Creamy Mushroom Chicken and Wild Rice Soup

A comforting one-pot soup loaded with creamy goodness, tender chicken, earthy mushrooms, and nutty wild rice.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 450

For the Soup Base

2 tablespoons unsalted butter Perfect for sautéing and adding a rich flavor to our soup!
16 ounces mushrooms, a mix of shiitake and baby portobello, sliced Their earthiness enhances the soup's flavor profile while adding delightful texture!
1 medium onion, diced Onions bring that delicious aroma and sweetness, laying the foundation for our soup.
2 cloves garlic, minced Garlic adds depth and a warm kick that’s simply irresistible.
1 teaspoon kosher salt Enhances all the flavors and makes everything pop!
1/4 teaspoon black pepper A hint of spice to elevate this comforting dish.
2 tablespoons all-purpose flour Helps to thicken our lovely soup, creating that creamy texture we adore.
3 cups chicken stock The heart of our soup! It adds layers of flavor and warmth.
1 pound boneless skinless chicken breasts Tender and juicy—just what we need for a satisfying soup.
2 teaspoons oregano Earthy and aromatic, oregano adds a lovely depth to each spoonful.
1 teaspoon rosemary A delightful touch of woodsy flavor that complements the mushrooms beautifully.
1 teaspoon thyme This herb freshens up the soup, bringing a hint of nature right into your bowl.
1 cup heavy cream This is what turns our soup into a luxurious, creamy dream.
3 cups wild rice, cooked Nutty and chewy, wild rice adds a wonderful texture and heartiness.

Sauté Vegetables

In a large Dutch oven, melt the butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic. Sprinkle in the salt and pepper, and sauté until the onions become translucent, about 5–7 minutes.

Create the Base

Sprinkle in the flour and whisk until it’s all combined. Gradually whisk in the chicken stock, letting it blend beautifully. Carefully place the chicken breasts into the pot, followed by the oregano, rosemary, and thyme. Bring everything to a gentle simmer and let it cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Finish the Soup

Remove the cooked chicken from the pot, shred it with two forks, and return it to the bubbling pot. Stir in the heavy cream and cooked wild rice.

Serve

Prep ahead by chopping veggies the night before. For flavor variations, try adding fresh parsley or spinach. This soup can be frozen for later use.