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Creamy Mushroom Chicken and Wild Rice Soup

Creamy mushroom chicken and wild rice soup with tender wild rice kernels, shredded chicken, and a golden cream broth. Simmered together until the rice is soft, then finished with heavy cream for a silky texture.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast
Mushrooms and aromatics
  • 2 cup mixed mushrooms (cremini, shiitake), sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 carrots, sliced
  • 3 celery, sliced
Rice and broth
  • 0.75 cup wild rice blend, uncooked
  • 8 cup chicken broth
Cream and seasoning
  • 1.5 cup heavy cream
  • 4 tbsp butter
  • 3 tbsp flour
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot, then sauté the onion, carrots, and celery for 5 minutes, stirring until softened and fragrant.
  2. Add the garlic and sliced mushrooms, and cook for 4 minutes, stirring, until the mushrooms release moisture.
Build the soup base
  1. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
  2. Add the chicken broth, wild rice blend, chicken breast, dried thyme, and bay leaf, then stir to combine.
Simmer until tender
  1. Simmer the soup for 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
  2. Remove the chicken, shred it, and discard the bay leaf.
Finish and serve
  1. Stir in the heavy cream, return the shredded chicken to the pot, and simmer for 5 minutes.
  2. Season with salt and pepper to taste, then serve hot.

Notes

For the best texture, keep the soup at a steady simmer so the wild rice cooks evenly without breaking down. Refrigerate leftovers in a covered container up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because the cream can separate when thawed. For a dairy-reduced option, use half-and-half instead of heavy cream and simmer 2–3 minutes longer for a similar thickness.