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Creamy Mushroom Chicken and Wild Rice Soup

Creamy mushroom chicken and wild rice soup with tender wild rice kernels and shredded chicken in a silky cream broth. Simmered until the rice is cooked through, then finished with cream for a rich, spoonable 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
Mixed mushrooms (cremini, shiitake)
  • 2 cup mixed mushrooms (cremini, shiitake) sliced
Wild rice blend
  • 0.75 cup wild rice blend uncooked
Carrots
  • 3 carrots sliced
Celery
  • 3 celery sliced
Onion
  • 1 onion diced
Garlic
  • 4 garlic cloves, minced
Chicken broth
  • 8 cup chicken broth
Heavy cream
  • 1.5 cup heavy cream
Butter
  • 4 tbsp butter
Flour
  • 3 tbsp flour
Dried thyme
  • 1 tsp dried thyme
Bay leaf
  • 1 bay leaf
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery and sauté for 5 minutes, stirring occasionally until slightly softened and glossy.
Cook mushrooms and garlic
  1. Add the garlic and sliced mixed mushrooms to the pot and cook for 4 minutes, stirring, until the mushrooms release their moisture and begin to brown.
Thicken the broth
  1. Whisk in the flour and cook for 1-2 minutes, stirring constantly until the raw flour smell is gone and the mixture looks lightly paste-like.
Build the soup
  1. Pour in the chicken broth, then add the wild rice blend, chicken breast, dried thyme, and bay leaf; bring the soup to a simmer, making sure the chicken is submerged.
  2. Simmer for 40 minutes at a gentle bubble until the wild rice is tender and the chicken is cooked through.
Shred and finish
  1. Remove the chicken from the pot and shred it, then discard the bay leaf.
  2. Stir in the heavy cream, return the shredded chicken to the pot, and simmer for 5 minutes until warmed through and slightly thickened.
  3. Season with salt and pepper to taste, then simmer 1-2 minutes to let the seasoning blend, stirring to keep the broth smooth.

Notes

Pro tip: for the creamiest texture, whisk the flour with the sautéed butter/vegetable mixture before adding broth, so it thickens evenly without lumps. Store in an airtight container in the refrigerator up to 4 days; freeze up to 2 months (cream soups can slightly change texture after thawing, but still taste great). For a lighter option, use half-and-half instead of heavy cream and reduce to a gentle simmer after adding it.