Creamy Mushroom Chicken and Wild Rice Soup

Warning: Once you try this, you’ll never want canned soup again!

If you’re looking for the ultimate comfort food, this Creamy Mushroom Chicken and Wild Rice Soup is a game-changer. It’s rich, hearty, and full of wholesome ingredients that will warm you up from the inside out. Say goodbye to canned soup—this homemade version is easier than you think and tastes infinitely better!

Why You’ll Love This Recipe

  • Flavorful and Nutritious: Packed with tender chicken, earthy mushrooms, and nutty wild rice in a velvety, creamy broth.
  • Easy to Make: One pot and minimal prep make it perfect for busy nights.
  • Family-Friendly: It’s a guaranteed hit with kids and adults alike.

Ingredients (Serves 4-6)

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups mushrooms, sliced (button, cremini, or your favorite variety)
  • 1 pound cooked chicken, shredded or cubed
  • 3/4 cup wild rice, uncooked
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tablespoons all-purpose flour (for thickening)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

Step 1: Sauté the Aromatics and Mushrooms

  1. In a large pot, melt the butter over medium heat.
  2. Add the onion and garlic, cooking for 2-3 minutes until softened.
  3. Stir in the mushrooms and cook until they release their liquid and are tender, about 5 minutes.

Step 2: Add Broth, Rice, and Spices

  1. Add the wild rice, chicken broth, thyme, parsley, salt, and pepper to the pot.
  2. Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender.

Step 3: Incorporate the Chicken

  1. Stir in the cooked chicken and let it warm through for 5 minutes.

Step 4: Create the Creamy Base

  1. In a small bowl, whisk together the flour, heavy cream, and milk until smooth.
  2. Slowly add this mixture to the soup, stirring constantly to avoid lumps.
  3. Cook for another 5-7 minutes, allowing the soup to thicken slightly.

Step 5: Serve and Enjoy!

  1. Ladle the soup into bowls and garnish with fresh parsley.
  2. Serve with crusty bread or a side salad for a complete meal.

Tips for Success

  • Wild Rice: Rinse the wild rice before cooking to remove excess starch and improve texture.
  • Make it Gluten-Free: Use cornstarch instead of flour for thickening.
  • Add Veggies: Toss in some diced carrots or celery for added nutrition and color.

Conclusion

This Creamy Mushroom Chicken and Wild Rice Soup is pure comfort in a bowl. Its rich flavors and satisfying texture will make you wonder why you ever settled for store-bought soup.

So, grab your ingredients, cozy up with a steaming bowl, and let this dish warm your heart and soul. Don’t forget to share the recipe with friends—they’ll thank you! 

Creamy Mushroom Chicken and Wild Rice Soup – Weight Watchers Friendly

Recipe Overview

This Creamy Mushroom Chicken and Wild Rice Soup combines the earthy flavors of mushrooms with the tender texture of chicken and the hearty chew of wild rice. It’s finished with a creamy base that’s rich yet light, providing the perfect balance of flavors and textures. Despite its creamy profile, it is made with low-fat ingredients to keep it lighter and within your Weight Watchers points.

Servings: 6

Points: 4 WW Freestyle Smart Points per serving

Ingredients:

  • 1 lb boneless, skinless chicken breast – roughly 4 medium-sized breasts
  • 2 tablespoons olive oil – for sautéing
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 oz fresh mushrooms, sliced
  • 1 cup wild rice, rinsed
  • 6 cups low-sodium chicken broth
  • 2 cups skim milk – or unsweetened almond milk for a dairy-free version
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup flour – for thickening (can use a gluten-free flour blend for gluten-sensitive individuals)
  • 1/2 cup reduced-fat cream cheese – for creaminess without the calories
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Kitchen Tools:

  • Large soup pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon for stirring
  • Ladle for serving

Directions:

Step 1: Prepare the Chicken

Start by preparing the chicken breast. Season each breast with a little salt and pepper. Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Once the oil is hot, add the chicken breasts. Cook each side for about 4-5 minutes until golden brown and cooked through (internal temperature should reach 165°F). Once cooked, remove the chicken from the pot and set it aside to rest.

Step 2: Sauté the Vegetables

In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and garlic, cooking them over medium heat until softened and fragrant, about 3-4 minutes. Add the sliced mushrooms and sauté for an additional 5 minutes, allowing them to release their moisture and become tender.

Step 3: Add the Rice and Broth

To the pot, add the wild rice, dried thyme, rosemary, and a pinch of salt and pepper. Stir everything together to combine. Pour in the chicken broth, making sure the rice is fully submerged. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the rice is tender and fully cooked.

Step 4: Shred the Chicken

While the rice is simmering, use two forks to shred the cooked chicken into bite-sized pieces. Once the rice is cooked, add the shredded chicken back into the pot. Stir to combine everything evenly.

Step 5: Make the Soup Creamy

In a small bowl, whisk the flour with a bit of the milk (about 1/4 cup) to create a slurry. This will prevent the flour from clumping when added to the soup. Slowly pour the slurry into the soup, stirring constantly. Add the remaining milk, and continue to cook the soup, stirring frequently, until it thickens slightly, about 5-7 minutes.

Step 6: Add the Cream Cheese

Add the reduced-fat cream cheese to the soup. Stir it into the broth until it melts and the soup becomes velvety smooth. Taste and adjust the seasoning with additional salt and pepper if necessary.

Step 7: Serve and Garnish

Once the soup is heated through and creamy, ladle it into bowls. Garnish with freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy!

Nutritional Information (Per Serving)

  • Calories: 290
  • Protein: 31g
  • Fat: 9g
    • Saturated Fat: 2g
  • Carbohydrates: 22g
    • Fiber: 3g
    • Sugars: 6g
  • Cholesterol: 50mg
  • Sodium: 560mg
  • Potassium: 460mg
  • WW SmartPoints (Freestyle): 4 points per serving
  • WW PersonalPoints: 4 points per serving (based on default settings)

Tips for Success

  • Rice Cooking: Wild rice can take longer to cook than other varieties, so be sure to allow enough time for it to fully cook. If you want to speed up the process, you can cook the rice separately and add it to the soup in Step 4.
  • Chicken Variations: If you prefer dark meat, you can substitute the chicken breast with boneless, skinless chicken thighs. Thighs will add more flavor but slightly more fat.
  • Dairy-Free Options: To make this soup dairy-free, swap the cream cheese with a dairy-free cream cheese alternative or full-fat coconut milk. Make sure to also use a non-dairy milk, such as almond or oat milk.
  • Add More Veggies: This soup is versatile, so feel free to add other vegetables such as carrots, celery, or spinach to enhance the flavor and nutritional value.
  • Meal Prep: This soup is perfect for meal prepping! It stores well in the fridge for up to 4 days, and it can be frozen for up to 3 months. Simply reheat gently on the stove when you’re ready to enjoy.