Creamy Chicken Mushroom Wild Rice Soup is a hearty, cozy soup with tender chicken, earthy mushrooms, nutty wild rice, and a creamy broth.
🥣 Ingredients
- 1 cup cooked chicken (shredded or diced)
- 1/2 cup wild rice (uncooked)
- 2 cups mushrooms (sliced)
- 1 small onion (chopped)
- 2–3 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (chopped)
- 4–5 cups chicken broth
- 1 cup milk or cream (for creaminess)
- 2 tbsp butter or oil
- 2 tbsp flour (to thicken)
- Salt & black pepper
- Optional: thyme, parsley, bay leaf
👨🍳 Instructions
- Cook wild rice
- Simmer wild rice in broth or water for 40–45 minutes until tender.
- Sauté vegetables
- In a large pot, heat butter.
- Add onion, carrots, celery, and mushrooms.
- Cook until softened and lightly browned.
- Add garlic and cook 1 more minute.
- Make base
- Stir in flour to coat vegetables.
- Slowly pour in broth, stirring to avoid lumps.
- Combine
- Add cooked chicken and cooked wild rice.
- Simmer 10–15 minutes so flavors blend.
- Make it creamy
- Stir in milk or cream.
- Season with salt, pepper, and herbs.
- Finish
- Let it simmer gently (don’t boil after adding cream).
- Adjust thickness with extra broth if needed.
🍽️ Result
You get a rich, creamy soup with:
- tender chicken 🍗
- earthy mushrooms 🍄
- chewy wild rice 🌾
- and a comforting, velvety broth 🥣
If you want, I can also give you a slow cooker version, a healthier low-calorie version, or a restaurant-style thick version like Panera’s soups.
