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

Scale

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)

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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.