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Creamy Mushroom Chicken Soup with wild rice, mushrooms, carrots, celery, and tender chicken in a creamy broth

Creamy Mushroom Chicken Soup

Emily Wilson
Creamy Mushroom Chicken Soup is a cozy, filling dinner made with tender chicken, earthy mushrooms, nutty wild rice, and a rich creamy broth. It is easy enough for a weeknight, comforting enough for a cold evening, and perfect for meal prep or leftovers.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine American
Servings 6 bowls
Calories 420 kcal

Equipment

  • Large Dutch oven
  • Wooden Spoon
  • Chef's Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Ladle
  • Fine grater

Ingredients
  

Soup Base

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 16 ounces mushrooms sliced
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 teaspoon fresh thyme chopped, or use 1/2 teaspoon dried thyme
  • 1/4 cup all purpose flour
  • 6 cups chicken broth

Rice and Chicken

  • 1 cup wild rice uncooked and rinsed
  • 2 cups cooked chicken shredded or chopped

Creamy Finish

  • 1 cup half and half
  • 1/2 cup heavy cream
  • 3/4 cup Parmesan cheese finely grated
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste

Optional for Serving

  • parsley chopped
  • Parmesan cheese extra for serving
  • black pepper for serving
  • fresh thyme for garnish
  • crusty bread for serving

Instructions
 

  • Heat the butter and olive oil in a large Dutch oven over medium to medium high heat. Add the sliced mushrooms and cook for 10 to 14 minutes, stirring occasionally, until they release their moisture and begin to brown deeply.
  • Add the onion, carrots, and celery to the pot. Cook for 6 to 8 minutes until softened. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
  • Sprinkle the flour over the vegetables and mushrooms. Stir well to coat everything evenly, then cook for 1 minute to remove the raw flour taste.
  • Slowly pour in the chicken broth while stirring. Add the rinsed wild rice and bring the soup to a gentle boil. Reduce the heat to a simmer, cover partially, and cook for 35 to 45 minutes, or until the wild rice is tender but still pleasantly chewy.
  • Stir in the cooked chicken during the last 10 minutes of cooking so it warms through without drying out.
  • Lower the heat so the soup is no longer boiling. Stir in the half and half, heavy cream, and Parmesan cheese until the broth is smooth and creamy.
  • Season with kosher salt and black pepper to taste. If the soup is too thick, add a splash of broth. If it is too thin, simmer uncovered for a few more minutes.
  • Let the soup rest for 3 to 5 minutes before serving. Ladle into bowls and top with parsley, extra Parmesan, black pepper, or fresh thyme if desired.

Notes

Brown the mushrooms well for the best flavor. Do not boil the soup after adding the dairy or it can separate. This soup thickens as it sits because the wild rice continues to absorb liquid, so add a splash of broth or milk when reheating. For a dairy free version, use olive oil instead of butter, skip the Parmesan, and use unsweetened oat cream or full fat coconut milk.
Nutrition Facts:
  • Calories: 420
  • Carbohydrates: 24 g
  • Protein: 24 g
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Cholesterol: 78 mg
  • Sodium: 720 mg
  • Potassium: 640 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Vitamin A: 5400 IU
  • Vitamin C: 6 mg
  • Calcium: 220 mg
  • Iron: 2 mg