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Creamy Mushroom Chicken and Wild Rice Soup: A Step-by-Step Recipe

Nothing beats the comforting warmth of a homemade soup on a chilly day, and Creamy Mushroom Chicken and Wild Rice Soup is a true crowd-pleaser. With tender chunks of chicken, earthy mushrooms, and hearty wild rice, all enveloped in a rich, creamy broth, this soup is perfect for lunch, dinner, or meal prep. Here’s how to make it from scratch.

Ingredients You’ll Need

Protein and Vegetables:

• 2 tablespoons olive oil or butter
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 2–3 garlic cloves, minced
• 8 ounces mushrooms (white button or cremini), sliced
• 2 medium carrots, diced
• 2 celery stalks, diced

Broth and Grains:

• 6 cups chicken broth (homemade or low-sodium store-bought)
• 1 cup wild rice, rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (optional)
• Salt and pepper, to taste

Creamy Finish:

• 1 cup heavy cream or half-and-half
• 2 tablespoons all-purpose flour (optional, for extra thickness)
• 2 tablespoons butter (if using flour)

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Heat 2 tablespoons of olive oil or butter in a large soup pot over medium heat.
2. Add the chicken pieces, season lightly with salt and pepper, and cook until browned on all sides (about 4–5 minutes).
3. Remove the chicken from the pot and set aside. Don’t worry if it isn’t fully cooked — it will finish cooking in the soup.

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