If you have ever wished for a bowl of comfort that feels like a warm hug on a chilly day, this Creamy Mushroom Chicken and Wild Rice Soup Recipe is going to be your new best friend. It’s a beautifully rich and hearty soup, brimming with tender chicken, earthy mushrooms, and nutty wild rice all swimming in a luscious creamy broth. Every spoonful sings with the perfect balance of flavors and textures, making it an ideal meal to cozy up with any time you crave something satisfying yet soothing.
Ingredients You’ll Need
While this Creamy Mushroom Chicken and Wild Rice Soup Recipe has a fairly straightforward ingredient list, each component plays a crucial role in building its deep flavor, velvety texture, and inviting aroma.
- Boneless, skinless chicken breasts or thighs (1 lb): Cooked and shredded for tender, savory protein throughout the soup.
- Wild rice (1 cup): Rinsed to remove excess starch, it adds a delightful chewy texture and nutty flavor.
- Chicken broth (4 cups): The flavorful foundation that carries all the ingredients.
- Whole milk (2 cups): Brings creaminess without overpowering the other flavors.
- Heavy cream (1 cup): Elevates the soup to luxuriously rich and silky perfection.
- Unsalted butter (2 tbsp): Adds a gentle richness and helps sauté the vegetables.
- Medium onion, diced (1): Offers a subtle sweetness and depth of flavor.
- Garlic cloves, minced (3): Infuses the soup with a warm, savory aroma.
- Mushrooms, sliced (2 cups): Choose button or cremini for an earthy, meaty bite.
- Carrots, diced (1 cup): Introduce a touch of natural sweetness and color.
- Dried thyme (1/2 tsp): Adds an herbaceous, slightly minty flavor.
- Ground sage (1/4 tsp): Offers a peppery, warm spice that complements the chicken.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- All-purpose flour (2 tbsp): Used to thicken the soup to the perfect creamy consistency.
- Fresh parsley (2 tbsp): Chopped and sprinkled on top as a bright, fresh garnish.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté Your Aromatics and Mushrooms
Start by melting your butter in a large pot over medium heat. The butter acts as the flavor carrier, giving the soup a silky base. Toss in your diced onion and sauté gently for about 3 to 4 minutes until they soften and become translucent, releasing a subtle sweetness. Add the minced garlic and mushrooms next. Cook for about 5 minutes until the mushrooms have released their moisture and taken on a beautiful golden-brown color, which adds incredible depth to your soup.
Step 2: Build Vegetable Layers with Carrots and Herbs
Now, stir in the diced carrots along with dried thyme and ground sage. The carrots provide a delightful sweetness and color contrast, while thyme and sage introduce an aromatic earthiness that perfectly complements the mushrooms and chicken. Let this mixture cook for 2 to 3 minutes, allowing the flavors to meld together beautifully.
Step 3: Thicken the Soup Base
Sprinkle the all-purpose flour evenly over your sautéed vegetables and stir well, cooking for 1 to 2 minutes. This step removes any raw flour taste and is key to thickening your soup into the luxurious, creamy texture you are aiming for. It’s the little details like this that make your soup stand out.
Step 4: Simmer with Chicken Broth and Wild Rice
Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring the pot to a gentle simmer and add your rinsed wild rice. The wild rice will soak up the delicious broth as it cooks, becoming tender while imparting a nutty flavor and chewy texture that contrasts beautifully with the creamy soup. Let everything cook together for 30 to 35 minutes, stirring occasionally to prevent sticking.
Step 5: Finish with Chicken, Milk, and Cream
Once the rice is tender, stir in your shredded cooked chicken, whole milk, and heavy cream. This is when the soup transforms into a truly indulgent, creamy delight. Season well with salt and pepper according to your taste. Allow the soup to simmer gently for another 5 to 10 minutes so all the flavors can marry and the soup can heat through completely.
Step 6: Garnish and Serve
Turn off the heat and sprinkle fresh chopped parsley over the top. This lively green garnish adds a pop of color and a hint of freshness that brightens each spoonful.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
A simple touch of freshly chopped parsley is enough to enhance the color and lend a fresh note that balances the soup’s richness. For an extra bit of indulgence, you can add a dollop of sour cream or a sprinkle of shredded cheese, which melts invitingly over the hot soup.
Side Dishes
This soup is a one-pot meal, but pairing it with crusty bread or a warm baguette is heavenly for sopping up every last drop. A crisp green salad or roasted seasonal vegetables on the side can add a refreshing contrast to the creamy soup.
Creative Ways to Present
Serve the soup in rustic bread bowls for a cozy, casual vibe perfect for gatherings. Alternatively, ladle it into elegant soup cups and garnish with a swirl of cream and some extra parsley, making it a beautiful starter for a special dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Mushroom Chicken and Wild Rice Soup Recipe keeps beautifully in the refrigerator in an airtight container for up to 3 days. The flavors actually harmonize even more overnight, making it a perfect make-ahead option for busy days or meal prep.
Freezing
This soup freezes well, though the texture of the wild rice might slightly change. To freeze, cool the soup completely and store in freezer-safe containers, leaving room for expansion. It can be frozen for up to 2 months.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge or freezer, add a splash of milk or broth to loosen it back to its perfect creamy consistency.
FAQs
Can I use brown rice instead of wild rice in this soup?
Absolutely! Brown rice is a great substitute and will cook slightly faster. Just be mindful that the flavor will be milder than the unique nuttiness of wild rice.
Is it okay to use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully because they tend to stay juicier and add a bit more depth in flavor. Either option will give you tender, delicious chicken.
Can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken with hearty vegetables like more mushrooms or lentils, and use vegetable broth instead of chicken broth for a satisfying plant-based meal.
What can I do if the soup is too thin?
If you find the soup thinner than you’d like, you can simmer it uncovered a little longer to reduce it, or mix a slurry of flour and water to stir in and thicken it faster.
How do I ensure the wild rice cooks evenly?
Always rinse the wild rice thoroughly and keep it simmering gently. Stir occasionally and check doneness after 30 minutes to avoid undercooked rice. Patience pays off for that perfect chewy texture.
Final Thoughts
There is something truly comforting about a homemade soup filled with tender chicken, earthy mushrooms, and nutritious wild rice all cloaked in a creamy broth. This Creamy Mushroom Chicken and Wild Rice Soup Recipe combines simplicity with rich, layered flavors that will quickly make it one of your favorite go-to dinners. I can’t wait for you to try it, cozy up with a warm bowl, and savor every spoonful of this heartwarming classic.
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Creamy Mushroom Chicken and Wild Rice Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty dish combining tender chicken, earthy mushrooms, and nutty wild rice in a luscious, creamy broth. Perfect for chilly days, this soup is rich in flavor with a blend of herbs and a smooth texture from whole milk and heavy cream.
Ingredients
Soup Base
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup carrots, diced
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 2 tbsp all-purpose flour (for thickening)
- 4 cups chicken broth
- 1 cup wild rice, rinsed
Protein and Dairy
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 cups whole milk
- 1 cup heavy cream
Seasoning and Garnish
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Melt the unsalted butter in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent, releasing their natural sweetness.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the pot. Cook for about 5 minutes until the mushrooms release their moisture and brown slightly, deepening the flavor of the soup.
- Add Vegetables and Herbs: Stir in the diced carrots, dried thyme, and ground sage. Continue cooking for 2 to 3 minutes to allow the flavors to meld and the carrots to begin softening.
- Thicken the Base: Sprinkle the all-purpose flour evenly over the vegetables, stirring constantly. Cook for 1 to 2 minutes to remove the raw flour taste and create a roux that will thicken the soup.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a gentle simmer to allow it to begin thickening and developing flavor.
- Cook Wild Rice: Add the rinsed wild rice to the pot. Cover and cook for 30 to 35 minutes, or until the rice is tender and fully cooked, absorbing the savory broth.
- Add Chicken and Dairy: Stir in the shredded cooked chicken, whole milk, and heavy cream. Season with salt and pepper to taste, balancing the creamy and savory elements of the soup.
- Simmer to Finish: Continue simmering the soup for an additional 5 to 10 minutes until it is heated through and the soup has a creamy, rich consistency.
- Garnish and Serve: Remove from heat and sprinkle fresh chopped parsley over the top as garnish. Serve hot and enjoy this comforting, creamy chicken and mushroom wild rice soup.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier and more flavorful.
- To save time, use pre-cooked or rotisserie chicken for shredding.
- For a thicker soup, increase the flour by 1 tablespoon or cook the soup uncovered in the final simmer stage.
- Wild rice can take longer to cook depending on brand, so ensure it is tender before adding the dairy.
- Substitute milk and cream with plant-based alternatives for a dairy-free version, adjusting thickness accordingly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
