There’s nothing more comforting than a bowl of Creamy Mushroom Chicken and Wild Rice Soup on a chilly evening. This soup is the culinary equivalent of a warm hug, brimming with tender shredded chicken, earthy mushrooms, and nutty wild rice, all enveloped in a luxuriously creamy broth. The combination of fresh herbs, hearty vegetables, and rich cream makes every spoonful a delight, whether you’re serving it for a family dinner or simply treating yourself to something special. If you’re searching for a one-pot meal that’s both satisfying and deeply flavorful, this recipe is sure to become a new favorite.
Ingredients You’ll Need
The beauty of Creamy Mushroom Chicken and Wild Rice Soup is that it uses simple, everyday ingredients that magically transform into something truly memorable. Each component plays a distinct role, from building a flavorful base to adding texture and color in every bite.
- Butter: Adds a rich, velvety start to the soup and helps soften the vegetables.
- Olive oil: Balances the butter and ensures the aromatics don’t burn.
- Onion: Provides a subtle sweetness and depth of flavor.
- Carrots: Bring a pop of color and natural sweetness.
- Celery: Offers a fresh, herbaceous note and crunch.
- Garlic: Infuses the broth with a warm, savory aroma.
- Cremini or button mushrooms: Deliver that earthy, umami-packed mushroom flavor.
- Dried thyme: Adds a woodsy, aromatic background.
- Dried rosemary: Gives a piney, fragrant lift to the soup.
- Salt: Enhances all the other flavors and ties the soup together.
- Black pepper: Adds a gentle, peppery bite.
- All-purpose flour: Helps thicken the broth to a lovely creamy consistency.
- Chicken broth: Forms the savory backbone of the soup.
- Wild rice: Lends a hearty chew and nutty flavor that makes this soup so satisfying.
- Cooked shredded chicken: Packs in protein and makes the soup extra filling; rotisserie chicken works perfectly!
- Heavy cream: The key to that dreamy, creamy texture.
- Fresh parsley (optional): A sprinkle of green for color and a fresh finish.
How to Make Creamy Mushroom Chicken and Wild Rice Soup
Step 1: Sauté the Aromatics and Vegetables
Begin by heating the butter and olive oil in a large pot or Dutch oven over medium heat. Once the butter has melted and the oil is shimmering, toss in the diced onion, carrots, and celery. Sauté these veggies for 5 to 6 minutes until they’re soft and fragrant—this is where you start building those classic soup flavors. The key is to let them sweat gently, unlocking their natural sweetness without browning.
Step 2: Add Garlic and Mushrooms
Next, stir in the minced garlic and sliced mushrooms. Continue cooking for another 5 minutes, allowing the mushrooms to release their moisture and become tender. This step infuses the soup with a deep, earthy aroma, setting the stage for the signature taste of Creamy Mushroom Chicken and Wild Rice Soup.
Step 3: Season and Add Flour
Sprinkle the dried thyme, rosemary, salt, and black pepper over the vegetables, stirring to coat everything evenly. Then, add the flour and stir continuously for 1 to 2 minutes. This cooks off the raw flour taste and creates a roux, which will help thicken the soup later. Don’t rush here—this is what gives the broth its silky texture.
Step 4: Pour in Broth and Add Wild Rice
Gradually whisk in the chicken broth, making sure there are no lumps. Once everything is smooth, stir in the uncooked wild rice. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 45 to 50 minutes. During this time, the rice will plump up and absorb all the flavors, transforming the soup into a hearty, satisfying meal.
Step 5: Finish with Chicken and Cream
Once the wild rice is tender, stir in the cooked shredded chicken and pour in the heavy cream. Simmer the soup uncovered for another 5 to 10 minutes, just until everything is heated through and the broth has thickened slightly. Taste and adjust the seasoning if needed. Right before serving, sprinkle with fresh parsley for a pop of color and freshness.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup
Garnishes
A simple sprinkle of chopped fresh parsley adds a lovely burst of green and a hint of herby brightness. If you’re feeling extra indulgent, a swirl of extra cream or a dusting of cracked black pepper on top makes each bowl feel restaurant-worthy.
Side Dishes
This soup is hearty enough to stand alone, but it’s even better with a warm, crusty loaf of bread or a batch of buttery biscuits for dipping. For something lighter, try pairing it with a crisp mixed greens salad tossed in a tangy vinaigrette.
Creative Ways to Present
Serve Creamy Mushroom Chicken and Wild Rice Soup in rustic bread bowls for a fun, cozy twist, or ladle it into small mugs as an appetizer for dinner parties. Garnish each bowl with microgreens or a drizzle of truffle oil for a special occasion splash.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and store it in the refrigerator for up to 4 days. You’ll notice that the soup thickens as it sits, so don’t be alarmed if it looks a bit heartier the next day—it’s just as delicious!
Freezing
Creamy Mushroom Chicken and Wild Rice Soup freezes surprisingly well, but for best results, freeze it before adding the cream. Just cool the soup completely, portion it into freezer-safe containers, and freeze for up to 2 months. Add the cream when reheating for the freshest taste and texture.
Reheating
To reheat, simply warm the soup gently on the stovetop over low to medium heat, stirring occasionally. If it’s become too thick, add a splash of extra chicken broth or cream to loosen it up. If reheating from frozen, thaw overnight in the refrigerator first before warming.
FAQs
Can I use a different type Soup
Absolutely! While wild rice gives this soup its signature chewy texture and nutty flavor, you can substitute with brown rice or a wild rice blend. Just keep in mind that cooking times may vary, so check the rice for doneness as you go.
Is there a way to make this soup dairy-free?
Yes, you can make Creamy Mushroom Chicken and Wild Rice Soup dairy-free by swapping the butter for olive oil and using coconut cream or a non-dairy creamer instead of heavy cream. The soup will still be creamy and delicious!
Can I make this soup vegetarian?
Definitely! Skip the chicken and use vegetable broth instead of chicken broth. You can bulk up the soup with extra mushrooms or add in some chickpeas for protein.
How do I keep the soup from getting too thick after storing?
It’s perfectly normal for the soup to thicken up as it sits in the fridge. When reheating, just stir in a bit more chicken broth or cream until it reaches your desired consistency.
Can I use rotisserie chicken?
Rotisserie chicken is a fantastic time-saver for this recipe! Simply shred the meat and add it to the soup as directed. It’s a great way to add flavor and make Creamy Mushroom Chicken and Wild Rice Soup even quicker to prepare.
Final Thoughts
There’s something so special about a homemade pot of Creamy Mushroom Chicken and Wild Rice Soup—it’s cozy, nourishing, and always a crowd-pleaser. Whether you’re feeding your family or just yourself, I hope you’ll give this recipe a try and make it a staple in your kitchen. Happy cooking!
Print
Creamy Mushroom Chicken and Wild Rice Soup Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty one-pot meal combining tender shredded chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth. Perfect for chilly days, this American-style soup is packed with flavor from fresh herbs and a medley of vegetables, making it a wholesome choice for a satisfying lunch or dinner.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup wild rice (uncooked)
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened, creating a flavorful base for the soup.
- Cook Mushrooms and Season: Stir in the minced garlic and sliced mushrooms. Continue cooking for another 5 minutes until mushrooms are tender and lightly browned. Add the dried thyme, dried rosemary, salt, and black pepper, stirring well to incorporate the herbaceous and savory flavors.
- Add Flour to Thicken: Sprinkle the all-purpose flour over the vegetable mixture, stirring continuously for 1 to 2 minutes. This step cooks off the raw flour taste and helps thicken the soup later.
- Incorporate Broth and Rice: Gradually whisk in the chicken broth until the mixture is smooth and well combined. Add the wild rice, bringing the soup to a boil to start the cooking process for the rice.
- Simmer: Reduce heat to low and cover the pot. Let the soup simmer gently for 45 to 50 minutes, or until the wild rice is tender and cooked through, absorbing the flavors of the broth and herbs.
- Add Chicken and Cream: Stir in the cooked shredded chicken and heavy cream. Continue to simmer the soup uncovered for an additional 5 to 10 minutes until everything is heated through and the soup thickens slightly, creating its creamy texture.
- Final Seasoning and Garnish: Taste the soup and adjust seasoning if necessary with extra salt or pepper. Garnish with freshly chopped parsley before serving, if desired, to add a pop of color and freshness.
Notes
- The soup thickens as it sits; add a splash of chicken broth or cream to loosen the consistency when reheating.
- Using rotisserie chicken can save preparation time without compromising flavor.
- For a dairy-free version, substitute the heavy cream with coconut cream and omit the butter, using olive oil only.
- Wild rice can be swapped with a wild rice blend or long grain rice if preferred, adjusting cooking time accordingly.
- This recipe is gluten-optional; substitute flour with a gluten-free thickener if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 95 mg
