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
Scale
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.
