Creamy Mushroom Chicken And Wild Rice Soup Recipe | Comfort Food

When I first made this creamy mushroom chicken and wild rice soup, I couldn’t believe how comforting and flavorful it was! The combination of tender chicken, earthy mushrooms, and nutty wild rice in a velvety, creamy broth felt like a warm hug in a bowl. It’s incredibly satisfying without being overly complicated, making it my go-to dish for chilly evenings.

Plus, the leftovers taste even better, which is always a win in my book! Trust me, one spoonful of this soup, and you’ll understand why it’s a household favorite. You can also enjoy similar flavors in a Panera chicken salad recipe for a lighter, refreshing option on warmer days.

Creamy Mushroom Chicken and Wild Rice Soup Recipe

The Ingredients That Make It Shine

Here’s your shopping list with tips for the freshest, most flavorful soup!

1 pound boneless, skinless chicken breasts, diced (Chicken thighs work great for even juicier results.)
3/4 cup wild rice, rinsed (Wild rice adds an earthy, nutty flavor that pairs beautiful with mushrooms.)
8 ounces mushrooms, sliced (Cremini or shiitake mushrooms bring the perfect depth of flavor.)
2 medium carrots, diced (Adds natural sweetness and color.)
2 celery stalks, chopped (For a subtle crunch and flavor boost.)
1 medium onion, diced (Essential for building that fragrant base.)
4 tablespoons butter (Divided for sautéing and the creamy sauce.)
1/4 cup all-purpose flour (Helps create that luscious, thick consistency.)
4 cups chicken broth (Use low-sodium to control seasoning.)
1 cup heavy cream (For that luxurious, silky finish.)
Salt and pepper to taste (Season generously to bring out all the flavors!)

Note: This recipe makes about 4 hearty servings, perfect for dinner and next-day leftovers! You can also explore a chicken salad recipe with apples if you want a sweet-savory twist for lunch.

How to Customize Your Soup?

This recipe is incredibly flexible, so tweak it to fit your preferences or dietary restrictions!

Dairy-Free Version: Swap the butter for olive oil and replace heavy cream with coconut cream for a lighter, vegan-friendly option.
Vegetarian Alternative: Use vegetable stock instead of chicken broth and substitute chicken with tofu cubes or hearty veggies like sweet potatoes.
Gluten-Free Option: Swap out the flour for cornstarch or a gluten-free flour blend to achieve the same creamy consistency.
Get Fancy: Add a dash of truffle oil, roasted garlic, or even throw in some fresh spinach for an extra boost of flavor and texture.

Your Timeline for Deliciousness

Get a steaming bowl of this creamy soup ready in under an hour!

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Must-Have Tools for This Recipe

These kitchen essentials will make the process smooth and enjoyable!

Large pot: To cook everything in one go and bring out all the flavors.
Cutting board: Perfect for prepping veggies and chicken.
Sharp knife: Ensures precise cuts for evenly cooked ingredients.
Whisk: To make a smooth, creamy roux with no lumps.
Ladle: Makes serving clean and effortless.

How to Make Creamy Mushroom Chicken and Wild Rice Soup?

Here’s how to make a cozy, creamy mushroom chicken and wild rice soup that’s perfect for chilly days

Step 1. Prep Your Ingredients

Start by dicing your chicken into bite-sized pieces and chopping all your veggies. Rinse the wild rice under cold water to remove any excess starch. Taking a few minutes to prep everything now will make cooking later a breeze!

Step 2. Sauté the Chicken and Veggies

Melt some butter in a large pot over medium heat. Add the diced chicken, cooking until it’s lightly browned but not fully cooked through. Remove the chicken and set it aside. Toss in the carrots, celery, and onion next, sautéing until they soften and release their aromatic goodness.

Step 3. Add the Rice, Mushrooms, and Broth

To the softened veggies, add the wild rice and mushrooms. Stir everything together, then pour in the chicken broth. Return the chicken to the pot, season with salt and pepper, and bring everything to a boil. Lower the heat and simmer for about 30 minutes until the rice is tender and the flavors meld beautifully.

Step 4. Create the Creamy Roux

While the soup simmers, prepare the creamy base in a separate pan. Melt the remaining butter, then whisk in the flour to form a smooth paste. Gradually add chicken broth, whisking constantly to avoid lumps. Stir in the heavy cream, cooking until the mixture thickens into a smooth, velvety sauce.

Step 5. Combine and Finish

Pour the creamy roux into the soup mixture, stirring well to combine. Allow the soup to simmer for a few more minutes, letting the flavors marry. For a pop of freshness, garnish with chopped parsley or thyme before serving.

Pro Tips for a Better Bowl of Soup

My personal experience has taught me that a few tweaks can take this recipe to the next level!

Control the Thickness: Add more broth if you prefer a thinner soup, or reduce the cream for a lighter version.
Cook the Rice Separately: If you’re short on time, using pre-cooked wild rice prevents any risk of overcooking in the soup.
No Cold Cream: Ensure your cream is at room temperature to avoid curdling.
Brighten the Flavors: A quick squeeze of lemon or zest right before serving balances the richness.

How to Serve Creamy Mushroom Chicken and Wild Rice Soup?

This soup is as comforting to serve as it is to eat. Ladle it into bowls while still steaming hot, garnishing with fresh parsley or thyme for a burst of color. Pair it with crusty sourdough bread or buttery biscuits to mop up every last drop of that creamy goodness. For an elevated presentation, swirl a little drizzle of cream or olive oil on top before serving.

Nutritional Benefits in Every Serving

This creamy, hearty soup doesn’t just taste amazing; it’s packed with nutrition too!

Calories: 320
Protein: 22g
Carbohydrates: 20g
Fat: 16g

Make Ahead and Storing This Delicious Soup

Here’s how to prep, store, and enjoy your creamy mushroom chicken and wild rice soup later without sacrificing flavor

Make Ahead

This soup can be made up to a day in advance for even richer flavors. Keep the cream separate, and stir it in when you reheat for the freshest taste.

Refrigeration

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat, stirring occasionally.

Freezing

The soup base freezes well without the cream. Freeze for up to three months, then thaw overnight in the fridge. Stir in the cream after reheating to restore its creamy texture.

Why You’ll Fall for This Recipe?

Every spoonful of this soup is like a warm, cozy hug. Here’s why you’ll keep making it again and again!

Ultimate Comfort Food: It’s hearty, creamy, and perfect for any cozy night.
Beginner-Friendly: Simple steps deliver gourmet results without the hassle!
Easily Adaptable: From dairy-free to vegetarian, tweak it to fit your needs.
Perfectly Leftover-Friendly: It tastes even better the next day.
One-Pot Wonder: Simplifies cooking and cleanup!

Creamy Mushroom Chicken and Wild Rice Soup is a recipe I love turning to for its rich flavors and cozy vibes. Whether it’s a family dinner or just a bowl to spoil myself, this soup always delivers. Give it a try and enjoy every spoonful!

Ash Tyrrell