Creamy Mushroom Chicken and Wild Rice Soup for Cozy Evenings

Creamy Mushroom Chicken and Wild Rice Soup for Cozy Evenings

This Creamy Mushroom Chicken and Wild Rice Soup is a comforting embrace with chicken, mushrooms, and wild rice, perfect for cozy evenings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 cups

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 tablespoons unsalted butter Substitute with olive oil for a lighter option.
16 ounces mushrooms (mixed shiitake and baby portobello) Use any variety of mushrooms according to preference.
1 medium onion, diced Shallots can be used for a milder taste.
2 cloves garlic, minced Fresh garlic is best; substitute with garlic powder if needed.
1 teaspoon kosher salt Adjust according to taste and dietary needs.
1/4 teaspoon black pepper Freshly ground is recommended for best flavor.
2 tablespoons all-purpose flour Use cornstarch for a gluten-free option.
3 cups chicken stock Vegetable stock can be used for a vegetarian version.

For the Chicken

1 pound boneless, skinless chicken breasts Substitute with rotisserie chicken for quicker prep.

For the Seasoning

2 teaspoons oregano Fresh herbs can replace dried for more potency.
1 teaspoon rosemary Switch with thyme for a different flavor profile.
1 teaspoon thyme Fresh is preferred if available.

For the Creaminess

1 cup heavy cream Half-and-half or coconut milk can be used for lighter or dairy-free options.

For the Texture

3 cups cooked wild rice Swap with brown rice or quinoa for a different texture.

Equipment

Dutch oven

Method

Step-by-Step Instructions

In a large Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add 16 ounces of mixed shiitake and baby portobello mushrooms, 1 diced medium 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 onion becomes translucent and the mushrooms are tender, releasing their earthy aroma.
Sprinkle in 2 tablespoons of all-purpose flour, whisking until smooth and slightly golden, about 1-2 minutes. Gradually pour in 3 cups of chicken stock, continuing to whisk to prevent lumps. Introduce 1 pound of boneless, skinless chicken breasts and 2 teaspoons of oregano, 1 teaspoon of rosemary, and 1 teaspoon of thyme. Increase the heat and bring the mixture to a gentle simmer, cooking for 20 minutes until the chicken reaches an internal temperature of 165°F.
Carefully remove the chicken breasts from the pot and place them on a cutting board. Allow them to cool slightly before shredding the meat into bite-sized pieces. Return the shredded chicken back into the creamy mushroom base in the pot. Stir in 1 cup of heavy cream and 3 cups of cooked wild rice, mixing until well combined for a rich, comforting soup.
Ladle the Creamy Mushroom Chicken and Wild Rice Soup into warm bowls. Optionally, garnish with fresh herbs or a sprinkle of black pepper for extra flavor. Serve immediately, taking in the delicious aroma wafting through your kitchen.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 720mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 80mgIron: 2mg

Notes

Perfect for meal prep—store leftovers in an airtight container for up to 4 days to enjoy throughout the week.

Tried this recipe?

Let us know how it was!