Ingredients for Creamy Mushroom Chicken and Wild Rice Soup

• 2 tablespoons olive oil: Essential for sautéing aromatics, building the soup’s foundational flavor. Use a good quality extra virgin olive oil.
• 1.5 pounds boneless, skinless chicken breasts, diced into 1-inch pieces: The tender protein star of this creamy mushroom chicken soup. Dice evenly for consistent cooking.
• 1 large yellow onion, finely diced: Provides a sweet aromatic base, crucial for deep flavor. Dice finely to meld seamlessly into the soup.
• 2 medium carrots, finely diced: Adds natural sweetness, vibrant color, and essential nutrients. Finely dice for quick cooking and texture.
• 2 celery stalks, finely diced: Offers a subtle earthy crunch and classic aromatic balance. Dice small to integrate well.
• 8 ounces cremini mushrooms, sliced: The earthy, savory heart of this creamy mushroom chicken soup. Slice evenly for beautiful presentation.
• 4 cloves garlic, minced: A pungent aromatic that enhances all savory flavors. Mince fresh for best impact in this cozy soup.
• 1/4 cup all-purpose flour: Creates the roux, thickening the soup to a luxurious, creamy consistency. Cook thoroughly to avoid a raw flour taste.
• 6 cups low-sodium chicken broth: The essential liquid foundation for this comforting soup. Use low-sodium to control seasoning.
• 1 cup wild rice blend, rinsed: Adds a delightful chew and nutty flavor, making it a hearty meal. Rinse thoroughly before cooking.
• 1 cup heavy cream: Provides the signature richness and velvety texture, making the soup truly creamy. Don’t boil after adding.
• 1 tablespoon fresh thyme, chopped: Imparts a warm, earthy, slightly peppery aroma. Essential for an authentic, cozy flavor profile.
• 1 teaspoon kosher salt, or to taste: Balances and enhances all the flavors in the soup. Season gradually, tasting as you go.
• 1/2 teaspoon black pepper, freshly ground: Adds a mild warmth and peppery bite. Freshly ground is always best for maximum flavor.
• 1/4 cup fresh parsley, chopped: A bright, herbaceous garnish that adds freshness and color. Stir in just before serving.
• 1/4 cup grated Parmesan cheese (optional, for serving): Offers a salty, umami kick and extra richness as an optional topping. Grate fresh for superior flavor.

How to Make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: Prep Chicken

Dice chicken and sauté in olive oil until browned. Add mushrooms and cook until softened. This builds the base for your cozy soup, locking in flavor early. Don’t overcrowd the pan.

Step 2: Sauté Aromatics

Add onion, carrots, and celery to the pot, cooking until softened, about 5-7 minutes. Stir in minced garlic for one minute until fragrant. This aromatic base is key for a delicious Creamy Mushroom Chicken and Wild Rice Soup.

Step 3: Thicken Soup

Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken your soup beautifully. Ensure no raw flour taste remains for a smooth texture.

Step 4: Simmer Soup

Gradually whisk in chicken broth, scraping up any browned bits. Add rinsed wild rice blend, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-35 minutes, until rice is tender.

Step 5: Finish Cooking

Return the cooked chicken and mushrooms to the pot. Stir in the heavy cream and continue to gently simmer for another 5 minutes, allowing the Creamy Mushroom Chicken and Wild Rice Soup flavors to meld. Do not boil after adding cream.

Step 6: Adjust Seasoning

Taste the soup and adjust salt and pepper as needed. The flavors should be balanced and rich, ready for a comforting meal. A perfect consistency will cling lightly to a spoon.

Step 7: Garnish Serve

Ladle the warm Creamy Mushroom Chicken and Wild Rice Soup into bowls. Garnish with fresh chopped parsley and a sprinkle of Parmesan cheese, if desired. Enjoy this comforting meal immediately for best taste.

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, otherwise you risk bacterial growth – a mistake I made once! Discard if you notice any off smells or slimy texture.

For make-ahead convenience, you can cook the chicken and sauté the aromatics a day or two in advance. Store these components separately. Add the cream only when you’re ready to heat and serve the full soup to maintain its best texture.

When reheating, do so gently on the stovetop. If it’s too thick, stir in a splash of chicken broth or milk.

What to Serve with Creamy Mushroom Chicken and Wild Rice Soup

Simply ladle this comforting soup hot into bowls. For a beautiful presentation, garnish with fresh parsley and a sprinkle of Parmesan. It’s perfect to pair with warm, crusty bread for dipping, or a crisp side salad. Enjoy this satisfying meal on its own or with a simple accompaniment.

I love to enjoy this soup piping hot with a warm, crusty baguette. It’s perfect for soaking up every drop of that creamy broth. This simple pairing truly enhances the cozy experience.

Frequently Asked Questions

→ Can I substitute the wild rice blend in this Cozy Creamy Mushroom Chicken & Wild Rice Soup?

Yes, you can use brown rice or a mix of wild and brown rice, but adjust cooking time as needed. White rice would cook too fast and get mushy, which I learned the hard way. The wild rice blend gives the best texture.

→ How do I prevent the heavy cream from curdling in my Creamy Mushroom Chicken Soup?

Never boil the soup after adding the heavy cream. Gently simmer it for only 5 minutes to meld flavors. Boiling risks breaking the emulsion and curdling the cream, which looks quite unappetizing.

→ Can I make this Cozy Creamy Mushroom Chicken & Wild Rice Soup gluten-free?

Absolutely! To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener. Ensure your chicken broth is also certified gluten-free.

→ How long can I store leftover Creamy Mushroom Chicken and Wild Rice Soup in the fridge?

You can store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Always refrigerate promptly to prevent bacterial growth. Reheat gently on the stovetop for best results.

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

Freezing soup with cream can be tricky as it may separate upon thawing. For best results, freeze the soup *before* adding the heavy cream. Add the cream during reheating for a smoother texture.