Warm chicken mushroom wild rice soup
Warm chicken mushroom wild rice soup is a comforting bowl full of tender chicken pieces, earthy mushrooms, and nutty wild rice all simmered together in a flavorful broth. It’s the…
Tip: save now, cook later.Warm chicken mushroom wild rice soup is a comforting bowl full of tender chicken pieces, earthy mushrooms, and nutty wild rice all simmered together in a flavorful broth. It’s the kind of soup that feels like a big, cozy hug on a chilly day.
I love how the wild rice adds a nice chewy texture that makes the soup more filling without being heavy. The mushrooms bring in that wonderful deep flavor that pairs perfectly with the mild chicken. When I make it, I always let it simmer low and slow to let all the flavors blend beautifully.
My favorite way to serve this soup is with a slice of crusty bread to soak up every last drop. It’s great for lunch or dinner, and I find it especially nice when I’m wanting something warm and nourishing after a long day. I think it’s one of those recipes that everyone will ask for again and again!
Key Ingredients & Substitutions
Wild Rice: This grain adds a chewy texture and nutty flavor. If wild rice is hard to find, you can swap in brown rice or a wild rice blend for a similar taste and texture.
Mushrooms: Cremini or button mushrooms work great here. Feel free to try shiitake or portobello for a stronger mushroom flavor. Fresh mushrooms give the best taste; avoid pre-sliced if you can.
Chicken: Cooked, shredded chicken is perfect. Rotisserie chicken works well for an easy shortcut, or use baked or boiled chicken breasts.
Herbs: Thyme and rosemary create a lovely aroma. Fresh herbs are best but dried ones work well too. If you don’t have sage, simply omit it—it’s optional.
Heavy Cream & Flour: The cream adds richness, and the flour helps thicken the soup. For a lighter version, skip the flour and use half-and-half or milk instead of heavy cream.
How Do I Get the Mushrooms Perfectly Tender and Flavorful?
Mushrooms need to be cooked just right to keep their flavor and texture. Here’s how I do it:
- Heat the oil or butter over medium heat before adding mushrooms. This helps them brown instead of steam.
- Don’t overcrowd the pan—cook mushrooms in a single layer so they get nice color.
- Stir occasionally but let them sit long enough to brown on one side before stirring again.
- Cook until most of the moisture is gone and mushrooms look golden; this takes about 5-7 minutes.
- Add garlic near the end so it doesn’t burn but still releases its flavor.
Doing this gives the soup a deep, earthy mushroom flavor that shines through every spoonful!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and having enough room for all ingredients.
- Wooden spoon – great for stirring gently without scratching your pot.
- Chef’s knife – helps you chop onions, carrots, and mushrooms easily and safely.
- Cutting board – a sturdy surface that keeps your kitchen mess-free.
- Measuring cups and spoons – for accuracy with herbs, broth, and rice.
- Whisk – useful if you decide to whisk cream and flour for a smooth thickener.
Flavor Variations & Add-Ins
- Use turkey instead of chicken – it adds a slightly richer flavor and works well with the herbs.
- Add celery with carrots for extra crunch and depth in the veggie mix.
- Swap mushrooms for cremini to shiitake for a bolder, woodsy taste that amps up the umami.
- Stir in some grated Parmesan just before serving for a nutty, cheesy boost.
Warm Chicken Mushroom Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 cup wild rice, rinsed and drained
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 8 oz cremini or button mushrooms, sliced
- 2 cups cooked chicken breast, shredded or diced
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tbsp fresh rosemary leaves)
- 1/2 teaspoon dried sage (optional)
- Salt and black pepper to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This warm and creamy soup takes about 15 minutes of prep, 45-50 minutes for cooking the wild rice until tender, plus an additional 10 minutes to finish the soup with cream and chicken. Expect about 1 hour total to have this delicious meal ready to enjoy.
Step-by-Step Instructions:
1. Sauté Onion and Mushrooms:
Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Then add the garlic and sliced mushrooms. Cook, stirring now and then, for 5-7 minutes until mushrooms are browned and have released their moisture.
2. Add Carrots and Herbs:
Mix in the sliced carrots, thyme, rosemary, and sage (if using). Cook for 2 more minutes to release the lovely aromas.
3. Cook the Wild Rice:
Add the rinsed wild rice to the pot and stir everything together. Pour in the chicken broth, add salt and pepper to taste, and bring the pot to a boil. Lower the heat to a simmer, cover, and cook for about 45-50 minutes until the wild rice is tender.
4. Finish the Soup:
While the rice cooks, prepare your cooked chicken by shredding or dicing it. In a small bowl, whisk the flour into the heavy cream until smooth (this step is optional but helps thicken the soup). Once the rice is ready, stir in the cooked chicken. Slowly pour in the cream mixture while stirring gently to avoid lumps. If you prefer a lighter soup, just stir in the heavy cream without flour. Let the soup simmer for 5-10 minutes until it’s warmed through and slightly thickened.
5. Serve and Enjoy:
Taste the soup and add more salt, pepper, or herbs if you want. Ladle the soup into bowls, garnish with fresh parsley or thyme, and serve warm with crusty bread. Enjoy your cozy, hearty bowl of chicken mushroom wild rice goodness!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before adding it to the soup. Thaw overnight in the fridge or use the cold water method for quicker thawing, then shred or dice as usual.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free cream alternative. Skip the flour or use a gluten-free thickener like cornstarch mixed with water for a creamy texture without dairy.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup ahead, refrigerate it in an airtight container for up to 3 days, and reheat gently on the stove. Add a splash of broth or cream if it thickens too much when reheating.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm slowly on the stove or microwave, stirring occasionally to keep the soup creamy and delicious.
