If you’re craving a bowl of cozy comfort that’s both hearty and sophisticated, this Creamy Mushroom Chicken and Wild Rice Soup Recipe is exactly what your soul needs. Rich with tender chicken, earthy mushrooms, and the delightful chew of wild rice, all enveloped in a silky, creamy broth, this soup feels like a warm hug on a chilly day. With each spoonful bursting with flavor and texture, it’s the perfect dish to make any day feel special.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making a soup that’s as flavorful as it is comforting. Each element here plays a crucial role, from the creamy texture created with heavy cream to the fresh brightness from herbs, and of course, the wild rice that brings a wonderful nutty complexity.
- Olive oil (1 tablespoon): Use this as the base to sauté your veggies and mushrooms, adding a subtle fruity note.
- Butter (1 tablespoon): Adds richness and helps develop a luscious mouthfeel in the soup.
- Medium onion, diced: Provides sweetness and depth when softened.
- Carrots (2, peeled and diced): Bring a gentle natural sweetness and bright pops of color.
- Celery stalks (2, diced): Offer a slight peppery crunch and build complexity in the flavor base.
- Garlic cloves (3, minced): Give the soup a warm aromatic kick that ties everything together.
- Cremini or button mushrooms (8 ounces, sliced): Deliver an earthy, meaty texture essential to this soup’s character.
- Dried thyme (1 teaspoon): Infuses a subtle herbal warmth to the broth.
- Dried rosemary (1 teaspoon): Adds a piney fragrance that pairs beautifully with chicken and mushrooms.
- Salt (½ teaspoon) and black pepper (½ teaspoon): Necessary seasonings to balance and highlight all flavors.
- Low-sodium chicken broth (6 cups): Forms the savory, comforting foundation for the soup.
- Uncooked wild rice blend (1 cup): Provides a nutty flavor and wonderfully chewy texture that stands out.
- Cooked chicken (2 cups, shredded or diced): Enriches the soup with satisfying protein and softness.
- Heavy cream or half-and-half (1 cup): Creates that signature creamy consistency everyone loves in a mushroom chicken soup.
- All-purpose flour (2 tablespoons): Helps thicken the soup gently without overpowering the delicate flavors.
- Fresh parsley (¼ cup, optional): Sprinkles of green freshness to brighten both the look and taste at the end.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Veggies and Mushrooms
Begin by heating the olive oil and butter in a large pot over medium heat. Toss in the diced onion, carrots, and celery. Let them soften and mingle their flavors for about 5 to 6 minutes, stirring occasionally. The aromas in your kitchen will start to make your mouth water right away. Next, stir in the minced garlic, sliced mushrooms, thyme, rosemary, salt, and pepper. Cook everything together for another 5 minutes until the mushrooms are tender and juicy, setting a rich base for the soup.
Step 2: Simmer the Wild Rice in Broth
Pour in the low-sodium chicken broth and add the uncooked wild rice blend. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer patiently for 40 to 45 minutes. This slow simmer softens the wild rice and infuses the broth with its nutty goodness, building a harmonious and hearty flavor foundation.
Step 3: Create the Creamy Mixture
While the soup is simmering, whisk together the flour and heavy cream in a small bowl until smooth and lump-free. Once the rice is tender, slowly stir this creamy mixture into your pot. Let it cook for another 5 to 10 minutes until the soup thickens slightly, gaining that irresistible velvety texture that makes this recipe unforgettable.
Step 4: Add Chicken and Final Seasoning
Fold in the cooked chicken, whether shredded or diced, allowing it to warm through and soak up the creamy broth. Give your soup a taste and feel free to adjust the seasoning with a little more salt or pepper if needed. Finish off with a sprinkle of fresh parsley for a burst of color and a touch of freshness that lights up the whole bowl.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
A simple garnish can elevate your creamy mushroom chicken and wild rice soup recipe to a restaurant-worthy level. Freshly chopped parsley not only adds a lovely pop of green but also brightens the deep, earthy flavors. For an extra flourish, a drizzle of good-quality olive oil or a handful of toasted pine nuts delivers a pleasant richness and crunch.
Side Dishes
This soup is beautifully comforting on its own, but pairing it with some crusty artisan bread or warm, buttered dinner rolls invites extra coziness to the meal. A crisp green salad with a tangy vinaigrette provides a fresh contrast, balancing the creaminess in the bowl. For a heartier feast, roasted vegetables seasoned with herbs complement the mushroom and wild rice notes perfectly.
Creative Ways to Present
Serving this Creamy Mushroom Chicken and Wild Rice Soup Recipe in individual bread bowls adds a fun and inviting twist, making your meal feel extra special. You could also ladle it into rustic ceramic bowls with a sprinkle of grated Parmesan cheese on top for a bit of savory depth. For a dinner party, consider setting up a soup bar with various toppings like shredded cheese, crispy bacon bits, or fresh chives to let everyone personalize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Mushroom Chicken and Wild Rice Soup Recipe stores beautifully. Transfer any leftovers into an airtight container and refrigerate for up to 3 days. The flavors actually deepen and meld even more overnight, making it a perfect meal prep option for busy days.
Freezing
This soup freezes well but with a small caveat: the wild rice can sometimes soften slightly after thawing. To freeze, cool the soup completely, then portion it into freezer-safe containers. It keeps for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating
Reheat your soup slowly over medium-low heat, stirring occasionally to prevent sticking and to ensure the creaminess stays intact. If it thickens too much, add a splash of chicken broth or water to loosen it up. Warm it just until heated through to keep the chicken tender and the mushrooms tender but not mushy.
FAQs
Can I use different types of rice in this Creamy Mushroom Chicken and Wild Rice Soup Recipe?
Absolutely! While wild rice blend offers a nutty flavor and chewy texture, you can substitute with brown rice or even white rice. Just remember that cooking times will vary, so adjust the simmering step accordingly to ensure the rice is fully cooked.
Is there a dairy-free option for the cream?
Yes! You can easily swap the heavy cream with coconut milk for a dairy-free twist, and use a cornstarch slurry instead of flour to thicken the soup. This keeps the soup creamy and comforting without dairy.
Can I use leftover chicken or rotisserie chicken?
Definitely. Using leftover or rotisserie chicken is a great time saver and works wonderfully in this soup. Just add it in later to warm through, avoiding overcooking the chicken to keep it tender and juicy.
How can I make this soup gluten-free?
To make the soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Make sure your chicken broth is gluten-free as well for a safe and delicious meal.
What’s the best way to get the mushrooms tender but not mushy?
Sauté the mushrooms over medium heat without overcrowding the pan so they release moisture and brown nicely. Cooking them with the onions and garlic for about 5 minutes should yield tender yet firm mushrooms that enhance this soup’s texture perfectly.
Final Thoughts
There’s something truly special about a soup that feels like home in every bite, and this Creamy Mushroom Chicken and Wild Rice Soup Recipe delivers that in spades. Whether you’re seeking a nourishing meal on a chilly day or a comforting dish to share with loved ones, this recipe is bound to become a staple in your kitchen. Dive in and enjoy the warmth and flavor that only a bowl of homemade soup can bring!
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: Gluten Free
Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish perfect for cooler days. It combines tender chicken, earthy mushrooms, and a wild rice blend in a rich, creamy broth flavored with fresh herbs. Easy to prepare on the stovetop, it’s an ideal weeknight meal that’s both satisfying and delicious.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Mushroom and Seasoning
- 8 ounces cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
Liquids and Rice
- 6 cups low-sodium chicken broth
- 1 cup uncooked wild rice blend
Chicken and Cream
- 2 cups cooked chicken, shredded or diced
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
Optional Garnish
- ¼ cup chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery and sauté for 5 to 6 minutes until softened and fragrant.
- Cook Mushrooms and Season: Stir in minced garlic, sliced mushrooms, dried thyme, dried rosemary, salt, and black pepper. Cook for an additional 5 minutes until the mushrooms are tender and have released their moisture.
- Add Broth and Rice: Pour in the low-sodium chicken broth and add the uncooked wild rice blend. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 40 to 45 minutes, or until the rice is tender and cooked through.
- Prepare Cream Mixture: In a small bowl, whisk together the all-purpose flour and heavy cream (or half-and-half) until smooth, creating a slurry with no lumps.
- Thicken Soup: Slowly stir the cream and flour mixture into the simmering soup. Cook for another 5 to 10 minutes, stirring occasionally, until the soup thickens slightly and becomes creamy.
- Add Chicken and Finish: Add the cooked chicken pieces to the soup and heat through for a few minutes. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Optionally, sprinkle chopped fresh parsley over the soup before serving to add freshness and color.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk and replace the flour with a cornstarch slurry to thicken the soup.
- Using rotisserie chicken can save prep time and add extra flavor.
- To make this recipe gluten-free, ensure the flour is replaced with a gluten-free alternative like cornstarch or rice flour.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
