In the early days of autumn, when the leaves start turning and the air carries a hint of chill, there’s nothing quite like a warm bowl of soup to lift your spirits. My Creamy Mushroom Chicken and Wild Rice Soup serves as a cozy embrace on those crisp evenings, blending the earthy notes of wild rice with tender chicken and umami-rich mushrooms. This comforting dish not only satisfies your cravings but is also meal prep-friendly, making it a practical choice for busy weeknights. With just a few simple ingredients, you can create a hearty soup that’s both delicious and nourishing. Are you ready to indulge in a soup that feels like a warm hug on a cold day? Let’s dive in!
Why Is This Soup a Must-Try?
Comforting Warmth: Each bowl of this Creamy Mushroom Chicken and Wild Rice Soup wraps you in a cozy embrace, perfect for chilly evenings.
Hearty and Nourishing: Packed with protein and wholesome ingredients, it’s not just a dish but a meal that satisfies hunger.
Irresistibly Creamy: The addition of heavy cream gives it a luxurious texture that feels indulgent without being complicated to make.
Meal Prep Friendly: Make a big batch ahead of time, and enjoy delicious leftovers throughout the week, just like with my Chicken Rice Casserole.
Customizable Delight: With various ingredient swaps available, this recipe can fit into any dietary restriction or preference, whether you’re opting for more veggies or using Pineapple Chicken Rice instead.
Get ready to enjoy a soup that not only warms your belly but also embraces your soul!
Mushroom Chicken and Wild Rice Soup Ingredients
• Here’s everything you need to create your comforting bowl of soup!
For the Base
- Unsalted Butter – Adds richness and flavor; substitute with olive oil for a lighter version.
- Mushrooms (16 ounces, mix of shiitake and baby portobello) – Provides umami and depth; any variety of mushrooms can work.
- Onion (1 medium, diced) – Adds sweetness and an aromatic base; swap for shallots for a milder taste.
- Garlic (2 cloves, minced) – Enhances overall flavor with pungency; use garlic powder in lesser quantities as a substitute.
- Kosher Salt (1 teaspoon) – Boosts flavors; adjust according to your taste preference.
- Black Pepper (1/4 teaspoon) – Adds a mild heat; white pepper can be used for a subtler flavor.
For Thickening
- All-Purpose Flour (2 tablespoons) – Thickens the soup; use gluten-free flour for a gluten-free option.
For the Soup
- Chicken Stock (3 cups) – Serves as the soup base; vegetable stock can be substituted for a vegetarian version.
- Boneless, Skinless Chicken Breasts (1 pound) – Provides protein; shredded rotisserie chicken is a convenient alternative.
- Oregano (2 teaspoons), Rosemary (1 teaspoon), Thyme (1 teaspoon) – Herbs that add flavor complexity; fresh herbs enhance freshness.
- Heavy Cream (1 cup) – Adds creaminess and richness; coconut milk makes a great dairy-free substitute.
- Cooked Wild Rice (3 cups) – Adds texture and a nutty flavor; brown rice or quinoa can be used as alternatives.
Now that you have your ingredients ready, let’s get cooking!
Step‑by‑Step Instructions for Creamy Mushroom Chicken and Wild Rice Soup
Step 1: Sauté the Veggies
In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 16 ounces of diced mushrooms, 1 medium diced onion, and 2 minced garlic cloves. Season with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Sauté for about 5-7 minutes, stirring occasionally, until the onions are translucent and the mushrooms are tender, releasing their earthy flavors.
Step 2: Build the Base
Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables, stirring continuously to form a roux. Gradually whisk in 3 cups of chicken stock, ensuring a smooth consistency. Next, add 1 pound of boneless, skinless chicken breasts along with 2 teaspoons of oregano, 1 teaspoon of rosemary, and 1 teaspoon of thyme. Bring the mixture to a gentle simmer and cook for 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
Step 3: Shred and Combine
Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot filled with the rich broth. Stir in 1 cup of heavy cream and 3 cups of cooked wild rice, blending everything together seamlessly for a luxurious texture.
Step 4: Serve and Enjoy
Once heated through, ladle the comforting Creamy Mushroom Chicken and Wild Rice Soup into warm bowls. Garnish with fresh herbs if desired, and pair with crusty bread or grilled cheese for a delightful meal. Embrace the warmth and flavor of this hearty soup as it nourishes your soul and satisfies your cravings.
How to Store and Freeze Mushroom Chicken and Wild Rice Soup
Fridge: Store leftovers in an airtight container for up to 4 days. Make sure to let the soup cool before sealing to preserve freshness.
Freezer: For long-term storage, freeze individual portions in freezer-safe containers or bags for up to 3 months. Label them with the date for easy identification.
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat on the stovetop or in the microwave, adding a splash of broth or cream to restore creaminess to your Mushroom Chicken and Wild Rice Soup.
Room Temperature: Avoid leaving the soup out for more than 2 hours to prevent spoilage.
Make Ahead Options
This Creamy Mushroom Chicken and Wild Rice Soup is perfect for busy home cooks looking to save time during the week! You can sauté the vegetables and create the roux up to 24 hours in advance. Simply store the cooled mixture in an airtight container in the fridge. You can also cook and shred the chicken ahead of time, keeping it refrigerated for up to 3 days. When you’re ready to enjoy, just combine everything in the pot, add the heavy cream and cooked wild rice, then heat through for a deliciously comforting meal that tastes just as fresh as if it were made that day.
What to Serve with Creamy Mushroom Chicken and Wild Rice Soup
Warm up your dining experience by pairing this comforting soup with delightful accompaniments!
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Crusty Bread: Its chewy texture and crispy crust make the perfect vessel for scooping up every last drop of soup.
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Grilled Cheese Sandwich: This classic pairing brings a crispy, gooey indulgence that complements the soup’s creaminess perfectly.
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Fresh Side Salad: A light, crisp salad with a tangy vinaigrette adds a refreshing contrast, balancing the rich flavors of the soup. Toss in vibrant veggies for a burst of color and nutrition!
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Roasted Vegetables: Their caramelized sweetness and earthy flavor harmonize beautifully with the mushroom notes in the soup, creating a wholesome and colorful plate.
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Herb Butter Cornbread: Soft and buttery, this cornbread not only adds sweetness but also provides a delightful texture that contrasts with the soup’s creaminess.
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Sparkling Apple Cider: For a non-alcoholic option, this bubbly drink offers a festive touch, enhancing the cozy atmosphere of your meal.
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Chocolate Chip Cookies: Cap off your meal on a sweet note with these warm cookies; their lavishing gooeyness pairs wonderfully with the comforting essence of the soup.
Mushroom Chicken and Wild Rice Soup Variations
Feel free to explore these delightful twists, enhancing your soup experience with every spoonful!
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Gluten-Free: Use cornstarch or gluten-free flour to thicken the soup without any gluten. This variation allows everyone to enjoy the creamy goodness with ease.
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Dairy-Free: Swap heavy cream for coconut milk to create a rich, creamy texture while keeping it dairy-free. The subtle sweetness from coconut adds a unique twist to the flavor profile.
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Veggie-Loaded: Toss in some chopped carrots, spinach, or kale for added nutrition and vibrant color. This not only elevates the health quotient but also enhances the flavor complexity.
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Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to give your soup an exciting kick! It’s perfect for those chilly nights when you crave a little heat.
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Herb Variation: Experiment with fresh herbs like basil or parsley; they can lend a fresh, vibrant taste to the creamy soup. Each herb brings its unique aroma, making every batch special.
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Cooked Quinoa: Swap wild rice with cooked quinoa for a protein-packed, nutty alternative. Quinoa’s fluffy texture will enhance the overall feel of your soup.
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Rotisserie Chicken: For a shortcut, use shredded rotisserie chicken instead of cooking raw chicken breasts. It adds convenience without compromising on flavor and makes weeknight meals even easier.
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Mushroom Medley: Try different types of mushrooms such as enoki or shiitake for a unique umami flavor. Each variety adds its special touch and enhances the overall depth of taste.
With these variations, your Creamy Mushroom Chicken and Wild Rice Soup will never feel monotonous. You can even make it a versatile dish like my comforting Crack Chicken Soup or try something fruity with Pineapple Chicken Rice. Let your culinary creativity run wild!
Expert Tips for Creamy Mushroom Chicken and Wild Rice Soup
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Avoid Overcooking Chicken: Using an instant-read thermometer, ensure your chicken reaches 165°F (74°C) without becoming dry.
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Enhance Flavor: Let the soup cool before refrigerating. This allows flavors to develop overnight, creating a richer Mushroom Chicken and Wild Rice Soup.
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Reheat with Care: When reheating leftovers, add a splash of broth or cream to maintain the soup’s desired consistency and creaminess.
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Customize Ingredients: Feel free to swap wild rice for quinoa or brown rice for a different texture, or add extra veggies for added nutrition.
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Leftover Storage: Store any unused soup in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months for easy future meals.
Creamy Mushroom Chicken and Wild Rice Soup Recipe FAQs
What type of mushrooms should I use for this soup?
Absolutely! A mix of shiitake and baby portobello mushrooms brings umami and depth to the dish. However, you can definitely swap them out for any variety you have on hand, such as cremini or button mushrooms, without compromising on flavor.
How should I store my leftover soup?
To keep your Creamy Mushroom Chicken and Wild Rice Soup fresh, store it in an airtight container in the fridge for up to 4 days. Make sure your soup has cooled completely before sealing it to maintain its deliciousness and prevent sogginess.
Can I freeze this soup?
Certainly! You can freeze portions of this comforting soup in freezer-safe containers or bags for up to 3 months. Just make sure to label them with the date. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stovetop, adding a splash of broth or cream to restore its creamy texture.
What should I do if the soup is too thick after reheating?
Very often, soups can thicken as they cool or during reheating. If that’s the case with your Mushroom Chicken and Wild Rice Soup, simply stir in a bit of chicken stock or water until you reach your desired consistency. Allow it to heat through and stir well.
Can I modify this recipe for dietary restrictions?
Yes! This soup is highly customizable. For gluten-free options, substitute the all-purpose flour with a gluten-free blend. If you’re looking to make it dairy-free, simply swap heavy cream for coconut milk or a dairy-free cream alternative. You can also add extra vegetables like spinach or carrots for added nutrition!
How can I tell if my chicken is cooked through?
To ensure your chicken is perfectly cooked, use an instant-read thermometer. It should reach an internal temperature of 165°F (74°C). This not only guarantees safety but also keeps your chicken tender and juicy, contributing to the overall richness of your Mushroom Chicken and Wild Rice Soup.
Creamy Mushroom Chicken and Wild Rice Soup for Cozy Nights
Ingredients
Equipment
Method
- In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 16 ounces of diced mushrooms, 1 medium diced onion, and 2 minced garlic cloves. Season with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Sauté for about 5-7 minutes until the onions are translucent and the mushrooms are tender.
- Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables, stirring continuously to form a roux. Gradually whisk in 3 cups of chicken stock, ensuring a smooth consistency. Add 1 pound of boneless, skinless chicken breasts along with 2 teaspoons of oregano, 1 teaspoon of rosemary, and 1 teaspoon of thyme. Bring to a gentle simmer and cook for 20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot filled with broth. Stir in 1 cup of heavy cream and 3 cups of cooked wild rice, blending everything together seamlessly.
- Once heated through, ladle the soup into warm bowls. Garnish with fresh herbs if desired, and pair with crusty bread or grilled cheese for a delightful meal.
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