If you’re craving a meal that feels like a warm hug in a bowl, you have to try this Creamy Mushroom Chicken and Wild Rice Soup Recipe. It beautifully balances tender pieces of shredded chicken with earthy mushrooms, wholesome wild rice, and a creamy, savory broth that’ll make every spoonful a delight. Whether it’s a chilly evening or you simply want something comforting and nourishing, this soup is a go-to that’s as satisfying as it is delicious. Trust me, once you make this, it will quickly become one of your favorite recipes to cozy up with.
Ingredients You’ll Need
Don’t let the length of this list fool you; each ingredient plays a crucial role in building the rich, comforting layers of flavor and texture in this soup. You’ll find familiar basics alongside fresh produce and herbs that make this recipe shine.
- Olive oil: Adds a subtle fruity richness and helps sauté the veggies beautifully.
- Butter: Brings creaminess and depth when combined with olive oil for cooking.
- Small onion (diced): Provides a sweet and aromatic foundation.
- Garlic (minced): Infuses the broth with fragrant warmth.
- Carrots (peeled and diced): Offer natural sweetness and vibrant color.
- Celery stalks (diced): Add a mild, refreshing crunch to the vegetable base.
- Mushrooms (sliced): Bring umami and an earthy flavor essential to the soup’s identity.
- Dried thyme: A classic herb that complements chicken and mushrooms perfectly.
- Dried rosemary: Adds a subtle piney aroma and depth.
- Salt: Enhances all the flavors harmoniously.
- Black pepper: Gives a gentle spicy kick without overpowering.
- Wild rice (uncooked): Provides a nutty, chewy texture that’s hearty and satisfying.
- Chicken broth: This is the flavorful liquid base that ties all the ingredients together.
- Cooked shredded chicken: The protein star that makes this dish both filling and delicious.
- Heavy cream (or half-and-half): Adds luscious creaminess and smooth texture.
- All-purpose flour (optional): For thickening the soup to your perfect consistency.
- Fresh parsley: A sprinkle at the end offers freshness and a pop of color.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Cook the Aromatics and Vegetables
Start by heating olive oil and butter together in a large pot or Dutch oven over medium heat. Once melted and warm, add the diced onion, minced garlic, carrots, and celery. Stir these gently, letting them cook for about 5 to 7 minutes until they begin to soften and fill your kitchen with a homey aroma. This step builds a fragrant and flavorful base that will infuse the whole soup.
Step 2: Add Mushrooms and Herbs
Next, toss in the sliced mushrooms along with dried thyme, rosemary, salt, and black pepper. Sauté this mixture for another 5 minutes, stirring occasionally. The mushrooms will release their earthy juices and combine with the herbs and spices, enriching the flavor and giving the soup that signature depth you’re looking for in a hearty meal.
Step 3: Incorporate Wild Rice and Broth
Stir the uncooked wild rice into the pot, coating it slightly in the flavorful veggie mixture. Then pour in the chicken broth and bring everything up to a rolling boil. Once boiling, reduce heat to a simmer and let it cook uncovered for 45 to 50 minutes. This slow simmer softens the rice to tender perfection while concentrating the soup’s flavors beautifully.
Step 4: Add Chicken and Cream
After the rice has fully cooked, stir in the cooked shredded chicken, distributing it evenly through the soup. Pour in the heavy cream, gently folding it in to create a luxuriously creamy texture. If you prefer your soup thicker, whisk the all-purpose flour with a few tablespoons of hot broth in a separate bowl to make a slurry, then stir that back into the soup and simmer for another 5 to 10 minutes until it reaches your desired consistency. This final step brings everything together into one classic, comforting dish.
Step 5: Adjust and Garnish
Give your soup a taste and adjust the seasoning if needed, adding a pinch more salt or pepper to suit your palate. Just before serving, sprinkle fresh parsley atop each bowl for a burst of color and brightness that keeps the dish feeling fresh and inviting.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
Fresh parsley is the go-to garnish here because it adds a lovely herbal brightness that cuts through the creamy richness. You could also add a little cracked black pepper or a drizzle of extra cream for an elegant finish. If you’re feeling indulgent, a sprinkle of grated Parmesan or a few crispy fried shallots make fantastic accents.
Side Dishes
This soup pairs wonderfully with warm crusty bread or fluffy dinner rolls, perfect for soaking up every last delicious drop. A simple green salad with a tangy vinaigrette offers a refreshing contrast that complements the mellow flavors. For cozy comfort, roasted garlic or herb bread is also an excellent match.
Creative Ways to Present
Serve the soup in rustic bowls for a charming, homemade feel or opt for mini crocks if you’re entertaining to create adorable, individual portions. For a little extra flare, top bowls with a few sautéed mushroom slices or a sprig of thyme. If you want to impress, serve it alongside a simple grilled cheese sandwich for the ultimate cozy meal duo.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making your second or third serving even more delicious than the first. Just be sure to give it a good stir before reheating, as the rice tends to settle at the bottom.
Freezing
This Creamy Mushroom Chicken and Wild Rice Soup Recipe freezes well, but keep in mind that the texture of the cream can shift slightly upon thawing. To freeze, let the soup cool completely, transfer it to freezer-safe containers with some headspace, and store for up to 3 months. When thawed, you might want to gently reheat it on the stove and whisk in a splash of fresh cream for that silky texture.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring frequently to prevent sticking and to help redistribute the creamy base. Adding a little extra broth or cream while warming can refresh the texture, especially if it thickened in the fridge. This soup is best enjoyed warm and freshly stirred for maximum comfort.
FAQs
Can I use white rice instead of wild rice?
Absolutely! While wild rice adds a unique nutty flavor and chewy texture, white rice or brown rice can be used as a substitute. Just adjust cooking times since wild rice tends to take longer to soften.
Is there a dairy-free option for this soup?
Yes, you can easily swap the heavy cream for full-fat coconut milk or cashew cream to keep the soup creamy without dairy. This also adds a subtle, delicious twist on the flavor.
Can I make this soup vegetarian?
For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You might want to add extra mushrooms or beans for protein and heartiness.
How long does it take to cook the wild rice properly?
The wild rice needs about 45 to 50 minutes to become tender and chewy, which is why the soup simmers for that length of time. It’s important to cook it uncovered to allow some liquid to evaporate and intensify flavor.
Can I use pre-cooked or leftover chicken?
Definitely! Using rotisserie or leftover cooked chicken is a great shortcut that makes this recipe super easy and quick without sacrificing flavor or texture.
Final Thoughts
This Creamy Mushroom Chicken and Wild Rice Soup Recipe is one of those timeless, heartwarming dishes that you’ll turn to again and again. Its comforting creaminess, combined with earthy mushrooms and nutty wild rice, creates a perfect harmony that feels both indulgent and nourishing. Don’t hesitate to try it the next time you want a cozy meal that hits all the right notes in flavor and texture—you’ll be so glad you did!
Print
Creamy Mushroom Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting, creamy mushroom chicken and wild rice soup that combines tender shredded chicken, earthy mushrooms, and wholesome wild rice in a rich, savory broth. Perfect for cozy fall days, this hearty soup is easy to prepare on the stovetop and can be customized for gluten-free and dairy-free diets.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced
Seasonings and Rice
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup wild rice, uncooked
Liquids and Chicken
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons all-purpose flour (optional, for thickening)
Garnish
- Fresh parsley for garnish
Instructions
- Sauté Aromatics and Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
- Add Mushrooms and Seasonings: Stir in the sliced mushrooms, dried thyme, dried rosemary, salt, and black pepper. Continue to sauté for another 5 minutes, allowing the mushrooms to release their moisture and become tender.
- Add Rice and Broth: Mix in the uncooked wild rice, then pour in the chicken broth. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for 45–50 minutes, or until the wild rice is fully cooked and tender.
- Incorporate Chicken and Cream: Add the cooked shredded chicken to the pot and stir in the heavy cream. If you prefer a thicker soup, in a small bowl whisk the flour with a few tablespoons of the hot broth to form a slurry. Slowly stir this slurry into the soup and simmer for an additional 5–10 minutes to thicken.
- Season and Garnish: Taste the soup and adjust salt and pepper as needed. Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving warm.
Notes
- This soup stores very well and flavors deepen when reheated the next day.
- For convenience, use store-bought rotisserie chicken instead of cooking chicken separately.
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a cashew cream alternative.
- To keep the recipe gluten-free, omit the all-purpose flour or use a gluten-free thickening agent.
