Creamy Mushroom Chicken and Wild Rice Soup Recipe

Ash Tyrrell

Creamy Mushroom Chicken and Wild Rice Soup Recipe

I made this creamy mushroom chicken and wild rice soup last weekend, and it was one of those meals that made me feel warm from the inside out. The rich, creamy broth was so comforting, especially paired with the earthy mushrooms and nutty wild rice.

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Prep Time 20

Cook Time 2 10

Servings: 5

Ingredients Method Notes

Ingredients

2 tablespoons butter – adds richness and helps soften the veggies.1 medium onion finely chopped – builds a flavorful base.
3 stalks celery diced – adds a nice crunch and depth.
3 medium carrots peeled and diced – brings natural sweetness.
8 ounces mushrooms sliced – fresh mushrooms offer the best earthy flavor; avoid canned ones.
1/4 cup all-purpose flour – thickens the soup; stir well to prevent lumps.
6 cups chicken broth – use low-sodium for better control over seasoning.
2 cups cooked wild rice – adds a nutty texture; avoid instant rice for the best results.
2 cups cooked cubed boneless skinless chicken breasts – leftover rotisserie chicken works great too.
1 teaspoon salt – enhances all the flavors.
1 teaspoon curry powder – adds subtle warmth without being overpowering.
1/2 teaspoon mustard powder – gives a mild tang that deepens the flavor.
1 tablespoon dried parsley – adds a touch of freshness.
1/4 teaspoon black pepper – adjust to taste.
1/4 cup slivered almonds – gives a light crunch and a nice finish.
2 tablespoons dry sherry – boosts the umami flavor; optional but worth it.
1 cup half-and-half – for a creamy smooth texture; don't substitute with milk.

Method

Start by melting the butter in a large pot over medium heat. Add the finely chopped onion, celery, and carrots. Let them cook for about 5 minutes until slightly softened. Next, toss in the sliced mushrooms and sauté for another 2 minutes. You’ll notice the mushrooms begin to release moisture, which adds so much depth to the flavor base.
Sprinkle the flour evenly over the veggies and stir well so everything gets coated. This step thickens the soup and keeps it silky. Gradually pour in the chicken broth while stirring continuously to avoid any clumps. Once the liquid is added, bring it to a soft boil, then lower the heat to a simmer.
Now stir in your cooked wild rice, chicken cubes, salt, curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry. Everything starts to come together beautifully here. Let the soup simmer gently so the flavors have time to mingle. You’ll notice the broth getting richer as it cooks.
Finally, pour in the half-and-half, stirring gently to combine. Let the soup simmer uncovered on low for 1 to 2 hours. Be careful not to boil it at this stage, as that can cause the cream to separate. Stir occasionally, and enjoy how amazing your kitchen smells!

Notes

Use freshly cooked wild rice instead of instant—it holds its texture better.
If using rotisserie chicken, shred it instead of cubing for better distribution.
Don’t skip the dry sherry—it adds a subtle richness you’ll notice.
Simmer on low and take your time; the longer it cooks, the better it tastes.
If your soup thickens too much, add a splash of broth before serving.