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Chicken Mushroom Wild Rice Soup

A creamy, cozy soup with tender chicken, mushrooms, carrots, and wild rice in a rich homemade broth.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots sliced into rounds
  • 2 celery stalks diced
  • 8 ounces cremini or white mushrooms sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1 1/4 teaspoons kosher salt or to taste
For the soup
  • 3/4 cup uncooked wild rice blend rinsed
  • 6 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken
  • 1 cup heavy cream
For thickening
  • 3 tablespoons all-purpose flour
  • 1/4 cup water or extra broth if needed for adjusting consistency
Optional for serving
  • fresh parsley or thyme
  • crackers or crusty bread

Equipment

  • 1 Dutch oven or large heavy soup pot
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 Knife and cutting board

Method
 

Make the soup
  1. In a large Dutch oven or heavy soup pot, melt the butter with the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and start to turn golden.
  4. Stir in the garlic, thyme, parsley, black pepper, and salt. Cook for 30 seconds, just until fragrant.
  5. Sprinkle the flour over the vegetables and stir well for 1 minute so the flour coats everything and loses its raw taste.
  6. Slowly pour in the chicken broth while stirring, scraping up anything from the bottom of the pot.
  7. Stir in the rinsed wild rice blend and bring the soup to a gentle boil.
  8. Reduce the heat to low, cover partially, and simmer for 40 to 45 minutes, or until the wild rice is tender and has started to open.
  9. Stir in the shredded chicken and heavy cream. Simmer uncovered for 5 more minutes until heated through and slightly thickened.
  10. If the soup is too thick, stir in a splash of water or extra broth until it reaches your preferred consistency.
  11. Taste and adjust the salt and pepper as needed. Serve hot with fresh herbs, crackers, or crusty bread.

Notes

Use rotisserie chicken for a shortcut. Wild rice blends may vary slightly in cook time, so begin checking for tenderness around 40 minutes. Add extra broth when reheating because the rice will continue to absorb liquid as the soup sits.