Go Back
Creamy Mushroom Chicken and Wild Rice Soup Recipe - Restaurant-Quality Comfort

Creamy Mushroom Chicken and Wild Rice Soup

Restaurant-quality mushroom chicken wild rice soup featuring tender chicken, mixed mushrooms, and nutty wild rice in a luxurious cream broth. This hearty soup combines rustic ingredients with elegant preparation for the ultimate comfort food.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1 cup wild rice blend or pure wild rice
  • 1.5 lbs boneless chicken thighs cut into bite-sized pieces
  • 16 oz mixed mushrooms cremini, shiitake, oyster, sliced
  • 1 large onion diced
  • 3 celery stalks diced
  • 3 medium carrots diced
  • 4 cloves garlic minced
  • 6 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1/2 cup dry sherry or white wine
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 bay leaves
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1 teaspoon fresh sage chopped, or 1/2 teaspoon dried
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  • Optional: truffle oil for drizzling

Method
 

  1. Cook wild rice according to package directions (usually 45-50 minutes). Drain and set aside.
  2. Season chicken pieces with salt and pepper. Heat 2 tablespoons butter in large stockpot over medium-high heat. Brown chicken in batches, about 5 minutes per batch. Remove and set aside.
  3. Add remaining butter to pot. Add mushrooms and cook 8-10 minutes until deeply golden, stirring occasionally. Remove half the mushrooms and reserve for garnish.
  4. Add onion, celery, and carrots to remaining mushrooms. Sauté 5-6 minutes until vegetables soften.
  5. Add garlic and cook 1 minute until fragrant. Sprinkle flour over vegetables and stir constantly for 2 minutes.
  6. Pour in sherry or wine, scraping up any browned bits. Gradually add chicken broth, stirring constantly to prevent lumps.
  7. Return chicken to pot. Add bay leaves, thyme, and sage. Bring to a simmer and cook 20 minutes until chicken is tender.
  8. Add cooked wild rice to soup. Pour in heavy cream, stirring gently to combine.
  9. Add reserved mushrooms. Season with salt and pepper to taste. Simmer gently 5 more minutes (don't boil).
  10. Remove bay leaves. Ladle into bowls, garnish with fresh parsley and optional truffle oil drizzle. Serve with crusty bread.

Notes

Wild rice can be cooked ahead and refrigerated up to 3 days
For richer flavor, use mix of chicken broth and stock
Vegetarian version: omit chicken, use vegetable broth, add more mushrooms
Soup thickens when stored; add broth when reheating
For dairy-free, substitute coconut cream or cashew cream
Freezes well for up to 3 months; add fresh cream when reheating
Slow cooker: Brown ingredients first, cook on low 6-7 hours, add rice and cream last 30 minutes

Tried this recipe?

Let us know how it was!