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Creamy Mushroom Chicken And Wild Rice Soup

Creamy mushroom chicken and wild rice soup with tender wild rice kernels, shredded chicken, and a silky cream broth. Made by simmering until the rice is tender, then finishing with cream for a golden, velvety 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Mixed mushrooms
  • 2 cup mixed mushrooms (cremini, shiitake), sliced
Wild rice blend
  • 0.75 cup wild rice blend, uncooked
Carrots
  • 3 carrots, sliced
Celery
  • 3 celery, sliced
Onion
  • 1 onion, diced
Garlic
  • 4 clove garlic, minced
Chicken broth
  • 8 cup chicken broth
Heavy cream
  • 1.5 cup heavy cream
Butter
  • 4 tbsp butter
Flour
  • 3 tbsp flour
Dried thyme
  • 1 tsp dried thyme
Bay leaf
  • 1 bay leaf
Salt and pepper
  • 1 salt and pepper to taste

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 until starting to soften.
Cook mushrooms and garlic
  1. Add the garlic and sliced mushrooms and cook for 4 minutes, stirring, until the mushrooms release moisture and begin to brown.
Thicken the soup base
  1. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly so it coats the vegetables.
  2. Add the chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf, scraping up any browned bits from the bottom.
Simmer
  1. Simmer for 40 minutes over medium heat, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
  2. Remove the chicken from the pot, shred it, and remove the bay leaf before returning the soup to the next step.
Finish with cream
  1. Stir in the heavy cream, return the shredded chicken to the pot, and simmer for 5 minutes to heat through.
  2. Season with salt and pepper to taste, then keep warm until ready to serve.

Notes

Pro tip: If the soup thickens too much while it simmers, add a splash of chicken broth to keep it spoon-coating. Store in the fridge up to 4 days; reheat gently on the stove, adding a little broth if needed. Freezing is not recommended because the cream can break during thawing. For a lighter option, use half-and-half instead of heavy cream, keeping the finishing simmer at 5 minutes.