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Creamy Mushroom Chicken and Wild Rice Soup Recipe
Ash Tyrrell

Creamy Mushroom Chicken and Wild Rice Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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!

Method
 

  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.