Ingredients for Creamy Mushroom Chicken and Wild Rice Soup

• 3 cups cooked chicken breast, shredded or diced: Provides the essential protein and tender texture. This is the star of our creamy chicken and wild rice soup. Shred or dice.
• 1 cup wild rice blend, uncooked: The hearty foundation of this soup, offering a chewy texture and nutty flavor. Rinse thoroughly before cooking.
• 8 ounces cremini mushrooms, sliced: Adds deep, earthy umami flavor, complementing the chicken beautifully. Sauté until browned for maximum flavor.
• 6 cups low-sodium chicken broth: The liquid base for our soup, providing savory depth without excessive salt. Choose a high-quality brand.
• 1 cup heavy cream: Creates the luxurious, rich, and creamy texture that defines this soup. Add it at the end to prevent curdling.
• 1/2 cup (1 stick) unsalted butter: Essential for sautéing vegetables and creating a flavorful roux, the thickener for our broth. Unsalted allows salt control.
• 1 large yellow onion, diced: Aromatic essential providing a sweet, savory depth to the soup. Dice finely so it melts into the broth.
• 2 medium carrots, diced: Adds natural sweetness and vibrant color, contributing to the classic mirepoix flavor. Dice uniformly for even cooking.
• 2 stalks celery, diced: Provides a distinct, fresh, and slightly peppery note to the aromatic base. Dice finely.
• 3 cloves garlic, minced: Provides a pungent, aromatic punch, building another layer of savory depth. Mince it finely for even distribution.
• 1/2 cup all-purpose flour: Forms the roux with butter, thickening the broth into a wonderfully creamy consistency. Cook thoroughly to avoid raw taste.
• 1 tablespoon fresh thyme, chopped: Infuses the soup with an earthy, herbaceous aroma that perfectly complements mushrooms and chicken. Strip leaves from stems.
• 1 teaspoon kosher salt, or to taste: An essential seasoning that enhances all the flavors in the soup. Adjust to taste throughout the cooking process.
• 1/2 teaspoon freshly ground black pepper, or to taste: Adds a gentle warmth and subtle spice, balancing the richness of the creamy broth. Grind fresh for best aroma.
• 1/4 cup fresh parsley, chopped (for garnish): A bright, fresh garnish that adds a pop of color and herbaceous finish. Stir in just before serving.

How to Make Creamy Mushroom Chicken and Wild Rice Soup

Sauté Aromatics:

Melt butter in a large pot. Add diced onion, carrots, celery, and sliced mushrooms. Sauté for 8-10 minutes until vegetables are tender and mushrooms are lightly browned, building the flavor foundation for your Creamy Mushroom Chicken and Wild Rice Soup.

Add Flour:

Stir in the minced garlic for one minute until fragrant, then sprinkle in the flour. Cook, stirring constantly, for 1-2 minutes to create a smooth roux. This thickens the base beautifully.

Whisk Broth:

Gradually whisk in the low-sodium chicken broth until completely smooth and lump-free. Add the uncooked wild rice blend and fresh thyme. Bring to a boil, then reduce heat.

Simmer Rice:

Simmer gently for 30-35 minutes, or until the wild rice is tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking. This develops the soup’s hearty texture.

Finish Soup:

Stir in the shredded cooked chicken breast and heavy cream. Heat through for 5 minutes, ensuring it doesn’t boil. Taste, then season your Creamy Mushroom Chicken and Wild Rice Soup with kosher salt and black pepper.

Serve Warm:

Ladle your comforting Creamy Mushroom Chicken and Wild Rice Soup into bowls. Garnish generously with fresh chopped parsley for a bright finish. Serve warm and enjoy this satisfying family favorite.

How to Store Creamy Mushroom Chicken and Wild Rice Soup

To store your Creamy Mushroom Chicken and Wild Rice Soup, transfer cooled leftovers to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Don’t leave it at room temperature for too long; I once ended up with a spoiled batch because I forgot to put it away! Discard if you notice any off smells or slimy texture.

You can prep the cooked chicken and diced vegetables a day or two in advance. For the best flavor and texture, assemble the full soup just before you plan to serve it. When reheating, do so gently on the stovetop and add a splash of extra broth or milk if it’s too thick.

What to Serve with Creamy Mushroom Chicken and Wild Rice Soup

To **serve** this comforting Creamy Mushroom Chicken and Wild Rice Soup, simply ladle into warm bowls. For a special touch, garnish with extra fresh parsley or a swirl of heavy cream. It’s **perfect** for a cozy evening. **Pair** it with warm, crusty bread for dipping and a crisp green salad to **enjoy** a complete, satisfying meal.

I personally love to **serve** this hearty soup with a generous sprinkle of sharp cheddar cheese right before eating. The sharp cheese **pairs** **perfectly** with the creamy broth, adding an extra layer of savory richness that I truly **enjoy**.

Frequently Asked Questions

→ Can I freeze this Creamy Mushroom Chicken and Wild Rice Soup for later?

While you can freeze this soup, creamy soups tend to separate upon thawing, affecting texture. The wild rice might also become mushy. For best results, freeze broth-based soup *before* adding cream and cooked chicken; add them when reheating.

→ How do I make this Creamy Mushroom Chicken and Wild Rice Soup gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch (using half the amount, mixed with water) for the roux. Ensure your chicken broth is also certified gluten-free. The flavor remains delicious!

→ Can I use a different type of rice instead of wild rice blend?

Yes, you can substitute with brown rice or even a long-grain white rice, but cooking times will vary significantly. Wild rice offers a unique texture and nutty flavor I love. Adjust simmering time until your chosen rice is tender.

→ How do I prevent the heavy cream from curdling in my soup?

To prevent curdling, temper the heavy cream as mentioned in the pro tips. Whisk a small amount of hot soup broth into the cold cream first, then slowly stir the warmed cream into the main pot. Never boil the soup after adding cream.

→ Can I speed up the cooking time for this Creamy Chicken & Wild Rice Soup?

To speed it up, ensure your cooked chicken is ready. You could pre-cook the wild rice separately to shorten the simmering time in the soup, adding it towards the end. However, the flavors develop best with the full simmer.