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Creamy Mushroom Chicken and Wild Rice Soup

Creamy mushroom chicken and wild rice soup with chewy wild rice kernels and a silky cream broth made in one pot. Sautéed vegetables and mushrooms create deep flavor, then the soup simmers until the chicken is tender and shreddable.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast
mixed mushrooms (cremini, shiitake)
  • 2 cup mixed mushrooms (cremini, shiitake)
wild rice blend
  • 0.75 cup wild rice blend
carrots
  • 3 carrots
celery
  • 3 celery
onion
  • 1 onion
garlic
  • 4 garlic
chicken broth
  • 8 cup chicken broth
heavy cream
  • 1.5 cup heavy cream
butter
  • 4 tbsp butter
flour
  • 3 tbsp flour
dried thyme
  • 1 tsp dried thyme
bay leaf
  • 1 bay leaf
salt and pepper
  • 1 salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and look slightly glossy.
Cook mushrooms and build the base
  1. Add the garlic and sliced mixed mushrooms to the pot and cook for 4 minutes. Stir until the mushrooms release moisture and start to brown at the edges.
  2. Whisk in the flour and cook for 1-2 minutes. Keep stirring until the flour smell cooks off and the mixture looks lightly thickened.
Simmer the soup
  1. Add the chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf. Bring to a simmer and cook for 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
Finish creamy and season
  1. Remove the chicken from the pot and shred it, then discard the bay leaf. Keep the soup simmering gently while the chicken is shredded.
  2. Stir in the heavy cream, then return the shredded chicken to the pot. Simmer for 5 minutes, stirring now and then, until the broth turns creamy and coats a spoon.
  3. Season the soup with salt and pepper to taste. Taste and adjust until the flavors are balanced.

Notes

Pro tip: If the soup thickens too much after simmering, loosen it with a splash of chicken broth before serving. Store leftovers in the refrigerator for up to 3-4 days and reheat gently on the stovetop. Freezing is not ideal because the cream can change texture, but you can freeze if needed and reheat slowly. For a lighter version, use half-and-half instead of heavy cream and add it at the end the same way.