The Coziest Creamy Mushroom Chicken and Wild Rice Soup Recipe

Stirring a comforting wild rice soup that captures earthy mushroom essence and tender chicken in one magical bowl.

Soft, hearty ingredients dance together, creating a symphony of rich flavors that warm you from the inside out.

Cold days beg for this kind of culinary embrace, where each spoonful tells a delicious story.

Mushrooms nestle perfectly alongside delicate chicken pieces, their umami depth complementing the nutty wild rice backdrop.

creamy textures invite you to pause and savor every luxurious moment of this soul-satisfying dish.

Home cooks will adore how simple ingredients transform into something extraordinarily delectable.

This recipe promises to become your new winter comfort classic – perfect for sharing with loved ones around the table.

Questions About Creamy Mushroom Chicken And Wild Rice Soup

• What makes wild rice special in this soup?

Wild rice adds a nutty, earthy flavor and provides a hearty texture that’s different from regular white rice. It’s also packed with more protein and nutrients compared to traditional rice varieties.

• Can I use a different type of mushroom?

Absolutely! While the recipe works great with button or cremini mushrooms, you can experiment with shiitake, oyster, or mixed wild mushrooms to enhance the soup’s depth of flavor.

• Is this soup good for meal prep?

Yes! This creamy mushroom chicken and wild rice soup actually tastes even better the next day as the flavors continue to develop. Just store it in an airtight container in the refrigerator and gently reheat when ready to enjoy.

• How can I make this soup lighter?

To reduce calories, you can substitute whole milk for heavy cream or use half-and-half. You could also use less butter or replace it with olive oil to make the recipe slightly lighter while maintaining its delicious creamy texture.

Why Creamy Mushroom Chicken And Wild Rice Soup Feels So Comforting

• Savor Hearty Comfort: A soul-warming soup packed with tender chicken, nutty wild rice, and rich, creamy broth that hugs you like a cozy blanket on a chilly day.
• Master Easy Cooking Technique: Simple one-pot method that lets home cooks effortlessly create a restaurant-quality meal without complicated steps or professional chef skills.
• Boost Nutritional Power: Loaded with protein from chicken, fiber-rich vegetables, and wholesome wild rice, making this soup a complete and balanced meal in a single bowl.
• Customize with Ease: Flexible recipe that welcomes personal touches like extra herbs, different mushrooms, or additional vegetables to match your taste preferences and pantry ingredients.

What Goes Into Creamy Mushroom Chicken And Wild Rice Soup

• Chicken: Tender meat that adds hearty protein to the soup.
• Chicken Broth: Provides rich, savory liquid base for cooking.

• Onion, Garlic: Classic flavor builders with deep, warm taste.
• Carrots, Celery: Adds sweetness and traditional soup vegetables.
• Mushrooms: Earthy flavor that brings depth to the soup.

• Wild Rice: Nutty, chewy grain that provides texture and heartiness.
• Butter, Flour: Creates smooth roux for thickening the soup.
• Milk, Heavy Cream: Adds creamy, luxurious consistency.
• Parmesan Cheese: Optional garnish with sharp, salty flavor.

• Thyme, Parsley: Fresh herbs that brighten the soup's flavor.
• Salt, Black Pepper: Essential seasonings for balanced taste.
• Olive Oil: Used for sautéing vegetables with light flavor.

Simple Steps To Make Creamy Mushroom Chicken And Wild Rice Soup

Step 1: Awaken The Vegetables

• Onions
• Garlic
• Carrots
• Celery

Sauté everything until vegetables soften and release their aromatic magic, about 5 minutes. Add mushrooms and continue cooking until they turn beautifully tender.

Step 2: Introduce Chicken And Wild Rice

• Thyme
• Parsley
• Salt
• Black pepper

Bring the liquid to a rolling boil, then reduce heat. Cover and let simmer quietly for 45-50 minutes until chicken is perfectly cooked and rice reaches peak tenderness.

Step 3: Transform The Chicken

Carefully extract chicken from the pot. Use two forks to shred the meat into soft, delectable pieces. Return shredded chicken back into the soup.

Step 4: Create Creamy Goodness

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Gradually add milk, stirring constantly to prevent lumps. Cook until mixture thickens. Stir in heavy cream. Pour this silky mixture into the soup pot and blend thoroughly.

Step 5: Final Touches

Let soup simmer for an additional 5-10 minutes, stirring occasionally. Taste and adjust seasoning as needed. Ladle into warm bowls. Optionally garnish with fresh parsley and sprinkle Parmesan cheese on top.

Enjoy this comforting, soul-warming soup that hugs you from the inside out!

Tips For Creamy Mushroom Chicken And Wild Rice Soup Lovers

• Boost Vegetable Flavor: Caramelize onions and mushrooms longer for deeper, richer taste by cooking them until they develop golden-brown edges.
• Prevent Rice Overcooking: Use wild rice blend to ensure perfect texture, as different rice types cook at varying rates and can become mushy.
• Create Gluten-Free Version: Substitute all-purpose flour with cornstarch or gluten-free flour blend when making the creamy base to accommodate dietary needs.
• Enhance Protein Options: Swap chicken with rotisserie chicken, turkey, or plant-based protein like tofu for versatile meal variations.
• Master Creamy Consistency: Temper the milk-cream mixture slowly and whisk continuously to prevent separation and achieve silky smooth texture.

How To Store Creamy Mushroom Chicken And Wild Rice Soup Easily

• Refrigerate: Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Freeze: Pour cooled soup into freezer-safe containers, leaving some space for expansion. Store in the freezer for 2-3 months. Avoid freezing portions with cream for best texture.
• Reheat on Stovetop: Warm soup in a pot over medium-low heat, stirring occasionally. Add a splash of chicken broth or water to restore original consistency if the soup has thickened.
• Microwave Option: Heat individual portions in a microwave-safe bowl for 1-2 minutes, stirring halfway through to ensure even warming. Check temperature before serving to prevent scalding.

What Goes Well With Creamy Mushroom Chicken And Wild Rice Soup

• Pair with Crisp White Wine: Select a chardonnay or sauvignon blanc to complement the creamy, earthy mushroom flavors and cut through the richness of the soup.
• Serve Alongside Crusty Bread: Choose a rustic sourdough or French baguette to soak up the delicious broth and add a delightful textural contrast.
• Match with Light Green Salad: Create a fresh arugula salad with lemon vinaigrette to balance the soup's creamy texture and provide a bright, zesty counterpoint.
• Enhance with Herbed Goat Cheese: Sprinkle crumbled herbed goat cheese on top to add tangy complexity and elevate the soup's woodland mushroom notes.

Fun Ideas For Creamy Mushroom Chicken And Wild Rice Soup

• Spicy Southwest Chicken Rice Soup: Replace thyme with cumin and chili powder, add diced green chiles, and top with cilantro and a dollop of sour cream for a zesty southwestern kick.
• Mediterranean Herb Chicken Soup: Swap wild rice for orzo, incorporate oregano and basil, add kalamata olives, and finish with crumbled feta cheese for a Mediterranean-inspired version.
• Vegetarian Mushroom Rice Soup: Substitute chicken with extra firm tofu or plant-based chicken alternative, use vegetable broth, and add extra mushroom varieties like shiitake and oyster for deeper umami flavor.
• Lean Green Protein Soup: Include chopped kale or spinach during the last 10 minutes of cooking, use Greek yogurt instead of heavy cream, and add quinoa alongside wild rice for an extra protein boost.

Creamy Mushroom Chicken And Wild Rice Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 33 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Luxurious creamy mushroom chicken and wild rice soup blends hearty woodland flavors with comforting Canadian culinary traditions. Silky textures and rich ingredients invite diners to savor each spoonful of this nourishing winter classic.

---

Ingredients

Scale 1x2x3x

Proteins:

• 1 lb (450 g) boneless, skinless chicken breasts or thighs

Grains and Rice:

• 1 cup (200 g) wild rice

Vegetables and Aromatics:

• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz (225 g) mushrooms, sliced (white button or cremini)
• 3 cloves garlic, minced

Liquids and Broth:

• 6 cups (1.5 L) chicken broth
• 2 cups (480 ml) milk
• ½ cup (120 ml) heavy cream

Seasonings:

• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste

Fats and Oils:

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter

Thickeners:

• 3 tablespoons all-purpose flour

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the aromatic vegetable base by warming olive oil in a spacious pot over medium heat. Introduce diced onions, minced garlic, sliced carrots, and chopped celery, sautéing until they become translucent and fragrant.
2. Incorporate sliced mushrooms into the vegetable mixture, allowing them to release their earthy flavors and develop a tender texture.
3. Gently add wild rice to the pot, stirring to distribute evenly among the vegetables. Carefully place whole chicken pieces into the mixture.
4. Pour chicken broth over the ingredients, seasoning with fresh thyme, chopped parsley, salt, and black pepper. Bring the liquid to a robust boil, then reduce heat to a gentle simmer.
5. Cover and let the soup develop its rich flavors, allowing the chicken to cook thoroughly and the rice to become perfectly tender. This slow cooking process will help meld the ingredients together.
6. Once the chicken is fully cooked, remove it from the pot and use two forks to shred the meat into delicate, bite-sized pieces. Return the shredded chicken to the simmering soup.
7. Create a luxurious creamy base by melting butter in a separate pan. Sprinkle flour into the melted butter, whisking continuously to create a smooth roux.
8. Gradually introduce milk to the roux, continuing to whisk to prevent any lumps from forming. Cook until the mixture thickens and becomes velvety.
9. Stir in heavy cream, blending it seamlessly into the thickened base. Pour this creamy mixture into the soup, stirring to integrate completely.
10. Allow the soup to simmer for an additional few minutes, giving the flavors time to meld and the texture to become luxuriously creamy. Taste and adjust seasoning as needed.
11. Ladle the soup into warm bowls, garnishing with a sprinkle of fresh parsley and a generous dusting of Parmesan cheese for an extra layer of flavor and richness.

Notes

• Prep vegetables ahead of time to streamline cooking and reduce overall kitchen time.
• Use pre-chopped vegetables or quickly dice them while other ingredients cook to maximize efficiency.
• Choose wild rice blend for added texture and nutritional variety in the soup.
• Select fresh, firm mushrooms like cremini or shiitake for deeper, more robust flavor profile.
• Swap chicken with tofu or plant-based protein for vegetarian adaptation.
• Use gluten-free flour blend to make the recipe suitable for gluten-sensitive individuals.
• Low-fat milk and cream alternatives work well for lighter version of the soup.
• Control soup thickness by adjusting milk and cream quantities based on preferred consistency.
• Fresh herbs boost flavor complexity – experiment with rosemary or sage alongside thyme.
• Allow soup to rest 10-15 minutes after cooking to enhance flavor melding and thickening.
• Store leftovers in airtight container for up to 4 days, reheating gently to maintain creamy texture.
• Freeze soup without cream for better preservation, adding dairy when reheating.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 85 mg