Amazing Creamy Mushroom Chicken and Wild Rice Soup

It’s funny how some of my favorite recipes come from those days when I’m just trying to use up what’s in the fridge. This Creamy Mushroom Chicken and Wild Rice Soup is one of those happy accidents! It’s so comforting and packed with flavor, I knew I had to share it. This hearty soup takes about 45 minutes from start to finish. I think you’ll find it’s the perfect dish for a chilly evening.

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Why You’ll Love This Creamy Mushroom Chicken and Wild Rice Soup

• Rich and Earthy Flavor: The combination of mushrooms, herbs, and wild rice creates a depth of flavor that’s simply irresistible.
• Quicker Than Most: This recipe cuts down on cooking time without sacrificing flavor, making it perfect for busy weeknights.
• Easy Cleanup: Made in one pot, cleanup is a breeze, leaving you more time to relax.
• Family-Friendly: Even picky eaters will enjoy the creamy texture and comforting flavors of this soup.

Ingredients for Creamy Mushroom Chicken and Wild Rice Soup

• 2 tablespoons unsalted butter ((28.25 grams))
• 16 ounces mushrooms ((453.592 grams) shiitake and baby portabellas mixed, sliced)
• 1 medium onion (diced)
• 2 cloves of garlic (minced)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all purpose flour ((15 grams))
• 3 cups chicken stock ((709.765 ml))
• 1 pound boneless skinless chicken breasts ((453.592 grams))
• 2 teaspoons oregano
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 cup heavy cream ((236.588 ml))
• 3 cups wild rice ((492 grams) cooked)

Step-by-Step Instructions for Creamy Mushroom Chicken and Wild Rice Soup

• Melt the butter in a large Dutch oven over medium heat. Add in the mushrooms, onions, and garlic, season with salt and pepper, and sauté until the onions are translucent, about five to seven minutes.
• Whisk in the flour. Then slowly whisk in the chicken stock. Add in the chicken, oregano, rosemary, and thyme and bring to a simmer. Simmer for 20 minutes or until the chicken reaches 165 degrees Fahrenheit.
• Remove the cooked chicken from the soup and shred it. Return it to the pot with the heavy cream and the cooked wild rice. Serve and enjoy!
  For another great chicken recipe, try this Amazing Keto Chicken Cucumber Boats: Quick & Easy Recipe!

Choosing the Best Mushrooms for Your Creamy Mushroom Chicken and Wild Rice Soup

I love using a mix of shiitake and baby portobello mushrooms in this soup because they offer a great balance of flavor and texture. Shiitakes have a rich, almost smoky taste that adds depth, while baby portobellos are meatier and heartier. However, don’t feel limited! Cremini mushrooms are a more budget-friendly option with a mild, earthy flavor, and oyster mushrooms bring a delicate, slightly sweet note.

Maitake mushrooms, also known as hen-of-the-woods, have a unique, feathery texture and a woodsy taste that can also be fantastic. Just remember to adjust the amount you use based on the intensity of the mushroom’s flavor.

These mushrooms provide great flavor, much like the flavors you would find in this Incredible Chinese Beef and Broccoli Recipe.

How to Cook Wild Rice

While boiling wild rice is the most common method, I’ve found a few tricks to elevate its flavor. Toasting the rice in a dry pan for a few minutes before cooking brings out a nutty aroma. I also like to use chicken broth instead of water for extra richness.

Cooking times can vary, so always check the package instructions, but generally, it takes about 45-50 minutes until the grains are tender and have burst open.

You can find more main dish recipes on our main dishes page.

Making a Roux for Creamy Soup

The roux is the foundation of this creamy soup, so it’s important to get it right. It’s simply a mixture of butter and flour cooked together to create a thickening agent. Start by melting the butter over medium heat, then whisk in the flour until it forms a smooth paste.

Cook the roux for a minute or two, stirring constantly, until it turns a light golden color. Be careful not to burn it, as this will give your soup a bitter taste.

If your roux becomes lumpy, don’t panic! Just whisk vigorously until the lumps disappear, or use an immersion blender to smooth it out.

Can I Use Pre-Cooked Chicken?

Absolutely! Using pre-cooked chicken, like rotisserie chicken, is a fantastic time-saver. Simply shred the chicken and add it to the soup along with the heavy cream and wild rice.

Since the chicken is already cooked, you can reduce the simmering time to just a few minutes to heat everything through. Keep in mind that using rotisserie chicken will impart its own flavor, so it might slightly alter the overall taste of the soup.

Variations on Creamy Mushroom Chicken and Wild Rice Soup

I love how easy it is to customize this soup! For added veggies, try adding diced carrots and celery along with the onions. A pinch of smoked paprika or a bay leaf can add a lovely depth of flavor. You can also swap the chicken for sausage or turkey for a different protein twist.

Substitutions for Creamy Mushroom Chicken and Wild Rice Soup

Ingredient	Substitution Options	Notes
Sherry	Chicken broth, white grape juice, lemon juice	Use equal amounts; adjust to taste.
Heavy Cream	Coconut cream, cashew cream	For dairy-free option; may slightly alter flavor and consistency.
All-Purpose Flour	Gluten-free all-purpose flour blend, cornstarch, tapioca starch	Use 1:1 replacement for flour; cornstarch and tapioca starch need a slurry.

Can This Recipe Be Made in a Slow Cooker or Instant Pot?

Yes, you can definitely adapt this recipe for both a slow cooker and an Instant Pot!

Slow Cooker:

1. Melt the butter in a skillet and sauté the mushrooms, onions, and garlic.
2. Transfer the mixture to the slow cooker.
3. Add the chicken, chicken stock, oregano, rosemary, and thyme.
4. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.
5. Remove the chicken, shred it, and return it to the slow cooker.
6. Stir in the heavy cream and cooked wild rice.
7. Cook for another 30 minutes to heat through.

Instant Pot:

1. Use the sauté function to melt the butter and sauté the mushrooms, onions, and garlic.
2. Add the chicken, chicken stock, oregano, rosemary, and thyme.
3. Seal the lid and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes, then a quick release.
4. Remove the chicken, shred it, and return it to the Instant Pot.
5. Stir in the heavy cream and cooked wild rice.
6. Use the sauté function to heat through.

Storing Leftovers of Creamy Mushroom Chicken and Wild Rice Soup

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing Creamy Mushroom Chicken and Wild Rice Soup

To freeze the soup, let it cool completely before transferring it to freezer-safe containers or bags. Leave some room at the top, as the soup will expand when frozen.

It can be stored in the freezer for up to 2-3 months. Keep in mind that the texture of the soup may change slightly upon thawing, becoming a bit grainier. To minimize this, thaw the soup slowly in the refrigerator overnight.

Troubleshooting Your Creamy Mushroom Chicken and Wild Rice Soup

• Soup is too thick: Add more broth.
• Soup is too thin: Simmer uncovered to reduce liquid, or add a cornstarch slurry.
• Cream separates: Use low heat, avoid boiling after adding cream, whisk in a tablespoon of flour at the end.

Serving Suggestions for Creamy Mushroom Chicken and Wild Rice Soup

While a simple slice of crusty bread is always a great accompaniment, I like to get a little more creative. Try topping the soup with homemade croutons or a sprinkle of fresh herbs like parsley or chives. A swirl of pesto or a dollop of sour cream or Greek yogurt can also add a delicious finishing touch.

Nutrition Information for Creamy Mushroom Chicken and Wild Rice Soup

Approximate nutrition information per serving:

• Calories: 450
• Fat: 25g
• Protein: 30g
• Carbs: 30g

Note that this is an estimate and can vary based on specific ingredients used.

Frequently Asked Questions

Conclusion

This Creamy Mushroom Chicken and Wild Rice Soup is a hug in a bowl, I promise! It’s packed with comforting flavors, easy to make, and perfect for any night of the week. I hope you love it as much as I do! Now, I’d love to hear from you: What are your favorite soup toppings? Do you have any variations you’d like to share? Leave a comment below, and let’s get cooking together!

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