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Creamy Chicken and Wild Rice Mushroom Soup

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Creamy Chicken and Wild Rice Mushroom Soup is a warm, hearty bowl of comfort filled with tender chicken, earthy mushrooms, and chewy wild rice in a rich, creamy broth. This cozy one-pot soup is perfect for cold nights, meal prep, or a nourishing weeknight dinner that’s both rustic and satisfying.

Ingredients

  • 1 tbsp olive oil or butter
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms (cremini or white button), sliced
  • 1 cup wild rice blend (uncooked)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded or diced
  • 3/4 cup heavy cream
  • 1 tbsp all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
  2. Add garlic and mushrooms, and cook until mushrooms release moisture and begin to brown, about 5–7 minutes.
  3. Stir in wild rice, salt, pepper, thyme, and bay leaf.
  4. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, until rice is tender.
  5. Add cooked chicken and stir to heat through.
  6. If using flour, whisk it into the cream, then pour into the soup and stir well.
  7. Simmer uncovered for another 5–10 minutes, until slightly thickened. Remove bay leaf.
  8. Taste and adjust seasoning. Garnish with parsley if desired and serve warm.

Notes

  • Rotisserie chicken works great for a shortcut.
  • Substitute wild rice with brown rice blend if needed (adjust cook time).
  • Add baby spinach or kale at the end for extra greens.
  • For a lighter version, use half-and-half or milk.
  • Freeze before adding cream, then add dairy when reheating for best texture.

Nutrition

Find it online: https://cookedbymaya.com/creamy-chicken-and-wild-rice-mushroom-soup/