If you’re craving a soul-warming bowl of comfort, the Creamy Mushroom Chicken and Wild Rice Soup Recipe is exactly what you need. This soup is a luscious blend of tender shredded chicken, earthy mushrooms, nutty wild rice, and a creamy broth that wraps around every ingredient like a cozy hug. Each spoonful delivers layers of flavor — from the sautéed garlic and herbs to the perfectly cooked wild rice — making it a satisfying meal for any day of the year.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, contributing essential flavors, textures, and that gorgeous creamy finish. The simplicity of each item lets the wholesome components shine through and makes the cooking process both enjoyable and straightforward.
- 1 lb boneless, skinless chicken breasts or thighs: Shredded chicken adds hearty protein and a tender bite to the soup.
- 1 cup wild rice, rinsed: Provides a delightful chewiness and a nutty flavor that contrasts beautifully with the creamy broth.
- 4 cups chicken broth: The savory base that brings depth and richness to every spoonful.
- 2 cups whole milk: Adds smoothness and a subtle sweetness to balance the earthy vegetables.
- 1 cup heavy cream: Gives the soup that indulgent creaminess that sets this recipe apart.
- 2 tbsp unsalted butter: For sautéing and infusing the soup with a gentle, buttery richness.
- 1 medium onion, diced: Builds the aromatic foundation with its sweet, savory flavor.
- 3 cloves garlic, minced: Adds a punch of savory depth that awakens the senses.
- 2 cups mushrooms, sliced (button or cremini): Bring an earthy, meaty texture that complements the chicken.
- 1 cup carrots, diced: Offer natural sweetness and vibrant color to the mix.
- 1/2 tsp dried thyme: A subtle herbal note that enhances the overall flavor complexity.
- 1/4 tsp ground sage: Adds a warm, woodsy aroma that pairs beautifully with mushrooms and chicken.
- Salt and pepper to taste: Essential seasonings to tie all the flavors together perfectly.
- 2 tbsp all-purpose flour: Works as a thickening agent to create that irresistibly creamy texture.
- 2 tbsp fresh parsley, chopped: A fresh, bright garnish that lifts the entire dish.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Toss in the diced onion and let it cook gently for 3 to 4 minutes until it softens and becomes translucent. This step unlocks the sweetness of the onions, which lays down a flavorful base.
Step 2: Add Garlic and Mushrooms
Next, add the minced garlic and sliced mushrooms to the pot. Cook them together for about 5 minutes, allowing the mushrooms to release their moisture and develop a lovely brown color. This caramelization is what gives the soup its deep, savory notes.
Step 3: Incorporate Carrots and Herbs
Mix in the diced carrots along with dried thyme and ground sage. Let everything cook together for another 2 to 3 minutes, which helps the flavors meld and the carrots to soften slightly before the broth joins in.
Step 4: Thicken the Soup Base
Sprinkle the all-purpose flour evenly over the vegetables, stirring constantly for 1 to 2 minutes. This removes the raw flour taste and creates a silky foundation that lends creaminess when the liquid is added.
Step 5: Add Broth and Wild Rice
Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a gentle simmer, then add the rinsed wild rice. Let it cook for 30 to 35 minutes until the rice is tender and has soaked up all the flavors around it.
Step 6: Combine Chicken, Milk, and Cream
Once the rice is perfectly cooked, stir in the shredded chicken, whole milk, and heavy cream. Season with salt and pepper to taste. Let the soup simmer for another 5 to 10 minutes until everything is heated through and beautifully creamy.
Step 7: Final Touch and Serve
Finish by sprinkling chopped fresh parsley on top for a pop of color and fresh flavor. Now the Creamy Mushroom Chicken and Wild Rice Soup Recipe is ready to be ladled into bowls and enjoyed.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
Fresh parsley is a classic garnish that brightens the rich flavors and presents a cheerful, inviting look. You can also add a few extra cracked black peppercorns or a drizzle of extra cream on top for elegance.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or soft dinner rolls to soak up every last bit of that creamy broth. A crisp green salad with a tangy vinaigrette would also provide a refreshing contrast.
Creative Ways to Present
For a special occasion, serve the soup in small hollowed-out bread bowls for an impressive presentation. You might also sprinkle some toasted nuts or crispy bacon bits on top for added texture and flavor twists.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Creamy Mushroom Chicken and Wild Rice Soup Recipe into an airtight container and refrigerate. It keeps well for up to 3 days, allowing the flavors to meld even further.
Freezing
You can freeze the soup for up to 2 months by placing it in a freezer-safe container. However, for best texture, avoid freezing after adding the cream; instead, freeze before that step and then add cream upon reheating.
Reheating
Warm the soup gently over low heat, stirring occasionally to prevent scorching. If the soup thickens too much after refrigeration, thin it out with a splash of milk or broth to restore its creamy consistency.
FAQs
Can I use brown rice instead of wild rice?
Absolutely! Brown rice is a great substitute if wild rice is unavailable. Just keep in mind it may change the texture slightly and adjust cooking time as needed.
Is it possible to make this soup vegetarian?
Yes, simply replace the chicken with extra mushrooms or hearty vegetables and use vegetable broth instead of chicken broth for a vegetarian version.
What types of mushrooms work best?
Button or cremini mushrooms are perfect because of their mild flavor and texture, but you can experiment with shiitake or portobello for a richer taste.
Can I prepare this soup in a slow cooker?
Definitely! Just sauté the vegetables first on the stove, then transfer everything except dairy to the slow cooker. Add milk and cream near the end to avoid curdling.
How do I keep the soup from becoming too thick?
If your soup thickens too much during cooking or after refrigeration, simply whisk in a little extra broth or milk when reheating to reach your preferred consistency.
Final Thoughts
There’s nothing quite like a bowl of the Creamy Mushroom Chicken and Wild Rice Soup Recipe to bring warmth and comfort to your table. It’s a dish that’s as satisfying as it is delicious, perfect for family dinners, or cozy nights in. I encourage you to give this recipe a try and discover firsthand how each spoonful feels like a loving hug from the inside.
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
This Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting dish perfect for cozy meals. Made with tender shredded chicken, earthy mushrooms, nutritious wild rice, and a rich creamy broth, this soup offers a delightful blend of flavors and textures. It’s easy to prepare on the stovetop and makes a satisfying meal for six.
Ingredients
Soup Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 cup wild rice, rinsed
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 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
- Salt and pepper to taste
- 2 tbsp all-purpose flour (for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent, developing a sweet base flavor.
- Cook Mushrooms and Garlic: Add minced garlic and sliced mushrooms to the pot. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
- Add Vegetables and Herbs: Stir in diced carrots, dried thyme, and ground sage. Cook together for 2-3 minutes to allow the flavors to meld and the carrots to slightly soften.
- Thicken the Base: Sprinkle the all-purpose flour over the vegetables and stir thoroughly. Cook for 1-2 minutes to remove the raw flour taste and start the thickening process.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer on medium heat.
- Cook Wild Rice: Add the rinsed wild rice to the simmering soup. Continue to cook uncovered for 30-35 minutes until the rice is tender but still has a slight chew.
- Add Chicken and Dairy: Stir in the shredded cooked chicken, whole milk, and heavy cream. Season the soup with salt and pepper according to taste.
- Finish Cooking: Simmer the soup for another 5-10 minutes, allowing it to thicken further into a creamy consistency and heat fully through.
- Garnish and Serve: Remove from heat, sprinkle chopped fresh parsley on top for a burst of color and freshness, then ladle into bowls and serve warm.
Notes
- Use cooked shredded chicken leftovers or rotisserie chicken for convenience.
- Wild rice can be substituted with brown rice, but cooking time and texture may vary.
- Adjust herbs according to preference, fresh herbs can be used instead of dried.
- For a dairy-free version, substitute milk and cream with coconut milk or almond milk.
- The soup thickens as it cools; add extra broth or milk when reheating if needed.
