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Creamy Mushroom Chicken and Wild Rice Soup

Creamy mushroom chicken and wild rice soup with a golden, velvety cream broth and chewy wild rice kernels. Simmered until tender, then finished with shredded chicken and cream for a rich, hearty bowl.
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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: 545
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables base
  • 1.5 lb chicken breast
  • 2 mixed mushrooms cremini, shiitake, sliced
  • 3 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 4 garlic minced
Soup ingredients
  • 8 cup chicken broth
  • 0.75 cup wild rice blend uncooked
  • 1.5 cup heavy cream
  • 4 tbsp butter
  • 3 tbsp flour
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.25 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 softened, stirring occasionally.
  2. Add the garlic and sliced mushrooms and cook for 4 minutes, stirring, until the mushrooms release moisture and begin to brown at the edges.
Thicken and build the soup
  1. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it smells nutty and the pot looks slightly paste-like.
  2. Add the chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf, then stir to combine and scrape up any browned bits.
  3. Simmer for 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
Finish with cream
  1. Remove the chicken and shred it, then remove the bay leaf from the pot.
  2. Stir in the heavy cream, return the shredded chicken to the pot, and simmer for 5 minutes to heat through and slightly thicken.
  3. Season with salt and pepper to taste, then stir and serve hot.

Notes

Pro tip: shred the chicken back into the soup off the bone so every spoonful has chicken throughout; keep the soup at a gentle simmer once cream is added to prevent curdling. Store in the fridge up to 3-4 days in an airtight container; freeze up to 2 months (cream may slightly change texture). For a lighter option, use half-and-half instead of heavy cream for a thinner but still creamy finish.