Description

This Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty dish perfect for chilly days. Combining tender chicken, earthy mushrooms, and nutty wild rice in a creamy, herb-infused broth, this soup delivers a luxurious balance of flavors and textures. It’s easy to prepare, filling, and makes a wonderful meal for any occasion.

Ingredients

• 2 tablespoons unsalted butter
• 16 ounces mushrooms (shiitake and baby portabella, sliced)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 pound boneless, skinless chicken breasts
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• For Creaminess and Texture:
• 1 cup heavy cream
• 3 cups cooked wild rice

Preparation Method

Step 1: Sauté the Vegetables
In a large Dutch oven or soup pot, melt the butter over medium heat. Add the mushrooms, onion, and garlic. Season with kosher salt and black pepper. Sauté for 5–7 minutes, stirring occasionally, until the onions are translucent and the mushrooms are tender.

Step 2: Build the Base
Sprinkle the flour over the sautéed vegetables and stir well to create a roux. Gradually pour in the chicken stock while whisking continuously to avoid lumps. Add the chicken breasts and stir in the oregano, rosemary, and thyme. Bring the mixture to a simmer.

Step 3: Cook the Chicken
Simmer the soup for about 20 minutes, or until the chicken breasts reach an internal temperature of 165°F (74°C). Remove the chicken breasts from the pot and place them on a cutting board.

Step 4: Shred the Chicken
Using two forks, shred the cooked chicken into bite-sized pieces. Return the shredded chicken to the pot.

Step 5: Add Cream and Wild Rice
Stir in the heavy cream and cooked wild rice. Allow the soup to simmer for an additional 5 minutes, stirring occasionally, until the flavors meld and the soup is heated through.

Step 6: Serve and Enjoy
Ladle the creamy mushroom chicken and wild rice soup into bowls. Garnish with fresh herbs if desired, and serve with crusty bread or crackers for a complete meal.

Tips and Conclusion

Make it Ahead: This soup tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3 days.
Vegetarian Option: Substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken stock.
Gluten-Free: Replace all-purpose flour with a gluten-free alternative like cornstarch or rice flour.
Herb Substitutions: Fresh herbs can be used instead of dried. Use 3 times the amount of fresh herbs for the same flavor.

Creamy Mushroom Chicken and Wild Rice Soup is a one-pot wonder that delivers comfort in every bite. The earthy mushrooms, tender chicken, and creamy broth pair perfectly with the nutty texture of wild rice, making this soup a family favorite. Enjoy it with a side of warm bread or a fresh green salad, and explore more hearty soup recipes on our site for endless meal inspiration!