Ingredients
To make about 6–8 servings, you will need:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups mushrooms, sliced (button, cremini, or a mix)
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- 6 cups chicken broth
- 1 cup wild rice, uncooked
- 2 cups cooked chicken, shredded or cubed
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons all-purpose flour (for thickening)
Optional: fresh parsley or thyme for garnish
Step-by-Step Method
Step 1: Prepare the base
In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat. Once melted and hot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5–7 minutes, until the vegetables are soft and fragrant. This forms a flavorful base for your soup.
Step 2: Cook the mushrooms
Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5–6 minutes. Stir occasionally to ensure even cooking. Season lightly with a pinch of salt and black pepper.
Step 3: Add herbs and broth
Sprinkle in the thyme and parsley, stirring to combine. Then pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer.
Step 4: Cook the wild rice
Add the uncooked wild rice to the simmering soup. Cover and cook for 40–45 minutes, or until the rice is tender but still slightly chewy. Stir occasionally to prevent sticking and ensure even cooking.
Step 5: Add the chicken
Once the rice is cooked, stir in the cooked chicken. Allow it to heat through for 5–10 minutes. At this stage, taste the soup and adjust the seasoning with salt and pepper as needed.
Step 6: Make it creamy
In a small bowl, whisk together the flour and heavy cream until smooth. Slowly stir this mixture into the soup. Continue cooking on low heat for another 5 minutes, until the soup thickens and becomes rich and creamy.
Tip: For a lighter version, use half-and-half instead of heavy cream, or a mix of milk and cornstarch for thickening.
Step 7: Serve and enjoy
Ladle the hot soup into bowls and garnish with fresh parsley or a sprinkle of thyme if desired. Serve with crusty bread, crackers, or a simple side salad for a complete comforting meal.
Extra Tips for the Perfect Soup
- Use day-old chicken or rotisserie chicken for a quick, flavorful option.
- Mix mushroom varieties like shiitake or portobello for extra depth.
- Make it ahead: This soup tastes even better the next day as the flavors meld.
- Freeze leftovers: Portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating gently.
This Creamy Mushroom Chicken and Wild Rice Soup is a perfect example of comfort cooking. It’s hearty, flavorful, and soothing — the kind of soup that warms your heart as much as it fills your stomach. Whether for a weeknight dinner or a weekend treat, this dish will quickly become a family favorite.
If you want, I can also make a version with step-by-step photos so it’s super easy to follow visually. That really brings out the cozy vibes.
Do you want me to do that?
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