Warm, comforting, and packed with rich flavors, this Creamy Mushroom Chicken and Wild Rice Soup is the perfect dish for a cozy meal. With tender chicken, earthy mushrooms, and hearty wild rice, this soup is not only satisfying but also incredibly flavorful. The creamy broth ties everything together, making every spoonful a delight. It’s ideal for chilly days when you need something to warm you up from the inside out.

Why You’ll Love This Recipe?

This soup is the ultimate comfort food, with tender chicken and savory mushrooms in a luscious, creamy broth. The wild rice adds a nutty texture that pairs perfectly with the smooth, rich sauce. It’s a one-pot meal that’s easy to prepare and will fill your kitchen with mouthwatering aromas. Plus, it’s great for meal prepping—perfect for lunch or dinner throughout the week!

Ingredients (partial list – full list below)

2 chicken breasts, cooked and shredded
1 cup wild rice, rinsed
2 cups sliced mushrooms (button or cremini)
1 medium onion, diced
3 cloves garlic, minced

The full list of ingredients can be found below in the recipe card.

Directions

In a large pot, sauté the onions and garlic in a bit of olive oil until soft and fragrant, about 3 minutes.
Add the mushrooms to the pot and cook until they release their moisture and become tender, about 5 minutes.
Stir in the rinsed wild rice and cook for an additional 2 minutes.
Pour in chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 45-50 minutes, or until the rice is tender and the broth has thickened slightly.
Add the shredded chicken to the pot, along with the heavy cream, and stir to combine. Let the soup simmer for another 5-10 minutes, until everything is heated through and the soup is creamy.
Season with salt and pepper to taste, and garnish with fresh herbs before serving.

Expert Tips and Tricks

For an even creamier soup, you can add a bit of cream cheese or a dollop of sour cream at the end of cooking.
If you’re in a hurry, you can use pre-cooked chicken or rotisserie chicken to save time.
For a more intense mushroom flavor, try using a mix of wild mushrooms like shiitake or portobello.

Recipe Variations and Possible Substitutions

You can substitute the wild rice for brown rice or white rice if you prefer a different texture.
If you’re not a fan of mushrooms, try adding carrots or celery instead for a different veggie base.
For a dairy-free version, replace the heavy cream with coconut milk or a dairy-free cream alternative.

Serving and Pairing Suggestions

This creamy soup is delicious served with a side of crusty bread or a fresh salad. It also pairs nicely with a light white wine, such as Chardonnay, or a crisp, cold glass of iced tea. You can also enjoy it with some crackers or a warm roll on the side.

Storage and Reheating Tips

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the soup in a pot over medium heat until heated through. Add a splash of chicken broth or water if the soup has thickened too much during storage.
You can also freeze this soup for up to 2-3 months. Just be sure to let it cool completely before transferring to a freezer-safe container.

FAQs

1. Can I use a different type of rice?
Yes, you can substitute wild rice with brown or white rice, but wild rice gives a unique texture and flavor that’s perfect for this soup.

2. Can I make this soup in a slow cooker?
Absolutely! You can add the ingredients to the slow cooker and cook on low for 4-6 hours. Add the cream and chicken at the end and cook for an additional 30 minutes before serving.

3. Can I make this soup ahead of time?
Yes, this soup stores well and even tastes better the next day! Just make sure to let it cool before refrigerating.

4. How can I make this soup thicker?
If you want a thicker soup, you can either blend part of the soup with an immersion blender or add a cornstarch slurry (cornstarch mixed with water) to thicken the broth.

Conclusion

This Creamy Mushroom Chicken and Wild Rice Soup is everything you could want in a comforting, flavorful meal. It’s hearty, creamy, and full of wholesome ingredients that make every bite satisfying. Whether you’re cooking for a crowd or just want something cozy to enjoy on a quiet evening, this soup will become a go-to favorite in your recipe collection.

Creamy Mushroom Chicken and Wild Rice Soup

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Author: Jake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop, Roasting
Cuisine: American
Diet: Gluten Free

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Description

Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish, perfect for cooler days. Here’s a detailed recipe to guide you through preparing this flavorful soup.

Instructions

Prepare the Mushrooms:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the torn mushrooms with melted butter, garlic cloves, rosemary sprigs, and lemon zest.
- Spread the mixture evenly on a baking sheet and roast for 20-25 minutes, or until the mushrooms are tender and browned.
Cook the Soup Base:
- In a large pot, combine the chicken breasts, wild rice, chopped carrots, celery, shallots, chicken broth, thyme, sage, and crushed red pepper flakes.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the chicken is cooked through and the rice is tender.
Shred the Chicken:
- Remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the pot.
Add Cream and Greens:
- Stir in the heavy cream (or whole milk) and grated Parmesan cheese.
- Add the fresh spinach or kale and cook until wilted, about 2-3 minutes.
Combine with Roasted Mushrooms:
- Add the roasted mushroom mixture to the soup, stirring to combine.
- Season with salt and black pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with additional grated Parmesan cheese and fresh parsley.
- Serve hot and enjoy.

Notes

For a spicier kick, consider adding a pinch of cayenne pepper to the seasoning mix.
If pico de gallo is unavailable, a fresh salsa can be used as an alternative.
This dish pairs well with a light white wine or a refreshing iced tea.

Nutrition

Serving Size: 1 bowl
Calories: Approximately 645 kcal
Sugar: 6g
Sodium: 1,200mg
Fat: 34g
Saturated Fat: 19g
Carbohydrates: 45g
Protein: 38g
Cholesterol: 125mg