I have just tried a new version of Chicken Mushroom Wild Rice Soup blending tender shredded chicken, earthy mushrooms, and wild rice with aromatic vegetables. The addition of heavy cream and fresh parsley offers an intriguing finish, while savory notes of garlic, thyme and chicken broth bring the recipe alive.

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I recently tried a spin on a classic inspired by soup recipes from around the world and ended up with my version of Creamy Mushroom Chicken And Wild Rice Soup. I started by sautéing 1 medium diced onion and 2 cloves garlic in 2 tablespoons unsalted butter until they were soft and aromatic.

Then, I tossed in some 8 oz sliced mushrooms, 2 diced carrots and 2 diced celery stalks to build the base, letting the flavors mix for a few minutes. I added 1 cup rinsed wild rice along with a blend of 4 cups low-sodium chicken broth and 2 cups water that helped to infuse all the ingredients with a deep savory flavor.

The crowning moment was when I folded in 1 lb cooked and shredded chicken, 1 cup heavy cream, and 1 teaspoon dried thyme with a pinch of salt and pepper. This recipe really impressed me, and I think you’ll find its rich and creamy texture irresistible!

Why I Like this Recipe

I love this recipe because it makes me feel warm and cozy on a cold day. I also really dig how the creamy sauce mixes with the tender chicken and earthy mushrooms. Plus, the wild rice adds a neat nutty flavor that makes every bite interesting. Lastly, I appreciate how straightforward it is to put together, even when I’m short on time.

I recently made this Creamy Mushroom Chicken and Wild Rice Soup and let me tell you, it turned out awesome. First off, i melt some butter in a big pot over medium heat and toss in diced onions, minced garlic, carrots, and celery. I cook those for like 5-6 minutes until they soften up just enough. Next, i add in some sliced mushrooms and let them cook for another 3-4 minutes until they start getting tender.

Then i stir in wild rice so all those veggies get coated in the buttery goodness, and pour in chicken broth mixed with water along with a teaspoon of dried thyme. I bring it all to a simmer and let it cook for about 40-45 minutes until the rice is just right. Once the rice is tender, i mix in the shredded chicken evenly throughout the pot.

Slowly, i drizzle in heavy cream while stirring constantly so the soup stays smooth. I let it all simmer on low for another 5 minutes so the cream really blends in with everything. After that, i season it with salt and pepper, toss in some fresh parsley if i’m feelin like it, and serve it all hot. This recipe is just perfect for giving me comfort and a little boost on any day.

Ingredients

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Chicken breasts: lean protein that helps build muscles and keeps you full.
Mushrooms: earthy fungi that add a meaty texture, fiber, and antioxidants.
Wild Rice: whole grain carbohydrate supplying fiber with a nutty, chewy bite.
Heavy Cream: velvety dairy that creates a rich, smooth, and creamy soup base.
Carrots: naturally sweet roots that balance savory flavors and boost vitamins.
Celery: crisp veggie giving crunch, fiber, and a refreshing herbal punch.

Ingredient Quantities

1 lb boneless, skinless chicken breasts, cooked and shredded

8 oz mushrooms, sliced

1 cup wild rice, rinsed

2 tablespoons unsalted butter

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

4 cups low-sodium chicken broth

2 cups water

1 cup heavy cream

1 teaspoon dried thyme

Salt and pepper to taste

Optional: 2 tablespoons fresh parsley, chopped

How to Make this

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1. Melt the butter in a large pot over medium heat then add the diced onion, minced garlic, diced carrots and diced celery and cook for about 5 to 6 minutes until they start to soften.

2. Add the sliced mushrooms and let them cook for around 3 to 4 minutes until they begin to soften.

3. Stir in the wild rice and mix everything together so the rice gets coated in the butter and veggie mix.

4. Pour in the chicken broth and water then add the dried thyme. Bring it to a simmer over medium heat.

5. Allow the soup to simmer for about 40 to 45 minutes, or until the wild rice is tender.

6. Once the rice is cooked, stir in the shredded chicken evenly throughout the soup.

7. Slowly drizzle in the heavy cream and stir constantly to keep the soup smooth.

8. Let the soup simmer on low heat for another 5 minutes, so the cream blends in nicely.

9. Season with salt and pepper according to your taste.

10. Remove the soup from heat, stir in the fresh parsley if using, and serve hot. Enjoy your creamy mushroom chicken and wild rice soup!

Equipment Needed

1. Large pot for melting butter and cooking the veggie mix
2. Stove to heat the pot over medium heat
3. Sharp knife for dicing onions, carrots, celery, and slicing mushrooms
4. Sturdy cutting board for chopping the ingredients
5. Measuring cups and spoons to get the right amounts of rice, broth, water, cream, and thyme
6. Wooden spoon or spatula for stirring the veggies and rice
7. Ladle for serving the soup
8. Whisk to help blend the heavy cream into the soup

FAQ

Can I use rotisserie chicken instead of cooking my own?

Yeah, you can totally do that. Just shred up the chicken and watch out for extra salt.

Do I have to cook the mushrooms first?

Not really, you can add them raw if you want a firmer texture, but cook 'em in the butter for extra flavor.

Can I substitute heavy cream with something else?

Sure, you might use half-and-half or even coconut milk if you like a slightly different taste. The soup might be a bit lighter.

How long does the wild rice need to cook in the soup?

It normally takes around 40 to 45 minutes, so just keep an eye on it until its tender.

Are leftovers okay to freeze?

Yup, you can freeze leftovers, but the cream might separate when reheated. Just give it a good stir while warming.

Creamy Mushroom Chicken And Wild Rice Soup Recipe Substitutions and Variations

Instead of using boneless, skinless chicken breasts, you could use shredded turkey or even firm tofu if you wanna keep it lighter on meat.
If you don’t have heavy cream, try substituting with a combination of evaporated milk and a bit of butter or even coconut milk for a different twist.
You can swap wild rice for brown rice or quinoa, though the cooking times might slightly change.
If you cant find low-sodium chicken broth, low-sodium veggie broth works just fine and gives a nice flavor.
Instead of fresh parsley, you might wanna use chopped cilantro or chives for a different, yet tasty, finish.

Pro Tips

1. Try not to rush when you’re cooking the onions and garlic; let em get soft and even browned for extra flavor, its easy to overcook if you hurry.
2. Keep an eye on the wild rice as it simmer, if it seems a bit too chewy add a bit more broth or water so that it cooks well without sticking.
3. When you mix in the heavy cream, stir slowly and gently to stop it from splitting, its better to go slow so you get a smooth texture.
4. Taste your soup along the way and add salt and pepper bit by bit; it’s easier to underseason and then add more later than to try to fix it if its too salty.