Mediterranean Chicken Mushroom Wild Rice Soup
This hearty Mediterranean-inspired soup combines tender chicken, earthy mushrooms, and nutty wild rice in a creamy, herb-infused broth. It’s the perfect comfort food for cooler evenings, yet light enough to enjoy year-round. The thyme and garlic bring warmth, while the cream gives it a rich, velvety finish. Serve it with crusty bread or a fresh salad for a wholesome meal.
Time: About 1 hour (15 minutes prep, 45 minutes cooking)
Ingredients
1 cup wild rice
1 lb chicken breast, diced
2 cups mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tbsp olive oil
1 tsp thyme
Salt and pepper, to taste
Instructions
Cook the Wild Rice:
Rinse the rice under cold water.
In a medium pot, cook the wild rice according to package instructions until tender (usually 40–45 minutes). Drain and set aside.
Sauté Aromatics and Mushrooms:
In a large soup pot, heat olive oil over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened.
Stir in the garlic and sliced mushrooms, cooking another 5 minutes until mushrooms release their juices.
Cook the Chicken:
Add diced chicken breast to the pot. Season with salt, pepper, and thyme.
Cook for 5–6 minutes, stirring occasionally, until chicken is lightly browned.
Add Broth and Simmer:
Pour in the chicken broth.
Reduce heat and let simmer for 15 minutes, allowing flavors to meld.
Finish with Rice and Cream:
Stir in the cooked wild rice and heavy cream.
Simmer gently for 5 minutes until heated through (do not boil after adding cream).
Serve:
Taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and serve hot with crusty bread.
Tips
Cook rice separately: Wild rice takes longer to cook than the soup itself. Cooking it separately prevents the soup from getting too starchy.
Don’t boil cream: Add the cream at the end and heat gently to avoid curdling.
Slice mushrooms evenly: This ensures they cook at the same rate and add a nice texture throughout.
Taste before serving: The flavors deepen as the soup simmers, so adjust salt and pepper right at the end.
Meal prep: This soup tastes even better the next day, but the rice may absorb liquid. Just add a splash of broth when reheating.
Variations
Lighter version: Swap heavy cream for half-and-half or evaporated milk.
Add greens: Stir in spinach or kale at the end for extra color and nutrients.
Herb twist: Use rosemary, oregano, or a bay leaf along with thyme for a more layered Mediterranean flavor.
Grain swap: Try farro, barley, or brown rice instead of wild rice for a different texture.
Mushroom mix: Combine cremini, shiitake, or portobello mushrooms for deeper umami.
Vegetarian option: Leave out the chicken and use vegetable broth, adding chickpeas or white beans for protein.
Q&A
Q: Can I use pre-cooked chicken?
A: Yes. If using leftover chicken or rotisserie, stir it in during the last 5 minutes of simmering to warm through.
Q: How can I thicken the soup more?
A: Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) or add more cream for a richer consistency.
Q: Can I freeze this soup?
A: Yes, but for best results, freeze without the cream. Add the cream when reheating so it doesn’t separate.
Q: Do I have to use wild rice?
A: No. Wild rice gives a nutty flavor and chewy texture, but brown rice, farro, or barley also work.
Nutrition Facts
(per serving, based on 6 servings)
Calories: ~320
Protein: 25g
Carbohydrates: 27g
Dietary Fiber: 3g
Sugars: 4g
Fat: 14g
Saturated Fat: 6g
Sodium: 530mg
(Values are approximate and will vary with portion sizes and exact ingredients.)
Final Conclusion
Mediterranean Chicken Mushroom Wild Rice Soup is hearty, creamy, and full of earthy, comforting flavors. The wild rice adds a nutty bite, the mushrooms bring depth, and the chicken makes it filling enough for a main dish. Finished with cream and herbs, it’s a balanced bowl of comfort that works beautifully for weeknight dinners or meal prep. Serve with crusty bread or a side salad for a complete meal.