Creamy Mushroom Chicken and Wild Rice Soup is the perfect blend of wholesome ingredients, creamy textures, and earthy flavors. This soup is not just a meal—it’s a warm, comforting hug in a bowl. With tender chicken, nutty wild rice, and savory mushrooms swimming in a velvety broth, it’s ideal for chilly evenings, cozy family dinners, or meal prepping for a busy week.
The beauty of this soup lies in its simplicity. Everything comes together in one pot, yet the result feels gourmet and indulgent. It’s hearty enough to be a complete meal but also pairs beautifully with crusty bread or a light side salad.
Why You’ll Love This Creamy Mushroom Chicken and Wild Rice Soup
There’s something magical about this soup—it feels both rustic and elegant. The combination of wild rice and mushrooms provides a delightful chewiness and earthy depth, while the creamy base ties all the flavors together. Plus, it’s endlessly versatile. You can adjust the ingredients to suit your preferences or dietary needs, making it a recipe you’ll return to again and again.
Ingredients for Creamy Mushroom Chicken and Wild Rice Soup
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound (450g) mushrooms, sliced (button, cremini, or a mix)
- 1 cup wild rice, rinsed
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
For the Creamy Finish
- 1 cup heavy cream (or half-and-half for a lighter option)
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
Step-by-Step Instructions to prepare Creamy Mushroom Chicken and Wild Rice Soup
1. Sauté the Vegetables and Mushrooms
Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once hot, add the chopped onion, garlic, carrots, and celery. Stir and cook for about 5 minutes, until the vegetables are slightly softened and fragrant.
Next, add the sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. This step is crucial for deepening the flavor of the soup.
2. Add the Wild Rice, Herbs, and Broth
Stir the wild rice into the pot, ensuring it’s evenly distributed among the vegetables. Sprinkle in the dried thyme and rosemary, and toss in the bay leaf. Pour in the chicken broth and season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 40-45 minutes, or until the rice is tender and has absorbed some of the broth’s flavors.
3. Incorporate the Chicken
Once the rice is cooked, stir in the cooked chicken. Allow it to simmer for an additional 5-7 minutes so the chicken can absorb the rich flavors of the broth. If you’re using raw chicken, add it at the same time as the broth and cook until tender before shredding.
4. Prepare the Creamy Base
While the soup is simmering, prepare the creamy base. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, ensuring there are no lumps. Gradually whisk in the heavy cream, stirring constantly until the mixture is smooth and thickened.
Slowly pour this creamy mixture into the soup, stirring well to incorporate. Let the soup simmer for another 5 minutes, stirring occasionally, until it reaches your desired consistency.
5. Serve and Garnish
Before serving, remove the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley, cracked black pepper, or a sprinkle of grated Parmesan cheese for an extra touch of flavor. Serve hot with crusty bread or crackers for dipping.
Tips for the Perfect Soup
- Wild Rice Tips: Rinse the wild rice thoroughly before cooking to remove excess starch and ensure it cooks evenly. If you prefer a softer texture, soak the rice for 30 minutes before adding it to the soup.
- Mushroom Variety: While button mushrooms work well, try adding shiitake or portobello mushrooms for a more robust, earthy flavor.
- Adjust the Creaminess: For a richer soup, use heavy cream. For a lighter option, substitute with whole milk or even unsweetened almond milk.
- Meal Prep Friendly: This soup stores beautifully. The flavors deepen over time, making it even more delicious the next day.
- Freezing Tips: To freeze, omit the cream during cooking. Add it fresh after reheating to prevent curdling.
- Enhance the Flavor: A splash of white wine or a squeeze of lemon juice can brighten the flavors of the soup.
Serving Suggestions
This soup is a meal on its own but pairs wonderfully with side dishes. Serve it alongside a simple green salad, garlic bread, or a slice of crusty sourdough for a complete meal. For a cozy dinner, pair it with a glass of white wine or a warm herbal tea.
Nutritional Information (Per Serving)
- Calories: 310
- Protein: 20g
- Carbohydrates: 22g
- Fat: 16g
- Saturated Fat: 8g
- Sodium: 650mg
FAQ
Can I use pre-cooked wild rice?
Yes, you can use pre-cooked wild rice to save time. Add it to the soup during the last 10 minutes of cooking.
What if I don’t have heavy cream?
Substitute heavy cream with whole milk, half-and-half, or a dairy-free alternative like coconut milk or cashew cream.
Can I make this vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and the chicken for extra mushrooms, tofu, or white beans.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if it thickens too much.
Can I freeze this soup?
Yes, but omit the cream if you plan to freeze. Add it fresh after thawing and reheating for the best texture.