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CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP

Sana Umer
This Creamy Mushroom Chicken and Wild Rice Soup is warm, hearty, and full of flavour. Tender chicken, earthy mushrooms, and nutty wild rice simmer in a rich, creamy broth for the perfect comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 400 kcal

Ingredients
  

For the Soup:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 8 oz mushrooms sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 6 cups chicken broth
  • 1 cup wild rice blend uncooked
  • 2 cups cooked shredded chicken rotisserie or leftover

For the Creamy Base:

  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 ½ cups milk
  • 1 cup heavy cream

Instructions
 

Sauté the Vegetables:

  • In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, carrots, celery, and mushrooms. Cook for 5–7 minutes until softened.

Season and Simmer:

  • Stir in thyme, parsley, salt, and pepper. Pour in chicken broth and add wild rice. Bring to a boil, reduce heat, cover, and simmer for 30–35 minutes until rice is tender.

Add Chicken:

  • Stir in cooked shredded chicken and continue to simmer.

Make the Creamy Base:

  • In a small saucepan, melt butter. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cream. Cook until thickened, about 3–5 minutes.

Combine:

  • Stir the creamy mixture into the soup. Simmer for another 5–10 minutes to blend flavours. Adjust seasoning to taste.

Serve:

  • Serve hot with crusty bread or crackers.

Notes

Make Ahead:
This soup can be made a day in advance—flavours deepen overnight. Reheat gently before serving.
Customizing the Flavour:
Use fresh herbs or add a splash of white wine while sautéing vegetables for extra depth.
Serving Suggestions:
Garnish with fresh thyme or parsley. Perfect with a side of warm bread or a light salad.
Allergy-Friendly Options:
Use gluten-free flour and dairy-free cream for an allergy-friendly version.
Storage Tips:
Refrigerate in an airtight container for up to 4 days. Soup can also be frozen for up to 2 months.
Keyword chicken mushroom rice soup, comfort food, fall soup recipe, hearty soup, wild rice soup