If you’re craving a cozy, soul-warming meal, look no further than Creamy Mushroom Chicken and Wild Rice Soup. This hearty soup brings together tender shredded chicken, earthy mushrooms, veggies, and nutty wild rice, all swimming in a velvety, herb-laced broth. The creaminess wraps every spoonful in comfort while the wild rice adds texture and depth, making it a satisfying meal you’ll want to make again and again—especially when the weather calls for comfort food you can share.
Ingredients You’ll Need
Cooking Creamy Mushroom Chicken and Wild Rice Soup is surprisingly easy, thanks to a combination of everyday, flavor-packed ingredients. Each one plays a key role in building layers of rich flavor, hearty texture, and beautiful color that make this soup irresistible.
- Olive oil: Adds richness and helps sauté the veggies for a flavorful base.
- Butter: Boosts creaminess and gives the soup a silky finish.
- Yellow onion: The aromatic backbone for building that classic soup flavor.
- Carrots: Bring natural sweetness and vibrant color to every bowl.
- Celery: Adds crunch and freshness alongside the other veggies.
- Garlic: Offers a punch of aroma and depth—never skip it!
- Baby bella mushrooms: Their earthy flavor is the soul of this soup; slice them for perfect bites.
- Dried thyme: Lends a warm herbal note that pairs beautifully with both mushrooms and chicken.
- Dried rosemary: Just a touch adds an unmistakable woodsy aroma.
- Salt: Essential for pulling all the flavors together.
- Black pepper: Adds gentle heat and rounds out the seasoning.
- All-purpose flour: Thickens the soup, creating that lush, creamy texture.
- Chicken broth: The savory base that carries all other flavors—go for low-sodium if you prefer.
- Wild rice blend: Brings a delightful, nutty chew that sets this soup apart from the classics.
- Cooked, shredded chicken: Use leftovers or rotisserie for convenience and delicious protein.
- Heavy cream: The secret to that crave-worthy, rich broth.
- Milk: Lightens the soup just a bit, keeping it from being too heavy.
- Chopped fresh parsley (optional): For a bright, finishing touch of freshness and color when garnishing.
How to Make Creamy Mushroom Chicken and Wild Rice Soup
Step 1: Sauté the Veggies
Start by heating the olive oil and butter in a large pot or Dutch oven over medium heat. As the butter melts, toss in the onion, carrots, and celery. Sauté these veggies for about 5 to 6 minutes, stirring often, until they’re softened and fragrant. This step builds a sweet, savory foundation for your Creamy Mushroom Chicken and Wild Rice Soup.
Step 2: Add Mushrooms and Aromatics
Now, stir in the minced garlic, sliced baby bella mushrooms, thyme, rosemary, salt, and black pepper. Let everything cook together for another 5 minutes, until the mushrooms release their moisture and the whole pot smells heavenly. The herbs will infuse the veggies, giving your soup incredible depth of flavor.
Step 3: Make the Roux
Sprinkle the all-purpose flour over the veggie mixture. Stir constantly for 1 to 2 minutes, making sure the flour coats the vegetables. This cooks off the raw flour taste and is the key to getting that signature creamy texture your Creamy Mushroom Chicken and Wild Rice Soup is known for.
Step 4: Add Broth and Simmer the Wild Rice
Gradually whisk in the chicken broth to avoid any lumps. Once combined, bring the mixture to a gentle boil. Stir in the uncooked wild rice blend, then reduce the heat to low. Cover the pot and let your soup simmer for 40 to 45 minutes, or until the rice is tender and starting to burst. Wild rice needs time, but it’s worth every minute!
Step 5: Finish Creamy Mushroom Chicken and Wild Rice Soup
Once the rice is cooked, stir in the cooked, shredded chicken, heavy cream, and milk. Let the soup simmer uncovered for another 5 to 10 minutes, just until it thickens a bit and the chicken is heated through. Taste and adjust the seasoning if needed. Right before serving, sprinkle with chopped fresh parsley for a lively pop of color and herbaceous flavor.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup
Garnishes
A sprinkle of fresh parsley is classic, but don’t stop there! Try a dusting of cracked black pepper, a drizzle of good olive oil, or even a handful of crunchy homemade croutons. The garnishes add brightness, texture, and that extra-special flair your bowl of Creamy Mushroom Chicken and Wild Rice Soup deserves.
Side Dishes
Round out your meal with some warm, crusty bread—the kind perfect for dunking—or go for herbed biscuits or a toasted baguette. If you’d like something lighter, a crisp green salad with lemony vinaigrette makes a fresh partner for the soup’s richness.
Creative Ways to Present
For a cozy dinner party, ladle the Creamy Mushroom Chicken and Wild Rice Soup into colorful bowls or soup mugs, and serve with mini grilled cheese sandwiches on the side. Or hollow out small sourdough boules for edible bread bowls—a show-stopping way to impress family and friends with both taste and presentation!
Make Ahead and Storage
Storing Leftovers
Let your soup cool to room temperature before transferring it to airtight containers. Refrigerate promptly and enjoy within 3 to 4 days—if it lasts that long! The soup tends to thicken as it chills, so don’t be surprised if the wild rice soaks up a bit more of that delicious broth.
Freezing
Creamy Mushroom Chicken and Wild Rice Soup freezes like a dream. Portion cooled soup into freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 2 months. For best texture, freeze before adding the cream and milk, then stir those in after reheating.
Reheating
Warm leftovers on the stovetop over medium-low heat, stirring gently and adding a splash of milk or broth if needed to loosen the consistency. If microwaving, heat in short bursts and stir in between to ensure even heating. Either way, the flavors will be just as inviting the next day!
FAQs
Can I make Creamy Mushroom Chicken and Wild Rice Soup gluten-free?
Absolutely! Just swap regular all-purpose flour for your favorite gluten-free blend, and double-check that your broth is gluten-free, too. The result will be just as creamy and satisfying.
What’s the best type Soup
Rotisserie chicken works wonders for convenience, but any cooked, shredded chicken breast or thigh will do the trick. If you’re starting from raw, you can even poach your chicken right in the broth for extra flavor.
Can I substitute another type of rice?
Yes! While wild rice gives a nutty, toothsome bite that makes this soup unique, brown rice or a wild rice blend also works nicely. Just watch your cooking time and check for doneness, as some varieties may cook faster or slower.
How do I make Creamy Mushroom Chicken and Wild Rice Soup dairy-free?
For a dairy-free version, replace the butter with olive oil and use coconut milk or cashew cream instead of heavy cream and milk. The soup will still be velvety and rich, just with a slightly different flavor.
Can I use other vegetables in this soup?
Definitely! Feel free to add diced potatoes, baby spinach, or even peas for extra veggies and color. Just stir them in during the last few minutes of simmering, so they stay bright and tender.
Final Thoughts
I hope you’ll treat yourself (and your loved ones) to a steaming bowl of Creamy Mushroom Chicken and Wild Rice Soup soon. It’s hearty, comforting, and totally irresistible—once you’ve tried it, it just might become your go-to soup for chilly nights or whenever you want a bowlful of cozy goodness. Enjoy every spoonful!
Print
Creamy Mushroom Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up on a chilly evening with this comforting Creamy Mushroom Chicken and Wild Rice Soup. Loaded with tender chicken, earthy mushrooms, and hearty wild rice in a creamy broth, this soup is a satisfying meal on its own.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 oz baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
- 2 cups cooked, shredded chicken
- 1 cup heavy cream
- 1/2 cup milk
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, carrots, and celery until softened.
- Add Mushrooms and Spices: Stir in garlic, mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release moisture.
- Thicken Soup: Sprinkle in flour, then whisk in chicken broth. Add wild rice, simmer until tender.
- Finish Soup: Stir in chicken, cream, and milk. Simmer until slightly thickened. Adjust seasoning.
- Serve: Garnish with parsley and enjoy!
Notes
- For a dairy-free version, use coconut milk or cashew cream instead of heavy cream and milk.
- Rotisserie chicken is a convenient shortcut for this recipe.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
