Creamy Mushroom Chicken and Wild Rice Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
