Creamy Mushroom Chicken Soup

This creamy mushroom chicken and wild rice soup comes together in just under an hour and makes a perfect meal for chilly evenings when you want something cozy and satisfying. The combination of tender chicken, earthy mushrooms, and nutty wild rice creates a rich, comforting bowl of soup that feels like a warm hug.

I first made this on a night when I wanted something hearty but not complicated. It quickly became a family favorite we turn to whenever the weather cools down.

Ingredients

• Unsalted butter: adds a silky richness and is perfect for sautéing mushrooms and aromatics
• A mix of shiitake and baby portobello mushrooms: brings earthiness and texture—choose firm, fresh mushrooms without dark spots
• Onion and garlic: create a flavorful foundation—the fresher, the better for maximum aroma
• Kosher salt and black pepper: season the soup; kosher salt is preferred for its clean taste
• All-purpose flour: thickens the broth gently; measure carefully for the best consistency
• Chicken stock: builds the savory liquid base—homemade or low-sodium store-bought are good choices
• Boneless, skinless chicken breasts: are easy to shred and absorb the flavor of the broth—look for good quality from a trusted source
• Oregano, rosemary, and thyme: add herbal brightness and complexity; use dried or fresh as you have handy
• Heavy cream: makes the soup luxuriously creamy and smooth; full-fat cream works best
• Cooked wild rice: adds nutty flavor and chewy texture—look for good quality wild rice or blend with brown rice if desired

Instructions

Sauté Vegetables:

Melt the butter over medium heat in a large Dutch oven or heavy pot. Add sliced mushrooms, diced onion, and minced garlic. Season with kosher salt and black pepper. Cook gently, stirring often for 5 to 7 minutes until the onions are translucent and the mushrooms have given up their moisture and softened. This step builds a flavorful base by developing the natural sweetness of the aromatics and mushrooms.

Create the Base:

Sprinkle all-purpose flour evenly over the softened vegetables. Whisk continuously for about one minute to cook out the raw taste of the flour while coating the veggies. Gradually pour in the chicken stock in a slow stream while whisking to avoid lumps. Stir in the whole chicken breasts along with oregano, rosemary, and thyme. Bring everything to a gentle simmer. Let it cook for about 20 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and is fully cooked through.

Finish the Soup:

Carefully remove the cooked chicken breasts and shred them with two forks. Return the shredded chicken to the pot. Stir in the heavy cream and the cooked wild rice. Warm through on low heat without boiling after adding the cream to keep it silky and prevent curdling.

Serve:

Ladle the hot, creamy soup into bowls and enjoy right away. The richness of the cream with the herbs, mushrooms, and wild rice makes for an indulgent yet balanced meal.

My favorite part is the wild rice which adds not only texture but a subtle nutty flavor that complements the mushrooms beautifully. This soup always reminds me of cozy Sunday dinners growing up where everyone gathered around the table with warm bowls and laughter.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. The rice can absorb liquid so you may want to add a splash of chicken stock or water if it thickens too much.

Ingredient Swaps

Try cremini or button mushrooms if shiitake or portobello are not available. For poultry, thighs work beautifully and add extra moisture and flavor. Use vegetable broth and omit chicken for a vegetarian version, adding extra mushrooms to keep it hearty.

Serving Ideas

Serve with crusty bread or warm garlic rolls to soak up the creamy broth. A simple green salad or steamed green beans brighten the plate and add freshness to the meal. Garnish with chopped fresh parsley for a pop of color.

This soup is a perfect balance of creamy, earthy, and comforting flavors that you can enjoy all year round.

Frequently Asked Recipe Questions

→ What mushrooms work best for this soup?

Shiiteake and baby portobello mushrooms add earthy depth and a meaty texture that complement the creamy broth well.

→ Can I use other grains instead of wild rice?

Brown rice or barley can substitute wild rice, providing similar texture and nuttiness, though cooking times may vary.

→ How do I prevent the soup from becoming too thick?

Adjust the flour amount or add extra chicken stock gradually while whisking to reach your preferred consistency.

→ Is it possible to make this soup lighter?

Using half-and-half or milk instead of heavy cream reduces richness while keeping a creamy feel.

→ What herbs enhance the flavor best?

Oregano, rosemary, and thyme combine to bring a woody, fragrant aroma that balances the creaminess and mushroom earthiness.

→ Can I prepare this soup ahead of time?

Absolutely. The flavors deepen when refrigerated overnight. Reheat gently to preserve creaminess.