Wild Rice and Mushroom Soup with Chicken 

4 cups low-fat chicken broth 1 package quick-cooking wild rice (about 2.75 ounces) 1 tablespoon olive oil ½ cup chopped onion ½ cup chopped red bell pepper ⅓ cup thinly sliced carrots 1 teaspoon minced garlic ½ teaspoon dried thyme 1 teaspoon butter


– 2 packages sliced exotic mushrooms (shiitake, cremini, oyster) (about 8 ounces total) – 2 cups cooked shredded chicken breast – Salt and pepper to taste


In a medium saucepan, bring 1 1/3 cups of chicken broth to a boil. Add the wild rice, cover, reduce heat, and simmer for about 5 minutes until the liquid is absorbed. Then set it aside.

In a large pot or Dutch oven, heat the olive oil over medium-high heat.  

Add the chopped onion, red bell pepper, carrots, garlic, and dried thyme. Cook for about 3 minutes, stirring occasionally. 

Stir in the butter and sliced mushrooms. Cook for another 3 minutes until the mushrooms are lightly browned. 

Add the remaining chicken broth (about 2 2/3 cups), cooked wild rice, shredded chicken breast, salt, and pepper to the pot.  

Cook for about 3 more minutes until everything is heated through, stirring occasionally.