Cream of chicken soup with wild rice and mushrooms

When I was little, my grandma would make a pot of soup that smelled like a forest and a hug at the same time — mushrooms sautéing, thyme on the stove, and that nutty pop of wild rice simmering away. I still remember standing on a kitchen stool, stirring a wooden spoon and sneaking hot little tastes while she told stories. This cream of chicken soup with wild rice and mushrooms captures that exact cozy feeling: earthy mushrooms, tender chicken, and a creamy broth that clings to each grain of wild rice. It’s the kind of bowl you make when you want to feel cared for, or when the weather drags you into sweater territory and you need one big, warm comfort fix.

Quick Facts

• Yield: Serves 4–6
• Prep Time: 20 minutes
• Cook Time: 45 minutes (rice cooks concurrently)
• Total Time: 65 minutes

Why This Recipe is Awesome

This soup feels rustic but behaves like a weeknight hero. It combines chewy, nutty wild rice with silky, savory broth and meaty mushrooms — comfort without being heavy. The texture plays between creamy and toothsome, the aroma fills the whole house, and it reheats beautifully for lunches. Plus, it’s so forgiving that even if your sauté gets a little browner than planned, the flavors only get better. Who doesn’t love food that smells like home and tastes like it, too?

Ingredients

For the Main Dish:

• 1 cup wild rice (dry) or 3 cups cooked wild rice
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1″ pieces
• 8 oz mushrooms, sliced (cremini or button)
• 1 medium onion, diced (about 1 cup)
• 2 carrots, diced (about 1 cup)
• 2 stalks celery, diced (optional)
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/4 cup all-purpose flour
• 4 cups chicken broth (low-sodium works fine)
• 1 cup heavy cream (or half-and-half)
• 2 tsp fresh thyme (or 1 tsp dried)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice or apple cider vinegar (optional, to brighten)

For the Sauce / Garnish (optional):

• Grated Parmesan or toasted almond flakes for crunch
• Extra parsley or a drizzle of olive oil

How I Make It

Step 1:

Start the wild rice. Rinse 1 cup wild rice under cold water, then combine it with 3 cups water or a mix of water and broth in a pot. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 40–45 minutes until grains split and chew through. Drain any excess liquid and fluff with a fork. If you’re using pre-cooked rice, you’re already winning — skip ahead and keep it warm.

Step 2:

Heat a large Dutch oven over medium-high. Add 1 tbsp olive oil and a pinch of salt, then add the chicken pieces. Sear until the edges get a little golden — about 3–4 minutes — just long enough to lock in flavor. Remove the chicken to a plate; don’t worry about thoroughly cooking it yet. Tip: don’t crowd the pan or the chicken will steam instead of browning.

Step 3:

Turn the heat to medium, add the remaining 1 tbsp olive oil and 3 tbsp butter. Toss in the onion, carrots, and celery. Sauté until you smell a sweet, savory perfume and the onions turn translucent, about 5–7 minutes. Add the mushrooms and stir until they release their juices and start to brown at the edges — you’ll hear little sizzles and smell that deep, roasted earthiness. Stir in the garlic for 30 seconds.

Step 4:

Sprinkle the 1/4 cup flour over the veg and stir to coat — cook the flour for about 2 minutes to remove the raw taste. Gradually whisk in the 4 cups chicken broth, scraping up any browned bits from the pot. Add the thyme and 1 bay leaf, then return the chicken to the pot. Bring to a simmer and let it cook for about 10–15 minutes until the chicken reaches 165°F and the broth thickens slightly. Stir in the 1 cup heavy cream and cooked wild rice, then heat through for another 3–5 minutes.

Step 5:

Taste and adjust salt and pepper. Brighten the soup with a splash of lemon juice if you like. Ladle into bowls and finish with chopped parsley, a grind of black pepper, and a scattering of Parmesan or toasted almonds if using. Let it sit for a minute — the flavors relax and deepen the warmer it stays.

Pro Tips

• Brown chicken in batches so you get color and flavor — don’t crowd the pan.
• If your soup is too thin, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in; simmer 2–3 minutes until it thickens.
• Use leftover rotisserie chicken to cut prep time — stir it in at the end to just warm through.
• For more mushroom punch, roast the mushrooms separately at 425°F for 12–15 minutes and fold them in at the finish.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie turkey or cooked chickpeas for a vegetarian version (changes protein texture but keeps heartiness).
• Use coconut milk or full-fat canned coconut cream as a dairy-free alternative to heavy cream — expect a slightly sweet, tropical note.
• Replace all-purpose flour with a 1:1 gluten-free flour or use cornstarch slurry (mix 1 tbsp cornstarch + 2 tbsp cold water) to thicken.
• If you don’t have wild rice, use a hearty brown rice or a wild rice blend — brown rice gives softer texture; wild rice gives chew and nuttiness.

Variations & Tips

• Spicy kick: add 1/4 tsp red pepper flakes or a diced jalapeño when you sauté the vegetables.
• Kid-friendly: skip the lemon and serve with crusty bread or buttered noodles on the side.
• One-pot dinner: cook the wild rice in the same pot if you’re using a wild rice blend labeled for one-pot cooking — adjust liquid by 1/2 cup.
• Cheesy finish: stir in 1/2 cup grated Gruyère or sharp cheddar at the end for a luxurious, melty soup.
• Mushroom-forward: double the mushrooms and add a splash of soy sauce for extra umami.
• Slow-cooker: brown chicken and veg, transfer to slow cooker with rice, broth, and herbs, and cook on low 4–6 hours; stir in cream 20 minutes before serving.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the soup up to 3 days ahead and store it in the fridge. Reheat gently on the stove over low heat, stirring so the cream doesn’t break. If it thickens too much, add a splash of broth or water.

Can I double the recipe?

Sure thing. Use a larger pot or two pots to avoid overcrowding when browning the chicken; you may need to simmer a few minutes longer for flavors to meld.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider finishing with a pat of butter at the end for richness.

How do I know it’s done?

You’ll see the sauce thicken slightly and coat the back of a spoon, the chicken will register 165°F, and the wild rice will be tender with a pleasant chew. The mushrooms should have golden edges and a deep, savory smell.

What if I don’t have ingredient X?

No panic — swap with pantry staples: no thyme? Use 1/2 tsp dried Italian seasoning. No carrots? Use extra celery or a diced potato for body.

How I Like to Serve It

I ladle this into big bowls, top with parsley and a little Parmesan, and serve with buttered crusty bread or a green salad for contrast. It makes a perfect weeknight comfort meal, and it also travels well for a potluck. In cold weather, this feels like an instant cozy blanket; in spring, I lighten it with lemon and serve with a bright, crisp white wine.

Notes

• Store leftovers in an airtight container for up to 3 days in the fridge; freeze for up to 2 months (leave out cream if freezing, add fresh when reheating).
• Safe internal temperature for cooked chicken: 165°F. Use an instant-read thermometer for best results.

Final Thoughts

Closing: This soup feels like a hug in a bowl — earthy, creamy, and deeply satisfying. Now go impress someone — or just yourself — with your homemade masterpiece!