Creamy Mushroom Chicken and Wild Rice Soup

 

Creamy Mushroom Chicken and Wild Rice Soup: A Cozy One-Pot Wonder

As the weather turns crisp and comfort food cravings kick in, there’s nothing quite like a warm bowl of soup to bring you home. This Creamy Mushroom Chicken and Wild Rice Soup is the ultimate cozy meal — hearty, flavorful, and packed with wholesome ingredients. Earthy mushrooms, tender chicken, nutty wild rice, and a luxuriously creamy broth come together in a one-pot dish that’s as nourishing as it is delicious.

Whether you're feeding the family, prepping meals for the week, or simply looking to warm up on a chilly evening, this soup checks every box. Let’s dive into how to make it.

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🥣 Ingredients

For the soup base:

• 2 tablespoons olive oil or unsalted butter

• 1 medium onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 8 oz mushrooms, sliced (cremini or button mushrooms work well)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and black pepper to taste

For the protein & grains:

• 1 lb boneless, skinless chicken breast or thighs

• 3/4 cup uncooked wild rice blend

• 6 cups chicken broth (low sodium preferred)

For the creamy finish:

• 1 cup heavy cream or half-and-half

• 2 tablespoons flour (optional, for thickening)

• 1 tablespoon fresh parsley, chopped (for garnish)

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👩‍🍳 Instructions

1. Sauté the aromatics:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until vegetables are softened. Stir in garlic, mushrooms, thyme, and rosemary. Cook for another 5 minutes until mushrooms are tender.

2. Add chicken and rice:
   Nestle the chicken breasts into the pot and add the wild rice. Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until the rice is tender and the chicken is fully cooked.

3. Shred the chicken:
   Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

4. Make it creamy:
   (Optional) If you'd like a thicker soup, whisk the flour into the cream before adding. Then stir the cream (or half-and-half) into the soup. Let it simmer uncovered for another 5–10 minutes until slightly thickened.

5. Season and serve:
   Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread for a satisfying meal.

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💡 Tips & Variations

• Make it dairy-free: Swap the heavy cream for full-fat coconut milk or a plant-based cream alternative.

• Use rotisserie chicken: For a shortcut, use pre-cooked shredded chicken and reduce simmering time by 15–20 minutes.

• Slow cooker version: Combine all ingredients (except the cream) in a slow cooker and cook on low for 6–7 hours. Add the cream at the end and heat through.

• Storage: This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.

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🥄 Final Thoughts

This Creamy Mushroom Chicken and Wild Rice Soup is a bowl full of comfort, combining rustic flavors and creamy texture in a soul-warming dish. It’s perfect for meal prepping or sharing with loved ones around the dinner table. Add it to your fall and winter cooking rotation — your kitchen will smell amazing, and your taste buds will thank you.