If you’re craving a bowl of comfort that feels like a warm hug, look no further than this Creamy Mushroom Chicken and Wild Rice Soup Recipe. It effortlessly combines tender shredded chicken with earthy mushrooms, nutty wild rice, and a luscious, velvety broth that’s been enriched with cream and subtle hints of herbs. Every spoonful is a perfect blend of texture and flavor, making it an ideal dish for chilly evenings, casual family dinners, or anytime you want to cozy up with something truly satisfying.
Ingredients You’ll Need
Crafting this soup is surprisingly simple thanks to a handful of wholesome ingredients, each playing a key role in developing the rich taste, inviting aroma, and satisfying texture that define this soup. From fresh vegetables to the aromatic herbs and creamy elements, these essentials work in harmony to bring this dish to life.
- Olive oil: Provides a smooth, fruity base to gently sauté the vegetables without overpowering their flavors.
- Unsalted butter: Adds a rich creaminess and helps brown the veggies for enhanced depth.
- Yellow onion: Brings natural sweetness and savory undertones when cooked until soft.
- Carrots: Offer a subtle sweetness and beautiful color to brighten the soup.
- Celery stalks: Give a pleasant crunch and a fresh, slightly peppery note.
- Cremini mushrooms: Deliver an earthy, meaty flavor that’s key to the dish’s character.
- Garlic cloves: Infuse the soup with their unmistakable warmth and aromatic punch.
- Dried thyme: Lends a gentle herbal fragrance that pairs wonderfully with chicken.
- Dried rosemary: Adds a pine-like, slightly woodsy depth without dominating.
- Salt: Balances flavors and enhances all the ingredients.
- Black pepper: Offers a subtle kick and complexity in the background.
- All-purpose flour: Helps thicken the soup, giving it that creamy, satisfying body.
- Low-sodium chicken broth: Acts as the savory liquid base that ties everything together.
- Uncooked wild rice blend: Imparts nutty texture and hearty substance to each spoonful.
- Cooked shredded chicken: Protein-packed and tender, it makes the soup truly filling.
- Half-and-half: Adds luscious creaminess with a lighter touch than heavy cream alone.
- Heavy cream: Rounds out the soup with decadence and smooth mouthfeel.
- Lemon juice: Brightens the entire dish and balances the richness beautifully.
- Fresh parsley (optional): Enhances presentation and adds a burst of fresh, herbal flavor.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Base Vegetables
Start by warming olive oil and butter in a large pot over medium heat. Toss in diced yellow onion, peeled sliced carrots, and sliced celery. Cook these until they soften, which usually takes about 5 to 6 minutes. This softening releases their natural sweetness and forms a flavorful foundation for the soup.
Step 2: Cook the Mushrooms
Next, add the sliced cremini mushrooms to the pot. Cook for another 5 minutes or until the mushrooms have released their moisture and turned tender and lightly browned. This step introduces a rich, umami depth essential to the dish’s character.
Step 3: Add Aromatics and Herbs
Stir in minced garlic, dried thyme, dried rosemary, salt, and black pepper. Sauté everything together for about one minute until the garlic becomes fragrant. These ingredients infuse the soup with comforting, herbaceous layers of flavor.
Step 4: Thicken the Soup Base
Sprinkle the all-purpose flour over the vegetables and stir thoroughly to coat each piece. This well-distributed flour will help create a velvety texture as the soup cooks and thickens without clumps.
Step 5: Add Broth and Wild Rice
Slowly pour in the low-sodium chicken broth while stirring continuously to avoid lumps forming. Once combined, add the rinsed uncooked wild rice blend and bring the whole mixture to a boil.
Step 6: Simmer Until Rice is Tender
Reduce the heat to low, cover the pot, and let the soup simmer for 45 to 50 minutes. During this time, the wild rice cooks through and blends its nutty flavor into the broth, making the soup hearty and satisfying.
Step 7: Finish with Chicken and Cream
Stir in the cooked shredded chicken, half-and-half, and heavy cream. Continue cooking for another 5 to 10 minutes until everything is heated through and the soup is perfectly creamy. Add lemon juice, then taste and adjust seasoning as needed to bring all the flavors together harmoniously.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
To elevate the experience, sprinkle chopped fresh parsley on top right before serving. It adds a burst of fresh color and a mild herbaceous note that complements the creaminess perfectly.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm soft rolls — perfect for dipping and soaking up the creamy broth. A simple side salad with crisp greens and a light vinaigrette also balances the richness for a well-rounded meal.
Creative Ways to Present
For a charming presentation, ladle the soup into rustic bowls and top each serving with a few sautéed mushroom slices or a drizzle of extra cream. If you’re hosting, consider serving the soup inside hollowed-out mini pumpkins for a delightful seasonal touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Creamy Mushroom Chicken and Wild Rice Soup Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, during which the flavors will continue to meld and deepen.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers leaving some headroom, and freeze for up to 2 months. Note that the texture of the wild rice might soften slightly after thawing but remains delicious and comforting.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally. If it thickens too much, splash in a little chicken broth or water to return it to the desired creamy consistency. Avoid high heat to keep the cream from curdling.
FAQs
Can I use a different type of rice?
Yes, you can substitute the wild rice blend with plain wild rice or even brown rice. Just keep in mind that cooking times may vary slightly, so adjust accordingly to ensure the rice is tender.
Is it possible to make this soup dairy-free?
Absolutely! Use dairy-free milk alternatives such as coconut cream or cashew cream instead of half-and-half and heavy cream, and consider using vegan butter to maintain richness.
Can I prepare this soup in a slow cooker?
Yes, start by sautéing the vegetables and mushrooms on the stovetop, then transfer everything to a slow cooker with the broth, rice, and seasonings. Cook on low for 4 to 6 hours, adding the cooked chicken and cream near the end for best results.
How do I keep the soup from getting too thick when reheating?
Simply stir in a little extra chicken broth, water, or even more half-and-half while reheating to loosen the soup and maintain its creamy texture without diluting the flavor.
Can I use leftover rotisserie chicken?
Definitely! Leftover rotisserie chicken not only saves time but also adds great flavor and tenderness to the soup, making it an easy yet delicious option.
Final Thoughts
This Creamy Mushroom Chicken and Wild Rice Soup Recipe is one of those dishes that quickly becomes a favorite for any season. Its warm, comforting flavors combined with wholesome ingredients make it a go-to meal to share with family or treat yourself on a cozy night in. I encourage you to try it soon and discover just how special a simple homemade soup can be.
Print
Creamy Mushroom Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty American classic perfect for chilly days. It features tender chicken, earthy mushrooms, and nutritious wild rice blended in a rich, creamy broth infused with herbs like thyme and rosemary. This stovetop soup offers a satisfying blend of textures and flavors that warms you up from the inside out.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
Seasonings and Herbs
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Thickening and Broth
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
Rice and Protein
- 1 cup uncooked wild rice blend, rinsed
- 2 cups cooked shredded chicken
Dairy and Finishing Touches
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat the olive oil and butter in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5-6 minutes until the vegetables are softened and aromatic.
- Cook Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5 minutes until the mushrooms are tender and browned, adding depth to the soup’s flavor.
- Add Aromatics and Herbs: Add the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Sauté for 1 minute until fragrant to enhance the savory base.
- Thicken the Soup: Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly, which will help thicken the broth later.
- Pour in Broth and Add Rice: Slowly pour in the low-sodium chicken broth while stirring continuously to prevent lumps. Add the rinsed wild rice blend, then bring the mixture to a boil.
- Simmer: Reduce heat to low, cover the pot, and let it simmer gently for 45-50 minutes or until the wild rice is tender and fully cooked.
- Incorporate Chicken and Cream: Stir in the cooked shredded chicken, half-and-half, and heavy cream. Continue cooking for an additional 5-10 minutes until the soup is heated through and creamy in texture.
- Finish and Season: Add the tablespoon of lemon juice. Taste and adjust seasonings with additional salt or pepper as needed to balance the flavors.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired. Serve immediately for a warming meal.
Notes
- For a lighter soup, substitute all heavy cream with half-and-half.
- Leftover rotisserie chicken is an excellent shortcut for the cooked shredded chicken.
- You can use a wild rice-only blend if desired, but be sure to adjust the cooking time accordingly as some types may take longer to cook.
- To make this recipe gluten-free, use a gluten-free flour substitute for thickening.
