Creamy Mushroom Chicken and Wild Rice Soup

Step 4: Make the Creamy Base

1. Sprinkle the flour over the vegetable mixture and stir well to coat.
2. Cook for 1-2 minutes to remove the raw flour taste.
3. Slowly pour in the chicken broth while stirring constantly to prevent lumps.

Result: You now have a silky, thickened base that will carry the flavors of the soup beautifully.

Step 5: Simmer with Chicken and Wild Rice

1. Add the shredded chicken and wild rice to the pot.
2. Bring the soup to a gentle boil, then reduce heat to low.
3. Cover and simmer for 35-40 minutes, or until the wild rice is tender.

Tip: Stir occasionally to prevent sticking at the bottom.

Step 6: Finish with Cream

1. Once the rice is cooked, stir in the heavy cream.
2. Taste and adjust seasoning with additional salt and pepper if needed.
3. Simmer gently for 3-5 more minutes.

Optional: For extra richness, add a small pat of butter at the end.

Step 7: Serve and Garnish

1. Ladle the soup into bowls.
2. Sprinkle fresh chopped parsley on top.
3. Serve with warm crusty bread or crackers for a perfect meal.

Tips for the Perfect Soup

• Use cooked chicken: Rotisserie chicken saves time and adds flavor.
• Wild rice blend: A mixture of wild rice and brown rice cooks evenly and adds texture.
• Mushroom variety: Mixing cremini and shiitake mushrooms enhances the earthy flavor.
• Make ahead: This soup tastes even better the next day as the flavors meld.

Final Thoughts

This Creamy Mushroom Chicken and Wild Rice Soup is more than just a meal—it’s comfort in a bowl. The combination of tender chicken, earthy mushrooms, nutty wild rice, and a silky cream base creates a rich, satisfying soup that’s perfect year-round. Whether you’re cooking for a family dinner or preparing meal prep for the week, this soup is sure to become a favorite.

If you want, I can also create a shortcut version for busy weeknights that takes under 30 minutes while keeping the creaminess and flavor intact. Do you want me to do that?