Go Back

Creamy Mushroom Chicken and Wild Rice Soup

A cozy and comforting dish combining tender chicken, earthy mushrooms, and hearty wild rice in a rich and creamy broth, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons unsalted butter
  • 16 ounces mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons oregano
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 cup heavy cream
  • 3 cups wild rice, cooked

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the mushrooms, onion, and garlic. Sauté until they are softened.
  3. Stir in salt, pepper, and flour. Cook for 1 minute to combine.
  4. Gradually whisk in the chicken stock and bring the mixture to a simmer.
  5. Add the chicken breasts, oregano, rosemary, and thyme. Cook until the chicken is fully done.
  6. Remove the chicken from the pot, shred it, and return it to the pot.
  7. Finally, stir in the heavy cream and cooked wild rice. Heat everything through before serving.

Notes

This soup can be served hot in bowls with crusty bread or a side salad. For an extra touch, consider garnishing with fresh herbs or a sprinkle of black pepper. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Use a variety of mushrooms for different flavors, and customize with additional vegetables if desired.