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Creamy Mushroom Chicken and Wild Rice Soup
This hearty and comforting soup brings together tender chicken, earthy mushrooms, and nutty wild rice in a rich and creamy broth.
It’s the perfect cozy meal for chilly evenings, offering both warmth and satisfying flavor in every spoonful.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1 cup uncooked wild rice blend
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup heavy cream (or half-and-half for lighter version)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté aromatics: Heat butter and olive oil in a large pot over medium heat. Add onion, garlic, mushrooms, carrots, and celery. Cook until softened and fragrant, about 6–8 minutes.
- Add rice & broth: Stir in wild rice and thyme. Pour in chicken broth and bring to a boil. Reduce to a gentle simmer, cover, and cook for 40–45 minutes until rice is tender.
- Add chicken: Stir in shredded chicken. Let simmer 5 minutes to warm through.
- Make it creamy: Reduce heat to low. Stir in heavy cream. Season with salt and black pepper to taste.
- Finish & serve: Garnish with fresh parsley. Serve hot with crusty bread.
Why This Recipe Works
- Wild rice: Adds nutty flavor and chewy texture that stands up to the creamy base.
- Mushrooms: Provide earthy depth that balances the richness of the cream.
- Chicken: Boosts protein and makes the soup hearty enough for a meal.
Expert Tips
- Use rotisserie chicken to save time and add extra flavor.
- For thicker soup, mix 2 tablespoons flour into the sautéed veggies before adding broth.
- Swap heavy cream with coconut milk for a dairy-free twist.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently on the stove; add a splash of broth or cream to refresh.
- Freezes well for up to 2 months—cool completely before freezing.
Frequently Asked Questions
Can I use brown or white rice instead? Yes, but adjust cooking times (brown: ~35 minutes, white: ~20 minutes).
Can I make this vegetarian? Absolutely—swap chicken for cannellini beans and use vegetable broth.
Is it gluten-free? Yes, this soup is naturally gluten-free if you use gluten-free broth.
Estimated Nutrition
~370 kcal per serving (estimate).
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