Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup is the kind of comforting bowl that feels like a warm hug on a chilly evening. There’s something truly special about the way the tender shredded chicken mingles with earthy mushrooms and nutty wild rice, all swimming in a luxuriously rich cream base. This beginner-friendly recipe takes about 20 minutes of prep and an hour of simmering, but every second is worth it when you scoop up that first creamy, flavor-packed spoonful. With just a handful of pantry staples and some fresh veggies, you can create a restaurant-worthy soup at home that fits perfectly into a midday lunch or a cozy dinner. At around 450 calories per serving, it strikes a balance between hearty satisfaction and wholesome nourishment.

As you stir the fragrant herbs—thymey-rosemary whispers of warmth—and watch the broth darken with savory depth, you’ll realize why this recipe is the ultimate comfort food. Whether you’re tackling a busy weeknight or planning a relaxing weekend meal, this soup delivers on flavor without demanding expert skills. You’ll appreciate how the wild rice swells to a plump, chewy tender bite, soaking up that creamy goodness, while the mushrooms introduce an umami punch that elevates every spoonful. And for those moments when life feels a bit hectic, this recipe can even be made ahead and stored, ready to reheat and enjoy whenever you need that cozy, nourishing boost.

KEY INGREDIENTS IN CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

Before we dive into the cooking steps, let’s shine a spotlight on the ingredients that make this soup so delightful. Each component brings its own texture and flavor, contributing to the harmony of creamy, earthy, and savory notes in every bowl.

• Olive oil: A smooth, fruity oil ideal for sautéing onions and garlic, building the flavor foundation of the soup.
• Onions: Offer a natural sweetness and aromatic depth, transforming from sharp raw flavor to mellow richness as they soften.
• Garlic: Adds a bold, pungent kick that mellows into warm, savory undertones when sautéed.
• Mushrooms: Deliver an earthy, meaty texture and umami intensity, enhancing the soup’s overall heartiness.
• Carrots: Bring a gentle sweetness and tender bite, balancing the savory ingredients with their vibrant color.
• Celery: Contributes a subtle, refreshing crunch and mild herbal note, rounding out the vegetable mix.
• Dried thyme: Offers a delicate, minty-floral fragrance that pairs beautifully with mushrooms and chicken.
• Dried rosemary: Introduces a pine-like aroma and robust flavor that intensifies the savory profile.
• Salt: Enhances and unifies all flavor components, ensuring the soup tastes balanced and complete.
• Black pepper: Provides a warm, spicy edge that livens up every spoonful.
• Chicken broth: Serves as the flavorful, savory liquid base, infusing the soup with meaty richness.
• Wild rice: Contains a nutty taste and chewy texture, anchoring the soup with wholesome grains.
• Shredded chicken breast: Adds tender protein and substance, making the soup satisfying and nourishing.
• Heavy cream: Creates a velvety, silky body that transforms the broth into a luxurious, creamy delight.
• Butter: Combines with flour to form a roux, thickening the soup while imparting a rich, buttery flavor.
• All-purpose flour: Works with butter to create a roux, giving the soup a smooth, thick consistency.
• Fresh parsley: Sprinkles a bright, herbal freshness on top, enhancing both color and taste.
• Lemon juice: Lends a touch of brightness and acidity, balancing the creaminess with a zesty lift.

HOW TO MAKE CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

With our ingredients lined up and ready, it’s time to transform them into a steaming pot of comfort. Follow these detailed steps to achieve a perfectly balanced, creamy soup that sings with flavor.

1. In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, then sauté until the onions turn translucent and the garlic releases its fragrant aroma, about 3–4 minutes, stirring occasionally to prevent burning.

2. Add the sliced mushrooms, diced carrots, and diced celery to the pot. Cook for another 5–6 minutes, stirring now and then, until the mushrooms release their liquid and the vegetables start to soften.

3. Stir in the dried thyme, dried rosemary, salt, and black pepper. Mix thoroughly to coat every vegetable piece with those aromatic herbs, allowing the spices to bloom in the warm oil.

4. Pour in the chicken broth, increasing the heat to bring the mixture to a full boil. Scrape the bottom of the pot with a spoon to lift any flavorful fond.

5. Add the wild rice, then reduce the heat to maintain a gentle simmer. Cover the pot and let it cook for about 45 minutes, or until the rice is tender and chewy.

6. Remove the lid and stir in the cooked, shredded chicken breast, letting it heat through for a few minutes so every shred is warmed and seasoned.

7. Meanwhile, in a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to form a smooth roux, cooking for 1–2 minutes until it reaches a light golden hue.

8. Gradually whisk in the heavy cream, ensuring you stir constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 3–4 minutes.

9. Pour the thickened cream mixture into the main soup pot, stirring well so the soup becomes uniformly creamy and velvety.

10. Add the chopped fresh parsley and lemon juice, giving the soup a final simmer for 5 more minutes to meld all the flavors.

11. Taste the soup and adjust seasoning with additional salt and pepper if needed, ensuring that every spoonful is perfectly balanced.

12. Serve the soup hot, garnished with extra parsley if desired, and enjoy immediately for the best creamy texture.

SERVING SUGGESTIONS FOR CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

Once your soup is ready, you’ll want to present it in ways that enhance its cozy charm and highlight its flavors. Here are some ideas to make serving this creamy creation extra special:

• Crusty Artisan Bread: Serve the hot soup alongside thick slices of freshly baked bread, allowing guests to dip and soak up every drop of creamy broth.
• Mixed Greens Salad: Pair with a crisp salad dressed in a light vinaigrette to contrast the soup’s richness and add a refreshing crunch.
• Garnish with Microgreens: Top each bowl with delicate microgreens or extra parsley for a burst of color and herbal brightness.
• Lemon Zest Finish: Grate a little lemon zest over each serving to accentuate the soup’s subtle citrus notes and elevate the overall aroma.

HOW TO STORE CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

If you find yourself with leftovers (and trust me, there often are), proper storage will keep your soup tasting just as delightful as the day it was made. Follow these methods to preserve freshness and flavor:

• Refrigeration: Allow the soup to cool to room temperature, then transfer into an airtight container. Store in the fridge for up to three days, stirring gently before reheating.
• Freezing: Portion the cooled soup into freezer-safe containers, leaving a small space at the top for expansion. Freeze for up to two months, thawing overnight in the refrigerator before reheating.
• Reheating: Gently warm the soup on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of extra chicken broth or water to reach your desired consistency.
• Make-Ahead Preparation: Complete all steps up to just before adding the cream-based roux. Refrigerate or freeze at this stage, then finish with the roux, parsley, and lemon juice when you’re ready to serve for the freshest result.

CONCLUSION

From the very first chop of fresh vegetables to the indulgent swirl of cream that finishes this hearty soup, Creamy Mushroom Chicken and Wild Rice Soup is the ultimate comfort dish for busy weeknights or leisurely weekend dinners. We’ve covered every angle—from the key ingredients and detailed step-by-step instructions to creative serving ideas and foolproof storage tips—so you can feel confident pulling together this cozy meal again and again. With just 20 minutes of prep, an hour of simmering, and a short five-minute rest, you’ll have a bowl of nourishing, flavorful soup that’s perfect for lunch or dinner. Beginner-friendly and flexible enough to adapt—whether you swap in coconut milk for a dairy-free version or mix up your mushroom varieties—this recipe is designed to be your new go-to when you crave something warm, satisfying, and remarkably easy to prepare.

Feel free to print this article or save it to your favorite recipe collection so it’s always at your fingertips when you need a comforting pick-me-up. You can also find a FAQ below for answers to any questions that might pop up as you cook. If you try this soup, I’d love to hear how it turned out—drop a comment, share a twist you added, or ask any questions if you need a helping hand. Your feedback is what makes this cooking journey so much fun, and I can’t wait to hear about your cozy, creamy creations!

Print Recipe

Creamy Mushroom Chicken and Wild Rice Soup

Author: Annie Delgado Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 1 hr Rest Time 5 mins Total Time 1 hr 25 mins

Calories: 450

Description

This hearty soup combines tender chicken, earthy mushrooms, and nutrient-rich wild rice in a velvety cream base. It's comfort in a bowl that's perfect for cozy evenings.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 cup diced onions

• 2 cloves garlic, minced

• 2 cups sliced mushrooms (such as cremini or white button)

• 1 1/2 cups diced carrots

• 1 cup diced celery

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• 6 cups chicken broth

• 1 cup wild rice

• 2 cups cooked and shredded chicken breast

• 1 cup heavy cream

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• ¹⁄₄ cup chopped fresh parsley

• 2 tablespoons lemon juice

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic and sauté until translucent, about 3-4 minutes.
2. Add the sliced mushrooms, diced carrots, and diced celery to the onion and garlic mixture. Cook for another 5-6 minutes until the vegetables start to soften.
3. Stir in the dried thyme, dried rosemary, salt, and black pepper. Mix well to coat the vegetables with the herbs.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Add the wild rice and reduce the heat to a simmer. Cover and cook for about 45 minutes, or until the rice is tender.
6. Stir in the shredded chicken and let it heat through.
7. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, forming a roux.
8. Slowly whisk in the heavy cream, ensuring there are no lumps. Continue to cook until the mixture thickens, about 3-4 minutes.
9. Pour the thickened cream mixture into the soup and stir well to combine everything.
10. Add the chopped parsley and lemon juice, then simmer for another 5 minutes.
11. Taste and adjust the seasoning with salt and pepper if necessary.
12. Serve hot, garnished with additional parsley if desired.

Note

• This soup can be made ahead of time and stored in the refrigerator for up to three days.
• For a dairy-free version, substitute the heavy cream with coconut milk.
• If you prefer a thicker soup, you can increase the amount of flour in the roux.
• Feel free to experiment with different types of mushrooms for a variety of flavors.

Keywords: chicken soup, wild rice soup, creamy soup, mushroom soup, cozy dinner, healthy comfort food