Creamy Mushroom Chicken and Wild Rice Soup for Cozy Nights

This Creamy Mushroom Chicken and Wild Rice Soup is the perfect dish for chilly nights, combining earthy wild rice, tender chicken, and umami-rich mushrooms.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 cups

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Unsalted Butter Adds richness and flavor; substitute with olive oil for a lighter version.
16 ounces Mushrooms Mix of shiitake and baby portobello; any variety of mushrooms can work.
1 medium Onion Diced; swap for shallots for a milder taste.
2 cloves Garlic Minced; use garlic powder in lesser quantities as a substitute.
1 teaspoon Kosher Salt Boosts flavors; adjust according to your taste preference.
1/4 teaspoon Black Pepper Adds a mild heat; white pepper can be used for a subtler flavor.

For Thickening

2 tablespoons All-Purpose Flour Thickens the soup; use gluten-free flour for a gluten-free option.

For the Soup

3 cups Chicken Stock Serves as the soup base; vegetable stock can be substituted for a vegetarian version.
1 pound Boneless, Skinless Chicken Breasts Provides protein; shredded rotisserie chicken is a convenient alternative.
2 teaspoons Oregano Herb that adds flavor complexity; fresh herbs enhance freshness.
1 teaspoon Rosemary Herb that adds flavor complexity; fresh herbs enhance freshness.
1 teaspoon Thyme Herb that adds flavor complexity; fresh herbs enhance freshness.
1 cup Heavy Cream Adds creaminess and richness; coconut milk makes a great dairy-free substitute.
3 cups Cooked Wild Rice Adds texture and a nutty flavor; brown rice or quinoa can be used as alternatives.

Equipment

Dutch oven

Method

Preparation Steps

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.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 650mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Let the soup cool before sealing to preserve freshness. Freeze individual portions for up to 3 months.

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