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Creamy Mushroom Chicken and Wild Rice Soup

Creamy mushroom chicken and wild rice soup made with a flour-butter roux for a velvety broth, then simmered until wild rice is tender. Features juicy shredded chicken, sliced cremini mushrooms, and thyme for a rich, comforting texture.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Mushrooms
  • 2 cup mixed mushrooms (cremini, shiitake) Sliced.
Wild rice blend
  • 0.75 cup wild rice blend, uncooked
Vegetables
  • 3 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
Garlic
  • 4 garlic, minced Cloves.
Broth
  • 8 cup chicken broth
Heavy cream
  • 1.5 cup heavy cream
Butter
  • 4 tbsp butter
Flour
  • 3 tbsp flour
Thyme and bay leaf
  • 1 tsp dried thyme
  • 1 bay leaf
Seasoning
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until the onion looks softened and glossy.
  2. Add the garlic and sliced mushrooms, cooking for 4 minutes until the mushrooms release their moisture and start to brown at the edges.
Build the base
  1. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until it smells nutty and the mixture thickens slightly.
  2. Add the chicken broth, wild rice blend, chicken, dried thyme, and bay leaf, then stir to combine and bring everything to a simmer.
Simmer until tender
  1. Simmer for 40 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.
  2. Remove the chicken, shred it, and remove the bay leaf before continuing.
Finish and serve
  1. Stir in the heavy cream, return the shredded chicken to the pot, and simmer for 5 minutes until the soup turns creamy and coats a spoon.
  2. Season with salt and pepper to taste, then ladle into bowls.

Notes

Pro tip: for even cooking, keep the soup at a gentle simmer during the 40-minute stage so the wild rice doesn’t break apart. Store in the refrigerator up to 4 days; reheat gently to avoid scorching. Freezing is yes, but the cream may thin—stir in a splash of broth or cream after thawing. For a lighter option, use half-and-half instead of heavy cream (reduce simmer time by 1–2 minutes after adding it) for a slightly less thick finish.