Creamy Chicken and Wild Rice Soup with Mushrooms Recipe
Introduction
This creamy chicken and wild rice soup with mushrooms is a comforting and hearty dish perfect for cool days. Packed with tender chicken, earthy mushrooms, and sweet potatoes, it’s a flavorful meal that warms you from the inside out.
Ingredients
- 1 cup wild rice (wild rice blend recommended)
- 3 cups water
- 6 oz mushrooms, sliced (cremini)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 pound chicken breast, skinless and boneless (or 2 breasts)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large sweet potato, peeled and chopped
- 6 oz mushrooms, sliced (cremini)
- 5 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt (table salt)
- 5 cups chicken broth (or vegetable broth or water)
- 1 cup heavy cream
- Fresh thyme for garnish
Instructions
- Step 1: Rinse the wild rice thoroughly under cold water for about one minute. Bring a large pot of water to a boil, add the wild rice, and cook according to the package instructions, usually 45 minutes to one hour, until tender.
- Step 2: While the rice cooks, heat 1 tablespoon olive oil in a large, high-sided stockpot over medium heat. Add 6 oz of sliced mushrooms and season with 1/4 teaspoon salt. Cook undisturbed for 3–5 minutes until they release juices, then stir gently and cook another minute. Remove mushrooms to a plate.
- Step 3: In the same stockpot, add another tablespoon of olive oil over medium-high heat. Season chicken breasts with Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sear chicken for 1–2 minutes per side until lightly browned but not cooked through.
- Step 4: Add chopped sweet potato, remaining 6 oz mushrooms, and minced garlic to the pot. Season with 1/2 teaspoon Italian seasoning, paprika, red pepper flakes, and 1/2 teaspoon salt. Pour in 5 cups of chicken broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until chicken and potatoes are cooked through.
- Step 5: Remove the chicken from the pot, shred or slice it finely, and return it to the stockpot. Add the cooked wild rice. Adjust seasoning with salt and red pepper flakes if desired, and warm gently over low heat.
- Step 6: Remove the pot from heat and stir in the heavy cream. Serve the soup in bowls, topped with the reserved cooked mushrooms and fresh thyme sprigs.
Tips & Variations
- Use chicken thighs instead of breasts for a juicier texture and richer flavor.
- Swap heavy cream for coconut milk to make the soup dairy-free and add a subtle sweetness.
- Add chopped kale or spinach in the last 5 minutes of simmering for extra greens.
- If you prefer a thicker soup, mix a tablespoon of cornstarch with cold water and stir it in during the final simmer.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. The soup can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat slowly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular white rice instead of wild rice?
Yes, but keep in mind white rice cooks faster and has a softer texture. Adjust cooking times accordingly to avoid overcooking the rice.
Is it possible to make this soup vegetarian?
Absolutely. Replace the chicken breast with extra mushrooms or hearty vegetables, and use vegetable broth instead of chicken broth. Omit the chicken and adjust seasoning to taste.
PrintCreamy Chicken and Wild Rice Soup with Mushrooms Recipe
This creamy chicken and wild rice soup with mushrooms is a comforting and hearty dish perfect for chilly days. Featuring tender chicken breasts, earthy wild rice, creamy broth enriched with heavy cream, and a medley of sautéed mushrooms and sweet potatoes, this soup offers a satisfying balance of flavors and textures. Seasoned with Italian herbs, paprika, and red pepper flakes, the soup has a gentle kick and rich aroma, making it an ideal warming meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Wild Rice
- 1 cup wild rice blend (Lundberg brand)
- 3 cups water (for cooking rice)
Mushrooms and Cooking
- 6 oz cremini mushrooms (sliced)
- 1 tablespoon olive oil (for cooking mushrooms)
- 1/4 teaspoon salt
Chicken and Broth
- 1 tablespoon olive oil (for searing chicken)
- 1 pound skinless boneless chicken breasts (about 2 breasts)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large sweet potato (peeled and chopped)
- 6 oz cremini mushrooms (sliced)
- 5 cloves garlic (minced)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Morton table salt (or regular salt)
- 5 cups chicken broth (or vegetable broth or water)
- 1 cup heavy cream
- Fresh thyme (for garnish)
Instructions
- Cook wild rice: Rinse the wild rice thoroughly under cold water for about 1 minute to remove excess starch. Bring a large pot of water to a boil and add the wild rice. Cook according to package instructions, typically about 45 minutes to 1 hour until the rice is tender. Drain and set aside.
- Cook mushrooms (first half): In a large, high-sided stockpot or braiser, heat 1 tablespoon olive oil over medium heat. Add 6 oz sliced cremini mushrooms and season generously with 1/4 teaspoon salt. Allow mushrooms to cook undisturbed for 3 to 5 minutes until they release their juices and begin to brown. Stir gently and cook for an additional minute on low-medium heat. Remove cooked mushrooms to a plate and set aside.
- Sear chicken: Using the same stockpot, add another tablespoon of olive oil over medium-high heat. Season the chicken breasts with 1 tablespoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sear the chicken for 1 to 2 minutes per side until golden brown but not fully cooked. This step locks in flavor; the chicken will cook through later in the broth.
- Make broth and cook vegetables: To the pot with seared chicken, add the peeled and chopped sweet potato, the remaining 6 oz of sliced mushrooms, and minced garlic. Season with 1/2 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt. Pour in 5 cups chicken broth (or vegetable broth or water). Bring the soup to a boil, then reduce heat to a low simmer. Let it cook for 15 to 20 minutes until the chicken is cooked through and the sweet potatoes are tender.
- Assemble soup: Remove the chicken breasts from the broth and shred or finely slice them. Return the shredded chicken back into the soup pot. Add the cooked wild rice and adjust seasoning with additional salt or red pepper flakes if desired. Reheat the soup gently on low heat.
- Finish with cream and serve: Remove the soup from heat and stir in 1 cup heavy cream to achieve a rich, creamy texture. Ladle the soup into bowls and top each bowl with the reserved cooked mushrooms and a sprig of fresh thyme for garnish. Serve immediately and enjoy.
Notes
- Using wild rice blend reduces cooking time compared to pure wild rice.
- Searing the chicken before simmering adds depth of flavor but it is finished in the broth to stay tender.
- You may substitute chicken broth with vegetable broth or water, but broth enhances soup richness.
- Adjust red pepper flakes to control spiciness to suit your taste.
- This soup keeps well refrigerated up to 3 days and can be gently reheated.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
Keywords: creamy chicken soup, wild rice soup, mushroom soup, hearty chicken soup, comfort food, one pot meal
