Creamy Mushroom Chicken and Wild Rice Soup

 

Creamy Mushroom Chicken and Wild Rice Soup

Why you’ll love it:

• Rich, creamy texture without using heavy cream (uses milk + roux or light cream)

• Earthy umami from mushrooms and wild rice

• Protein-packed from chicken and rice

• Freezer-friendly and great for meal prep

Prep time: 15 minutes | Cook time: 45–60 minutes | Serves: 6–8

Ingredients

For the soup base:

• 2 tbsp butter or olive oil

• 1 medium yellow onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 8 oz (225 g) cremini or white mushrooms, sliced

• 3 cloves garlic, minced

For the liquid & rice:

• 1 cup wild rice blend (or pure wild rice), rinsed

• 1½ lbs (680 g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

• 6 cups chicken broth (low sodium)

• 1 cup water

• 1 tsp dried thyme (or 2 tsp fresh)

• 1 tsp dried rosemary (or 2 tsp fresh, minced)

• 1 bay leaf

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

For the creamy finish:

• ¼ cup all-purpose flour (or use cornstarch for gluten-free)

• 1 cup whole milk or half-and-half (or canned coconut milk for dairy-free)

• ¼ cup sour cream or plain Greek yogurt (optional, for extra tang/creaminess)

Optional garnish:

• Fresh parsley, chopped

• Fresh thyme leaves

Instructions

1. Sauté the vegetables
In a large pot or Dutch oven, melt butter (or heat oil) over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Add sliced mushrooms and cook for another 5–7 minutes until mushrooms release their liquid and start to brown slightly. Stir in garlic and cook 1 minute until fragrant.

2. Toast the rice
Add the rinsed wild rice to the pot. Stir and cook for 1–2 minutes to lightly toast the rice — this adds a nutty flavor.

3. Add chicken and broth
Add the chicken pieces, chicken broth, water, thyme, rosemary, bay leaf, salt, and pepper. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, until wild rice is tender (grains will split open) and chicken is cooked through.

4. Make it creamy
In a small bowl, whisk the flour into the milk (or half-and-half) until smooth. Slowly pour this mixture into the simmering soup while stirring constantly. Simmer for another 5–8 minutes, until the soup thickens slightly. If using cornstarch: mix 2 tbsp cornstarch with ¼ cup cold water, then stir in.

5. Finish and adjust
Remove the bay leaf. Stir in sour cream or Greek yogurt if using (this adds richness without being heavy). Taste and adjust salt/pepper. If soup is too thick, add a splash of broth or milk.

6. Serve
Ladle into bowls. Garnish with fresh parsley or thyme. Serve with crusty bread or a side salad.

Pro Tips

• Wild rice tip: Pure wild rice takes longer to cook (45–50 min). A wild rice blend (with brown rice) cooks faster (30–35 min). Adjust simmer time accordingly.

• Make it lighter: Use 2% milk and skip the sour cream; add ¼ cup of blended cashews or a splash of evaporated milk instead.

• Make it dairy-free: Use olive oil, unsweetened coconut milk, and a dairy-free yogurt. Skip the sour cream.

• Boost the veggies: Add a cup of chopped spinach or kale in the last 5 minutes of cooking.

• Shortcut: Use rotisserie chicken — add it in step 4 (after rice is tender) so it doesn’t overcook.

Storage & Reheating

• Fridge: Keeps for 4 days. The rice will absorb more liquid overnight; add a splash of broth when reheating.

• Freezer: Freezes well for up to 3 months (though the rice texture may soften slightly). Thaw overnight in the fridge.

• Reheat: Gently on stovetop over medium-low, stirring often. Add milk or broth as needed.

Serving Suggestions

• With a crisp green salad and lemon vinaigrette

• Alongside warm dinner rolls or sourdough bread

• Topped with crispy fried shallots or bacon bits for extra crunch

Enjoy your creamy, woodsy, soul-warming bowl of goodness! 🥣🍄🐓