If you’re looking for a bowl of pure comfort, Creamy Mushroom Chicken and Wild Rice Soup has everything you crave: earthy mushrooms, tender chicken, chewy wild rice, and a luxuriously creamy broth that will warm your soul. This soup doesn’t just feel like a cozy sweater for your tastebuds, it’s also colorful and packed with textures that will keep your spoon diving in for more—especially on a chilly evening when you need something filling, hearty, and soul-soothing.
Ingredients You’ll Need
One reason I adore this Creamy Mushroom Chicken and Wild Rice Soup is the simplicity of the ingredient list—nothing fancy, just the classic elements you’d expect in a heartwarming soup. Each ingredient brings its own magic, creating a symphony of savory goodness in every bite.
- Olive oil or butter: Adds rich flavor and creates the perfect base to sweat your veggies.
- Onion: Gives a mellow sweetness and aromatic depth to the soup.
- Carrots: Lend a hint of natural sweetness and extra color to every scoop.
- Celery: Adds a crisp, fresh note that balances out the richness.
- Garlic: Brings essential warmth and a fragrant kick that highlights the broth.
- Baby bella or cremini mushrooms: These bring earthy flavor and a lovely, meaty texture.
- Dried thyme: Instantly makes everything taste more cozy and comforting.
- Dried rosemary: Adds an herby aroma with just a pinch of woodland vibes.
- Black pepper: Offers a gentle heat and depth with every spoonful.
- Salt: Boosts flavors and lets the freshest ingredients shine.
- All-purpose flour: Thickens the broth just enough for that luscious, creamy consistency.
- Chicken broth: The foundation of flavor—opt for low-sodium if you like more control over seasoning.
- Wild rice blend: Brings a nutty chew and hearty texture that makes this soup feel substantial.
- Cooked shredded chicken: A wonderful way to use up rotisserie or leftover chicken for instant protein.
- Half-and-half or heavy cream: This is what makes the magic happen for an ultra-creamy finish.
- Lemon juice: Just a splash brightens up those savory, woodland notes.
- Fresh parsley: For garnish—adds fresh color and a mild herbal pop (totally optional, but so pretty!).
How to Make Creamy Mushroom Chicken and Wild Rice Soup
Step 1: Sauté the Aromatics
Start by heating olive oil or butter in your biggest, coziest pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery, then let them sweat and soften for about 5-6 minutes. Stir occasionally, and enjoy the way your kitchen starts to smell absolutely dreamy.
Step 2: Add Garlic and Mushrooms
When the vegetables have softened, throw in your minced garlic and sliced mushrooms. Cook for another 4-5 minutes. You want the mushrooms to become tender and golden brown—it’s their time to shine, so let them do their thing!
Step 3: Season and Build Flavor
Sprinkle in your dried thyme, rosemary, salt, and black pepper. After a quick stir, dust everything with the flour. This helps thicken the soup later on. Stir for 1-2 minutes; you’re not just blending, you’re also cooking off the raw flour taste for a smoother, creamier soup.
Step 4: Add Broth and Wild Rice
Now, slowly pour in the chicken broth, stirring continuously to avoid any lumps. Add your rinsed wild rice blend. Bring the soup up to a gentle boil, then reduce the heat, cover, and let it simmer. This is where the flavors mingle—give it about 45-50 minutes, until the rice is perfectly tender and the broth full of wild, earthy depth.
Step 5: Finish with Chicken, Cream, and Lemon
Once the wild rice is toothsome and chewy, stir in the cooked shredded chicken, your half-and-half (or heavy cream), and the lemon juice. Let the soup gently bubble, uncovered, for another 5-10 minutes. This is when it transforms into that dreamy Creamy Mushroom Chicken and Wild Rice Soup. Taste, adjust your seasoning, and savor the creaminess.
Step 6: Garnish and Serve
Right before serving, sprinkle over some chopped fresh parsley if you like. Not only does it add a pop of green, but it also gives a hint of fresh flavor to every savory spoonful. Now, ladle up and enjoy!
How to Serve Creamy Mushroom Chicken and Wild Rice Soup
Garnishes
This soup looks as good as it tastes when you finish it with a handful of chopped fresh parsley or a dusting of cracked black pepper. If you’re feeling a little extra, a swirl of cream or a sprinkle of grated Parmesan can take your bowl of Creamy Mushroom Chicken and Wild Rice Soup to the next level, making each bite a tiny celebration of comfort.
Side Dishes
The comforting richness of this soup pairs beautifully with a crusty hunk of bread, warm dinner rolls, or buttery garlic toast—perfect for sopping up every little bit of that creamy broth. You can also serve a light green salad with a bright vinaigrette if you want a refreshing contrast alongside your soup.
Creative Ways to Present
If you’re hosting friends or just want to make dinner feel special, serve Creamy Mushroom Chicken and Wild Rice Soup in rustic bread bowls or individual soup crocks. A sprinkle of microgreens or a drizzle of truffle oil can make the presentation restaurant-worthy, even if you’re enjoying it in your jammies on the couch.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge for up to 4 days. As it sits, the flavors deepen, which makes your leftovers even more satisfying! Be sure to store it in a tightly sealed container, and give it a good stir before serving, as the rice soaks up some of the broth over time.
Freezing
You can absolutely freeze Creamy Mushroom Chicken and Wild Rice Soup for up to 3 months. I recommend letting the soup cool completely before portioning into freezer-safe containers. If you know you’ll be freezing some, consider leaving out the cream until you reheat—it helps prevent separation and ensures the luscious texture holds up.
Reheating
To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it gets too thick. If you’ve added cream, warm it slowly to preserve its lovely smoothness. A quick trip through the microwave works for single servings; just use a microwave-safe bowl and stir halfway through for even heating.
FAQs
Can I use another type Soup
Absolutely! Brown rice or even a long-grain white rice can be substituted if that’s what you have on hand, though wild rice adds a unique chewy texture and nutty flavor that is especially wonderful in Creamy Mushroom Chicken and Wild Rice Soup.
Is there a dairy-free option?
Yes! Swap the half-and-half or heavy cream for coconut milk or cashew cream. Both options will keep your Creamy Mushroom Chicken and Wild Rice Soup creamy and comforting without any dairy.
What if I don’t have cooked chicken?
No worries—just dice raw chicken and add it when the soup starts simmering with the wild rice. It will poach to tender perfection as the rice cooks, infusing even more flavor into the broth.
Can I make this soup vegetarian?
Sure! Skip the chicken and use vegetable broth, and you’ll have a fabulous mushroom and wild rice soup. You could add extra mushrooms, chickpeas, or diced tofu to keep it hearty.
Why did my soup thicken so much after sitting?
The wild rice continues to absorb liquid after cooking, which can make Creamy Mushroom Chicken and Wild Rice Soup extra thick. Simply add a splash or two of chicken broth or water when reheating to return it to your preferred consistency.
Final Thoughts
If you’re searching for the ultimate cozy meal, you can’t go wrong with a steaming bowl of Creamy Mushroom Chicken and Wild Rice Soup. The flavors, textures, and sheer comfort make it an instant family favorite. Go ahead—gather your ingredients and treat yourself (and your loved ones) to this creamy, dreamy classic tonight!
Print
Creamy Mushroom Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a bowl of comforting Creamy Mushroom Chicken and Wild Rice Soup. This hearty soup is packed with tender chicken, earthy mushrooms, and wholesome wild rice in a rich, creamy broth.
Ingredients
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 oz baby bella or cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice blend, rinsed
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup half-and-half or heavy cream
- 1 tablespoon lemon juice
For Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, sauté onion, carrots, and celery until softened. Add garlic and mushrooms, cook until tender.
- Add Seasonings: Stir in thyme, rosemary, salt, pepper. Sprinkle flour, cook to eliminate raw taste.
- Cook Soup: Pour in chicken broth, add wild rice, simmer until rice is tender. Stir in chicken, cream, lemon juice, and simmer until creamy.
- Adjust Seasoning and Serve: Taste and adjust seasoning. Garnish with parsley before serving.
Notes
- For a dairy-free version, use coconut milk or cashew cream.
- You can also use leftover turkey in place of chicken.
- Soup thickens as it sits—add extra broth to reheat.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 4g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
