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Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup
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Creamy Mushroom Chicken and Wild Rice Soup is the ultimate comfort food—warm, hearty, and deeply satisfying. Tender chicken, earthy mushrooms, and nutty wild rice simmer together in a rich, creamy broth that’s perfect for cozy evenings or make-ahead lunches. This soup feels indulgent, yet it’s balanced enough to enjoy as a complete meal all on its own.

Ingredients

Scale

Serves 4–6

  • 1 tablespoon olive oil or butter

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2 cups mushrooms (button, cremini, or mixed), sliced

  • 1 cup cooked chicken breast or thighs, diced or shredded

  • ¾ cup uncooked wild rice (or wild rice blend)

  • 6 cups chicken broth (or vegetable broth)

  • 1 teaspoon dried thyme (or 1 tablespoon fresh)

  • ½ teaspoon dried parsley

  • Salt and black pepper, to taste

  • 1 cup milk or half-and-half

  • ½ cup heavy cream

  • 1 tablespoon flour or cornstarch (optional, for thickening)

Instructions

  • Heat olive oil or butter in a large pot over medium heat.

  • Add onion and cook for 3–4 minutes until softened.

  • Stir in garlic and mushrooms; cook for 5–7 minutes until mushrooms release moisture and begin to brown.

  • Add cooked chicken, wild rice, chicken broth, thyme, parsley, salt, and pepper. Bring to a gentle boil.

  • Reduce heat, cover, and simmer for 35–45 minutes, or until the wild rice is tender.

  • Stir in milk and cream. If you prefer a thicker soup, whisk flour or cornstarch with a little cold milk and stir it in.

  • Simmer uncovered for another 5–10 minutes until creamy and well blended.

  • Taste and adjust seasoning. Serve hot.

Notes

Mushroom Varieties

For deeper flavor, use a mix of mushrooms such as shiitake, oyster, or portobello alongside button or cremini mushrooms.

Herbs and Spices

  • Fresh herbs can replace dried ones—use 3× the amount.

  • Add a pinch of nutmeg to the creamy base for a subtle, warming note.

Vegetarian Option

Swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken broth.

Storage

  • Refrigerator: Store up to 3 days in an airtight container.

  • Freezer: Freeze up to 3 months. Thaw overnight in the fridge before reheating.

  • The soup thickens as it sits—add a splash of broth or milk when reheating.

Serving Suggestions

  • Top with freshly grated Parmesan cheese or a dollop of sour cream.

  • Garnish with fresh thyme or parsley.

  • Add a drizzle of truffle oil for an elegant finish.

Find it online: https://biteseason.com/creamy-mushroom-chicken-and-wild-rice-soup/