If you’re looking for the ultimate comfort food that warms the soul, look no further than this Creamy Mushroom Chicken and Wild Rice Soup Recipe. Imagine tender chicken pieces nestled in a luscious, velvety broth enriched with the hearty texture of wild rice and the rich, earthy flavor of mushrooms. This soup is the perfect harmony of creamy indulgence and wholesome ingredients, crafted to make every spoonful a delightful experience. Whether you’re craving a cozy meal on a chilly day or just want to treat yourself to something nourishing and satisfying, this recipe will quickly become a favorite in your kitchen arsenal.
Ingredients You’ll Need
The beauty of this soup lies in its simple yet essential ingredients. Each one plays a vital role, whether it’s building layers of flavor, adding texture, or lending a vibrant color that makes this bowl of goodness irresistible.
- 2 tablespoons olive oil: Provides a fragrant, smooth base for sautéing and adds subtle richness.
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces): Juicy protein that soaks up the flavors of the broth perfectly.
- 1 small yellow onion (diced): Adds natural sweetness and depth to the soup’s foundation.
- 3 cloves garlic (minced): Infuses the dish with a warm, aromatic punch that wakes up the palate.
- 2 carrots (peeled and diced): Bring a touch of sweetness and a lovely pop of color.
- 2 celery stalks (diced): Offers a crisp texture and herbal undertone to balance the creaminess.
- 8 ounces cremini or white mushrooms (sliced): Their earthy flavor deepens the soup, making it hearty and satisfying.
- 1 teaspoon dried thyme: Adds a fragrant, slightly floral herbiness that complements the chicken and mushrooms.
- 1 teaspoon dried rosemary: Provides piney, savory notes that brighten the mix.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Gives a gentle kick to round out the taste profile.
- 6 cups low-sodium chicken broth: The heart of the soup, it lends a rich, comforting base with control over saltiness.
- 3/4 cup uncooked wild rice blend: Adds chewy texture and nutty flavor, making the soup wonderfully filling.
- 1/2 cup heavy cream: Provides that signature creamy texture and luscious mouthfeel.
- 2 tablespoons all-purpose flour: Used to thicken the soup, creating a silky consistency.
- 2 tablespoons unsalted butter: Adds richness and helps create the roux for the creamy base.
- 1/4 cup chopped fresh parsley (optional for garnish): Brightens the dish with a fresh pop of green and subtle herb flavor.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Brown the Chicken
Start by heating your olive oil in a large pot or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and cook until they are lightly browned and completely cooked through. This step locks in the flavor and gives you tender chicken to enjoy later. Once done, remove the chicken from the pot and set it aside — don’t worry, you’ll be adding it right back soon.
Step 2: Sauté the Vegetables
In the same pot, toss in your diced onion, carrots, and celery. Sauté these until they soften and their natural sweetness begins to shine through, about 3 to 4 minutes. Then add the sliced mushrooms and cook for an additional 5 minutes until the mushrooms are tender and a beautiful golden color. This combination creates the essential base flavors that make this soup so irresistible.
Step 3: Add Aromatics and Seasonings
Next, stir in your minced garlic along with the dried thyme, rosemary, salt, and black pepper. These herbs and spices elevate the dish, offering layers of subtle complexity that perfectly complement both the chicken and mushrooms.
Step 4: Incorporate Wild Rice and Broth
Now it’s time to add the wild rice blend along with the chicken broth. Bring the mixture to a boil, then lower the heat, cover your pot, and let it simmer gently for 45 to 50 minutes. This lets the rice cook thoroughly, absorbing the flavors from the broth and veggies, while keeping a delightful chewy texture.
Step 5: Make the Creamy Roux
While the rice simmers, melt the butter over medium heat in a small saucepan. Whisk in the flour and cook for about a minute to form a roux, which is the thickening agent. Slowly whisk in the heavy cream, ensuring the mixture is smooth and creamy — this adds the luscious texture that defines this soup.
Step 6: Finish the Soup
Stir the creamy roux into the simmering soup, then return the browned chicken to the pot. Let everything simmer uncovered for another 5 to 10 minutes, allowing the soup to thicken beautifully. Give it a taste and adjust the seasoning if needed, making sure every spoonful hits the perfect balance of flavors before serving.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
Adding garnishes can really elevate your bowl of soup to restaurant quality. Freshly chopped parsley not only adds a bright splash of color but also brings a fresh herbal note that cuts nicely through the rich creaminess. If you like a bit of crunch, toasted nuts or crusty bread on the side are wonderful options to explore.
Side Dishes
This soup shines as a main dish, but pairing it with a crisp green salad balances out the creaminess with refreshing textures. Garlic bread or warm, buttery dinner rolls are also fantastic companions, perfect for dipping into the rich broth and soaking up every last drop.
Creative Ways to Present
For a cozy dinner party, serve the Creamy Mushroom Chicken and Wild Rice Soup Recipe in hollowed-out bread bowls for a stunning rustic presentation that makes the meal feel extra special. Alternatively, ladle the soup into wide, shallow bowls and drizzle a bit of good quality olive oil on top, accompanied by a sprinkle of freshly ground black pepper for an elegant finish.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container and you’ll find that the flavors meld and deepen overnight. Before reheating, it might be necessary to stir in a little extra broth or water, as the rice tends to soak up a lot of liquid.
Freezing
If you want to enjoy this soup later, it freezes well but with one caveat: the creaminess may slightly separate after freezing. To help maintain the texture, consider freezing without the cream and stirring it in fresh when reheating. This will keep your soup tasting just as luscious as the day you made it.
Reheating
Gently reheat on the stovetop over low heat, stirring frequently to prevent sticking and ensure even warming. Adding a splash of broth or water can help restore the original soup consistency if it’s too thick. If you froze the soup without cream, stir in the cream at this stage and warm through until silky and smooth again.
FAQs
Can I use a different type of rice?
Definitely! While wild rice gives this soup its signature texture and flavor, substituting with brown rice or even white rice is fine. Just keep in mind the cooking times might vary, so adjust accordingly.
Is this soup gluten-free?
As written, this recipe uses all-purpose flour which contains gluten. However, you can easily make it gluten-free by swapping the flour for cornstarch or a gluten-free flour blend when making the roux.
What can I substitute for heavy cream?
If you want a lighter version or don’t have heavy cream, half-and-half or full-fat coconut milk can work well. They will still provide creaminess but alter the texture and taste slightly.
Can I make this recipe vegetarian?
Yes! By substituting the chicken with extra mushrooms and using vegetable broth instead of chicken broth, you can enjoy a rich, creamy mushroom and wild rice soup that is entirely plant-based.
How do I prevent the wild rice from becoming too mushy?
Keep a close eye on the cooking time and make sure to simmer gently with the lid on. If the rice absorbs too much broth, adding more liquid during cooking or reheating helps maintain that perfect chewy texture.
Final Thoughts
This Creamy Mushroom Chicken and Wild Rice Soup Recipe is more than just a meal — it’s a cozy hug in a bowl that’s brimming with flavor, comfort, and heartiness. I can’t recommend it enough for those chilly evenings or when you simply need a taste of something familiar and deeply satisfying. Give it a try, and I promise it will become one of your cherished go-to soups 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 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting American classic, combining tender chicken, earthy mushrooms, and nutty wild rice in a rich and creamy broth. This stovetop soup is perfect for chilly days and makes a satisfying meal that is both flavorful and nutritious.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
Vegetables
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 8 ounces cremini or white mushrooms (sliced)
Dry Ingredients & Herbs
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup uncooked wild rice blend
- 2 tablespoons all-purpose flour
Liquids & Fats
- 2 tablespoons olive oil
- 6 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
Garnish
- 1/4 cup chopped fresh parsley (optional for garnish)
Instructions
- Cook Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned and cooked through, about 5–6 minutes. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 3–4 minutes until the vegetables begin to soften. Then add sliced mushrooms and cook for another 5 minutes until the mushrooms are tender and golden brown.
- Add Aromatics and Seasonings: Stir in minced garlic, dried thyme, dried rosemary, salt, and black pepper. Cook for about 1 minute until fragrant.
- Simmer Soup and Rice: Add the uncooked wild rice blend and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes until the wild rice is tender.
- Prepare Creamy Roux: In a small saucepan, melt unsalted butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the heavy cream until smooth and thickened.
- Combine and Thicken Soup: Stir the cream mixture into the soup pot. Return the cooked chicken to the pot and simmer uncovered for an additional 5–10 minutes until the soup is thickened and heated through. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot for a comforting meal.
Notes
- For extra richness, substitute half-and-half for the heavy cream.
- This soup stores well and develops deeper flavors the next day.
- If the rice absorbs too much liquid when reheating, add additional chicken broth or water to loosen the soup.
- To make this soup gluten-free, use cornstarch as a thickener instead of all-purpose flour.
