Name: Delicious Creamy Mushroom Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded; 2 tbsp unsalted butter; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1 cup carrots, sliced; 1 cup celery, chopped; 8 oz mushrooms, sliced (button or cremini); 1 cup wild rice (uncooked); 6 cups chicken broth; 2 cups whole milk or heavy cream; 1 tsp thyme (dried or fresh); 1 tsp salt; ½ tsp black pepper; ¼ tsp nutmeg (optional, for extra warmth); 2 tbsp flour (optional, for thickening); Fresh parsley (for garnish)

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Short Description
This creamy mushroom chicken and wild rice soup is the ultimate comfort food! Hearty, flavorful, and packed with tender chicken, earthy mushrooms, and chewy wild rice, it’s the perfect bowl of warmth on a chilly day.

Why You’ll Love This Recipe
If you’re craving a cozy, hearty soup, this creamy mushroom chicken and wild rice version will hit the spot! The combination of savory chicken, rich mushrooms, and a silky cream base makes each spoonful feel like a warm hug. Plus, the wild rice adds the perfect amount of texture and earthiness. Whether you’re enjoying it for lunch, dinner, or meal prepping for the week, this soup is filling, satisfying, and absolutely delicious!

Ingredients
Here’s a sneak peek at the key ingredients. The full list is at the bottom!

Chicken breast or thighs
Wild rice
Mushrooms (any kind you prefer)
Heavy cream
Chicken broth

Directions

Step 1: Cook the Chicken

Start by cooking your chicken. You can either cook the chicken breasts or thighs in a skillet with a bit of oil, seasoning them with salt and pepper. Once the chicken is cooked through, shred it into bite-sized pieces and set aside.

Step 2: Sauté the Vegetables

In the same pot, add a bit more oil if needed and sauté onions, garlic, and mushrooms until they’re soft and fragrant. This step really brings out the umami flavor of the mushrooms and makes the base of the soup extra delicious.

Step 3: Cook the Wild Rice

Add the wild rice to the pot along with the chicken broth. Bring it to a boil, then reduce the heat to a simmer and cover the pot. Let it cook for about 40 minutes or until the rice is tender and fully cooked. Don’t worry if the rice soaks up some of the broth—it adds so much flavor to the soup!

Step 4: Add the Chicken and Cream

Once the rice is ready, stir in your shredded chicken and heavy cream. Let the soup simmer for another 5-10 minutes so all the flavors come together. The cream adds richness and creaminess that makes the soup feel extra comforting.

Step 5: Season and Serve

Taste the soup and adjust the seasoning with more salt, pepper, or even a sprinkle of fresh herbs like thyme or parsley. Ladle the soup into bowls, and enjoy this cozy, creamy goodness!

Expert Tips and Tricks

If you want to save time, you can use rotisserie chicken for the chicken portion of the soup.
Feel free to add in extra veggies like carrots, celery, or spinach for added texture and flavor.
To thicken the soup even more, use a cornstarch slurry (mix a little cornstarch with water) and stir it in at the end of cooking.
If you want a lighter version, use half-and-half instead of heavy cream for a slightly less rich texture.

Recipe Variations and Possible Substitutions

Swap the wild rice for brown rice if you prefer a different texture.
Use mushrooms like cremini, shiitake, or button mushrooms—whichever you have on hand or like best.
For a dairy-free version, try coconut milk instead of the heavy cream, and make sure to use a non-dairy butter or oil for sautéing.

Serving and Pairing Suggestions
This soup is hearty enough to be a meal on its own, but it pairs wonderfully with a simple side salad or some crusty bread for dipping. A glass of white wine, like Chardonnay, would complement the creamy flavors perfectly.

Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. This soup also freezes well! Let it cool completely before transferring it to a freezer-safe container, and it’ll keep for up to 3 months. To reheat, warm it on the stovetop over low heat, adding a splash of broth or cream if needed to loosen the texture.

4 FAQs

Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day once all the flavors have had time to meld together. Just store it in the fridge, and it’ll be ready to go when you are.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken! Just be sure to cook it thoroughly before shredding. You can also cook it straight from frozen in a pressure cooker for convenience.
What if I don’t have wild rice?
You can substitute wild rice with another hearty grain, like brown rice or even quinoa. Keep in mind the texture may change a bit, but it’ll still be delicious!
Can I make this soup in a slow cooker?
Definitely! You can cook everything in a slow cooker on low for 6-8 hours or on high for 3-4 hours. Just add the cream in the last 30 minutes of cooking to keep it smooth and creamy.

Conclusion
This creamy mushroom chicken and wild rice soup is everything you need on a chilly day: warm, hearty, and absolutely delicious. It’s the kind of meal that makes you feel cozy and content with every spoonful. Whether you’re serving it to family or packing it for lunch, this soup is sure to be a hit every time!

Let me know if you’d like me to make any changes!

Delicious Creamy Mushroom Chicken and Wild Rice Soup

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Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings (normal) 1x
Category: Soup, Comfort Food, Chicken, Hearty Meals
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

This Creamy Mushroom Chicken and Wild Rice Soup is the ultimate comfort food. With tender chicken, earthy mushrooms, hearty wild rice, and a rich, creamy broth, every spoonful feels like a warm hug. It’s perfect for cozy nights, holiday gatherings, or anytime you want a filling, flavorful soup that’s easy to make and loved by all.

Instructions

Step 1: Prepare the Soup Base

In a large pot, melt butter over medium heat.
Add onion, garlic, carrots, and celery to the pot and sauté for about 5 minutes, until softened.
Add the mushrooms and cook for another 5 minutes until they release their moisture and become tender.

Step 2: Add Rice and Broth

Stir in wild rice and cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth and bring to a simmer. Cover and cook for about 35-40 minutes, or until the rice is tender. Stir occasionally.

Step 3: Make the Creamy Soup

If you want a thicker soup, in a separate pan, melt butter over medium heat and stir in flour to make a roux. Cook for 2 minutes. Gradually add a small amount of the hot soup base to the roux, whisking constantly, then pour the mixture back into the soup pot.
Once the rice is done, stir in the shredded chicken, milk or heavy cream, thyme, salt, pepper, and nutmeg (if using). Let the soup simmer for another 5 minutes, stirring occasionally, until it thickens slightly.

Step 4: Serve and Enjoy

Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Notes

You can use rotisserie chicken for an even quicker option.
For extra flavor, add a splash of white wine when sautéing the vegetables.
Add more cream for a richer soup or swap for half-and-half for a lighter option.
Freeze leftover soup for up to 3 months. Thaw and reheat on the stove, adding a bit more broth or cream if needed.