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Finished bowl of creamy mushroom chicken wild rice soup in a modern kitchen
Taha Ayad

Creamy Mushroom Chicken Wild Rice Soup

A warm, hearty soup made with tender chicken, sautéed mushrooms, wild rice, aromatics, and a smooth creamy broth that brings cozy comfort to any meal.
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Ingredients Method Notes

Ingredients
  

  • 4 cups cooked shredded chicken
  • 1 cup uncooked wild rice or wild rice blend
  • 3 cups sliced mushrooms
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 6 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped parsley

Method
 

  1. Rinse the wild rice and begin simmering it until slightly tender.
  2. Sauté the mushrooms, onions, garlic, carrots, and celery in butter until softened.
  3. Add the flour to create a roux and stir until fully combined.
  4. Slowly whisk in the chicken broth and bring the mixture to a gentle simmer.
  5. Stir in the cooked wild rice and shredded chicken.
  6. Lower the heat and pour in the cream, stirring gently to combine.
  7. Season with thyme, rosemary, salt, and pepper, then adjust to taste.
  8. Simmer until the soup thickens and all ingredients are tender.
  9. Finish with parsley and serve warm.

Notes

  1. Reheat gently over low heat to prevent curdling.
  2. Add a splash of broth when reheating to loosen the texture.
  3. Freeze the soup before adding the cream; add cream after reheating.
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