Creamy Chicken Mushroom Wild Rice Soup
This Chicken Mushroom Wild Rice Soup is creamy, hearty, and full of earthy flavor from mushrooms, tender chicken, and nutty wild rice. A cozy one-pot meal perfect for weeknights, meal prep, or chilly evenings.
Ingredients
- 1 cup wild rice
- 1 lb chicken breast diced
- 8 oz mushrooms sliced (cremini or white button)
- 1 medium onion chopped
- 3 garlic cloves minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or 2–3 sprigs fresh
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened and fragrant.
- Add diced chicken breast and cook until lightly browned on all sides.
- Stir in sliced mushrooms and cook for 5 minutes, until they release their juices and soften.
- Add wild rice, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 40–45 minutes, stirring occasionally, until the rice is tender and soup has thickened slightly.
- Stir in heavy cream and cook for another 2–3 minutes, just until heated through.
- Adjust seasoning to taste, garnish with fresh herbs if desired, and serve hot.
Notes
- Swap heavy cream with half-and-half or milk for a lighter version.
- Use leftover turkey instead of chicken, especially after the holidays.
- Add celery and carrots with the onions for extra flavor and heartiness.
- For vegetarian, skip the chicken and use vegetable broth with extra mushrooms.
- To thicken further, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) before adding cream.