There’s something truly comforting about a bowl of homemade soup that warms you from the inside out, and this Creamy Mushroom Chicken and Wild Rice Soup Recipe does exactly that. It combines tender shredded chicken, earthy mushrooms, hearty wild rice, and a luxuriously creamy base that’s bursting with flavor and texture. Whether you’re looking for a satisfying weeknight dinner or a cozy dish to share with loved ones, this soup feels like a big, delicious hug in a bowl — guaranteed to become one of your go-to recipes when you want a home-cooked treat that feels both special and simple.
Ingredients You’ll Need
The beauty of this Creamy Mushroom Chicken and Wild Rice Soup Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role, contributing to the rich flavor, creamy texture, and satisfying heartiness that make this soup so inviting.
- Boneless, skinless chicken breasts or thighs: Cooked and shredded, they provide tender, juicy protein that melts into the soup.
- Wild rice: Rinsed and ready to absorb all the savory broth while adding delightful chewiness.
- Chicken broth: The flavorful foundation that ties everything together with warmth and depth.
- Whole milk: Adds smooth creaminess without overpowering the soup’s delicate flavors.
- Heavy cream: Takes the soup to indulgent, velvety heights that feel like comfort food heaven.
- Unsalted butter: For sautéing vegetables and introducing richness from the first step.
- Onion: Diced and softened to provide a sweet, aromatic base.
- Garlic: Minced to give a subtle kick and deepen the savory notes.
- Mushrooms: Button or cremini, sliced perfectly to bring earthiness and umami that shine in every bite.
- Carrots: Diced to add a touch of natural sweetness and vibrant color.
- Dried thyme: A fragrant herb that complements the chicken and mushrooms beautifully.
- Ground sage: Offers a warm, slightly peppery herbaceousness that elevates the flavor profile.
- Salt and pepper: Essential seasonings to balance and highlight all the ingredients.
- All-purpose flour: For thickening the soup to the perfect creamy consistency.
- Fresh parsley: Chopped and sprinkled on top as a fresh, colorful garnish.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté Your Aromatics and Mushrooms
Begin by melting butter in a large pot over medium heat. This is where the flavor foundation begins. Sauté diced onion for about 3 to 4 minutes until it becomes soft and translucent, releasing that gentle sweetness you want in every spoonful. Then add the minced garlic and sliced mushrooms, cooking for 5 minutes until the mushrooms start to release their moisture and brown beautifully. This step unlocks savory depth that will shine through the entire soup.
Step 2: Add Carrots and Herbs
Once your mushrooms have developed their lovely golden color, stir in the diced carrots along with dried thyme and ground sage. Cook this mixture for another 2 to 3 minutes to allow the carrots to soften slightly and the herbs to release their aromatic oils, adding complexity and warmth to the broth.
Step 3: Thicken the Soup Base
Sprinkle the all-purpose flour over the vegetable mixture, stirring continuously and cooking for 1 to 2 minutes. This is a crucial step to get rid of any raw flour taste and help build a creamy, luscious texture by thickening the soup later on. Keep the heat moderate so the flour cooks evenly without browning.
Step 4: Pour in the Broth and Simmer Wild Rice
Slowly add the chicken broth to the pot, stirring constantly to avoid lumps and ensure a smooth base. Bring the mixture to a gentle simmer, then stir in the rinsed wild rice. Let everything cook together for 30 to 35 minutes until the wild rice is tender yet still has a slight bite — al dente perfection that adds a wonderful texture contrast.
Step 5: Finish with Chicken and Cream
When your wild rice is perfectly cooked, stir in the shredded chicken, whole milk, and heavy cream. Season generously with salt and pepper to taste. Let the soup gently simmer for another 5 to 10 minutes, allowing all the flavors to meld and the soup to become irresistibly creamy and hot throughout.
Step 6: Garnish and Serve
Before ladling your soup into bowls, sprinkle freshly chopped parsley over the top for a pop of color and fresh herbal brightness that balances the richness of the dish beautifully.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
Freshly chopped parsley is my favorite garnish because it adds a lively, green hint that cuts through the soup’s creaminess. You can also toss in a little grated Parmesan or a swirl of extra cream if you want to elevate it even more. A sprinkle of freshly ground black pepper right before serving amps up the aroma and spice.
Side Dishes
This dish shines on its own, but if you want to make a meal, some crusty bread or warm dinner rolls are perfect for dipping. A simple kale salad dressed with lemon vinaigrette pairs wonderfully too, adding a refreshing crunch and brightness to contrast the creamy soup.
Creative Ways to Present
Consider serving the Creamy Mushroom Chicken and Wild Rice Soup Recipe in individual rustic bread bowls for a rustic, dinner-party-worthy presentation. Or garnish with sautéed mushroom slices and a few sprigs of thyme on top for an elegant touch. Adding a drizzle of truffle oil can also transform this cozy classic into a gourmet experience.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, making it an excellent option to prepare in advance for busy weekday meals.
Freezing
You can freeze the soup for up to 2 months. I recommend skipping the cream until reheating; instead, stir it in fresh after thawing to preserve that silky texture perfectly. Freeze in portion-sized containers so you can thaw only what you need.
Reheating
Reheat gently over low to medium heat, stirring regularly to prevent scorching. If the soup thickens too much, add a splash of milk or broth to loosen it. Always heat just until warmed through to keep the cream from curdling.
FAQs
Can I use other types of rice instead of wild rice?
Yes, you can substitute wild rice with brown rice or even white rice, but cooking times will vary. Wild rice adds a unique texture and a slightly nutty flavor that pairs perfectly with the creamy soup.
Is it better to use chicken breasts or thighs?
Both work wonderfully. Chicken thighs tend to be more flavorful and remain juicy, but breasts are leaner if you prefer a lighter texture. Make sure the chicken is cooked and shredded before adding to the soup.
Can I make this soup dairy-free?
Absolutely! Use coconut milk or another plant-based cream and milk alternative, and swap butter for olive oil or a dairy-free margarine. The flavor profile will shift slightly but still result in a delicious and creamy soup.
How can I make the soup thicker or thinner?
To thicken, cook a bit longer uncovered to reduce liquid or add more flour or a cornstarch slurry. To thin, simply add extra broth or milk until it reaches your desired consistency.
Is this soup good for meal prep?
This Creamy Mushroom Chicken and Wild Rice Soup Recipe is perfect for meal prep! It stores and reheats well, making it an easy, wholesome choice to enjoy throughout the week without any extra effort.
Final Thoughts
There’s nothing quite like the comforting feeling of a hot bowl of soup made from scratch, and this Creamy Mushroom Chicken and Wild Rice Soup Recipe delivers on every level. From its rich, velvety texture to the tender bits of chicken and earthy mushrooms mingled with hearty wild rice, it’s a recipe that feels both indulgent and nourishing. I can’t wait for you to try it, share it with your loved ones, and make it a beloved staple in your kitchen!
Print
Creamy Mushroom Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy mushroom chicken and wild rice soup is a hearty and comforting dish perfect for chilly days. Featuring tender shredded chicken, earthy sautéed mushrooms, nutritious wild rice, and a rich creamy broth, this soup combines wholesome ingredients with classic flavors for a satisfying meal.
Ingredients
Soup Base
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup carrots, diced
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 2 tbsp all-purpose flour (for thickening)
- 4 cups chicken broth
- 1 cup wild rice, rinsed
Dairy & Protein
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 cups whole milk
- 1 cup heavy cream
Garnish
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Sauté the diced onion for 3-4 minutes until softened and translucent.
- Cook Mushrooms & Garlic: Add minced garlic and sliced mushrooms to the pot. Cook for about 5 minutes until the mushrooms release their moisture and start to brown, enhancing their flavor.
- Add Vegetables & Herbs: Stir in diced carrots, dried thyme, and ground sage. Cook this mixture for 2-3 minutes to meld the flavors.
- Thicken Soup Base: Sprinkle the all-purpose flour over the vegetables, stirring continuously. Cook for 1-2 minutes to eliminate the raw flour taste and help thicken the soup later.
- Add Broth & Simmer: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
- Cook Wild Rice: Add the rinsed wild rice to the simmering soup. Cook uncovered for 30-35 minutes until the rice is tender but chewy, stirring occasionally.
- Add Chicken & Dairy: Stir in the cooked shredded chicken, whole milk, and heavy cream. Season with salt and pepper to taste.
- Final Simmer: Let the soup simmer for another 5-10 minutes until it becomes creamy, heated through, and all flavors are well combined.
- Garnish & Serve: Remove from heat. Garnish with freshly chopped parsley for a fresh, vibrant finish and serve warm.
Notes
- Use pre-cooked shredded chicken to reduce cooking time.
- Wild rice adds a nutty flavor and chewy texture; substitute with brown rice if needed, but cooking times may vary.
- Adjust the thickness by adding more or less flour or cream according to preference.
- For a lighter version, substitute heavy cream with additional milk.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
