If you are looking for a comforting and delicious meal that feels like a warm hug in a bowl, this Creamy Mushroom Chicken and Wild Rice Soup Recipe is exactly what you need. Rich, hearty, and full of flavor, it combines tender shredded chicken, earthy mushrooms, nutty wild rice, and a luscious creamy broth that is simply irresistible. This soup perfectly balances the rustic heartiness of wild rice with the elegance of fresh herbs and creamy textures, making it an ideal choice for a cozy night in or to impress guests with a soulful homemade dish.
Ingredients You’ll Need
The magic of this soup lies in its simple, wholesome ingredients, each playing an essential role in crafting a dish that is simultaneously comforting and sophisticated. From the fresh mushrooms adding earthiness to the creamy dairy creating melt-in-your-mouth smoothness, every component contributes to the final flavor and texture.
- 1 lb boneless, skinless chicken breasts or thighs: Provides tender, protein-rich chunks that soak up all the flavors of the soup perfectly.
- 1 cup wild rice, rinsed: Adds a chewy, nutty texture that contrasts beautifully with the creamy broth.
- 4 cups chicken broth: The savory base that brings all the ingredients together.
- 2 cups whole milk: Adds creaminess and mellows the flavors.
- 1 cup heavy cream: Brings luxurious richness and smooth mouthfeel to the soup.
- 2 tbsp unsalted butter: For sautéing and adding a subtle, buttery depth.
- 1 medium onion, diced: Offers sweetness and aromatic layers.
- 3 cloves garlic, minced: Gives a fragrant punch that enhances the mushroom and chicken.
- 2 cups mushrooms, sliced (button or cremini): Essential for earthy flavor and meaty texture.
- 1 cup carrots, diced: Provides a tender sweetness and vibrant color.
- 1/2 tsp dried thyme: Brings gentle herbal notes complementing the mushrooms and chicken.
- 1/4 tsp ground sage: Adds a subtle earthiness and warmth.
- Salt and pepper to taste: To balance and enhance all the flavors.
- 2 tbsp all-purpose flour (for thickening): Creates that perfect creamy consistency.
- 2 tbsp fresh parsley, chopped (for garnish): Adds a fresh, bright finish.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté Aromatics and Mushrooms
Start by melting the unsalted butter in a large pot over medium heat. Gently sauté the diced onion for about 3-4 minutes until it becomes translucent and tender, releasing its natural sweetness. Then add the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms soften, release their moisture, and achieve a beautiful golden brown. This step builds the foundational flavors that make this soup so comforting and rich.
Step 2: Add Carrots and Herbs
Next, stir in the diced carrots along with the dried thyme and ground sage. Let these cook together for 2-3 minutes to allow the herbs to bloom and infuse their warm, earthy notes into the vegetables. This combination brings a lovely depth to the soup’s flavor profile and a splash of vibrant color that makes it visually inviting.
Step 3: Thicken the Base
Sprinkle the all-purpose flour evenly over the vegetable mixture and stir well for 1-2 minutes. Cooking the flour before adding the liquids removes the raw flour taste and helps the soup develop that perfect creamy texture without being gluey or heavy.
Step 4: Incorporate Broth and Wild Rice
Gradually pour in the chicken broth while continuously stirring to prevent lumps from forming. Bring the mixture to a gentle simmer, then add the rinsed wild rice. Allow the soup to cook uncovered for 30-35 minutes, letting the rice soften and impart that signature chewy nuttiness that brings the dish to life.
Step 5: Finish with Chicken and Cream
Finally, stir in your shredded chicken, whole milk, and heavy cream. Season the soup with salt and pepper to taste. Let it simmer for another 5-10 minutes until the soup thickens slightly, becomes creamy, and is heated through completely. This final step melds all the flavors beautifully and ensures a silky finish.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
Sprinkle freshly chopped parsley on top right before serving. The parsley adds a bright and fresh contrast to the rich creaminess and deep mushroom flavors. A small drizzle of extra cream or a few crispy fried mushrooms also work wonderfully to elevate presentation and texture.
Side Dishes
This soup pairs perfectly with a crusty baguette or warm garlic bread to soak up every luscious spoonful. A simple green salad with a light vinaigrette balances the richness, while roasted vegetables or steamed greens make for hearty, wholesome accompaniments without overpowering the soup’s delicate flavors.
Creative Ways to Present
For a delightful twist, serve the soup in individual bread bowls for an eye-catching presentation that doubles as part of the meal. You can also top each bowl with a sprinkle of grated Parmesan or a few crunchy herb croutons for added flavor and texture. Garnishing with a drizzle of truffle oil elevates the mushroom notes, making it a show-stopping dish.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Mushroom Chicken and Wild Rice Soup Recipe keep beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen over time, making reheated soup even more delicious.
Freezing
You can freeze the soup if you want to enjoy it later, but keep in mind that the texture of the wild rice and cream might slightly change. Freeze in portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
When reheating, warm the soup slowly over low to medium heat on the stove, stirring frequently to prevent burning or separating. If it appears too thick, add a splash of broth or milk to bring back its creamy consistency.
FAQs
Can I use other types of rice besides wild rice?
Absolutely! While wild rice brings a unique nutty texture, you can substitute with brown rice or even Arborio rice. Just keep in mind that cooking times and textures will vary slightly.
Is it possible to make this soup dairy-free?
Yes! Replace the whole milk and heavy cream with coconut milk or your favorite plant-based milk and cream alternatives. Use olive oil instead of butter to sauté for a dairy-free version that still tastes rich and comforting.
Can I prepare this soup vegetarian?
To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can add extra mushrooms and perhaps some tofu or beans for protein.
How do I cook the chicken for this recipe?
You can poach, roast, or even use leftover cooked chicken. The key is to shred it well so it blends seamlessly into the soup’s creamy texture.
Will the soup thicken more after cooling?
Yes, soups with cream and flour tend to thicken as they cool. You can loosen it up while reheating by adding a bit more broth or milk and stirring until smooth.
Final Thoughts
There is nothing quite as satisfying as a homemade bowl of soup that tastes both indulgent and nourishing. This Creamy Mushroom Chicken and Wild Rice Soup Recipe is a personal favorite that combines wholesome ingredients with luxurious creaminess to create a dish you will want to make again and again. Give it a try, share it with loved ones, and let every spoonful bring warmth and joy to your table.
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 comforting and hearty dish perfect for cozy meals. Tender shredded chicken, earthy mushrooms, and nutty wild rice simmered in a creamy broth infused with thyme and sage create a rich and satisfying soup that’s both flavorful and nourishing.
Ingredients
Protein and Grains
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 cup wild rice, rinsed
Liquids
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup carrots, diced
Fats and Seasonings
- 2 tbsp unsalted butter
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 2 tbsp all-purpose flour (for thickening)
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the pot. Cook for about 5 minutes until the mushrooms release their moisture and develop a light brown color.
- Add Carrots and Herbs: Stir in the diced carrots, dried thyme, and ground sage. Cook everything together for another 2-3 minutes to blend the flavors.
- Thicken the Base: Sprinkle the all-purpose flour over the vegetables and stir well. Cook for 1-2 minutes to eliminate the raw flour taste and help thicken the soup.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Cook Wild Rice: Add the rinsed wild rice to the pot. Cover and let it cook for 30-35 minutes, or until the rice is tender and cooked through.
- Incorporate Cream and Chicken: Stir in the shredded cooked chicken, whole milk, and heavy cream. Season with salt and pepper according to your taste.
- Final Simmer: Continue to simmer the soup for another 5-10 minutes until it becomes creamy and all ingredients are heated through.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve warm.
Notes
- Use either chicken breasts or thighs based on preference; thighs tend to be juicier.
- Wild rice takes longer to cook than white rice, so do not substitute without adjusting cooking time.
- If you prefer a thicker soup, add a bit more flour or cook uncovered for a few extra minutes to reduce.
- For a lighter version, you can substitute milk and cream with half-and-half or reduce the amount of cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop to avoid curdling the cream.
