Creamy Wild Rice Chicken Mushroom Soup Recipe | Chivilla Bay

Prep Time: 15 minutes | Cook Time: 60 minutes | Servings: 6 | Author: Olivelle (styled by Chivilla Bay)

Cozy Comfort in a Bowl 🍲

When the weather starts acting dramatic and your sweatpants suddenly become “formalwear,” this soup swoops in like a culinary comfort blanket. Packed with tender chicken, earthy mushrooms, hearty wild rice, and rich savory flavor, this one-pot wonder tastes like you simmered it all day while chopping wood in a cabin somewhere deep in the pines. Reality? You probably made it between answering emails and wondering where everyone keeps hiding the good snacks.

The combination of Wild Mushroom & Sage Olive Oil and Tarragon White Balsamic creates a cozy, layered flavor that feels restaurant-worthy without the restaurant bill. It’s creamy, hearty, freezer-friendly, and somehow tastes even better the next day. Soup sorcery. ✨

Ingredients

1 lb chicken tenderloins
2 tbsp plus 2 tsp Butcher's Spice Blend, freshly ground
2 tsp Mediterranean Rosemary Rub & Seasoning
2 tbsp Wild Mushroom & Sage Infused Olive Oil
1 yellow onion, diced
2 large carrots, diced
2 cups crimini or button mushrooms, sliced
2 celery ribs, diced
3 cloves garlic, minced
6 tbsp Tarragon White Barrel Aged Balsamic
1 cup wild rice, uncooked
1 tbsp tomato paste
4 cups chicken stock
1/3 cup heavy cream
Fresh parsley, for serving

Directions

Season the chicken tenderloins with 2 teaspoons of Butcher’s Spice Blend and the Mediterranean Rosemary Rub & Seasoning. Set aside to marinate while prepping the vegetables.
In a large Dutch oven or soup pot, heat the Wild Mushroom & Sage Infused Olive Oil over medium heat.
Add the onion, carrots, mushrooms, and celery. Sauté until softened, about 5 to 6 minutes.
Stir in the garlic and cook for another minute until fragrant.
Deglaze the pan with the Tarragon White Barrel Aged Balsamic, scraping up all those flavorful browned bits from the bottom of the pot. Tiny flavor fireworks happening here. 💥
Add the wild rice and toast for 2 to 3 minutes.
Stir in the tomato paste and cook for another minute.
Add the marinated chicken and chicken stock. Season with the remaining Butcher’s Spice Blend.
Bring to a boil, then reduce heat to low. Cover and simmer according to your wild rice package directions until the rice is tender.
Remove the chicken, shred it with two forks, and return it to the soup.
Stir in the heavy cream and garnish with fresh parsley before serving.
Ladle into bowls, grab crusty bread, and prepare for everyone to suddenly “just want a little taste.”

Tips & Swaps

Want an even creamier soup? Add an extra splash of heavy cream or stir in a little cream cheese.
Rotisserie chicken works great if you need a shortcut on busy nights.
Prefer a thicker soup? Let it simmer uncovered for the last 10 minutes.
Freeze leftovers in individual portions for easy lunches later.
Add spinach or kale near the end for extra greens without extra effort.