATE MUSHROOMS. WHAT CAN I USE INSTEAD?
Mushrooms can be omitted completely if it’s not your thing.
CAN I USE DRIED HERBS INSTEAD?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
IS THIS FREEZER-FRIENDLY?
Yes! You can freeze the leftovers without the rice (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked rice when serving.
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 sweet onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 bone-in, skin-on chicken breasts
- 6 cups chicken stock
- 1 cup wild rice blend, such as Lundberg
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
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Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
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Stir in garlic and thyme until fragrant, about 1 minute.
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Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 35-45 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones and skin.
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Stir in chicken and parsley; season with salt and pepper, to taste.
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Serve immediately.