Creamy Mushroom Chicken and Wild Rice Soup

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Creamy Mushroom Chicken and Wild Rice Soup: A Comforting Bowl of Flavor

When the weather turns chilly or you’re craving something soothing and hearty, Creamy Mushroom Chicken and Wild Rice Soup is the perfect comfort food. It’s rich, savory, and brimming with tender chicken, earthy mushrooms, and nutty wild rice—all enveloped in a luxuriously creamy broth. This soup strikes the perfect balance between rustic hominess and restaurant-level flavor.

Let’s dive into how to make this delightful dish step by step.

📝 Ingredients You’ll Need

For the Soup Base:

2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
8 ounces (about 225 g) cremini or button mushrooms, sliced
1 cup uncooked wild rice (or wild rice blend)
6 cups chicken broth (low sodium preferred)
2 cups cooked, shredded chicken (rotisserie or poached)
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
Salt and freshly ground black pepper, to taste

For the Creamy Mixture:

4 tablespoons butter
¼ cup all-purpose flour
2 cups whole milk (or half-and-half for extra creaminess)
Optional: ½ cup heavy cream for a richer flavor

Optional Garnish:

Fresh parsley, chopped
Cracked black pepper
A sprinkle of Parmesan cheese

👩‍🍳 Step-by-Step Preparation

Step 1: Prepare the Vegetables and Chicken

Start by prepping all your ingredients. Chop the onion, carrots, celery, and slice the mushrooms. If you don’t have pre-cooked chicken, you can quickly cook chicken breasts or thighs in boiling water with a pinch of salt and shred them once cooked.

Step 2: Sauté the Aromatics

In a large soup pot or Dutch oven, heat olive oil (or butter) over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes, stirring occasionally until the vegetables begin to soften and release their fragrance.

Next, stir in the garlic and cook for an additional 30 seconds, just until fragrant.