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Creamy Mushroom Chicken and Wild Rice Soup – Cozy, Hearty, and Satisfying
This is the kind of soup that makes a chilly evening feel warm again. Tender chicken, earthy mushrooms, and nutty wild rice come together in a creamy broth that tastes like comfort in a bowl. It’s simple enough for a weeknight but special enough to serve to guests.
The flavor is rich without being heavy, and it reheats beautifully. If you’re craving something cozy, this soup is a reliable go-to.
Why This Recipe Works
This recipe strikes a balance of textures and flavors that feel complete. Wild rice holds its shape and adds a pleasant chew, so the soup never turns mushy. Mushrooms bring deep savory notes that pair perfectly with chicken, and a quick sauté builds flavor from the start. Using a milk-and-stock base thickened with a simple roux keeps the soup creamy without turning gluey or overly rich.
Fresh herbs and a splash of acid at the end lift the whole bowl so it tastes bright, not flat.
What You’ll Need
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 3–4 garlic cloves, minced
- 12 ounces mushrooms (cremini or baby bella), sliced
- 1 pound cooked chicken, shredded or cubed (rotisserie works great)
- 3/4 cup wild rice blend, rinsed
- 6 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half (use cream for extra richness)
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1–2 teaspoons soy sauce or tamari (optional, for depth)
- 2 teaspoons fresh lemon juice (or white wine vinegar)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Prep the ingredients. Dice the onions, celery, and carrots. Slice the mushrooms and mince the garlic. Rinse the wild rice under cool water to remove excess starch.
- Sauté the aromatics. In a large pot or Dutch oven, heat butter and oil over medium heat.
Add onion, celery, and carrots with a pinch of salt. Cook 5–7 minutes until softened and fragrant.
- Cook the mushrooms. Add mushrooms and another small pinch of salt. Cook 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Stir in the garlic and cook 30 seconds more.
- Build the roux. Sprinkle flour over the vegetables and stir for 1–2 minutes to coat and cook off the raw taste. The mixture will look thick and a bit pasty.
- Add liquids and rice. Slowly pour in the chicken broth while stirring to prevent lumps. Add the wild rice, thyme, bay leaf, and soy sauce if using.
Bring to a gentle boil, then reduce to a simmer.
- Simmer until the rice is tender. Cover partially and cook 40–50 minutes, stirring occasionally, until the wild rice has burst and is tender-chewy. If the soup gets too thick, add more broth or a splash of water.
- Add chicken and dairy. Stir in the cooked chicken and milk (or half-and-half). Warm over low heat for 5–10 minutes, avoiding a hard boil so the dairy doesn’t curdle.
- Finish and season. Remove the bay leaf.
Stir in lemon juice, then taste and adjust with salt and pepper. The lemon should brighten the flavors without making the soup tangy.
- Garnish and serve. Ladle into bowls and top with chopped parsley. Add extra black pepper if you like a little bite.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: For best results, freeze the soup before adding dairy.
Reheat, then stir in milk or cream. If freezing fully finished soup, expect slight texture changes. Freeze up to 2 months.
- Reheating: Warm gently on the stove over low heat, adding a splash of broth or milk to loosen.
Avoid boiling to keep it creamy.
Health Benefits
This soup is comforting, but it still delivers solid nutrition. Chicken provides lean protein for steady energy and satiety. Mushrooms are rich in B vitamins and antioxidants that support immune and cellular health. Wild rice offers fiber, minerals, and a wholesome, complex carbohydrate profile. Keeping the base to milk or half-and-half (instead of heavy cream) gives you a creamy texture with fewer calories and less saturated fat, especially if you pair it with plenty of vegetables.
Common Mistakes to Avoid
- Rushing the mushroom step: If you don’t brown the mushrooms, you miss out on a ton of flavor. Give them time to release moisture and caramelize.
- Boiling after adding dairy: High heat can cause the soup to split.
Keep it at a gentle simmer or lower once milk is in.
- Skipping the roux: Without it, the soup can be thin. The flour step ensures a silky, cohesive texture.
- Underseasoning: Wild rice and dairy both need enough salt and acid to shine. Taste and adjust at the end.
- Adding raw rice too late: Wild rice takes time.
Start it early so it cooks through without overcooking the rest.
Variations You Can Try
- Lighten it up: Use 2% milk and add an extra cup of broth. Thicken with a cornstarch slurry if needed.
- Extra creamy: Swap half the milk for heavy cream, or stir in a spoonful of cream cheese at the end.
- Herb-forward: Add fresh rosemary and thyme, or finish with tarragon for a delicate anise note.
- Umami boost: Stir in a teaspoon of miso paste or a splash of Worcestershire instead of soy sauce.
- Vegetarian version: Omit chicken, use vegetable broth, and add a can of white beans or diced potatoes.
- Gluten-free: Skip the flour and thicken with 1–2 tablespoons cornstarch mixed with cold milk, added near the end.
- Slow cooker: Add everything except dairy and lemon; cook on low 6–7 hours. Stir in milk and lemon, warm 20 minutes, and season.
FAQ
Can I use leftover turkey instead of chicken?
Yes.
Turkey works well and tastes great with mushrooms and wild rice. Add it at the same time you would add the cooked chicken so it doesn’t dry out.
Do I have to use wild rice?
No, but it’s worth it. Wild rice keeps its texture and adds a nutty flavor.
If you substitute with white rice, reduce the simmer time and expect a softer, thicker soup.
How can I make it dairy-free?
Use olive oil instead of butter, and swap the milk for unsweetened oat milk or a creamy cashew milk. Thicken with a cornstarch slurry if needed.
What mushrooms are best?
Cremini or baby bella are reliable and flavorful. A mix of cremini and shiitake adds deeper savory notes.
Button mushrooms work in a pinch but taste milder.
Can I cook the wild rice separately?
Yes. Cook it in salted water until tender, then stir into the soup with the chicken. This shortens simmer time and gives you more control over texture.
Why add lemon juice at the end?
Acidity brightens creamy soups and sharpens the savory flavors.
A small splash at the end wakes up the dish without making it sour.
How do I avoid a floury taste?
Cook the flour with the vegetables for at least a minute before adding liquid. This toasts the flour and removes the raw flavor.
Final Thoughts
Creamy Mushroom Chicken and Wild Rice Soup is the kind of meal that never goes out of style. It’s simple to make, loaded with flavor, and flexible enough to fit your preferences.
With a few basic steps and good seasoning, you’ll have a pot of comfort that tastes like you cooked all day. Keep this recipe in your winter rotation, and you’ll always have a cozy answer to “What’s for dinner?”
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