If you are on the hunt for a comforting bowl of pure satisfaction, look no further than this Creamy Mushroom Chicken and Wild Rice Soup Recipe. It’s the perfect blend of tender shredded chicken, earthy cremini mushrooms, and nutty wild rice all swimming in a rich, velvety broth. Every spoonful delivers warmth and deep flavors that wrap you up like a cozy blanket on a chilly evening. Whether you’re craving a hearty lunch or a soul-soothing dinner, this soup feels like a big, flavorful hug from the inside out.
Ingredients You’ll Need
Getting this soup just right is all about choosing simple, fresh ingredients that work together beautifully. Each one adds its own special touch to the flavor, texture, or aroma, creating a harmony that’s impossible to resist.
- Olive oil (2 tablespoons): For a gentle sauté that brings out the flavors of your vegetables without overpowering them.
- Unsalted butter (1 tablespoon): Adds a touch of richness and helps develop that silky mouthfeel in the broth.
- Medium yellow onion, diced (1): Provides sweetness and a savory base that makes the soup truly comforting.
- Garlic, minced (3 cloves): Brings that warm aroma and enhances the depth of flavor in every bite.
- Carrots, peeled and sliced (3): Adds subtle sweetness and a pop of color, plus a bit of texture.
- Celery stalks, sliced (3): Lends a gentle crunch and bright herbal notes to balance the creaminess.
- Cremini mushrooms, sliced (8 ounces): Earthy and meaty, these mushrooms deepen the umami profile of the soup.
- Dried thyme (1 teaspoon): Introduces a fragrant, savory hint that blends seamlessly with the chicken and mushrooms.
- Dried rosemary (1/2 teaspoon): Adds an aromatic pine-like flavor that elevates the overall taste.
- Ground black pepper (1/4 teaspoon): Just enough to give a subtle warmth and balance.
- Salt (1 teaspoon): Enhances all the flavors beautifully without overwhelming the dish.
- All-purpose flour (1/4 cup): Thickens the soup, giving that luscious creamy texture you want.
- Chicken broth (6 cups): The hearty liquid base that ties everything together with rich chicken flavor.
- Uncooked wild rice blend (1 cup): Provides a deliciously chewy texture and nutty taste, making this soup satisfyingly substantial.
- Cooked and shredded chicken breast (2 cups): Tender protein that makes this soup a filling meal.
- Half-and-half (1 cup): Adds creaminess without being too heavy, perfect for that dreamy soup finish.
- Heavy cream (1/2 cup): Brings a rich, indulgent touch that makes every bite silky smooth.
- Fresh parsley, chopped (1 tablespoon, optional): A fresh, herbal garnish that brightens the flavor and appearance at the end.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil and butter in a large pot or Dutch oven over medium heat. Toss in your diced onion, minced garlic, sliced carrots, and celery stalks. Let them cook for about 5 to 7 minutes until they’re wonderfully softened and aromatic. This is your flavor foundation, so don’t rush it. The gradual softening releases their natural sweetness that really shines later.
Step 2: Cook the Mushrooms and Herbs
Next, add in the sliced cremini mushrooms along with the dried thyme, rosemary, salt, and black pepper. Cook this mixture for another 5 minutes so the mushrooms release their moisture and begin to brown beautifully. This step is crucial because it intensifies the mushrooms’ umami and adds that rich complexity we all crave.
Step 3: Create the Roux Base
Sprinkle the flour over your vegetables and stir constantly to coat everything evenly. Cook the flour for 1 to 2 minutes to get rid of any raw flour taste — this little bit of magic thickens the soup and makes it irresistibly creamy.
Step 4: Add Broth and Wild Rice
Slowly pour in the chicken broth while stirring to avoid lumps. Once combined, add the uncooked wild rice blend. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 45 to 50 minutes, watching as the rice cooks through and softens to tender perfection.
Step 5: Stir in Chicken and Cream
Now it’s time for the star ingredients — stir in the cooked shredded chicken, half-and-half, and heavy cream. Keep the soup simmering uncovered for another 5 to 10 minutes to heat everything through and let the soup thicken slightly. Give it a taste and add extra salt or pepper if needed. Your soup is officially ready to warm your heart!
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley adds such a lovely pop of color and fresh herbal brightness that balances the creamy, earthy richness perfectly. If you fancy, a few grinds of fresh black pepper on top can give it a subtle kick to wake up your taste buds.
Side Dishes
This soup pairs amazingly with a crusty baguette or a warm slice of garlic bread to soak up all that delicious creamy broth. A simple green salad with a citrus vinaigrette also complements the hearty flavors and keeps the meal light yet satisfying.
Creative Ways to Present
Serve your soup in rustic soup bowls or even hollowed-out bread bowls for a charming touch. For entertaining, ladle it into small cups or shot glasses as a cozy appetizer portion. Either way, the gorgeous creamy and earthy look of this soup is sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Mushroom Chicken and Wild Rice Soup Recipe stay fresh in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making it an excellent candidate for meal prep or a next-day treat.
Freezing
You can freeze this soup for up to 3 months. Just cool it fully, transfer to freezer-safe containers, and make sure to leave some room for expansion. When you thaw it, give it a good stir as ingredients like cream and rice may separate slightly, but it will still taste fantastic.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. If it thickens too much, add a little extra chicken broth or half-and-half to regain that perfect creamy consistency. Avoid high heat to keep the cream from curdling.
FAQs
Can I use different types of mushrooms for this recipe?
Absolutely! While cremini mushrooms offer great flavor and texture, you can mix in shiitake, button, or oyster mushrooms to create your own unique twist. Each will add its own earthy notes and delicious character.
Is it possible to make this soup dairy-free?
Yes, you can substitute the half-and-half and heavy cream with coconut milk or dairy-free cream alternatives. The flavor will shift a bit, but you’ll still get a wonderfully creamy and satisfying soup.
Can I prepare this recipe without chicken?
Certainly! This soup works well as a vegetarian dish too. Just skip the chicken and use vegetable broth. Add some extra mushrooms or beans for protein and make it just as hearty.
How can I speed up the cooking of the wild rice?
Since wild rice takes longer to cook, you can pre-cook it separately or use a quicker-cooking rice blend. Adding partially cooked wild rice reduces the simmering time and still preserves that lovely chewy texture.
What can I do if my soup is too thick after cooking?
If the soup feels too thick, simply stir in a bit more chicken broth, half-and-half, or even water while reheating until you reach your preferred consistency. Adjust seasonings afterward to keep the flavors balanced.
Final Thoughts
There’s just something deeply satisfying about simmering up a pot of this Creamy Mushroom Chicken and Wild Rice Soup Recipe on a cool day. With its perfect balance of creamy texture, savory herbs, tender chicken, and hearty wild rice, it’s a recipe you’ll want to turn to again and again. So grab your ingredients and give it a try — I promise it will become one of your favorite go-to comfort dishes in no time!
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 creamy mushroom chicken and wild rice soup offers a comforting blend of tender chicken, earthy mushrooms, and nutty wild rice in a rich, flavorful broth. Perfect for chilly days, this hearty soup is easy to make on the stovetop and combines fresh vegetables, aromatic herbs, and a luscious creamy finish. Ideal as a warming lunch or dinner, it’s a balanced and satisfying meal that tastes even better the next day.
Ingredients
Vegetables & Herbs
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon fresh parsley, chopped (optional)
Proteins & Dairy
- 2 cups cooked and shredded chicken breast
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Pantry & Staples
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, minced garlic, sliced carrots, and sliced celery; sauté for 5–7 minutes until softened and fragrant.
- Cook Mushrooms and Herbs: Stir in sliced mushrooms, dried thyme, dried rosemary, salt, and black pepper. Cook for another 5 minutes until mushrooms release moisture and begin to brown, enhancing flavor.
- Add Flour: Sprinkle flour over the sautéed vegetables and mushrooms, stirring continuously to coat everything evenly. Cook for 1–2 minutes to eliminate the raw flour taste, ensuring a smooth soup base.
- Incorporate Broth and Rice: Gradually pour in chicken broth while stirring to avoid lumps. Add wild rice blend and bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 45–50 minutes until the rice is tender and cooked through.
- Finish Soup: Stir in cooked shredded chicken, half-and-half, and heavy cream. Simmer uncovered for an additional 5–10 minutes to heat the chicken through and allow the soup to thicken slightly.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper if needed. Garnish with fresh chopped parsley before serving for a burst of color and freshness.
Notes
- For a lighter version, substitute heavy cream with additional half-and-half or whole milk.
- This soup stores well and flavors deepen after refrigeration; tastes great reheated the next day.
- Use rotisserie chicken for convenience and to save preparation time.
- For a gluten-free option, replace all-purpose flour with cornstarch to thicken the soup.
