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Creamy Mushroom Chicken and Wild Rice Soup

A comforting bowl of creamy goodness filled with tender chicken, earthy mushrooms, and nutty wild rice, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons unsalted butter Room temperature works best.
  • 16 ounces mushrooms, sliced Cremini or shiitake mushrooms recommended.
  • 1 medium onion, diced Sweet yellow onions work wonderfully.
  • 2 cloves garlic, minced Fresh garlic enhances the overall aroma and taste!
  • 1 teaspoon kosher salt A must for balancing flavors.
  • 1/4 teaspoon black pepper Freshly ground for a nice kick.
  • 2 tablespoons all-purpose flour This helps thicken the soup beautifully.
  • 3 cups chicken stock Homemade stock is unbeatable, but store-bought is convenient.
For the chicken and herbs
  • 1 pound boneless skinless chicken breasts You can substitute with thighs if you prefer more flavor.
  • 2 teaspoons oregano Dried or fresh; fresh adds a lovely brightness.
  • 1 teaspoon rosemary Dried works fine here; you could even toss in some freshly chopped.
  • 1 teaspoon thyme A herb that pairs exquisitely with chicken.
Final touches
  • 1 cup heavy cream Rich and indulgent—don’t skimp on this!
  • 3 cups wild rice, cooked Nutty and adds a delightful texture.

Method
 

Preparation
  1. In a large pot over medium heat, melt the unsalted butter.
  2. Add the sliced mushrooms, diced onion, and minced garlic. Sauté for about 5-7 minutes until everything is softened and fragrant.
  3. Sprinkle in the kosher salt, black pepper, and flour. Stir for about a minute.
Cooking
  1. Gradually whisk in the chicken stock and bring it to a simmer.
  2. Toss in the boneless skinless chicken breasts, along with oregano, rosemary, and thyme, and let it cook for about 15 minutes.
  3. Remove the chicken and shred it with two forks.
  4. Return the shredded chicken to the pot, stir in the heavy cream and cooked wild rice, and heat through for a few more minutes.
Serving
  1. Taste and adjust seasoning if necessary.

Notes

This soup keeps well in the fridge for up to 3 days. Store in airtight containers. Freezes beautifully for 2-3 months.