If you crave a comforting bowl that brings together tender chicken, earthy mushrooms, and nutty wild rice all enveloped in a luscious creamy broth, then you are in for a treat with this Creamy Mushroom Chicken and Wild Rice Soup Recipe. It’s like a warm hug in a bowl, perfect for chilly evenings or whenever you need a hearty meal that tastes like it was made with love. Every spoonful bursts with rich flavors and satisfying textures, making it an absolute favorite to keep on repeat.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating this soul-satisfying soup. Each one plays a vital role in building layers of flavor, texture, and that inviting creamy color that makes this recipe so irresistible.
- Butter: Adds a smooth, rich base for sautéing vegetables and mushrooms.
- Olive oil: Helps brown the ingredients and deepens flavor.
- Small onion (diced): Provides a mild sweetness that enhances the broth.
- Carrots (diced): Offer a subtle natural sweetness and vibrant color.
- Celery stalks (diced): Bring a fresh, crunchy contrast to softer elements.
- Garlic cloves (minced): Infuse the soup with pungent warmth and complexity.
- Mushrooms (sliced): Deliver earthiness and meaty texture essential for richness.
- Dried thyme: Adds herbal notes that pair beautifully with chicken.
- Dried rosemary: Imparts woodsy undertones to deepen the flavor profile.
- Salt: Enhances all flavors and balances the dish.
- Black pepper: Provides a touch of heat and complexity.
- Chicken broth: The flavorful liquid foundation that ties everything together.
- Uncooked wild rice blend: Brings nutty flavor and chewy texture.
- Cooked shredded or diced chicken: The protein star that makes this soup hearty.
- Heavy cream or half-and-half: Adds the signature luscious creaminess.
- All-purpose flour (optional): A gentle thickener if you prefer your soup more velvety.
- Chopped fresh parsley: A bright garnish that freshens each bite.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Aromatics and Mushrooms
Begin by melting butter and olive oil together in a large pot over medium heat. Add the diced onion, carrots, and celery, letting them soften for about 5 to 6 minutes. These veggies create the soul of the soup, offering sweetness and texture. Next, stir in minced garlic, sliced mushrooms, thyme, rosemary, salt, and pepper. Cook everything for about 5 more minutes until the mushrooms are browned and tender, building that deep, savory foundation.
Step 2: Simmer with Broth and Wild Rice
Pour in the chicken broth and stir in the uncooked wild rice. Bring the pot to a boil, then reduce the heat to low and cover it. Let it simmer gently for 40 to 45 minutes, stirring occasionally to prevent sticking. During this time, the rice cooks through and absorbs all those fragrant broth and herb flavors, giving the soup a hearty texture that feels just like home.
Step 3: Add Chicken and Cream
Once the rice is tender, stir in your cooked chicken and heavy cream or half-and-half. This is when the soup truly becomes creamy and indulgent. If you love a thicker consistency, whisk flour with a few tablespoons of cold water to make a smooth slurry, then mix it in and simmer uncovered for another 5 to 10 minutes. That final step thickens the soup into a velvety delight perfect for spooning.
Step 4: Final Seasoning and Garnish
Give the soup a taste and adjust salt and pepper if needed. Sprinkle freshly chopped parsley on top to add freshness and a pop of color before serving. Now you have a bowlful of goodness that’s ready to enjoy!
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
A sprinkle of chopped fresh parsley not only adds a refreshing contrast but brightens up the dish visually. For an extra touch of richness, a light drizzle of olive oil or a dollop of sour cream can elevate your serving. Toasted nuts like pine nuts or chopped pecans bring a crunchy surprise that pairs beautifully with the creamy soup.
Side Dishes
This soup pairs wonderfully with crusty bread, whether it’s a warm baguette or a thick slice of sourdough perfect for dipping. A crisp green salad with lemon vinaigrette complements the richness of the soup by adding zest and balance. For a heartier meal, consider serving it alongside roasted vegetables or a light cheese plate.
Creative Ways to Present
Serve this Creamy Mushroom Chicken and Wild Rice Soup Recipe in rustic bowls for that cozy, homemade feel. You could also hollow out a hearty round bread loaf to ladle the soup inside, turning your presentation into a showstopper. For gatherings, offer garnishes buffet-style so guests can customize their bowls with fresh herbs, cracked pepper, or a swirl of cream.
Make Ahead and Storage
Storing Leftovers
This soup stores incredibly well in an airtight container in the refrigerator for 3 to 4 days. The flavors continue to deepen overnight, making your next meal even better. Just be sure to give it a good stir before heating because the rice tends to settle at the bottom.
Freezing
You can freeze Creamy Mushroom Chicken and Wild Rice Soup Recipe for up to 2 months. Keep in mind that the wild rice and cream may slightly change texture upon thawing, so freezing is best if you plan to reheat for a quick meal later, rather than for immediate presentation.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and ensure even warmth. If the soup seems too thick after reheating, add a splash of broth or cream to loosen it. Avoid boiling once cream is added to keep the texture silky smooth.
FAQs
Can I use a different type of rice instead of wild rice?
Absolutely! While wild rice adds a unique nutty flavor and chewy texture, you can substitute long-grain rice, brown rice, or even a rice blend. Just adjust cooking times as needed since some rices cook faster than wild rice.
Is this soup gluten-free?
It can be! Simply omit the all-purpose flour or replace it with a gluten-free thickener such as cornstarch or arrowroot powder. The rest of the ingredients are naturally gluten-free, so it’s an easy swap.
Can I use turkey instead of chicken?
Yes, turkey is a wonderful alternative that tastes equally delicious in this soup. Leftover roasted turkey works perfectly, making this recipe super versatile for post-holiday meals.
How can I make this soup lighter?
For a lighter version, substitute the heavy cream with milk, evaporated milk, or a plant-based cream alternative. The soup will still be creamy but with fewer calories and less fat.
Can I prep parts of this soup in advance?
You can absolutely chop vegetables and pre-cook the chicken ahead of time to save moments on cooking day. Assembling everything and simmering as directed will come together even faster.
Final Thoughts
I can’t recommend this Creamy Mushroom Chicken and Wild Rice Soup Recipe enough for anyone craving a warming, comforting dish that’s both hearty and elegant. It’s a beautiful way to turn everyday ingredients into something extraordinary, perfect for sharing with family or indulging in solo cozy evenings. Give it a try—you might just find your new go-to soup that keeps you coming back for more!
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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 hearty and comforting dish perfect for chilly days. Made with tender chunks of chicken, earthy mushrooms, and a blend of wild rice simmered in a flavorful broth, this soup combines creamy richness with wholesome ingredients. The addition of fresh herbs and a touch of cream makes it a satisfying meal ideal for lunch or dinner.
Ingredients
Vegetables
- 1 small onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- Chopped fresh parsley (for garnish)
Herbs and Spices
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquids and Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
Other Ingredients
- 1 cup uncooked wild rice blend
- 2 cups cooked shredded or diced chicken (rotisserie works well)
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for 5–6 minutes until the vegetables are softened and aromatic.
- Cook mushrooms and season: Stir in the minced garlic, sliced mushrooms, dried thyme, dried rosemary, salt, and black pepper. Continue cooking for 5 more minutes until the mushrooms are browned and tender, allowing the flavors to develop.
- Add broth and rice, then simmer: Pour in the 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 let it simmer gently for 40–45 minutes, stirring occasionally, until the rice is fully cooked and tender.
- Incorporate chicken and cream: Once the rice is cooked, stir in the cooked shredded or diced chicken along with the heavy cream or half-and-half. If you prefer a thicker soup, whisk the all-purpose flour with a few tablespoons of cold water to create a slurry, then add this to the soup.
- Thicken and finish: Simmer the soup uncovered for an additional 5–10 minutes to allow it to thicken slightly, stirring occasionally to prevent sticking. Taste the soup and adjust seasoning as needed.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot for a delicious, comforting meal.
Notes
- This soup can be made ahead and reheats beautifully, making it perfect for meal prep.
- For a lighter version, substitute milk or evaporated milk for the heavy cream.
- Turkey can be used as a substitute for chicken if preferred.
- To keep the soup gluten-free, omit the flour or use a gluten-free thickener.
