Description

This Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty meal packed with tender chicken, earthy mushrooms, and chewy wild rice in a rich, velvety broth. Perfect for chilly nights, this easy homemade soup is both satisfying and flavorful. Serve it with crusty bread for the ultimate cozy dinner.

Ingredients

2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced
2 cups mushrooms, sliced (button, cremini, or your choice)
1 lb cooked chicken, shredded or cubed
¾ cup wild rice, uncooked
4 cups chicken broth
1 cup heavy cream
1 cup milk
2 tbsp all-purpose flour
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

1. Sauté the Aromatics & Mushrooms:

In a large pot, melt butter over medium heat.
Add onion and garlic; cook for 2-3 minutes until softened.
Stir in mushrooms and cook for about 5 minutes until tender.

2. Cook the Wild Rice:

Add wild rice, chicken broth, thyme, parsley, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 40-45 minutes until rice is tender.

3. Add the Chicken:

Stir in cooked chicken and let it warm through for 5 minutes.

4. Make it Creamy:

In a small bowl, whisk together flour, heavy cream, and milk until smooth.
Slowly add to the soup, stirring constantly.
Simmer for 5-7 minutes until slightly thickened.

5. Serve & Enjoy:

Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.

Notes

Vegetarian Option: Omit chicken and use vegetable broth.
Dairy-Free: Swap heavy cream and milk with coconut milk or oat cream.
Storage: Refrigerate for 3-4 days or freeze for up to 3 months.
Reheating: Warm over low heat, adding extra broth or milk if needed.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Soup
Method: Stovetop
Cuisine: American