Wonderful Creamy Mushroom Chicken and Wild Rice Soup

There’s truly nothing quite like a warm bowl of soup to bring comfort and joy, especially when the weather turns crisp or you just need a culinary hug. I find myself turning to hearty, flavorful soups time and again because they just hit the spot. That’s exactly why I’m so excited to share my recipe for Creamy Mushroom Chicken and Wild Rice Soup with you today.

This soup is brimming with rich, earthy mushroom flavors, tender chicken, and beautifully chewy wild rice, all enveloped in a lusciously creamy broth. I love that it feels wonderfully gourmet, yet it comes together in approximately 45 minutes, making it absolutely perfect for a comforting weeknight meal or a special occasion when I want something truly delicious without spending all day in the kitchen. It’s a recipe I know you’ll cherish.

Why You’ll Love This Creamy Mushroom Chicken and Wild Rice Soup

I truly believe this soup will become a staple in your kitchen, and here’s why I think you’ll adore it as much as I do:

• Deeply Savory Flavor: The combination of mixed mushrooms, aromatic garlic, and fresh herbs creates an incredibly rich and satisfying base that really sings.
• Hearty & Satisfying: With tender pieces of chicken and substantial wild rice, this soup is a complete meal in itself, leaving me feeling wonderfully nourished.
• Lusciously Creamy Texture: I achieve a perfectly smooth and creamy consistency that feels indulgent without being too heavy, thanks to a simple roux and heavy cream.
• Quick & Approachable: Despite its gourmet taste, I’ve designed this recipe to be straightforward, coming together in about 45 minutes from start to finish.

Ingredients for the Perfect Creamy Mushroom Chicken and Wild Rice Soup

For a soup that truly shines, I always emphasize starting with quality ingredients. Each component plays a vital role in building the layers of flavor that make this Creamy Mushroom Chicken and Wild Rice Soup so special. I’ll walk you through my key components and what I look for.

Choosing Your Stars: Mushrooms, Chicken, and Wild Rice

Getting the best flavor and texture starts with how I select my main ingredients.

Mushrooms: Selection and Slicing

When I’m picking mushrooms, I always look for ones that are firm to the touch, with no sliminess or dark spots. For this soup, I love using a mix of shiitake and baby portabellas because they offer a fantastic depth of flavor, but cremini mushrooms also work beautifully. I clean them gently with a damp cloth to remove any dirt, avoiding soaking them, then I slice them evenly so they cook consistently.

Chicken: Fresh, Leftover, or Rotisserie?

My recipe uses raw boneless, skinless chicken breasts, which I cook right in the soup, allowing them to absorb all those wonderful flavors. However, I want you to know that you have options! If I’m short on time, I often use shredded rotisserie chicken or even leftover cooked chicken. Just be sure to adjust the cooking time, adding pre-cooked chicken back into the soup towards the end, just long enough to heat through.

Wild Rice: Understanding Your Grain

Wild rice isn’t technically a rice, but rather the seed of an aquatic grass. I love its distinct nutty flavor and wonderfully chewy texture, which holds up beautifully in a hearty soup. My recipe calls for cooked wild rice, and I find using pre-cooked rice is a fantastic time-saver, ensuring it’s perfectly tender without overcooking the other ingredients.

The Magic of a Roux: Achieving Creaminess

The secret to achieving that beautifully smooth and creamy texture in my Creamy Mushroom Chicken and Wild Rice Soup is a simple roux. A roux is a mixture of fat (in this case, butter) and flour cooked together, which acts as a thickening agent.

I find it’s essential because it not only thickens the soup but also provides a stable base that prevents the soup from separating or becoming grainy. By slowly whisking in the chicken stock to the roux, I create a wonderfully smooth foundation for the rest of the ingredients.

How to Make Creamy Mushroom Chicken and Wild Rice Soup (Step-by-Step)

Making this soup is truly a straightforward process, and I promise you’ll be amazed at how quickly you can have such a flavorful dish on your table. Just follow my steps, and you’ll have a delicious, comforting meal ready to enjoy!

Ingredients

• 2 tablespoons unsalted butter ((28.25 grams))
• 16 ounces mushrooms ((453.592 grams) shiitake and baby portabellas mixed, sliced)
• 1 medium onion (diced)
• 2 cloves of garlic (minced)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all purpose flour ((15 grams))
• 3 cups chicken stock ((709.765 ml))
• 1 pound boneless skinless chicken breasts ((453.592 grams))
• 2 teaspoons oregano
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 cup heavy cream ((236.588 ml))
• 3 cups wild rice ((492 grams) cooked)

Instructions

1. Melt the butter in a large Dutch oven over medium heat. Add in the mushrooms, onions, and garlic, season with salt and pepper, and sauté until the onions are translucent, about five to seven minutes.
2. Whisk in the flour. Then slowly whisk in the chicken stock. Add in the chicken, oregano, rosemary, and thyme and bring to a simmer. Simmer for 20 minutes or until the chicken reaches 165 degrees Fahrenheit.
3. Remove the cooked chicken from the soup and shred it. Return it to the pot with the heavy cream and the cooked wild rice. Serve and enjoy!

Alternative Ways to Cook Your Creamy Mushroom Chicken and Wild Rice Soup

While I love making this soup on the stovetop, I understand that sometimes I want to use different methods to fit my schedule. Here are a couple of ways I adapt this Creamy Mushroom Chicken and Wild Rice Soup for other popular cooking methods.

Slow Cooker Creamy Mushroom Chicken and Wild Rice Soup

For those days when I want to set it and forget it, my slow cooker is a lifesaver. I start by sautéing the mushrooms, onions, and garlic in a pan before adding them to the slow cooker along with the chicken, stock, and herbs. I cook it on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.

To finish, I remove and shred the chicken, then whisk the flour and a bit of warm stock into a slurry before adding it back to the slow cooker to thicken. Finally, I stir in the heavy cream and cooked wild rice during the last 30 minutes of cooking to ensure the cream doesn’t curdle and the rice maintains its texture.

Instant Pot Creamy Mushroom Chicken and Wild Rice Soup

When I need this soup on the table even faster, my Instant Pot comes to the rescue! I use the sauté function to cook the mushrooms, onions, and garlic, then whisk in the flour and slowly add the chicken stock. I place the chicken breasts and herbs directly into the pot.

I then pressure cook on high for 8-10 minutes, followed by a 5-minute natural release before doing a quick release. Once the chicken is cooked and shredded, I stir in the heavy cream and cooked wild rice, then use the sauté function again for a few minutes until everything is heated through and creamy.

Customizing Your Creamy Mushroom Chicken and Wild Rice Soup (Substitutions & Flavor Boosters)

One of the things I love most about cooking is the freedom to make a recipe my own. This Creamy Mushroom Chicken and Wild Rice Soup is wonderfully versatile, and I encourage you to experiment with substitutions and flavor boosters to suit your taste or dietary needs.

Ingredient Swaps & Dietary Adaptations

I often adapt my recipes, and here are some common swaps I find helpful:

Expert Tips for Next-Level Flavor

To truly elevate this soup, I have a few tricks up my sleeve:

• Roast the Mushrooms: Before adding them to the soup, I sometimes toss the sliced mushrooms with a little olive oil, salt, and pepper and roast them at 400°F (200°C) for 15-20 minutes until deeply browned. This intensifies their earthy flavor.
• Fresh Herbs: While dried herbs are convenient, using a mix of fresh oregano, rosemary, and thyme in the last few minutes of cooking will add a brighter, more vibrant aroma.
• A Splash of Wine: I occasionally add a splash of dry sherry or white wine (like Chardonnay or Sauvignon Blanc) to the sautéed vegetables before adding the stock. It deglazes the pan and adds a wonderful complexity.
• Better Broth: Using a high-quality chicken or vegetable stock makes a noticeable difference. I look for low-sodium options so I can control the saltiness myself.

Garnish Your Soup Like a Pro

Garnishing is how I add a final flourish, enhancing both presentation and flavor. A sprinkle of fresh parsley or finely chopped chives adds color and freshness. Sometimes, I swirl in a tiny bit of extra heavy cream for a luxurious touch. Crispy fried onions or homemade croutons also add a delightful crunch.

Storing, Freezing, and Reheating Creamy Mushroom Chicken and Wild Rice Soup

I find that this Creamy Mushroom Chicken and Wild Rice Soup often tastes even better the next day! Knowing how to properly store and reheat it is key to enjoying those delicious leftovers.

How to Store Leftovers Safely

Once the soup has cooled to room temperature, I transfer it to airtight containers. I find that glass containers with secure lids work best. Properly stored, the soup will keep beautifully in the refrigerator for up to 3-4 days.

Freezing Your Creamy Soup Successfully

Freezing cream-based soups can sometimes be tricky because dairy can separate when thawed. My best tip is to freeze the soup before adding the heavy cream, if I know I’ll be freezing a portion. Then, I add the cream during the reheating process.

If I’m freezing the fully finished soup, I make sure it’s cooled completely. I pour it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It will keep well for up to 2-3 months. Upon thawing, it might appear slightly separated, but gentle reheating usually brings it back together.

Reheating Without Curdling: A Step-by-Step Guide

Reheating is where I take a little extra care, especially with the cream.

• From the Refrigerator: I transfer the desired portion to a saucepan and reheat it gently over low to medium-low heat, stirring frequently. I avoid high heat, which can cause the cream to curdle. If it seems too thick, I stir in a splash of milk, chicken stock, or water until it reaches my desired consistency.
• From Frozen: I let the soup thaw overnight in the refrigerator first, if possible. If I’m reheating directly from frozen, I place it in a saucepan over very low heat, stirring occasionally to break up the frozen block as it thaws. Once thawed, I increase the heat slightly and follow the same steps as reheating from the refrigerator, ensuring gentle heat and frequent stirring, adding liquid if needed.

Troubleshooting Common Soup Questions

Even experienced cooks like me sometimes run into little bumps along the way. Here are some common questions I hear about creamy soups and how I address them.

• My roux looks clumpy/burned: If my roux looks clumpy, I keep whisking vigorously. If it’s burned, I start over because a burned roux will give the soup an unpleasant flavor. A good roux should be smooth and nutty-smelling.
• My soup is too thin: If I find my soup isn’t thick enough after simmering, I can make a quick slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. I whisk this into the simmering soup and let it cook for another 1-2 minutes until it thickens.
• My soup is too thick: This is an easy fix! I simply whisk in a little more chicken stock or milk until I reach my preferred consistency.
• My soup curdled when reheating: This usually happens when the soup is reheated too quickly or over too high a heat. I always recommend using low heat and stirring gently. If it does curdle slightly, sometimes a quick whisk off the heat can help bring it back together, or adding a touch more cream can mask it.

What to Serve with Your Creamy Mushroom Chicken and Wild Rice Soup

This Creamy Mushroom Chicken and Wild Rice Soup is so hearty and complete on its own, but I often love pairing it with something simple to round out the meal. A warm, crusty bread or a fresh baguette for dipping is always a winner.

A light, crisp green salad with a simple vinaigrette offers a refreshing contrast. Sometimes, I even serve it alongside a simple grilled cheese or a half-sandwich for a truly comforting lunch or dinner.

FAQs about Creamy Mushroom Chicken and Wild Rice Soup

I often get questions about making soups, so I’ve compiled some common ones I hear about this Creamy Mushroom Chicken and Wild Rice Soup.

Conclusion

I truly hope this Creamy Mushroom Chicken and Wild Rice Soup brings as much warmth and comfort to your table as it does to mine. It’s a recipe born from a desire for delicious, satisfying meals that don’t demand hours in the kitchen, and I find it delivers on every front. From the earthy mushrooms to the tender chicken and hearty wild rice, every spoonful is a little piece of comfort.

I can’t wait for you to try it! Please, let me know what you think in the comments below. Have you made any fun substitutions, or do you have a favorite side dish you serve with it? I love hearing about your culinary adventures, so feel free to share your thoughts, questions, or serving suggestions. Happy cooking, my friends!

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Emily

Creamy Mushroom Chicken and Wild Rice Soup

This soup is brimming with rich, earthy mushroom flavors, tender chicken, and beautifully chewy wild rice, all enveloped in a lusciously creamy broth. I love that it feels wonderfully gourmet, yet it comes together in approximately 45 minutes, making it absolutely perfect for a comforting weeknight meal or a special occasion when I want something truly delicious without spending all day in the kitchen.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 424

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tablespoons unsalted butter ((28.25 grams))
• 16 ounces mushrooms ((453.592 grams) shiitake and baby portabellas mixed, sliced)
• 1 medium onion (diced)
• 2 cloves of garlic (minced)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all purpose flour ((15 grams))
• 3 cups chicken stock ((709.765 ml))
• 1 pound boneless skinless chicken breasts ((453.592 grams))
• 2 teaspoons oregano
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 cup heavy cream ((236.588 ml))
• 3 cups wild rice ((492 grams) cooked)

Equipment

• Dutch Oven

Method

 

1. Melt the butter in a large Dutch oven over medium heat. Add in the mushrooms, onions, and garlic, season with salt and pepper, and sauté until the onions are translucent, about five to seven minutes.
2. Whisk in the flour. Then slowly whisk in the chicken stock. Add in the chicken, oregano, rosemary, and thyme and bring to a simmer. Simmer for 20 minutes or until the chicken reaches 165 degrees Fahrenheit.
3. Remove the cooked chicken from the soup and shred it. Return it to the pot with the heavy cream and the cooked wild rice. Serve and enjoy!

Nutrition

Calories: 424kcal

Notes

I find that this Creamy Mushroom Chicken and Wild Rice Soup often tastes even better the next day! Knowing how to properly store and reheat it is key to enjoying those delicious leftovers.

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