Go Back

Creamy Mushroom Chicken and Wild Rice Soup

Creamy mushroom chicken and wild rice soup made with sautéed vegetables, a flour-thickened broth, and tender wild rice simmered until chewy. Finished with heavy cream for a silky texture and shredded chicken in every spoonful.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Mixed mushrooms
  • 2 mixed mushrooms (cremini, shiitake), sliced
Wild rice blend
  • 0.75 cup wild rice blend, uncooked
Carrots
  • 3 carrots, sliced
Celery
  • 3 celery, sliced
Onion
  • 1 onion, diced
Garlic
  • 4 garlic, minced
Chicken broth
  • 8 cup chicken broth
Heavy cream
  • 1.5 cup heavy cream
Butter
  • 4 tbsp butter
Flour
  • 3 tbsp flour
Dried thyme
  • 1 tsp dried thyme
Bay leaf
  • 1 bay leaf
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until the vegetables start to soften and look glossy.
Cook mushrooms and build thickness
  1. Add the garlic and sliced mushrooms and cook for 4 minutes, stirring, until the mushrooms release moisture and begin to brown.
  2. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste; the mixture should look slightly thickened and pasty.
Simmer the soup
  1. Add the chicken broth, wild rice blend, chicken, thyme, and bay leaf, then bring the pot to a simmer until you see steady bubbling around the edges.
  2. Simmer for 40 minutes until the wild rice is tender and the chicken is cooked through, stirring occasionally so the rice doesn’t stick.
Finish with cream and season
  1. Remove the chicken, shred it, and discard the bay leaf so the soup stays clean and aromatic.
  2. Stir in the heavy cream, return the shredded chicken to the pot, and simmer for 5 minutes until the broth turns creamy and coats the spoon.
  3. Season with salt and pepper to taste, then simmer for 1 minute so the seasoning fully blends.

Notes

Pro tip: shred the chicken while it’s warm so it pulls into tender strands, then simmer briefly after adding cream to prevent the soup from separating. Store in the refrigerator up to 4 days; freeze only if you skip the cream and add it after reheating (freezing with cream can change texture). For a lighter option, replace half the heavy cream with milk and keep simmer time short for a thinner but still creamy finish.