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Creamy Mushroom Chicken and Wild Rice Soup

This creamy, comforting soup combines tender shredded chicken, earthy mushrooms, and nutty wild rice in a velvety broth. It’s built for cozy weeknights and makes enough for leftovers that taste even better the next day. Simple pantry staples, a splash of cream, and a gentle simmer come together to create a flavorful bowl you’ll reach for again and again.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb boneless skinless chicken breasts Pan-sear first to add depth, then shred for tender bites in the soup.
  • 1 tablespoon olive oil For sautéing the aromatics and chicken.
  • 1 medium onion Finely chopped to flavor the base.
  • 2 cloves garlic Minced to infuse the broth.
  • 8 oz cremini mushrooms Sliced; adds earthiness and creaminess as they soften.
  • 3 proxy cups Wild rice blend
  • 6 cups chicken broth Low-sodium is ideal to control salt.
  • 1/2 cup heavy cream Or substitute half-and-half for a lighter version.
  • 1 teaspoon dried thyme Herby warmth without overpowering the mushrooms.
  • 2 tablespoons fresh parsley Chopped, for brightness and color.
  • to taste salt Season gradually as the dish stores well.
  • to taste black pepper Freshly ground is best.

Instructions
 

  • Season the chicken lightly with salt and pepper. In a large pot, heat the olive oil over medium heat and sear the chicken until lightly browned on both sides. Remove and shred once cooled slightly.
  • In the same pot, add the onion and a pinch of salt. Sauté until translucent and fragrant, about 3–4 minutes. Add the garlic and cook for another 30 seconds.
  • Add the mushrooms and cook until they release their moisture and start to brown, about 5–7 minutes.
  • Stir in the wild rice blend and thyme. Pour in the chicken broth and bring to a gentle simmer.
  • Return the shredded chicken to the pot. Cover and simmer for 35–40 minutes, or until the wild rice is tender and the flavors meld.
  • Reduce the heat to low and stir in the heavy cream. Let the soup warm through, adjusting salt and pepper to taste.
  • Finish with chopped parsley, give it a final stir, and serve hot. If desired, offer additional pepper or a squeeze of lemon to brighten the palate.