Go Back

Creamy Mushroom Chicken And Wild Rice Soup

Creamy mushroom chicken and wild rice soup with tender wild rice and a silky cream broth. Sautéed mushrooms and vegetables simmer together with chicken, then finish with heavy cream for a rich, cozy texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Chicken, mushrooms, and soup base
  • 1.5 lb chicken breast
  • 2 cup mixed mushrooms cremini and shiitake, sliced
  • 0.75 cup wild rice blend uncooked
  • 3 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 cloves garlic minced
  • 8 cup chicken broth
  • 1.5 cup heavy cream
  • 4 tbsp butter
  • 3 tbsp flour
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.01 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes until softened and fragrant.
  2. Add the garlic and sliced mixed mushrooms, then cook for 4 minutes, stirring, until the mushrooms release their moisture and start to brown.
Thicken and simmer
  1. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns slightly golden and smells nutty.
  2. Add the chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf, then stir to combine and bring the pot to a simmer.
  3. Simmer for 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
Finish and season
  1. Remove the chicken from the pot, shred it, and return it to the soup; remove the bay leaf before proceeding.
  2. Stir in the heavy cream, then simmer for 5 minutes to thicken and heat through.
  3. Season with salt and pepper to taste, then serve hot.

Notes

For best texture, keep the soup at a gentle simmer during the 40-minute cook so wild rice stays tender without breaking down. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stovetop over low heat, adding a splash of broth if it thickens. Freezing is not recommended because cream-based soups can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream and stir it in at the end.