There is something incredibly comforting about a good bowl of soup, and the Creamy Mushroom Chicken and Wild Rice Soup Recipe truly embodies that cozy, hearty feeling. Rich with tender chicken, earthy mushrooms, and nutty wild rice all enveloped in a velvety cream-based broth, this soup is an absolute game-changer for chilly days or when you need a soothing meal. Every spoonful delivers deep flavor and satisfying texture, making it a cherished go-to that warms both the belly and soul.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward making this Creamy Mushroom Chicken and Wild Rice Soup Recipe shine. Each item plays a key role — from the savory mushrooms offering earthiness, to the fresh herbs layering the dish with fragrant notes, and the wild rice adding a delightful chewiness.
- Unsalted butter: Provides the perfect base for sautéing and adds a gentle richness without overpowering flavors.
- Mushrooms (16 ounces, sliced): Bring umami depth and a lush, meaty texture to the soup.
- Medium onion, diced: Adds subtle sweetness and a soft crunch after cooking.
- Garlic (2 cloves, minced): Infuses a warm, aromatic punch that enhances every other ingredient.
- Kosher salt (1 teaspoon): Balances and enhances all the components’ natural flavors.
- Black pepper (1/4 teaspoon): Adds a gentle heat that makes the soup more layered.
- All-purpose flour (2 tablespoons): Acts as a thickening agent to create that coveted creamy texture.
- Chicken stock (3 cups): The flavorful liquid base that ties everything together and keeps the soup hearty.
- Boneless skinless chicken breasts (1 pound): Tender protein that melts beautifully into the creamy broth.
- Oregano (2 teaspoons): Offers a slightly peppery, woody flavor that complements the chicken.
- Rosemary (1 teaspoon): Lends piney citrus notes that brighten the earthy mushrooms.
- Thyme (1 teaspoon): Provides subtle minty and lemon undertones for complexity.
- Heavy cream (1 cup): Adds that luxurious, silky mouthfeel that makes this soup a standout.
- Cooked wild rice (3 cups): The nutty, chewy grain that delivers satisfying texture and visual contrast.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Mushrooms, Onion, and Garlic
Begin by melting butter in a large pot over medium heat. Once melted, add your sliced mushrooms, diced onion, and minced garlic. Sauté these until everything is softened and fragrant — you’ll notice the mushrooms releasing their moisture and the lovely aroma filling the kitchen. This foundational step builds the soup’s deep, rich flavor and is crucial for achieving that comforting base.
Step 2: Add Seasonings and Flour
Next, sprinkle in the kosher salt, black pepper, and all-purpose flour. Stir constantly and cook for one minute. This allows the flour to cook out its raw taste and gently thickens the mixture. It’s a critical move for making the soup creamy without needing any pre-made thickeners or heavy sauces.
Step 3: Pour in Chicken Stock and Simmer
Gradually whisk in the chicken stock so it’s smooth and lump-free. Bring the pot to a gentle simmer, which will start melding all those wonderful sautéed flavors with the broth. Patience here pays off — this simmering is where everything begins to build that harmonious soup base.
Step 4: Add Chicken and Herbs, Cook Through
Place the chicken breasts into the simmering broth along with oregano, rosemary, and thyme. These herbs complement the earthy mushrooms perfectly, adding layers of fresh, woodsy flavors. Cook until the chicken is completely done, tender and juicy. This step ensures the chicken soaks up all the infused herb and broth goodness.
Step 5: Shred Chicken and Return to Pot
Remove the chicken carefully, shred it with forks, then return it back to the pot. Shredding creates bite-sized pieces that spread throughout the soup, making every spoonful full of protein and flavor gems.
Step 6: Stir in Heavy Cream and Wild Rice
Finally, stir in the heavy cream to give the soup its signature creamy texture and richness. Add the cooked wild rice, heating everything through evenly. The wild rice not only adds heartiness but also a subtle nutty flavor that balances the creamy broth beautifully. At this point, your soup is ready to be enjoyed.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives on top can brighten the look and add a hint of fresh herbal flavor. A few cracks of black pepper or a dash of smoked paprika will also elevate the soup’s presentation and taste.
Side Dishes
This Creamy Mushroom Chicken and Wild Rice Soup Recipe pairs wonderfully with crusty bread or warm dinner rolls to sop up every last drop. A crisp green salad with a tangy vinaigrette balances the soup’s richness nicely for a complete meal.
Creative Ways to Present
For a special occasion, serve the soup in mini bread bowls or rustic stoneware mugs. Adding a swirl of extra cream or a drizzle of truffle oil gives an elegant touch and indulgence to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting overnight, so leftovers can be even more delicious.
Freezing
You can freeze the soup but leave out the heavy cream when freezing. Freeze the soup base with chicken and wild rice in a freezer-safe container for up to 2 months. Add the cream fresh when reheating to preserve the best texture.
Reheating
Reheat gently over low heat on the stove, stirring frequently. Add a splash of cream or chicken stock if it has thickened too much. Avoid microwaving to prevent uneven heating and cream curdling.
FAQs
Can I use different types of mushrooms?
Absolutely! Feel free to mix button mushrooms with cremini, shiitake, or portobello for added depth and variety in texture and flavor.
Is wild rice necessary or can I substitute?
Wild rice adds a unique nutty taste and chewy texture, but you can swap it with brown rice or even barley if preferred, adjusting cooking times accordingly.
Can I make this soup vegetarian?
Yes! Replace chicken with hearty vegetables like butternut squash or cauliflower and use vegetable stock instead of chicken stock. Consider adding plant-based cream for richness.
How do I keep the soup creamy without it becoming too thick?
Gradually add the heavy cream towards the end and stir gently. If the soup thickens too much, thin it with a little extra chicken stock or water while reheating.
What’s the best way to cook wild rice for this recipe?
Simmer wild rice in plenty of water or broth according to package instructions, usually about 45 minutes, until tender but still slightly chewy. Drain any excess liquid before adding to the soup.
Final Thoughts
If you’re looking for a soul-satisfying meal that brings warmth and joy in every bite, you cannot go wrong with the Creamy Mushroom Chicken and Wild Rice Soup Recipe. It’s a delightful blend of comfort and elegance that’s impressive yet simple to make. Trust me, once you try this recipe, it will become a treasured favorite in your recipe collection too!
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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 hearty and comforting dish featuring tender chicken, earthy mushrooms, and nutty wild rice all combined in a rich, creamy broth. Perfect for a cozy meal, this soup balances savory herbs and smooth textures for satisfying flavor in every spoonful.
Ingredients
Main Ingredients
- 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
- 1 pound boneless skinless chicken breasts
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 cup heavy cream
- 3 cups wild rice, cooked
Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Sauté these ingredients until they are softened and fragrant, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Seasoning and Flour: Stir in the kosher salt, black pepper, and all-purpose flour. Cook the mixture for about 1 minute, which helps to eliminate the raw flour taste and begin thickening the soup base.
- Incorporate Chicken Stock: Gradually whisk in the chicken stock, making sure to break up any lumps of flour. Bring the soup to a simmer, allowing it to begin thickening and developing flavors.
- Cook Chicken and Herbs: Add the boneless skinless chicken breasts along with oregano, rosemary, and thyme to the pot. Continue to cook the soup at a gentle simmer until the chicken is fully cooked through, approximately 15 minutes, depending on the thickness of the breasts.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup pot.
- Finish Soup: Stir in the heavy cream and the cooked wild rice. Heat the soup through until everything is warmed evenly, about 3-5 minutes. Adjust seasoning to taste before serving.
Notes
- Use cooked wild rice, either leftover or freshly prepared, to ensure proper texture.
- For a lower-fat version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- Fresh herbs can be used instead of dried; simply triple the amounts for the best flavor.
- Make sure to cook the chicken thoroughly for safety and tenderness.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 2 months.
