Creamy Chicken Mushroom Wild Rice Soup

Creamy Chicken Mushroom Wild Rice Soup

Warm, hearty, and packed with flavor, this Chicken Mushroom Wild Rice Soup is the ultimate cozy meal! Made with tender chicken, earthy mushrooms, aromatic herbs, and a creamy wild rice base this soup is a wholesome and satisfying one-pot wonder.

Total Time: 50–60 minutes
Servings: 6

Ingredients:

2 tbsp olive oil or butter

1 lb (450g) boneless skinless chicken breast or thighs, diced

1 small onion, chopped

3 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

8 oz (225g) mushrooms (cremini or button), sliced

1 tsp dried thyme

1 tsp dried rosemary

Salt and black pepper, to taste

1 cup uncooked wild rice blend

6 cups low-sodium chicken broth

1 cup milk or half-and-half (use coconut milk or almond milk for dairy-free)

2 tbsp all-purpose flour (or use cornstarch slurry for gluten-free option)

Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Chicken:
Heat 1 tbsp oil in a large pot over medium heat.
Add the diced chicken, season with salt and pepper, and cook until lightly browned. Remove and set aside.

2. Sauté the Vegetables:
In the same pot, add remaining oil. Sauté onions, carrots, and celery for 4–5 minutes.
Add garlic, sliced mushrooms, thyme, and rosemary. Cook for another 3–4 minutes until fragrant.

3. Add Rice and Simmer:
Stir in wild rice and pour in chicken broth.
Return the cooked chicken to the pot. Bring to a boil, then reduce heat and cover.
Simmer for 40–45 minutes or until rice is tender and chicken is cooked through.

4. Make it Creamy:
Whisk flour with milk until smooth, then stir into the soup.
Simmer uncovered for 5–10 more minutes, stirring frequently, until slightly thickened.

5. Garnish and Serve:
Adjust seasoning as needed.
Garnish with chopped parsley and serve hot with crusty bread or crackers!

Tips & Variations:

Creamy Boost: Stir in a splash of heavy cream or cream cheese before serving.

Slow Cooker Option: Add all ingredients (except milk and flour) to slow cooker. Cook on LOW for 6–7 hours. Stir in milk/flour mixture and cook for 30 minutes more.

Dairy-Free: Swap milk with full-fat coconut milk and thicken with cornstarch.

Vegetarian: Use chickpeas or white beans and substitute chicken broth with vegetable broth.

Chicken Wild Rice Soup, Creamy Chicken Soup, Mushroom Soup Recipe