Warm, hearty, and deeply satisfying, Creamy Chicken and Wild Rice Soup is the perfect bowl of comfort on a cold day. Rich with earthy mushrooms and tender chicken, it’s a family favorite.
With cozy herbs and a velvety broth, this soup comes together in under an hour, making it ideal for busy weeknights or a lazy weekend lunch.
Star Ingredients in This Creamy Chicken and Wild Rice Soup
- Mushrooms (shiitake & baby portabellas) – Bring deep, umami flavor and a meaty texture that pairs beautifully with the creamy broth.
- Boneless skinless chicken breasts – Tender and protein-packed, they make the soup filling and wholesome.
- Wild rice – Chewy and nutty, it adds hearty texture and stands up well to the rich broth.
- Heavy cream – Transforms the broth into a silky, luxurious base that hugs every spoonful.
- Fresh herbs (oregano, rosemary, thyme) – Deliver classic cozy flavor with earthy, aromatic depth.
- Chicken stock – The foundation of the soup, it enriches every ingredient with savory warmth.
- Onion and garlic – Classic aromatics that infuse the soup with irresistible base flavor.
- Butter and flour – Form the roux, thickening the broth while adding a buttery richness.
Let’s Make It: Creamy Chicken and Wild Rice Soup
Start by sautéing mushrooms, onion, and garlic in butter until they’re golden and fragrant. This builds the savory foundation of the soup.
Whisk in flour to create a light roux, then slowly stir in chicken stock. Add the chicken and herbs, and let everything simmer until the chicken is tender and fully cooked.
Shred the chicken, stir in heavy cream and wild rice, and let the soup gently warm through. It’s ready to ladle into bowls and enjoy!
Creamy Chicken Soup Success: Tips & Twists
Use a mix of mushrooms to deepen the umami character—shiitake and baby portabellas are ideal, but cremini or even white button mushrooms work in a pinch. If you’re short on time, rotisserie chicken makes a great substitute.
Wild rice brings a nutty chew that holds up well in soup, but feel free to use a wild rice blend for extra color and texture. For a dairy-free version, swap heavy cream with coconut milk or a thick cashew cream—it’ll still be wonderfully rich.
Seasoning is key: taste the soup before serving and adjust the salt and herbs to your liking. A squeeze of lemon or a splash of white wine can add brightness if needed.
Storing Your Creamy Chicken and Wild Rice Soup
Cool the soup completely before storing. Keep it in airtight containers in the fridge for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating.
To freeze, leave out the rice and add it fresh when reheating for best texture. Freeze in portions and thaw overnight in the fridge before gently warming on the stove. Stir well and serve hot.
Creamy Mushroom Chicken and Wild Rice Soup
Ingredients
- 3 cups wild rice cooked (492 grams)
- 1 cup heavy cream 236.588 ml
- 1 medium onion diced
- 1 teaspoon rosemary
- 2 tablespoons unsalted butter 28.25 grams
- 2 cloves garlic minced
- 2 teaspoons oregano
- 16 ounces mushrooms sliced (shiitake and baby portabellas) (453.592 grams)
- 1 pound boneless skinless chicken breasts (453.592 grams)
- 3 cups chicken stock 709.765 ml
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour 15 grams
- 1 teaspoon thyme
Instructions
- Melt the butter in a large Dutch oven set over medium heat. Incorporate the mushrooms, diced onion, and minced garlic, then season with salt and pepper. Cook until the onions become translucent, approximately five to seven minutes.
- Sprinkle in the flour and whisk thoroughly. Gradually incorporate the chicken stock while continuing to whisk. Introduce the chicken breasts, along with the oregano, rosemary, and thyme. Allow the mixture to come to a simmer and maintain it for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Extract the chicken, shred it finely, then return it to the pot. Stir in the heavy cream and the pre-cooked wild rice. Mix well, heat through, and serve promptly.
