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Creamy Mushroom Chicken and Wild Rice Soup

Creamy mushroom chicken and wild rice soup with tender wild rice, sautéed vegetables, and a silky cream broth. Simmered until the wild rice is chewy-tender, then finished with heavy cream for a thick, comforting texture.
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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
  • 2 cup mixed mushrooms (cremini, shiitake), sliced
Wild rice blend
  • 0.75 cup wild rice blend, uncooked
Carrots
  • 3 carrots, sliced
Celery
  • 3 celery, sliced
Onion
  • 1 onion, diced
Garlic
  • 4 garlic, minced
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 to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until they start to soften and look glossy.
Cook mushrooms and aromatics
  1. Add the garlic and the sliced mixed mushrooms, then cook for 4 minutes, stirring, until the mushrooms release their moisture and start to brown.
Thicken and simmer
  1. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, watching for a light golden color.
  2. Add the chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf, then bring the pot to a simmer with the liquid bubbling steadily.
  3. Simmer for 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
Finish the soup
  1. Remove the chicken from the pot and shred it, then discard the bay leaf and return the shredded chicken to the soup.
  2. Stir in the heavy cream and simmer for 5 minutes until the soup looks creamy and slightly thickened.
  3. Season with salt and pepper to taste, then adjust as needed until the flavors are balanced.

Notes

For best texture, simmer gently once the wild rice is added so the kernels stay chewy without breaking apart. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat on the stovetop over low heat to avoid scorching. Freezing is not recommended because cream-based soups can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a slightly thinner broth.