Creamy Mushroom Chicken and Wild Rice Soup – A Hearty & Comforting Meal 🍲

There’s nothing quite like a warm bowl of Creamy Mushroom Chicken and Wild Rice Soup on a chilly day. This soup is packed with tender chicken, earthy mushrooms, nutty wild rice, and a rich, creamy broth, making it the ultimate comfort food. It’s perfect for cold nights, family dinners, or meal prep, and the best part? It’s easy to make from scratch!

Follow this step-by-step recipe to make a hearty, creamy, and flavorful bowl of soup that will have everyone coming back for seconds.

🍄 Ingredients You’ll Need

For the Soup Base:

✔ 2 tablespoons olive oil or butter
✔ 1 small onion, diced
✔ 3 cloves garlic, minced
✔ 2 carrots, peeled and diced
✔ 2 celery stalks, diced
✔ 8 oz baby Bella (cremini) mushrooms, sliced
✔ 1 teaspoon dried thyme
✔ 1 teaspoon dried rosemary
✔ ½ teaspoon paprika
✔ 1 teaspoon salt (adjust to taste)
✔ ½ teaspoon black pepper

For the Chicken & Rice:

✔ 1 lb boneless, skinless chicken breasts or thighs
✔ ¾ cup wild rice blend
✔ 6 cups chicken broth
✔ 1 bay leaf

For the Creamy Finish:

✔ 1 cup heavy cream (or half-and-half for a lighter version)
✔ 2 tablespoons all-purpose flour (for thickening)
✔ ¼ cup Parmesan cheese (optional, for extra richness)
✔ 2 tablespoons fresh parsley, chopped (for garnish)

🍲 Step-by-Step Instructions

Step 1: Sauté the Vegetables & Aromatics

1️⃣ In a large Dutch oven or soup pot, heat olive oil or butter over medium heat.
2️⃣ Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the onions turn soft and translucent.
3️⃣ Stir in the sliced mushrooms, thyme, rosemary, paprika, salt, and black pepper. Cook for another 5 minutes, until the mushrooms are tender and slightly browned.

💡 Pro Tip: Mushrooms release water as they cook—keep sautéing until the moisture evaporates and they develop a deep flavor.

Please Head On keep on Reading (>) for the FULL ARTICLE: