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

Scale

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

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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.