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Creamy Mushroom Chicken and Wild Rice Soup

Creamy mushroom chicken and wild rice soup with a golden, velvety broth and tender wild rice kernels. Sautéed mushrooms and aromatics simmer with chicken, then the soup gets finished with heavy cream for a rich, creamy texture.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast
Mushrooms and aromatics
  • 2 cup mixed mushrooms (cremini, shiitake), sliced
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 celery, sliced
  • 4 clove garlic, minced
  • 3 tbsp butter
Rice and seasonings
  • 0.75 cup wild rice blend, uncooked
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.25 salt and pepper to taste
Broth and cream base
  • 8 cup chicken broth
  • 1.5 cup heavy cream
  • 3 tbsp flour
  • 1 tbsp butter

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  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 lightly glossy.
  2. Add the garlic and sliced mushrooms and cook for 4 minutes, stirring until the mushrooms release their moisture and begin to brown at the edges.
Thicken and simmer
  1. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, coating the vegetables evenly.
  2. Add the chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf; bring to a simmer.
  3. Simmer for 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through (no longer pink in the center).
Finish creamy
  1. Remove the chicken from the pot, shred it, 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 cohesive.
  3. Season with salt and pepper to taste, then serve hot.

Notes

For the creamiest texture, keep the soup at a gentle simmer once the cream goes in—boiling can dull the flavor. Store leftovers in the refrigerator up to 4 days; reheat on the stovetop over low heat. Freeze is not recommended because the cream may separate upon thawing. For a dairy-light swap, use half-and-half instead of heavy cream for a slightly thinner, less rich broth.