Creamy Mushroom Chicken and Wild Rice Soup 🍗🍄🌾

This Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty dish filled with tender chicken, earthy mushrooms, and wholesome wild rice. It’s rich, creamy, and perfect for cozy dinners!

Ingredients:

  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 8 oz mushrooms, sliced (cremini or white button)
  • 1 cup wild rice (uncooked)
  • 6 cups chicken broth (low-sodium preferred)
  • 1 cup whole milk (or heavy cream for a richer soup)
  • 1/2 cup half-and-half (optional, for extra creaminess)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp all-purpose flour (for thickening)
  • 2 tbsp butter
  • Fresh parsley for garnish (optional)

Instructions:

  1. Cook Chicken: In a large pot, heat olive oil over medium heat. Season the chicken breasts with salt and pepper and cook for about 6-7 minutes on each side until fully cooked (internal temperature reaches 165°F). Remove the chicken from the pot and set it aside to rest. Once cooled, shred the chicken using two forks.
  2. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and start to brown.
  1. Cook Rice: Add the uncooked wild rice to the pot with the vegetables. Stir for a minute, then pour in the chicken broth. Add thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the wild rice is tender.
  2. Make the Creamy Base: In a separate small pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Slowly add the milk and half-and-half, whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
  3. Combine and Simmer: Once the rice is tender, add the shredded chicken to the soup. Stir in the creamy flour mixture. Let the soup simmer for another 10-15 minutes, stirring occasionally, until the soup is thick and creamy.
  4. Adjust Seasoning: Taste the soup and adjust seasoning with more salt and pepper if needed.
  5. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.

Tips:

  • You can substitute chicken thighs for a richer flavor.
  • If you want a gluten-free version, you can replace the flour with cornstarch or a gluten-free flour blend.
  • For a richer taste, you can use heavy cream instead of milk and half-and-half.

This Creamy Mushroom Chicken and Wild Rice Soup is sure to warm you up and satisfy your cravings for something hearty and comforting!