If you are craving a hearty, flavorful meal that feels like a warm hug on a chilly day, this Creamy Mushroom Chicken and Wild Rice Soup Recipe is exactly what you need. With tender shredded chicken, earthy mushrooms, and nutty wild rice all swimming in a rich, creamy broth, every spoonful delivers comfort and satisfaction. This soup balances rustic ingredients and luxurious creaminess perfectly, making it a delightful dish for lunch, dinner, or anytime you want something nourishing and special.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to this soup’s irresistible taste and texture. Each component plays a role, from the fragrant herbs to the hearty wild rice and luscious cream that brings it all together.
- Olive oil (1 tablespoon): Provides a light, fruity base to sauté the vegetables without overpowering the flavors.
- Unsalted butter (1 tablespoon): Adds richness and helps develop a silky texture in the soup.
- Yellow onion (1 medium, chopped): Lends sweetness and depth as it softens during cooking.
- Garlic (2 cloves, minced): Infuses the soup with a warm, aromatic punch.
- Carrots (2, peeled and diced): Bring a subtle sweetness and vibrant color contrast.
- Celery stalks (2, diced): Add a slight crunch and aromatic earthiness.
- Cremini or baby bella mushrooms (8 ounces, sliced): Deliver a rich, umami flavor that makes this soup truly unforgettable.
- Dried thyme (1 teaspoon): Offers a fragrant touch that pairs beautifully with chicken and mushrooms.
- Dried rosemary (½ teaspoon): Adds a woodsy, herbal note that elevates the soup’s complexity.
- Salt (1 teaspoon): Enhances all the natural flavors perfectly.
- Black pepper (½ teaspoon): Provides a gentle heat to balance the creaminess.
- Uncooked wild rice blend (½ cup, rinsed): Brings a nutty flavor and chewy texture for satisfying bites.
- Low-sodium chicken broth (4 cups): Forms a savory and light base to let other ingredients shine.
- Cooked and shredded chicken breast (2 cups): Adds protein and heartiness to the soup.
- Heavy cream (1 cup): Creates the signature luscious, velvety texture.
- All-purpose flour (2 tablespoons): Used to gently thicken the soup without heaviness.
- Whole milk (½ cup): Balances the richness of the cream with added smoothness.
- Fresh parsley (2 tablespoons, chopped): Finishes the soup with a bright, fresh herbal note.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Begin by heating olive oil and butter in a large pot over medium heat until melted and shimmering. Toss in the chopped onion, minced garlic, diced carrots, and celery. Sauté gently for about five minutes until everything softens and starts to release its amazing aromas. This is where your soup bases itself in flavor—a slow, gentle sweat enhances natural sweetness and depth perfectly.
Step 2: Add Mushrooms and Herbs
Next, stir in the sliced cremini mushrooms along with dried thyme, rosemary, salt, and black pepper. Cook for an additional five to six minutes until the mushrooms are browned and tender. The mushrooms soak up the herbs and meld into a rich, savory layer that’s crucial to this soup’s soul.
Step 3: Cook the Wild Rice
Rinse your wild rice blend under cold water, then pour it into the pot followed by the chicken broth. Bring the mixture to a gentle boil before lowering the heat, covering the pot, and letting it simmer for 45 to 50 minutes. This long simmer allows the rice to cook fully, absorbing flavors while developing a slightly chewy texture that complements the tender chicken and creamy broth.
Step 4: Prepare the Creamy Thickener
While the rice cooks, whisk together flour, whole milk, and heavy cream in a small bowl until smooth and lump-free. This mixture will thicken the soup just enough to be velvety without becoming heavy or gluey.
Step 5: Combine Cream Mixture and Chicken
Slowly stir the cream and flour mixture into the pot, stirring constantly for five to seven minutes as the soup thickens slightly. Add in the cooked, shredded chicken breast and let everything simmer together for another five minutes. This step infuses the chicken with all the elegant flavors while the broth reaches its creamy perfection.
Step 6: Finish with Fresh Parsley and Seasoning
Finally, fold in chopped fresh parsley for a burst of freshness, then taste and adjust salt and pepper if needed. Your Creamy Mushroom Chicken and Wild Rice Soup Recipe is now ready to serve warm and inviting!
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
Adding the right garnishes can elevate your soup experience even further. Try sprinkling freshly grated Parmesan, a drizzle of good-quality olive oil, or a few crispy croutons for texture contrast. A small scoop of sour cream or a few chives can also add layers of creamy tang or mild onion flavor that feel fresh.
Side Dishes
This soup pairs wonderfully with rustic crusty bread or warm, buttery dinner rolls to soak up every last drop of the luscious broth. For a light, complementary side, a crisp green salad dressed with lemon vinaigrette will contrast the creaminess beautifully and keep the meal balanced.
Creative Ways to Present
Serve the soup in charming individual crocks or artisanal bowls to highlight its cozy appeal, perfect for family dinners or casual entertaining. For an elegant touch, add a swirl of cream and a sprinkle of parsley on top just before serving. You can even ladle it into hollowed-out small bread bowls to impress guests with a rustic presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers will keep beautifully in an airtight container in your refrigerator for up to four days. The flavors often deepen after resting overnight, making it even more delicious the next day. Just be sure to cool it before refrigerating to maintain the soup’s creamy texture and freshness.
Freezing
This Creamy Mushroom Chicken and Wild Rice Soup Recipe freezes well, making it an excellent candidate for batch cooking. Freeze portions in freezer-safe containers for up to three months. Note that wild rice can sometimes change texture slightly after freezing but will remain tasty and comforting nonetheless.
Reheating
For reheating, gently warm the soup over medium-low heat on the stovetop, stirring occasionally to prevent sticking or scorching. If the soup thickens too much, simply add a splash of chicken broth or milk to bring it back to the perfect creamy consistency.
FAQs
Can I use another type of rice instead of wild rice blend?
Yes, you can substitute with long-grain white or brown rice; however, wild rice adds a unique nutty flavor and chewy texture that distinguishes this soup. Adjust cooking times accordingly since different rice varieties cook at different rates.
Is there a dairy-free option for this Creamy Mushroom Chicken and Wild Rice Soup Recipe?
Absolutely! Swap the heavy cream and milk for full-fat coconut milk or another plant-based alternative and use gluten-free flour for thickening. The soup will still be creamy and flavorful with a slight twist from the coconut undertone.
Can I make this soup vegetarian?
To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You might add extra mushrooms or beans for added protein and heartiness to maintain the soup’s satisfying character.
How long does it take to cook the wild rice?
The wild rice blend in this recipe needs about 45 to 50 minutes to become tender and flavorful. It’s important to simmer covered to allow the rice to absorb the broth and soften completely.
What is the best way to shred cooked chicken for this soup?
The easiest method is to use two forks to pull apart cooked chicken breasts into bite-sized shreds. You can also pulse cooked chicken briefly in a food processor if you prefer a finer texture, but be careful not to over-process.
Final Thoughts
I truly hope you give this Creamy Mushroom Chicken and Wild Rice Soup Recipe a try because it’s one of those dishes that feels like homemade love in a bowl. Whether you’re looking to warm up on a chilly evening or impress guests with simple yet elegant comfort food, this soup promises hearty satisfaction with every spoonful. Cozy up with a bowl soon—you deserve it!
Print
Creamy Mushroom Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Creamy Mushroom Chicken and Wild Rice Soup is a hearty and flavorful dish perfect for cozy meals. Made with tender chicken, earthy mushrooms, aromatic herbs, and nutty wild rice, all simmered in a creamy broth, it offers a delicious blend of textures and savory taste.
Ingredients
Vegetables & Herbs
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini or baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 tablespoons chopped fresh parsley
Proteins & Dairy
- 2 cups cooked and shredded chicken breast
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- ½ cup whole milk
Pantry Staples
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup uncooked wild rice blend, rinsed
- 4 cups low-sodium chicken broth
- 2 tablespoons all-purpose flour
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Cook the Mushrooms and Seasonings: Stir in sliced mushrooms, dried thyme, dried rosemary, salt, and black pepper. Continue cooking for 5 to 6 minutes until mushrooms are browned and tender.
- Add Rice and Broth: Add rinsed wild rice blend and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 to 50 minutes until the rice is tender and cooked through.
- Make the Creamy Mixture: In a small bowl, whisk together the flour, whole milk, and heavy cream until smooth. Slowly pour this mixture into the simmering soup, stirring constantly.
- Thicken the Soup: Continue to cook the soup for 5 to 7 minutes, stirring frequently, until it thickens slightly and becomes creamy.
- Add Chicken and Simmer: Stir in the cooked shredded chicken breast and simmer the soup for another 5 minutes to heat through and combine flavors.
- Finish and Serve: Stir in fresh chopped parsley and adjust seasoning as needed before serving hot.
Notes
- You can substitute rotisserie chicken for convenience.
- For a dairy-free version, use full-fat coconut milk and a gluten-free flour blend.
- This soup stores well in the refrigerator for up to 4 days.
