Creamy Mushroom Chicken and Wild Rice Soup Recipe

Introduction

This Creamy Mushroom Chicken and Wild Rice Soup is a comforting blend of tender chicken, earthy mushrooms, and hearty wild rice all simmered in a rich, creamy broth. Perfect for chilly days, this soup offers a satisfying meal that’s both flavorful and nourishing.

Ingredients

• 2 tablespoons unsalted butter (28.25 g)
• 16 ounces mushrooms (453.59 g), a mix of shiitake and baby portobello, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour (15 g)
• 3 cups chicken stock (709.77 ml)
• 1 pound boneless skinless chicken breasts (453.59 g)
• 2 teaspoons oregano
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 cup heavy cream (236.59 ml)
• 3 cups wild rice (492 g), cooked

Instructions

1. Step 1: In a large Dutch oven, melt the butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Season with kosher salt and black pepper, then sauté until the onions turn translucent, about 5 to 7 minutes.
2. Step 2: Sprinkle the flour over the sautéed vegetables and whisk until well combined. Gradually pour in the chicken stock while continuing to whisk to avoid lumps.
3. Step 3: Add the chicken breasts, oregano, rosemary, and thyme to the pot. Bring the mixture to a simmer and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4. Step 4: Remove the cooked chicken breasts from the pot, shred them with two forks, then return the shredded chicken to the soup.
5. Step 5: Stir in the heavy cream and the cooked wild rice. Heat through gently without boiling.
6. Step 6: Ladle the soup into bowls and serve warm.

Tips & Variations

• Use a mix of mushrooms to add depth of flavor and texture.
• For a lighter version, substitute half-and-half for heavy cream.
• Add a splash of white wine before adding the chicken stock for extra richness.
• Use leftover roasted chicken instead of cooking raw chicken breasts directly in the soup.
• Swap wild rice for brown rice or quinoa if preferred.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much upon reheating, add a splash of chicken stock or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms instead of fresh?

While fresh mushrooms provide the best texture and flavor, you can use frozen mushrooms in a pinch. Just be sure to thaw and drain excess liquid before cooking to avoid a watery soup.

Is it possible to make this soup dairy-free?

Yes, you can replace heavy cream with full-fat coconut milk or a dairy-free cream alternative. This will change the flavor profile slightly but still keep the soup creamy and delicious.

Creamy Mushroom Chicken and Wild Rice Soup Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish featuring tender chicken breasts simmered with a flavorful mix of shiitake and baby portobello mushrooms, aromatic herbs, and wild rice in a rich, creamy broth. Perfect for chilly days, this soup balances creamy textures with earthy mushroom flavors and wholesome ingredients.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons unsalted butter (28.25 g)
• 16 ounces mushrooms (453.59 g), a mix of shiitake and baby portobello, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour (15 g)
• 3 cups chicken stock (709.77 ml)

Main Ingredients

• 1 pound boneless skinless chicken breasts (453.59 g)
• 2 teaspoons oregano
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 cup heavy cream (236.59 ml)
• 3 cups wild rice (492 g), cooked

Instructions

1. Sauté Vegetables: In a large Dutch oven, melt the butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Season with kosher salt and black pepper. Sauté until the onions become translucent and the mushrooms have softened, about 5 to 7 minutes.
2. Create the Base: Sprinkle the all-purpose flour over the sautéed vegetables and whisk continuously until fully combined, forming a roux to thicken the soup. Gradually pour in the chicken stock while whisking to prevent lumps. Add the chicken breasts, oregano, rosemary, and thyme. Bring the mixture to a simmer and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
3. Finish the Soup: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken back to the Dutch oven. Stir in the heavy cream to add richness and the cooked wild rice for texture and heartiness. Heat through until everything is evenly warmed.
4. Serve: Ladle the finished creamy mushroom chicken and wild rice soup into bowls and enjoy warm.

Notes

• Adjust the amount of cream to your preference for thickness and richness.
• Wild rice should be cooked separately ahead of time; make sure it is tender before adding to the soup.
• You can substitute other mushrooms such as cremini or button mushrooms if shiitake and baby portobello are unavailable.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For a gluten-free version, use a gluten-free flour or cornstarch for thickening.

Keywords: creamy mushroom chicken soup,wild rice soup,mushroom chicken soup,comfort food,soup recipe