Wild Rice, Chicken, and Mushroom Soup

November 12, 2021

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.

Prep Time: 15 mins
Cook Time: 60 mins
Serving size: 6



  • Season chicken with 2 tsp Butcher’s Blend and Mediterranean rub. Set aside to let marinate.
  • In a large dutch oven heat oil over medium heat. Add onion, carrots, mushrooms and celery. Sauté until soft, about 5-6 minutes.
  • Add garlic and cook until fragrant about another minute. Deglaze pan with tarragon vinegar.
  • Add rice and let toast, about 2-3 minutes. Add tomato paste and cook for another minute.
  • 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.
  • Remove chicken, shred, then add back to pot.
  • Finish with heavy cream and garnish with parsley before serving.