If you have a craving for something warm, comforting, and wonderfully flavorful, look no further than this Creamy Mushroom Chicken and Wild Rice Soup Recipe. It’s a perfect harmony of tender chicken, earthy mushrooms, and wholesome wild rice all swimming in a luscious, creamy broth. Each spoonful delivers a delightful mix of textures and savory herbs that feel like a big, cozy hug on a chilly day. Whether it’s a weeknight dinner or a special occasion meal, this recipe promises easy preparation and restaurant-quality taste that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are simple yet essential, coming together to build the rich flavors and comforting textures that make this soup unforgettable. Each one plays a key role—from the buttery mushrooms to the fragrant herbs and creamy finish, every bite is packed with delicious intention.
- Unsalted butter: Provides a silky base for sautéing and adds richness without extra salt.
- Mushrooms: Bring an earthy depth and meaty texture that complements the chicken beautifully.
- Onion: Adds a subtle sweetness and fragrant aroma that forms the soup’s flavor backbone.
- Garlic: Infuses the broth with bold, savory notes to enhance every other ingredient.
- Kosher salt: Balances and highlights all the flavors in the soup perfectly.
- Black pepper: Adds a gentle peppery warmth without overpowering the palate.
- All-purpose flour: Helps thicken the soup for that creamy texture we all love.
- Chicken stock: The savory liquid base that brings everything together with deep, comforting flavor.
- Boneless skinless chicken breasts: Tender protein that cooks quickly and blends seamlessly into the soup.
- Oregano: Provides an herby, slightly minty brightness that livens up the richness.
- Rosemary: Adds piney, fragrant notes for an aromatic depth that’s irresistible.
- Thyme: Earthy and subtle, thyme rounds out the herb trio perfectly.
- Heavy cream: Whisked in at the end to create the signature creamy texture and a luxurious finish.
- Wild rice (cooked): Adds a nutty flavor and satisfying chew that makes this soup a hearty meal.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté the mushrooms, onion, and garlic
Start by melting the unsalted butter in a large pot over medium heat. Once melted, toss in the sliced mushrooms, diced onion, and minced garlic. Cook them gently until they soften and release their fragrant aroma, about 5 to 7 minutes. This step builds the foundational flavor that will carry throughout the soup, so take your time to develop those beautiful caramelized edges.
Step 2: Season and thicken the base
Sprinkle in kosher salt and black pepper, then stir in the all-purpose flour. Cooking the flour for about a minute allows it to lose its raw taste and begins thickening the soup. This little trick makes your broth luxuriously creamy without clumps, ensuring every spoonful is smooth and velvety.
Step 3: Add chicken stock and simmer
Gradually whisk the chicken stock into your mushroom mixture, stirring constantly so it blends evenly. Bring everything to a gentle simmer. This step is where the flavors start marrying as the broth becomes infused with the mushroom and onion essence, setting the stage for the next crucial step.
Step 4: Cook the chicken with herbs
Place the boneless skinless chicken breasts in the simmering pot along with the oregano, rosemary, and thyme. Let the chicken cook through, which should take approximately 15 minutes. The herbs will infuse the meat and broth with a lovely aromatic quality that elevates this soup above the ordinary.
Step 5: Shred the chicken and return it to the soup
Once the chicken is fully cooked, remove it and shred it with two forks. Shredding the chicken helps distribute tender pieces throughout the soup, so every bite has that perfect protein balance. Toss the shredded chicken back into the pot to mingle with the broth and flavors.
Step 6: Stir in the cream and wild rice
Finally, stir in the heavy cream and the cooked wild rice. Heat through gently, allowing the soup to thicken slightly and develop its signature creamy quality. The wild rice adds delightful texture and a nutty flavor that complements all the savory richness perfectly.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a burst of vibrant green color and fresh flavor that brightens the soup’s creamy richness. For an extra touch, a small drizzle of truffle oil over each serving ramps up the mushroom’s earthiness and feels especially indulgent.
Side Dishes
Crusty artisan bread or warm, buttery dinner rolls make ideal partners, perfect for dipping and soaking up every last bit of the creamy broth. A crisp green salad with a light vinaigrette also pairs wonderfully to balance out the hearty soup with some refreshing crunch.
Creative Ways to Present
Serve this soup in hollowed-out sourdough bread bowls for a rustic yet stunning presentation that’s immediately inviting. Alternatively, top each bowl with a handful of crispy fried onions or even grated Parmesan cheese to add a bit more texture and richness that elevates the dish visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier next-day meal. Just be sure to give it a good stir before reheating to blend everything back together.
Freezing
This Creamy Mushroom Chicken and Wild Rice Soup Recipe freezes well, but for best texture, keep the cream out until reheating to prevent curdling. Freeze the soup in portioned containers for up to 3 months, and thaw overnight in the fridge before warming gently on the stove.
Reheating
Reheat the soup slowly over low to medium heat, stirring frequently to prevent sticking or scorching. If it thickens too much while warming, add a splash of chicken stock or cream to loosen it back to the perfect consistency.
FAQs
Can I use another type of rice instead of wild rice?
Absolutely! While wild rice gives a lovely nutty flavor and chewy texture, you can substitute with any cooked rice like jasmine or brown rice. Just keep in mind the cooking times may vary slightly depending on the rice.
Is it possible to make this soup dairy-free?
Yes, you can swap the heavy cream for full-fat coconut milk or a cashew cream alternative. Both provide a rich, creamy texture without dairy, although the flavor will subtly change with the substitution.
Can I prepare this recipe using leftover cooked chicken?
Definitely! If you have cooked chicken on hand, simply add it towards the end of cooking to warm through instead of cooking raw chicken breasts in the soup. This shortcut saves time without sacrificing flavor.
How thick should the soup be?
The soup should have a creamy, slightly thick consistency—enough to coat a spoon but still ladle easily. If it feels too thick after adding the cream and rice, a splash of additional chicken stock can thin it out nicely.
What herbs can I substitute if I don’t have oregano, rosemary, or thyme?
You can use a mix of Italian seasoning or fresh parsley and basil as alternatives. These herbs bring a fresh, herby brightness that complements the mushrooms and chicken well.
Final Thoughts
This Creamy Mushroom Chicken and Wild Rice Soup Recipe is a cozy classic you’ll want to keep coming back to, whether it’s for a quick family dinner or to impress guests with something homey yet special. The combination of textures, flavors, and that rich creamy broth strikes all the right notes to warm your soul. Give it a try and watch how it becomes a beloved staple in your recipe collection.
Print
Creamy Mushroom Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Featuring tender chicken, earthy mushrooms, and nutty wild rice, all enveloped in a rich and creamy broth infused with aromatic herbs, this soup offers a balanced and flavorful meal that is both satisfying and easy to prepare.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 16 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
Chicken and Herbs
- 1 pound boneless skinless chicken breasts
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
Finish
- 1 cup heavy cream
- 3 cups wild rice, cooked
Instructions
- Sauté Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Make Roux: Stir in the kosher salt, black pepper, and all-purpose flour. Continue cooking for 1 minute to eliminate the raw flour taste and help thicken the soup.
- Add Stock: Gradually whisk in the chicken stock to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Cook Chicken with Herbs: Add the boneless skinless chicken breasts along with the oregano, rosemary, and thyme to the pot. Cook until the chicken is fully cooked through, approximately 15 minutes depending on thickness.
- Shred Chicken: Remove the cooked chicken breasts from the pot. Shred them using two forks, then return the shredded chicken back to the soup.
- Add Cream and Rice: Stir in the heavy cream and the cooked wild rice. Heat the soup gently through without boiling to meld the flavors and warm the rice.
Notes
- For a thicker soup, you can add an additional tablespoon of flour in step 2 or let the soup simmer longer to reduce.
- Wild rice can be substituted with brown rice or a rice blend if preferred.
- Ensure the heavy cream is added off the heat or on very low heat to prevent curdling.
- This soup can be made ahead and reheated gently on the stovetop or in the microwave.
- Leftovers store well and flavors develop further when refrigerated overnight.
