Are you craving a hearty, flavorful soup that’s both comforting and filling? Look no further than this Creamy Mushroom Chicken and Wild Rice Soup! This delicious, creamy soup is a perfect blend of tender chicken, earthy mushrooms, and nutty wild rice in a rich, velvety broth. It’s the ultimate cold-weather dish that’s guaranteed to warm you from the inside out.
Why You’ll Love This Creamy Mushroom Chicken and Wild Rice Soup
- Rich & Creamy Flavor: The combination of cream, chicken broth, and aromatic herbs creates a luscious, comforting base that’s perfectly balanced by the umami of mushrooms and the chewiness of wild rice.
- Nutritious Ingredients: With lean chicken, mushrooms, and wild rice, this soup is packed with protein, fiber, and essential nutrients. It’s an easy way to get a wholesome meal without sacrificing flavor.
- Hearty & Filling: This soup is a complete meal in itself. The wild rice adds texture and makes it satisfying, while the chicken provides protein to keep you feeling full longer.
- Perfect for Meal Prep: The soup stores well in the fridge for a few days and can even be frozen for later use. It’s an excellent choice for meal planning!
- Simple to Make: With straightforward steps and ingredients that are easy to find, this recipe is beginner-friendly and perfect for a weeknight dinner or a cozy weekend lunch.
Ingredients for Creamy Mushroom Chicken and Wild Rice Soup
To make this delicious creamy mushroom chicken and wild rice soup, you will need:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 2 chicken breasts, cooked and shredded (you can also use rotisserie chicken for convenience)
- 1 cup wild rice
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh parsley, chopped, for garnish (optional)
How to Make Creamy Mushroom Chicken and Wild Rice Soup
Step 1: Prepare the Ingredients
Start by cooking your wild rice according to the package instructions. Set it aside once done. If you’re using fresh chicken breasts, cook them and shred them into bite-sized pieces. You can also use leftover chicken or rotisserie chicken for ease.
Step 2: Sauté the Vegetables
In a large soup pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3 minutes. Add the sliced mushrooms and cook for an additional 5-7 minutes, until they release their moisture and become golden brown.
Step 3: Add the Broth and Seasonings
Pour in the chicken broth and bring it to a simmer. Add the dried thyme, parsley, garlic powder, onion powder, and a pinch of salt and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to blend.
Step 4: Make it Creamy
Reduce the heat to low and stir in the heavy cream, then add the shredded chicken and cooked wild rice. Let the soup simmer for another 5-10 minutes until it’s heated through and creamy.
Step 5: Final Seasoning
Taste the soup and adjust the seasoning with more salt, pepper, or herbs if necessary.
Step 6: Serve & Enjoy!
Ladle the soup into bowls and garnish with fresh chopped parsley for a pop of color and flavor. Serve this creamy, hearty soup with warm bread or crackers on the side for the ultimate comfort food experience.
Tips for the Perfect Creamy Mushroom Chicken and Wild Rice Soup
- Add More Vegetables: Feel free to add other vegetables like carrots, celery, or spinach to increase the nutritional value and add more color to the soup.
- Make it Lighter: If you want to make a lighter version, substitute half-and-half or whole milk for the heavy cream. The soup will still be delicious but with a less indulgent texture.
- Use a Slow Cooker: For an even easier method, you can make this soup in the slow cooker. Simply add all the ingredients (except the cream and cooked rice) to the slow cooker and cook on low for 4-6 hours. Stir in the cream and rice just before serving.
- Freeze for Later: This soup freezes well for up to 3 months. Store it in an airtight container or freezer-safe bag and reheat it on the stovetop or in the microwave when ready to enjoy.
Why This Soup is Perfect for Every Occasion
Whether you’re feeding a family, prepping for meal planning, or simply looking for a cozy, comforting meal, this Creamy Mushroom Chicken and Wild Rice Soup is sure to become a favorite. The balance of flavors and textures, combined with the rich and creamy broth, makes it a perfect dish for both special occasions and everyday dinners.
Conclusion
This Creamy Mushroom Chicken and Wild Rice Soup offers the ideal combination of flavor, texture, and warmth, making it a must-try recipe for anyone who loves comforting, homemade meals. It’s easy to prepare, full of nutritious ingredients, and makes the perfect dish for chilly days. Give it a try, and enjoy the delicious satisfaction of a soup that’s as hearty as it is creamy!
Serving and Storage Tips for Creamy Mushroom Chicken and Wild Rice Soup
Serving Tips
- Pair with Crusty Bread: Serve this creamy soup with a side of crusty bread, baguette, or garlic bread. The bread will soak up the rich, velvety broth, making every bite even more satisfying.
- Top with Fresh Herbs: For an added burst of flavor and color, garnish the soup with fresh herbs like parsley, thyme, or chives. A sprinkle of grated Parmesan cheese also complements the creamy texture of the soup.
- Add a Side Salad: For a more complete meal, serve the soup alongside a fresh green salad with a light vinaigrette. This will provide a refreshing contrast to the rich soup.
- Serve in Individual Bowls: For a cozy, individual touch, serve the soup in deep bowls. You can also top each bowl with a dollop of sour cream or a drizzle of heavy cream for extra creaminess.
Storage Tips
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Make sure the soup cools completely before storing it to prevent moisture buildup and spoilage.
- Freezing: This soup freezes well and can be stored for up to 3 months. To freeze, place the cooled soup in freezer-safe containers or resealable freezer bags. When freezing in bags, try to flatten the soup for easier storage.
- Reheating: When ready to enjoy the soup again, thaw it in the refrigerator overnight if frozen. Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. If the soup is too thick after reheating, you can add a bit of chicken broth or water to adjust the consistency.
- Avoid Freezing Cream: If you know you’ll be freezing the soup, consider leaving out the cream and adding it during reheating. This can help preserve the texture and prevent the cream from separating upon thawing.
With these simple serving and storage tips, you can enjoy your Creamy Mushroom Chicken and Wild Rice Soup for multiple meals, whether fresh or reheated!
1. Can I use white rice instead of wild rice?
While wild rice adds a unique texture and nutty flavor to the soup, you can substitute white rice if needed. However, the soup’s flavor and texture may be slightly different. If using white rice, make sure to adjust the cooking time as white rice cooks faster than wild rice.
2. Can I make this soup ahead of time?
Yes! This soup is perfect for meal prep. You can make it up to 2-3 days ahead of time and store it in the refrigerator. The flavors will continue to develop and taste even better after a day or two. Just be sure to reheat it gently on the stovetop when you’re ready to serve.
3. Can I make this soup in the slow cooker?
Yes, you can make this soup in a slow cooker! Add all the ingredients except the cream and cooked rice to the slow cooker. Cook on low for 4-6 hours, and then stir in the cream and cooked rice just before serving. This method allows the flavors to meld together beautifully while you relax.
4. Can I make this soup dairy-free?
Yes! You can make a dairy-free version by substituting the heavy cream with coconut milk or a non-dairy cream alternative like cashew cream. For the butter, use olive oil or a dairy-free butter substitute. Keep in mind that the flavor may differ slightly, but it will still be creamy and delicious!
Creamy Mushroom Chicken and Wild Rice Soup
This Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting one-pot meal. With tender chicken, earthy mushrooms, nutty wild rice, and a rich, creamy broth, it’s the perfect dish to warm you up on a chilly day.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Ingredients
For the soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz (225 g) mushrooms, sliced (white button or cremini)
- 1 cup (200 g) wild rice
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 6 cups (1.5 L) chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt, or to taste
For the creamy base:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups (480 ml) milk
- 1/2 cup (120 ml) heavy cream
Optional garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
1. Sauté the vegetables
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for 5 minutes, or until softened.
- Stir in the mushrooms and cook for another 3–4 minutes, until tender.
2. Add the chicken and rice
- Add the wild rice to the pot and stir to combine.
- Nestle the chicken into the pot, then pour in the chicken broth.
- Add the thyme, parsley, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45–50 minutes, or until the chicken is cooked through and the rice is tender.
3. Shred the chicken
- Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
4. Make the creamy base
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until thickened, about 3–4 minutes.
- Stir in the heavy cream, then pour the mixture into the soup pot. Stir to combine.
5. Adjust and serve
- Simmer the soup for an additional 5–10 minutes, stirring occasionally, until the soup is creamy and heated through. Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh parsley and Parmesan cheese, if desired.
Notes
- Make-Ahead: The soup thickens as it sits; add a splash of chicken broth or milk when reheating.
- Variations: Add chopped spinach or kale for extra greens. You can also substitute chicken with turkey for a post-holiday meal.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months, omitting the cream and adding it after reheating.