Name: Creamy Mushroom Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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)

This creamy mushroom chicken and wild rice soup is a hearty, flavorful dish that combines tender shredded chicken, earthy mushrooms, and nutty wild rice in a velvety broth. It’s the ultimate comfort food for cold days, bringing warmth and satisfaction in every spoonful.

Why You’ll Love This Recipe

I love how this soup balances richness and heartiness without being overwhelming. The combination of wild rice and mushrooms gives it an earthy depth of flavor, while the creamy broth adds indulgence. It’s easy to prepare, making it perfect for weeknight dinners or cozy weekends. Plus, the leftovers taste even better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 tablespoons unsalted butter

1 medium onion, diced

3 cloves garlic, minced

2 cups mushrooms, sliced (button or cremini)

1 cup carrots, diced

1/2 teaspoon dried thyme

1/4 teaspoon ground sage

Salt and pepper to taste

2 tablespoons all-purpose flour (for thickening)

2 tablespoons fresh parsley, chopped (for garnish)

Directions

In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Add the garlic and mushrooms, cooking for 5 minutes until the mushrooms release their moisture and begin to brown.

Stir in the carrots, dried thyme, and sage. Cook for an additional 2-3 minutes.

Sprinkle the flour over the vegetable mixture and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.

Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.

Add the rinsed wild rice and cook for 30-35 minutes, or until the rice is tender.

Once the rice is cooked, stir in the shredded chicken, milk, and heavy cream. Season with salt and pepper.

Let the soup simmer for another 5-10 minutes until hot and creamy.

Garnish with fresh parsley before serving.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 6

Variations

Vegetarian Option: Replace chicken with chickpeas or cubed tofu, and use vegetable broth instead of chicken broth.

Gluten-Free: Swap the all-purpose flour with a gluten-free alternative like cornstarch or rice flour.

Dairy-Free: Use coconut milk or almond milk in place of whole milk and heavy cream for a lighter, dairy-free version.

Herb Twist: Add rosemary or fresh dill for a different aromatic flavor.

Additional Veggies: Incorporate celery or spinach for extra nutrients.

Storage/Reheating

To store leftovers, let the soup cool completely and then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to restore creaminess if needed.

Related Recipes:

Wild Rice Mushroom Soup

FAQs

Can I use rotisserie chicken in this recipe?

Yes, rotisserie chicken works wonderfully and saves time. Just shred the cooked meat and add it in step 7.

How can I make the soup thicker?

For a thicker consistency, increase the amount of flour or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) during cooking.

Can I cook this soup in a slow cooker?

Absolutely. Cook the wild rice, chicken, and broth on low for 6-7 hours or high for 3-4 hours. Add the cream and milk in the last 30 minutes.

What type of wild rice should I use?

I prefer using a wild rice blend for a mix of textures and flavors, but pure wild rice also works beautifully in this soup.

Can I make this soup ahead of time?

Yes! This soup can be made a day ahead. The flavors develop even more after resting, but the rice may absorb some broth, so consider adding extra liquid when reheating.

Conclusion

Creamy mushroom chicken and wild rice soup is the ultimate comfort food, offering a balance of rich flavors and hearty textures. It’s versatile, easy to customize, and perfect for meal prep or entertaining. Make a batch and savor the warmth and satisfaction it brings.

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