Sautéed Chicken and Wild Rice Soup with Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A comforting soup combining tender sautéed chicken with nutty wild rice, earthy mushrooms, and fresh thyme in a rich broth. This American-inspired chicken recipe, ready in about 75 minutes, pairs boneless skinless chicken thighs, wild rice, button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 3/4 cup wild rice
• 8 oz button mushrooms
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 3 fresh thyme sprigs
• 6 cups chicken broth
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Step 1: Rinse 3/4 cup wild rice under cold water. In a large pot, bring 6 cups chicken broth to a boil, add the wild rice, reduce heat to low, cover, and simmer for 40 minutes until rice is tender.
2. Step 2: While rice cooks, dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks into 1/4-inch pieces. Mince 3 garlic cloves.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs, cut into 1-inch pieces, season with 1 tsp salt and 1/2 tsp black pepper, and sauté for 5-6 minutes until cooked through and lightly browned. Remove chicken and set aside.
4. Step 4: In the same skillet, add diced onion, carrots, and celery. Sauté over medium heat for 6-7 minutes until softened and fragrant. Add minced garlic and 8 oz sliced button mushrooms, cooking for another 4 minutes until mushrooms release moisture and begin to brown.
5. Step 5: Add the sautéed vegetables and mushrooms to the pot with the wild rice and broth. Stir in the cooked chicken and 3 sprigs fresh thyme. Simmer gently for 10 minutes to meld flavors.
6. Step 6: Remove thyme sprigs, stir in 1/2 cup heavy cream, and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp black pepper. Warm through for 2 minutes and serve hot.