Mushroom chicken and wild rice soup. A most comforting and delicious dish filled with earthy mushrooms, wild rice and shredded chicken. Who doesn’t love a hearty warming meal to enjoy any night of the week. And the best part? Everything comes together in one pot making this soup the the easiest dinner to prepare! It’s can’t-stop-eating-delicious.
It’s one of the most delicious and warming soups for winter’s cozy moments. A perfect dish to make on a busy weeknight and have delicious leftovers for the next day. This is a versatile recipe that can be adjusted as you like, using basic ingredients found in most pantries.
There’s something uniquely cozy about this creamy mushroom chicken soup. Earthy mushrooms made delicious with a herbaceous touch of thyme and rosemary, while a generous splash of cream turns the whole pot into a most comforting dish. It’s a cool-weather staple in our home, and I hope it’ll become one in yours too.
HOW TO MAKE THIS MUSHROOM CHICKEN SOUP
To make it, we cook down carrot, onion and garlic. Then add mushrooms and let them sauté until golden brown. Next we throw in the spices and rice.
We pour in broth, followed by the chicken fillets. Simmer for 15 minutes, then transfer the cooked chicken to a clean plate. Add cream and let it simmer while we shred the chicken. Finally stir our chicken back in… and that’s it.
This recipe is sure to become a favorite you’ll make over and over again.
Let me guide you through the recipe with this step-by-step VIDEO.
- Olive oil: To cook down garlic, onion and carrot.
- Mushrooms: Add a ton of flavor to the broth. I used cremini mushrooms, but portobello mushrooms or shiitakes will work great.
- Chicken: I used chicken breast fillets. You can also use skinless/boneless chicken thighs.
- Wild rice: In my opinion, wild rice possesses a better taste than white rice. But if you’re not a fan, simply use brown or white rice. Also, I used quick-cooking wild rice (it’s ready in about 10-15 minutes). If you can’t find it, you’ll need to cook the rice separately.
- Garlic and onion: To create flavor. I used a yellow onion, but you could use white onion or shallots. As for the garlic, I used 2 cloves of freshly minced garlic, but you can easily use more.
- Chicken broth: We’re using broth to elevate the flavors, the result would never be the same if we’d use water and salt. You can swap chicken broth for vegetable broth.
- Heavy cream: We pour in heavy cream right at the end to add creaminess to the soup. If you make this soup ahead, don’t add the cream until you are ready to serve! You can also use half-and-half or whole milk. Make this recipe dairy-free by using unsweetened coconut milk.
- Seasonings: black pepper, soy sauce, paprika.
- Herbs: Dried thyme and rosemary. Use any herbs you love like oregano, marjoram, sage or Italian seasoning.
- Serve with crusty bread or a cheesy toast on the side.
- Add more veggies, like potatoes, sweet potatoes, celery stalks, kale or spinach.
- Go vegetarian and omit the chicken.
- Instead of rice use orzo.
- Use leftovers cooked chicken or rotisserie chicken.
- If you want a ‘brothier’ soup, you can use an extra cup of broth. Or cook the rice in a separate pot and add it to the soup when you stir in the shredded chicken.
- If you plan to make a batch of this soup beforehand, don’t add the rice or the heavy cream yet, add it right before you’re planning to serve the soup.
- When you reheat the leftovers, the rice will thicken creating a delicious, creamy risotto-style dish. You can always add some chicken broth to thin it out.
- Storage: Leftovers can be stored refrigerated in an airtight container for up to 3 days.
TRY THESE NEXT
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- Creamy Bean Soup with Sausage
Mushroom Chicken and Wild Rice Soup
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 carrot, diced
- 2 garlic cloves, minced
- 1.1 pounds/500 g cremini mushrooms, finely sliced
- 1 tsp each: black pepper, sweet paprika, dried thyme, dried rosemary
- 3/4 cup/200 g wild rice, quick-cooking
- 4 cups /1 L chicken broth
- 2 tbsp low sodium soy sauce
- 2 chicken breast fillets
- 1 cup/240 ml heavy cream
- 2 tbsp chopped parsley, more for serving
- Get all the prep done before you start cooking: slice the mushrooms, mince the garlic, finely chop the onion, peel and thinly slice the carrots. Chop the parsley.
- Heat oil over medium low in a large pot. Add carrot, onion and garlic. Cook until soft and fragrant, about 3 minutes.
- Increase heat to medium high and add mushrooms. Cook until they release the moisture and start to brown. Stir in pepper, paprika, thyme and rosemary. Add the rice and stir to combine.
- Pour in chicken broth, bring to a boil. Add soy sauce and chicken fillets. Cover the pot and lower the heat. Simmer for 15 minutes.
- When ready, remove the chicken fillets and place onto a clean plate. Add cream and parsley. Simmer, uncovered, for 5 minutes.
- In the meantime, shred the chicken using two forks. Hold a fork in each hand, and use them to pull the meat apart. Return chicken to the pot. Taste, and adjust salt. Serve!
Calories Per Serving: 241 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.