Description
This Creamy Mushroom Chicken and Wild Rice Soup is a cozy, fall-ready bowl loaded with tender chicken, earthy mushrooms, and nutty wild rice in a velvety herb broth.
Ingredients
- 2 tbsp olive oil or butter
- 1 lb boneless, skinless chicken breasts or thighs, cubed (or 3 cups cooked, shredded chicken)
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 8 oz cremini or baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1/2 tsp dried rosemary
- 3/4 to 1 tsp kosher salt, to taste
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 cup cooked wild rice (or 1/2 cup uncooked, rinsed)
- 1/2 cup heavy cream or half-and-half
- 2 tbsp chopped fresh parsley, for garnish
Instructions
1. Heat oil or butter in a large pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened.
2. Add sliced mushrooms, garlic, thyme, and rosemary. Cook 6–7 minutes until mushrooms release liquid and start to brown.
3. Add chicken pieces and cook 4–5 minutes, stirring, until no longer pink on the outside. Season with salt and pepper.
4. Sprinkle flour over the mixture and stir well to coat. Cook 1–2 minutes to remove the raw flour taste.
5. Slowly pour in chicken broth and water, stirring constantly to avoid lumps.
6. Stir in cooked wild rice (or uncooked rice if using raw). Bring to a gentle boil, then reduce heat and simmer 25–30 minutes, or until rice and chicken are tender.
7. Lower heat to very low. Stir in heavy cream until the soup is silky and creamy. Taste and adjust salt and pepper.
8. Ladle into bowls and garnish with chopped parsley. Serve hot with crusty bread.
Notes
For best texture, cook wild rice separately and stir it in right before serving.
To make ahead or freeze, leave out the cream and add it after reheating.
Rotisserie chicken works great — stir it in during the last 10 minutes.
For a thicker soup, add an extra 1–2 tbsp flour with the roux or simmer uncovered to reduce.
Make it vegetarian by skipping the chicken and using vegetable broth, then doubling the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg