If you’re craving a comforting bowl of goodness that feels like a warm hug, you have to try this Creamy Mushroom Chicken & Wild Rice Soup Recipe. It brings together tender chicken thighs, earthy mushrooms, and nutty wild rice in a luscious, creamy broth that’s both hearty and elegant. Every spoonful is bursting with flavor and texture, making it the perfect dish for cozy nights or impressing friends with your cooking skills. This recipe is a true crowd-pleaser that you’ll find yourself making again and again.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each one plays a vital role in building the deep, satisfying flavors of this soup. From the tender chicken to the creamy finish, these ingredients strike the perfect balance of taste, texture, and color.
- 1 lb chicken thighs (diced): Juicy and flavorful, these provide the hearty protein base for the soup.
- 8 oz mushrooms (sliced, cremini or button): Add earthiness and a meaty texture that complements the chicken beautifully.
- 1 cup wild rice (uncooked): Offers a slightly chewy bite and nutty flavor that elevates the soup’s texture.
- 1 medium onion (diced): Builds a sweet and fragrant foundation when sautéed.
- 3 cloves garlic (minced): Brings a warm, aromatic layer that enhances every other flavor.
- 4 cups chicken broth (low-sodium recommended): Provides the savory liquid base while allowing you to control saltiness.
- 1 cup heavy cream (or half-and-half): Adds richness and a silky smooth finish for that creamy touch.
- 2 tbsp olive oil: Used for sautéing to infuse ingredients with gentle richness.
- 1 tsp thyme (dried): Offers subtle herbal notes that brighten the overall profile.
- Salt (to taste): Essential for enhancing all the flavors.
- Pepper (to taste): Adds a gentle heat and depth to round out the soup.
How to Make Creamy Mushroom Chicken & Wild Rice Soup Recipe
Step 1: Brown the chicken perfectly
Start by heating the olive oil in a large pot over medium heat. Add your diced chicken thighs and let them brown evenly until no longer pink inside—this should take about 5 to 7 minutes. Browning the chicken not only locks in juices but also builds layers of flavor that will carry through the whole soup.
Step 2: Sauté onions and garlic to a fragrant base
Next, toss in the diced onions and minced garlic. Sauté them until the onions turn soft and translucent, releasing their natural sweetness, which pairs beautifully with the garlic’s warm aroma. This step takes about 3 to 4 minutes and sets the stage for the richer flavors to come.
Step 3: Cook the mushrooms until tender and golden
Add your sliced mushrooms, stirring occasionally as they soften and turn lightly browned over the next 4 to 5 minutes. This process deepens their earthiness and gives the soup a satisfying meaty texture that’s absolutely delicious.
Step 4: Incorporate wild rice and broth for heartiness
Stir in the wild rice, ensuring it’s evenly mixed with the other ingredients. Then pour in your chicken broth and sprinkle in the dried thyme. Bring everything to a gentle boil, which will awaken the flavor combination and prepare the rice for slow, tender cooking.
Step 5: Simmer until wild rice is tender and flavors meld
Reduce your heat to low and cover the pot, letting it simmer for 30 to 40 minutes. This slow simmer cooks the wild rice perfectly while allowing all those rich flavors to mingle beautifully. Be sure to stir occasionally to keep rice from sticking to the pot and to help the flavors unify.
Step 6: Finish with cream for that signature luscious texture
Once the rice is tender, pour in the heavy cream and stir it through gently. Let the soup warm for an additional 5 minutes on low heat. This final touch gives the Creamy Mushroom Chicken & Wild Rice Soup Recipe its wonderfully silky consistency and comforting richness.
Step 7: Season to your taste and enjoy
Finally, taste your soup and season with salt and pepper to your liking. This is your chance to tweak the balance until it perfectly suits your palate. Now, it’s ready to be ladled into bowls and savored with all its cozy goodness.
How to Serve Creamy Mushroom Chicken & Wild Rice Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme leaves works wonders for adding a pop of color and fresh herbal brightness. If you want an extra indulgent touch, a small drizzle of truffle oil or a handful of crispy fried onions on top can elevate the experience to luxurious heights.
Side Dishes
This soup pairs beautifully with warm crusty bread or garlic-infused focaccia to help soak up its creamy broth. For a lighter option, a simple green salad with a lemon vinaigrette provides a clean, fresh contrast that balances the richness perfectly.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out mini bread bowls or individual crock pots for a rustic, cozy presentation. You can also top each bowl with a dollop of sour cream or crème fraîche and a few toasted pine nuts to add texture and an additional burst of flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mushroom Chicken & Wild Rice Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the soup even tastier the next day.
Freezing
This soup freezes well, but be aware cream-based soups can sometimes separate upon thawing. To minimize this, cool the soup completely before freezing in airtight containers, leaving some space for expansion. Use frozen soup within 2 months for the best quality.
Reheating
Reheat your soup gently on the stove over low heat, stirring frequently until warmed through. If the soup has thickened in the fridge or freezer, add a splash of broth or water to loosen it up while reheating. Avoid microwave reheating at high power to keep the creamy texture smooth.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work, but thighs stay juicier and add extra flavor. If you use breast, just be careful not to overcook it to keep it tender.
Is wild rice difficult to cook?
Wild rice takes longer than white rice but cooking it in the soup means it soaks up all those amazing flavors as it softens. Just be patient during the simmering step for the best results.
Can I substitute the heavy cream with a lighter option?
You can use half-and-half or even a blend of milk and Greek yogurt for a lighter creamy texture, but heavy cream really gives the richest finish. Adjust seasoning accordingly if using substitutes.
How can I make this soup dairy-free?
Replace the heavy cream with full-fat coconut milk or a non-dairy creamer of your choice. The soup will still be creamy, just with a slightly different flavor profile that’s just as satisfying.
What herbs go best with this soup?
Thyme is classic here, but feel free to experiment with rosemary, sage, or even a bay leaf while simmering to add your own twist to the flavor.
Final Thoughts
There’s something truly special about a recipe that combines comfort, flavor, and elegance so effortlessly, and this Creamy Mushroom Chicken & Wild Rice Soup Recipe does just that. It’s a bowl full of warm memories, cozy evenings, and delicious moments waiting to happen. Whether you’re cooking for your family or entertaining friends, this soup is sure to become a beloved favorite. Give it a try—you’ll be amazed at how a simple list of ingredients can transform into such an extraordinary meal.
Print
Creamy Mushroom Chicken & Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy mushroom chicken and wild rice soup featuring tender chicken thighs, earthy mushrooms, and nutty wild rice simmered in a savory chicken broth with a touch of thyme and finished with rich cream.
Ingredients
Protein
- 1 lb chicken thighs, diced
Vegetables
- 8 oz mushrooms, sliced (cremini or button)
- 1 medium onion, diced
- 3 cloves garlic, minced
Grains
- 1 cup wild rice, uncooked
Liquids
- 4 cups chicken broth, low-sodium recommended
- 1 cup heavy cream (or half-and-half)
Oils & Fats
- 2 tbsp olive oil
Spices & Seasonings
- 1 tsp dried thyme
- Salt, to taste
- Pepper, to taste
Instructions
- Brown the chicken: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced chicken thighs and cook for 5-7 minutes until browned and no longer pink inside.
- Sauté aromatics: Add the diced onion and minced garlic to the pot. Cook, stirring frequently, for 3-4 minutes until the onions become soft and fragrant.
- Cook mushrooms: Stir in the sliced mushrooms and continue cooking for 4-5 minutes until they are tender and lightly browned.
- Add rice and broth: Combine the uncooked wild rice into the mixture. Pour in the chicken broth and sprinkle in the dried thyme. Stir well and bring the soup to a gentle boil.
- Simmer the soup: Lower the heat to a simmer and cover the pot. Let it cook for 30-40 minutes, stirring occasionally, until the wild rice is tender and has absorbed the broth.
- Finish with cream: Pour in the heavy cream while stirring. Allow the soup to heat through on low for an additional 5 minutes to meld the flavors.
- Season and serve: Taste the soup and add salt and pepper according to your preference. Serve hot and enjoy a rich, comforting meal.
Notes
- Use low-sodium chicken broth to better control the salt level in the soup.
- Half-and-half can be substituted for heavy cream for a lighter option.
- Wild rice takes the longest to cook; ensure it is tender before serving.
- For a thicker consistency, mash some of the wild rice grains or add a slurry of flour and water before adding cream.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen.
