Go Back

Creamy Mushroom Chicken And Wild Rice Soup

Creamy mushroom chicken and wild rice soup with tender wild rice, savory cremini mushrooms, and a silky cream broth. Made by simmering everything until the rice is cooked, then finishing with heavy cream for a rich, spoonable texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Use boneless skinless for even cooking and easy shredding.
Mushrooms and vegetables
  • 2 cup mixed mushrooms Slice cremini and shiitake (or use a mixed pre-sliced blend).
  • 3 carrots Slice for faster tenderization in the first sauté and simmer.
  • 3 celery Slice thin for a softer texture in soup.
  • 1 onion Dice small so it melts into the broth.
  • 4 garlic cloves Minced for maximum flavor without large chunks.
Rice and broth
  • 0.75 cup wild rice blend Uncooked; simmer until tender and chewy.
  • 8 cup chicken broth Low-sodium works well if you plan to season to taste at the end.
  • 1 bay leaf Remove after simmering.
  • 1 tsp dried thyme Works best added during simmer for even herb flavor.
Creamy base
  • 4 tbsp butter For sautéing and building flavor.
  • 3 tbsp flour Thickens the broth after the sauté stage.
  • 1.5 cup heavy cream Stir in near the end so the soup stays creamy.
  • 0.25 salt and pepper Measure to taste; season after simmering and before serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, until glossy and just starting to soften with a light sizzle.
  2. Add the garlic and sliced mixed mushrooms, then cook for 4 minutes, stirring occasionally, until the mushrooms release moisture and begin to brown at the edges.
Build and simmer the soup
  1. Whisk the flour into the hot mixture and cook for 1–2 minutes, stirring, until it smells slightly nutty and the mixture looks lightly thickened.
  2. Add the chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf, then bring to a simmer.
  3. Simmer for 40 minutes at a steady low boil, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
Finish creamy and serve
  1. Remove the chicken, shred it, and discard the bay leaf.
  2. Stir in the heavy cream, return the shredded chicken to the pot, and simmer for 5 minutes until warmed through and silky.
  3. Season with salt and pepper to taste, then serve hot with the cream broth coats every bite.

Notes

For the creamiest texture, avoid boiling hard after adding the heavy cream—keep it at a gentle simmer. Store leftovers in an airtight container in the fridge for up to 4 days; reheat on the stove with a splash of broth or water if it thickens. Freezing is not ideal because wild rice and cream can change texture, but you can freeze for up to 2 months if needed. For a lighter swap, use half-and-half instead of heavy cream (reduce simmer time by 2–3 minutes after adding it) to keep it smoother.