This soup has diced chicken breast, sliced mushrooms and wild rice in a broth finished with 2 cups of heavy cream. The onion, garlic and thyme go in first, the rice simmers in the chicken broth, and the cream goes in at the end. It makes 6 servings and takes 1 hour: 15 minutes of prep and 45 of cooking.
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Wild rice is what sets it apart from a plain cream of chicken soup. It stays chewy and has a nutty taste, so the soup eats more like a stew.
What Goes in the Pot
The full amounts are in the recipe card at the bottom. These are the ingredients that shape the soup.
- Chicken breast (1 pound, diced): lean, and it takes on the flavor of the broth.
- Mushrooms (8 ounces, sliced): earthy and savory, and they add texture.
- Wild rice (1 cup): nutty and chewy.
- Onion (1 medium) and garlic (2 cloves): sautéed first as the base. The sweetness of the onion balances the cream.
- Chicken broth (4 cups): the liquid the rice cooks in.
- Heavy cream (2 cups): makes the soup creamy and smooth.
- Thyme (1 teaspoon): pairs well with chicken and mushrooms.
- Salt and pepper: add to taste at the end.
How It Comes Together
Sauté the onion and garlic in a large pot until translucent. Add the diced chicken and cook until browned, then stir in the mushrooms and thyme and cook until the mushrooms are soft. Pour in the broth and bring it to a boil. Add the wild rice, turn the heat down and simmer until the rice is tender. Stir in the cream, season with salt and pepper and cook for 5 more minutes.
- For a thicker soup: use less broth. A slurry of cornstarch and water added during the final simmer also thickens it.
- Reheating: do it gently on the stovetop so the cream does not curdle. If the soup has thickened in storage, add a splash of chicken broth.
- Storage: it keeps in the refrigerator for up to three days.
- Fresh ingredients: fresh chicken, mushrooms and herbs give the best flavor.
Ways to Change It
- More vegetables: carrots, celery or spinach add color and flavor.
- Other proteins: turkey works, shredded rotisserie chicken is a quick option, and chickpeas make a vegetarian version.
- Seasonings: a pinch of smoked paprika or a dash of cayenne adds warmth, and fresh parsley or basil adds a fresher note.
What to Serve With It
Crusty bread or warm dinner rolls are good for soaking up the broth. A light green salad with vinaigrette gives a crisp contrast to the cream. For the top of each bowl, add fresh parsley or thyme just before serving. A dollop of sour cream or a sprinkle of grated cheese also works.
How Long It Takes
Prep takes 15 minutes and cooking takes 45, which is 60 minutes in total. To save time, prep the ingredients the night before.
Nutrition per Serving
One serving has approximately 350 calories, 25 grams of fat (15 grams saturated), 30 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 15 grams of protein and 800 milligrams of sodium. If you are watching your salt, the sodium is worth noting.
FAQ
Can I make this soup ahead of time?
Yes. It keeps in the refrigerator for up to three days. Reheat it on the stovetop and add a splash of broth if it thickens too much.
Is this soup gluten-free?
None of the ingredients in the recipe contain gluten, but check the label on the chicken broth.
Can I make it lighter?
Replace some of the heavy cream with half-and-half or a plant-based milk, or add more vegetables such as spinach or carrots.
Can I serve it with anything?
A side salad or crusty bread.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Creamy Mushroom Chicken and Wild Rice Soup
Ingredients
Instructions
In a large pot, sauté onions and garlic until translucent.
Add diced chicken and cook until browned.
Stir in mushrooms and thyme, cooking until mushrooms are soft.
Pour in chicken broth and bring to a boil.
Add wild rice and reduce heat; simmer until rice is tender.
Stir in heavy cream, season with salt and pepper, and cook for additional 5 minutes.
Notes
For a thicker soup, reduce the amount of broth.
Can be stored in the refrigerator for up to 3 days.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 350 calories |
| Sugar Content | 3g |
| Sodium Content | 800mg |
| Fat Content | 25g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 30g |
| Fiber Content | 2g |
| Protein Content | 15g |
| Cholesterol Content | 100mg |