If you crave a cozy bowl of comfort that feels like a warm hug, the Creamy Mushroom Chicken and Wild Rice Soup Recipe is exactly what you need. This satisfying soup blends tender shredded chicken, earthy mushrooms, and nutty wild rice all swimming in a luscious, creamy broth that’s layered with fragrant herbs and a touch of garlic. Each spoonful offers a beautiful balance of textures and flavors that will quickly turn this recipe into a beloved staple in your kitchen. Whether you’re looking for a filling lunch or a heartwarming dinner, this soup delivers on every front with simple ingredients that come together in the most delicious way.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a crucial role in making this soup irresistibly flavorful and creamy. From the wild rice adding a wonderful chewy texture to the mushrooms lending a rich umami depth, every element works harmoniously to elevate this dish.
- 1 lb boneless, skinless chicken breasts or thighs: Choose your favorite cut for juicy, tender chicken that easily shreds.
- 1 cup wild rice, rinsed: Adds nutty flavor and satisfying chewiness to the soup’s base.
- 4 cups chicken broth: The flavorful liquid foundation that brings everything together.
- 2 cups whole milk: Adds creaminess and softens the wild rice’s bite.
- 1 cup heavy cream: Gives the soup its rich, silky texture that’s simply irresistible.
- 2 tbsp unsalted butter: Used to sauté and develop deep flavors in the vegetables.
- 1 medium onion, diced: Brings sweetness and depth when cooked down.
- 3 cloves garlic, minced: Offers an aromatic punch that awakens the palate.
- 2 cups mushrooms, sliced (button or cremini): Infuses earthy, meaty tones into the broth.
- 1 cup carrots, diced: Introduces a touch of natural sweetness and vibrant color.
- 1/2 tsp dried thyme: Adds a gentle herbal warmth that complements chicken beautifully.
- 1/4 tsp ground sage: Provides a subtle, savory hint that elevates the overall flavor.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- 2 tbsp all-purpose flour: Thickens the soup without overpowering the delicate ingredients.
- 2 tbsp fresh parsley, chopped: Brightens the soup just before serving for fresh color and flavor.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a large pot over medium heat. Toss in the diced onions and cook them for 3 to 4 minutes until they become soft and translucent. This step builds a fragrant base for your soup that will set the stage for all the great flavors to come.
Step 2: Cook Garlic and Mushrooms
Add the minced garlic and sliced mushrooms to your softened onions. Let them cook for about 5 minutes, allowing the mushrooms to release their moisture and develop a light browning. This caramelization adds that irresistible earthiness to your soup that you’ll want in every bite.
Step 3: Add Carrots and Herbs
Now, stir in the diced carrots, dried thyme, and ground sage. Let these cook together for 2 to 3 minutes. The carrots offer a bit of sweetness while the herbs layer in that cozy, slightly woodsy flavor you expect in a comforting chicken soup.
Step 4: Thicken the Soup Base
Sprinkle the flour evenly over the vegetables and stir well to combine. Continue cooking the mixture for 1 to 2 minutes to get rid of the raw flour taste. This simple step will ensure your soup has a perfectly creamy body without using any heavy thickeners beyond the dairy.
Step 5: Add Broth and Simmer with Wild Rice
Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring this mixture to a gentle simmer, then add the rinsed wild rice. Let everything cook uncovered for 30 to 35 minutes until the rice is tender and has soaked up those wonderful savory flavors.
Step 6: Incorporate Chicken and Dairy
Stir in the shredded chicken along with the whole milk and heavy cream. Season the soup with salt and pepper to your liking. Allow it to simmer for another 5 to 10 minutes, giving the cream and milk time to meld with the broth, creating that signature silky texture.
Step 7: Final Touch and Serve
Before serving, sprinkle the soup with freshly chopped parsley. This splash of color adds vibrancy and a fresh herbal note that perfectly balances the rich, creamy elements of the dish.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
Fresh herbs like chopped parsley or even a bit of thyme sprinkled on top really brighten the bowl. A generous grind of black pepper or a drizzle of good olive oil can also add beautiful finishing touches that turn every serving into something special and Instagram-worthy.
Side Dishes
This soup pairs wonderfully with warm crusty bread or soft dinner rolls for dipping. A simple green salad with a light vinaigrette can provide a fresh contrast to the richness of the soup, creating a balanced and satisfying meal.
Creative Ways to Present
Serve the soup in rustic stoneware bowls to emphasize its homey appeal. For a bit of fun, top each bowl with crispy fried shallots or a sprinkle of toasted walnuts for added crunch and texture. You could even drizzle a swirl of truffle oil to really turn up the umami factor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mushroom Chicken and Wild Rice Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting, making the next day’s soup even more delicious.
Freezing
This soup freezes beautifully. Pour cooled soup into freezer-safe containers, leaving some space for expansion. It will keep well for 2 to 3 months. When thawed, you may need to stir in a bit more milk or cream to refresh its creamy consistency.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent the dairy from separating. If the soup has thickened too much, simply add a splash of broth or milk to bring it back to a perfect consistency.
FAQs
Can I use brown rice instead of wild rice?
Absolutely! Brown rice will work fine, though it may cook a bit faster or slower depending on the variety, so keep an eye on the texture as it simmers. Wild rice gives a nuttier flavor, but brown rice adds its own wholesome charm.
Is it possible to make this soup dairy-free?
Yes, you can substitute the whole milk and heavy cream with coconut milk or any other plant-based milk, and swap butter for a dairy-free alternative. Just note this will slightly change the flavor and texture, but it will still be delicious.
Can I prepare this soup using a slow cooker?
Definitely! Simply sauté the vegetables first, then add all ingredients except the cream and milk to the slow cooker. Cook on low for 5 to 6 hours or until the rice is tender. Stir in the cream and milk near the end and warm through before serving.
What’s the best way to shred the chicken?
The easiest method is to use two forks to pull the cooked chicken apart into bite-sized shreds. You can also use your hands if the chicken is cool enough. Shredding chicken finely helps it blend beautifully into the creamy soup.
Can I make this soup vegetarian?
For a vegetarian twist, skip the chicken and use vegetable broth instead of chicken broth. You can also add extra mushrooms or even beans to keep the soup hearty and filling.
Final Thoughts
There’s something truly special about this Creamy Mushroom Chicken and Wild Rice Soup Recipe. It’s the kind of dish that warms your soul and makes you feel right at home with every comforting spoonful. Easy enough to make any day, yet hearty and rich enough to impress family and friends, it’s sure to become one of your favorite go-to recipes. Give it a try — your taste buds will thank you!
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
A comforting and creamy mushroom chicken and wild rice soup featuring tender shredded chicken, earthy mushrooms, and wholesome wild rice simmered in a rich, creamy broth with herbs and fresh parsley garnish.
Ingredients
Soup Base
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Protein
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
Vegetables & Herbs
- 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 fresh parsley, chopped (for garnish)
Grain
- 1 cup wild rice, rinsed
Instructions
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- Cook Mushrooms and Garlic: Add minced garlic and sliced mushrooms to the pot. Cook for 5 minutes until the mushrooms release their moisture and start to brown.
- Add Carrots and Herbs: Stir in diced carrots, dried thyme, and ground sage. Cook for an additional 2-3 minutes to combine flavors.
- Thicken Base: Sprinkle all-purpose flour over the vegetables, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste and create a roux base.
- Add Broth: Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.
- Cook Wild Rice: Add the rinsed wild rice to the pot. Cover and cook for 30-35 minutes until the rice becomes tender.
- Add Chicken and Cream: Stir in the cooked shredded chicken, whole milk, and heavy cream. Season with salt and pepper to taste.
- Simmer and Finish: Let the soup simmer gently for 5-10 minutes until it thickens slightly and is heated through, becoming creamy.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve warm.
Notes
- Use cooked leftover chicken or poach chicken breasts separately before shredding.
- Wild rice takes longer to cook than regular rice; ensure it is tender before adding cream.
- Adjust thickness by adding more broth or milk if desired.
- For a dairy-free version, substitute milk and cream with coconut milk or almond milk and use olive oil instead of butter.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes for up to 2 months.
