Creamy Mushroom Chicken and Wild Rice Soup

In a large pot or Dutch oven, melt the butter and olive oil over medium-high heat. Season the diced chicken breasts with salt and pepper, then add them to the pot. Cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pot and set aside.

Add the sliced cremini mushrooms to the pot and cook until they release their juices and are golden brown, about 5 minutes. Add the chopped onion, minced garlic, dried thyme, and dried rosemary. Cook until the onions are translucent, stirring occasionally, about 3-4 minutes.

Stir in the wild rice blend and chicken broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 40-45 minutes, or until the rice is tender.

Once the rice is cooked, add the cooked chicken back to the pot. Stir in the half and half (or heavy cream) and baby spinach. Simmer for another 5-10 minutes until the spinach is wilted and the soup is heated through.

Season with additional salt and pepper if needed. Serve hot, garnished with fresh chopped parsley.

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes

Kcal: 380 kcal | Servings: 6 servings