Wild Rice, Chicken, and Mushroom Soup

Wild Rice, Chicken, and Mushroom Soup

CATEGORY: Soups - SERVINGS: 6 - PREP TIME: 15 minutes - COOK TIME: 60 minutes

This hearty soup is packed with veggies, rice, and chicken for a hearty one pot meal! Savory, creamy, and a little tangy this recipe is packed with flavor! Make a big pot and enjoy leftovers for the week or freeze in an airtight container and enjoy within 2-3 months.



  1. Season chicken with 2 tsp Butcher’s Blend and Mediterranean rub. Set aside to let marinate.
  2. In a large dutch oven heat oil over medium heat. Add onion, carrots, mushrooms and celery. Sauté until soft, about 5-6 minutes.
  3. Add garlic and cook until fragrant about another minute. Deglaze pan with tarragon vinegar.
  4. Add rice and let toast, about 2-3 minutes. Add tomato paste and cook for another minute.
  5. Add chicken and chicken stock to the pot. Season with remaining Butcher’s Blend. Bring to a boil, reduce heat to low, cover and simmer according to the length of time on the rice package.
  6. Remove chicken, shred, then add back to pot.
  7. Finish with heavy cream and garnish with parsley before serving.