Creamy Mushroom Chicken and Wild Rice Soup is a cozy and comforting dish that’s perfect for chilly days. It’s packed with tender chicken, earthy mushrooms, and nutty wild rice, all swimming in a rich and creamy broth that feels like a warm hug in a bowl.
I love making this soup when I want something hearty but not too heavy. The mushrooms add a lovely depth of flavor and the wild rice gives it a nice chewy texture that keeps every spoonful interesting. I usually use a mix of mushrooms if I have them around, like cremini and white button, to make the flavor even better.
One of my favorite ways to enjoy this soup is with a slice of crusty bread for dipping. It’s easy to whip up and always makes me feel like I’m giving myself a little treat. Plus, it’s great for leftovers since the flavors just get better after a day or two in the fridge.
Key Ingredients & Substitutions
Mushrooms: Using a mix, like cremini and shiitake, adds great flavor and texture. If you can’t find fresh mushrooms, try dried shiitake or portobello, but rehydrate them first.
Chicken: Cooked chicken breast works well here; leftover or rotisserie chicken is a big time-saver. For a lighter option, use skinless chicken breast or thighs.
Wild Rice: Wild rice gives a nice chew and nuttiness but can be swapped with brown rice or a rice blend. Just adjust cooking time accordingly.
Heavy Cream: Heavy cream makes this soup rich and smooth. For a lighter version, use half-and-half or whole milk, but avoid boiling after adding to keep it from curdling.
How Can I Make a Creamy Soup Without Curdling?
To get that silky, creamy texture without lumps or curdling, follow these tips:
- After adding flour, cook it well with the veggies to remove the raw taste, about 1-2 minutes.
- Whisk the broth in slowly to avoid lumps from the flour.
- When adding cream, stir gently and keep the heat low—do not let the soup boil once cream is added.
- If the soup cools and thickens too much, gently reheat at low temperature while stirring frequently.
These steps help you get a rich, smooth soup every time, with no surprises in texture.
Equipment You’ll Need
- Large soup pot – I like a big one so everything cooks evenly and there’s plenty of room to stir.
- Sharp knife and cutting board – makes chopping mushrooms, onion, and celery quick and safe.
- Measuring cups and spoons – keep your ingredients accurate for the best flavor balance.
- Whisk – essential for smoothly mixing in the flour and broth without lumps.
- Soup ladle – perfect for serving up each fragrant bowl of soup.
Flavor Variations & Add-Ins
- Add cooked bacon bits or pancetta for extra smoky richness and crunch.
- Use different herbs like rosemary or sage for a different aromatic note.
- Stir in frozen peas or spinach at the end for a boost of green and freshness.
- Replace wild rice with quinoa or barley for different textures and flavors.
Creamy Mushroom Chicken and Wild Rice Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 ounces mixed mushrooms (such as cremini, shiitake, or button), sliced
- 1 cup cooked or canned chicken breast, shredded or diced
- 1 cup cooked wild rice
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prep and roughly 25 minutes to cook. So, in about 40 minutes, you’ll have a warm and comforting bowl ready to enjoy!
Step-by-Step Instructions:
1. Sauté Vegetables:
Place a large pot over medium heat and warm the olive oil or butter. Add the finely chopped onion and diced celery. Cook, stirring occasionally, for about 4-5 minutes until they’re soft and fragrant.
2. Cook Mushrooms and Garlic:
Add the minced garlic and sliced mushrooms to the pot. Continue cooking for around 6-8 minutes, stirring now and then, until the mushrooms are browned and tender.
3. Thicken the Soup Base:
Sprinkle the flour over the vegetables and mushrooms, stirring well to coat everything evenly. Cook this mixture for 1-2 minutes to get rid of the raw flour taste.
4. Add Broth and Seasonings:
Slowly whisk in the chicken broth to avoid lumps. Add the thyme leaves, and season with salt and pepper to taste. Bring the soup to a gentle boil, then lower the heat and let it gently simmer for 10 minutes. This helps the flavors develop and the soup to thicken a bit.
5. Add Chicken and Wild Rice:
Stir in the cooked chicken pieces and the cooked wild rice. Let everything heat through for about 5 minutes.
6. Finish with Cream:
Pour in the heavy cream or half-and-half. Heat gently, but be careful not to let the soup boil after adding the cream, as this can cause it to curdle.
7. Season and Serve:
Taste the soup and adjust the seasoning with more salt or pepper if needed. Ladle the warm soup into bowls and sprinkle chopped fresh parsley on top. Serve with crusty bread or a light salad for a complete meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw the chicken completely before adding it to the soup. You can thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Substitute the Wild Rice?
Absolutely! Brown rice, quinoa, or barley make great alternatives. Just keep in mind that cooking times may vary, so adjust accordingly if using uncooked grains.
How Should I Store Leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.
Is There a Dairy-Free Way to Make This Soup?
Yes, you can swap the heavy cream for coconut milk or a dairy-free cream alternative. Be sure to add it at the end and heat gently to maintain a creamy texture without curdling.
