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Creamy Mushroom Chicken and Wild Rice Soup

Creamy mushroom chicken and wild rice soup with tender wild rice, shredded chicken, and a silky cream broth. Simmered until the grains are chewy and finished with cream for a rich, comforting texture.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Mushrooms and vegetables
  • 2 cup mixed mushrooms (cremini, shiitake), sliced
  • 3 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
Rice and liquids
  • 0.75 cup wild rice blend, uncooked
  • 8 cup chicken broth
  • 1.5 cup heavy cream
Butter and thickener
  • 4 tbsp butter
  • 3 tbsp flour
Seasonings
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until the onion softens and turns slightly translucent.
  2. Add the garlic and sliced mixed mushrooms, then cook for 4 minutes, stirring occasionally, until the mushrooms release their moisture.
Thicken and simmer
  1. Whisk in the flour and cook for 1–2 minutes so the mixture turns smooth and loses the raw flour smell.
  2. Add the chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf, then bring to a gentle simmer.
  3. Simmer for 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
Finish and season
  1. Remove the chicken, shred it, and discard the bay leaf.
  2. Stir in the heavy cream, return the shredded chicken to the pot, and simmer for 5 minutes until the soup is creamy and warmed through.
  3. Season with salt and pepper to taste, then serve hot.

Notes

For best texture, slice the mushrooms evenly so they cook at the same rate. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid separating the cream. Freezing is not recommended because wild rice and cream can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce simmer time by 2–3 minutes.