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Creamy Mushroom Chicken And Wild Rice Soup

Creamy mushroom chicken and wild rice soup with tender wild rice kernels and a silky cream broth. Sautéed vegetables and mushrooms create a deep, savory base that simmers until hearty and comforting.
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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
  

  • 1.5 lb chicken breast
  • 2 cup mixed mushrooms (cremini, shiitake) sliced
  • 0.75 cup wild rice blend uncooked
  • 3 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic cloves, minced
  • 8 cup chicken broth
  • 1.5 cup heavy cream
  • 4 tbsp butter
  • 3 tbsp flour
  • 1 tsp dried thyme
  • 1 bay leaf
  • 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, stirring until softened and glossy.
  2. Add the garlic and sliced mixed mushrooms, and cook for 4 minutes, stirring occasionally until the mushrooms release moisture and begin to brown.
Thicken and simmer
  1. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly until it looks lightly toasted.
  2. Add the chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf, then bring everything to a gentle boil.
  3. Reduce to a simmer and cook for 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
Finish with cream
  1. Remove the chicken from the pot and shred it, then remove and discard the bay leaf.
  2. Stir in the heavy cream, return the shredded chicken to the pot, and simmer for 5 minutes until the soup turns creamy and steamy.
  3. Season with salt and pepper to taste, then serve hot.

Notes

For best texture, slice mushrooms evenly so they cook at the same rate. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently on the stovetop, adding a splash of broth if the soup thickens. Freezing is not recommended because the cream can break when thawed and reheated. For a lighter option, swap heavy cream with half-and-half and simmer 3-4 minutes to reduce slightly, keeping the soup creamy without a strong thickening step.