wild rice chicken mushroom soup recipe

Written ByJenny Smyth Posted on
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The Best wild rice chicken mushroom soup recipe

I’ve been making this wild rice chicken mushroom soup recipe for years, and it’s always a hit with my family. The combination of tender chicken, flavorful mushrooms, and nutty wild rice is a winner.

This recipe is perfect for a weeknight dinner or a special occasion. I love that it’s easy to make and can be customized to suit your tastes.

My kids adore the creamy texture and the way the flavors meld together. I’ve even served it at family gatherings and potlucks, where it’s always a crowd-pleaser.

As for me, I appreciate the health benefits of this dish – the wild rice is high in fiber, and the mushrooms add an earthy depth of flavor without any added salt or sugar. Plus, it’s a great way to use up leftover chicken or vegetables.

I often make a big batch and freeze it for later, which is convenient when life gets busy. All in all, this wild rice chicken mushroom soup recipe is a staple in our household, and I’m sure it will become one of your favorites too.

Wild Rice Chicken Mushroom Soup

4.8 from 537 votes

A hearty and comforting soup featuring tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth. This one-pot meal is perfect for chilly days and packed with rich, savory flavors.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 cup wild rice, rinsed
1 lb boneless skinless chicken breasts or thighs
8 oz cremini mushrooms, sliced
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 tablespoons all-purpose flour
1/4 cup fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Heat olive oil and 1 tablespoon butter in a large pot over medium-high heat.
2Add chicken breasts and cook for 5 to 7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
3Transfer chicken to a plate and set aside.
4In the same pot, melt remaining 1 tablespoon butter over medium heat.
5Add onions, carrots, and celery, and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly browned.
6Add sliced mushrooms and cook for another 4 to 5 minutes until they release their liquid and begin to brown.
7Stir in minced garlic, dried thyme, and dried rosemary, and cook for 1 minute until fragrant.
8Sprinkle the flour over the vegetables and stir constantly for 2 minutes to coat evenly and cook off the raw flour taste.
9Slowly pour in the chicken broth while stirring to prevent lumps.
10Add the rinsed wild rice and bring the soup to a boil over high heat.
11Reduce heat to low, cover, and simmer for 35 to 40 minutes until the wild rice is tender and has started to split open.
12While the soup simmers, shred the cooked chicken into bite-sized pieces using two forks.
13Once the rice is tender, stir in the shredded chicken and heavy cream.
14Cook for an additional 3 to 5 minutes until the soup is heated through and slightly thickened.
15Season with salt and black pepper to taste.
16Ladle the soup into bowls and garnish with fresh chopped parsley.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 90mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a lighter version, substitute half-and-half for heavy cream. The soup thickens as it cools; add extra broth when reheating if desired. Store leftovers in the refrigerator for up to 4 days.

Watch Video Of How Wild Rice Chicken Mushroom Soup Works

This wild rice chicken mushroom soup is always a good idea for any occasion because it is comforting, nutritious, and easy to make. It works perfectly for family gatherings, cold winter nights, or even a simple lunch.

I love that it comes together in one pot and fills the whole house with a cozy aroma. For storage, let the soup cool completely and keep it in an airtight container in the fridge for up to five days.

To reheat, warm it on the stovetop over medium low heat and add a little broth or water if it has thickened too much. You can also serve it with crusty bread or a simple side salad to round out the meal.

This recipe is a keeper that I come back to again and again.

❓ Frequently Asked Questions About Wild Rice Chicken Mushroom Soup

Q: What type of wild rice should I use?

In this recipe, I recommend using long-grain wild rice for its nutty flavor and chewy texture. You can also use short-grain wild rice if you prefer a softer texture.

Q: Can I substitute other types of mushrooms?

Yes, you can use other types of mushrooms like button, cremini, or shiitake in place of the button mushrooms called for in the recipe.

Q: How long does the soup keep in the fridge?

This soup will keep in the fridge for up to 5 days. You can also freeze it for up to 3 months.

Q: Can I make this recipe with leftover turkey instead of chicken?

You can use leftover turkey or chicken in place of fresh chicken in this recipe.

Q: Is this soup suitable for vegetarians?

No, this soup contains chicken and therefore is not suitable for vegetarians.

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