Creamy Mushroom Chicken Wild Rice

This creamy mushroom chicken and wild rice soup combines earthy wild mushrooms, tender chicken, and nutty rice in a velvety broth that warms you from the inside out. It's a perfect balance of hearty and refined, ideal for those chilly evenings when you need something substantial but comforting.

I first created this recipe during a particularly cold winter when my family needed something substantial yet comforting. The combination of wild rice and mushrooms became an instant hit, and now it's requested whenever the temperature drops.

Ingredients

• Butter: creates the perfect savory foundation for sautéing and adds richness to the soup
• Mixed mushrooms: offer deep umami flavor. I recommend combining shiitake and baby portobellos for the best texture and taste
• Fresh onion and garlic: provide aromatic depth that forms the backbone of the soup
• All purpose flour: works as a natural thickener for that perfect creamy consistency
• Chicken stock: gives a savory base. Homemade is wonderful but high quality store bought works beautifully
• Boneless skinless chicken breasts: provide lean protein that becomes perfectly tender
• Fresh herbs (oregano, rosemary, and thyme): infuse the soup with woodsy fragrance
• Heavy cream: transforms the soup into a luxurious experience. The full fat version creates the best silky texture
• Wild rice blend: adds hearty texture and nutty flavor. Pre cook it for best results and perfect texture

Step-by-Step Instructions

Sauté Vegetables:

Melt the butter in a large Dutch oven over medium heat until it begins to foam slightly. Add the mushrooms first allowing them to release their moisture and begin to brown before adding the onions and garlic. Season with salt and pepper and continue cooking until the mushrooms have reduced in size and the onions become translucent and soft about 5 to 7 minutes. Stir occasionally to prevent sticking or burning.

Create the Base:

Sprinkle the flour evenly over the vegetable mixture stirring constantly for about one minute to cook out the raw flour taste. This creates a roux that will thicken your soup. Gradually add the chicken stock about half a cup at a time whisking continuously to prevent lumps from forming. Once all the stock is incorporated add the whole chicken breasts to the pot along with oregano rosemary and thyme. Bring the mixture to a gentle simmer not a rolling boil and cook for approximately 20 minutes until the chicken reaches 165°F. The gentle cooking ensures tender chicken.

Finish the Soup:

Carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks shred the chicken into bite sized pieces that will distribute evenly throughout the soup. Return the shredded chicken to the pot. Pour in the heavy cream slowly while stirring to incorporate it completely. Add the precooked wild rice and gently stir everything together. Allow the soup to simmer for an additional 5 minutes to let the flavors meld together perfectly.

Serve:

Ladle the hot soup into warmed bowls to maintain temperature. The soup should be thick and creamy with substantial pieces of chicken mushrooms and rice throughout. For an extra touch sprinkle with fresh chopped parsley or a small drizzle of high quality olive oil before serving.

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The shiitake mushrooms are truly the star ingredient here. I discovered their transformative power years ago when making a simple soup for my grandmother who was feeling under the weather. She claimed it was better than her own recipe that had been passed down for generations which is the highest compliment in our family.

Storage and Reheating

This soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually develop and improve overnight as the wild rice absorbs some of the broth and herbs. When reheating be sure to do so gently on the stovetop over medium low heat stirring occasionally. You may need to add a splash of chicken stock or water as the rice will continue to absorb liquid during storage. I often make a double batch specifically to enjoy throughout the week.

Substitution Ideas

For a lighter version substitute half and half or whole milk for the heavy cream though the soup won't be quite as rich. Boneless skinless chicken thighs can replace the chicken breasts for even more flavor and tenderness. They also stay juicier when reheated. If wild rice is unavailable or too expensive a combination of brown rice and regular wild rice works well as a cost effective alternative while still providing textural interest.

Serving Suggestions

This soup pairs wonderfully with a crisp green salad dressed simply with lemon juice and olive oil to cut through the richness. For a complete meal serve alongside crusty artisan bread or homemade garlic bread for dipping. My family enjoys it with a glass of dry white wine such as Chardonnay or Pinot Grigio which complements the earthy mushroom flavors beautifully.

Recipe FAQs

→ Can I use pre-cooked chicken to save time?

Yes, you can use about 2 cups of shredded rotisserie or leftover cooked chicken. Add it when you would normally return the shredded chicken to the pot, allowing enough time to warm through before serving.

→ What can I substitute for heavy cream?

For a lighter option, use half-and-half or whole milk, though the soup won't be as rich. For dairy-free versions, unsweetened coconut milk or cashew cream work well, though they'll add a subtle flavor change.

→ How should I store leftovers?

Store cooled soup in airtight containers in the refrigerator for up to 3 days. The soup will thicken considerably when chilled. When reheating, add a splash of broth or milk to achieve desired consistency.

→ Can I freeze this soup?

Cream-based soups generally don't freeze well as they can separate and become grainy when thawed. If you plan to freeze, consider doing so before adding the cream, then add it fresh when reheating.

→ What mushrooms work best in this soup?

The shiitake and baby portobello combination provides excellent flavor, but you can substitute with white button mushrooms, cremini, or oyster mushrooms. For deeper flavor, add a few dried porcini mushrooms (rehydrated) to the mix.

→ Is it possible to make this in a slow cooker?

Yes! Sauté the vegetables as directed, then transfer to a slow cooker with the broth, raw chicken, and herbs. Cook on low for 4-5 hours, then shred the chicken. Stir in pre-cooked wild rice and cream during the last 30 minutes of cooking.