Creamy Mushroom Chicken and Wild Rice Soup 🍄🍗🥣

Warning: Once you taste this hearty, flavorful soup, you’ll never go back to canned soup again! This Creamy Mushroom Chicken and Wild Rice Soup is comfort food at its finest—rich, earthy mushrooms, tender chicken, nutty wild rice, and a velvety broth that will have you going back for seconds (and thirds!).

Perfect for chilly days or when you need a bowl of pure coziness, this soup is a game-changer.

Ingredients

2 tablespoons olive oil or butter
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
8 ounces cremini or white mushrooms, sliced
1 cup uncooked wild rice
6 cups chicken broth
2 cups cooked chicken, shredded or diced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper, to taste
1 cup heavy cream or half-and-half
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley, chopped, for garnish

Why You’ll Love This Soup

Rich and Creamy: The velvety broth is pure comfort in every bite.
Wholesome and Filling: Packed with protein, veggies, and wild rice.
Homemade Goodness: No preservatives—just fresh, flavorful ingredients.
Customizable: Adjust seasonings, add more veggies, or swap proteins to suit your taste.

How to Make Creamy Mushroom Chicken and Wild Rice Soup

1. Sauté the Aromatics

Heat the olive oil or butter in a large pot over medium heat.
Add the onion, carrots, and celery. Cook for 5-7 minutes until softened.
Stir in the garlic and sliced mushrooms. Sauté for another 3-4 minutes until the mushrooms release their moisture.

2. Add the Rice and Broth

Stir in the wild rice and dried thyme. Season with salt and pepper.
Pour in the chicken broth and bring to a boil.

3. Simmer Until Tender

Reduce the heat to low, cover, and let the soup simmer for 40-50 minutes, or until the wild rice is tender.

4. Add the Chicken and Cream

Stir in the cooked chicken and let it warm through.
In a small bowl, whisk the heavy cream with the flour (if using) to prevent lumps, then stir it into the soup. Simmer for another 5-10 minutes until the soup thickens slightly.

5. Taste and Adjust

Taste the soup and adjust the seasoning with additional salt, pepper, or herbs if needed.

6. Serve and Enjoy

Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or crackers.

Serving Suggestions

Crusty Bread: Perfect for soaking up every drop of the creamy broth.
Side Salad: A fresh green salad balances the richness of the soup.
Crackers or Breadsticks: Add crunch to every spoonful.

Tips for the Best Soup

Use Fresh Mushrooms: Their earthy flavor is key to the soup’s depth.
Prep Ahead: Use leftover cooked chicken or rotisserie chicken to save time.
Thicker Soup: Add more flour or a slurry of cornstarch and water for an even creamier texture.
Vegan Option: Substitute the chicken with tofu or chickpeas, use vegetable broth, and swap heavy cream for coconut milk or cashew cream.

Storage and Reheating

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove over low heat, stirring occasionally, to prevent the cream from curdling.

Final Thoughts

This Creamy Mushroom Chicken and Wild Rice Soup is more than just a meal—it’s a hug in a bowl. With its luxurious texture and hearty ingredients, it’s the perfect dish to warm you up from the inside out. Once you try it, you’ll see why homemade always wins.

Let me know how this recipe turns out for you and what creative additions you try. Happy cooking! 🍄✨