There’s something truly comforting about a warm bowl of creamy mushroom chicken and wild rice soup. I made this on a chilly evening, and the rich, velvety broth paired perfectly with the nutty wild rice and tender chicken. The mushrooms add an earthy depth, while the half-and-half gives it a luxurious texture.
This soup is incredibly filling and makes for the perfect meal when you need something cozy yet satisfying. Plus, it’s a great way to use up leftover chicken! I love that it comes together with simple ingredients and tastes even better the next day. Whether you serve it with a crusty piece of bread or enjoy it on its own, this soup is a must-try for any comfort food lover! 🍲
Why You’ll Love This Recipe?
This creamy mushroom chicken and wild rice soup is pure comfort in a bowl. It’s easy to make, packed with flavor, and perfect for meal prep.
Rich, Creamy, and Hearty
The combination of half-and-half, mushrooms, and wild rice makes this soup incredibly satisfying. Every spoonful is bursting with warm, earthy flavors! The balance of creamy and savory makes it a comforting meal, especially on cold days. Plus, the textures of the mushrooms and wild rice add a delightful chewiness.
Great for Meal Prep
This soup stores well and tastes even better the next day. Make a big batch and enjoy it throughout the week! The flavors continue to develop over time, making it richer and more delicious. Simply reheat it on the stove or microwave, and it’s ready to serve with minimal effort.
Customizable to Your Preferences
Want a dairy-free version? No problem! Need to use up extra veggies? Toss them in! This recipe is flexible and easy to tweak. Swap out ingredients based on your dietary needs or personal tastes. You can even add different proteins like turkey or tofu for a unique twist.
Freezer-Friendly
This soup freezes beautifully, making it a great option for busy days when you need a quick, homemade meal. Just portion it out into airtight containers and freeze for up to three months. When you’re ready to enjoy, simply thaw and reheat for a hassle-free, comforting meal.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 30 minutes
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 stalks celery, diced
- 3 medium carrots, peeled and diced
- 8 ounces mushrooms, sliced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups wild rice (cooked)
- 2 cups boneless, skinless chicken breasts (cooked and cubed)
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1 tablespoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 cup slivered almonds
- 2 tablespoons dry sherry
- 1 cup half-and-half
Variations
This recipe is delicious as-is, but here are some fun ways to change it up:
- Dairy-Free: Swap half-and-half for coconut milk or cashew cream.
- Extra Veggies: Add spinach, kale, or diced potatoes for a more nutritious twist.
- Low-Carb Option: Replace wild rice with cauliflower rice.
- More Protein: Stir in shredded rotisserie chicken for an even heartier meal.
Equipment You’ll Need
- Large Pot: To cook the soup evenly.
- Wooden Spoon: For stirring ingredients without scratching the pot.
- Ladle: To serve the soup with ease.
- Measuring Cups & Spoons: For accurate ingredient portions.
How to Make Creamy Mushroom Chicken and Wild Rice Soup?
This soup comes together in just a few simple steps. Let’s get started! 🍲
Sauté the Vegetables
Melt butter in a large pot over medium heat. Add chopped onions, celery, and carrots, sautéing for about 5 minutes. Stir in the mushrooms and cook for another 2 minutes. The mushrooms will release their juices, adding a deep, earthy flavor! 🍄
Make the Base
Sprinkle flour over the vegetables and stir well to coat everything evenly. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.
Add the Main Ingredients
Stir in the cooked wild rice, diced chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry. Let the soup heat through so the flavors can meld together beautifully.
Finish with Creaminess
Slowly pour in the half-and-half, stirring gently. Let the soup simmer for 1 to 2 hours on low heat. Be sure not to boil it—this keeps the texture smooth and creamy! 😍
How to Serve Creamy Mushroom Chicken and Wild Rice Soup?
A steaming bowl of this soup is a meal on its own, but you can take it up a notch with these ideas:
- Garnish with fresh parsley or thyme for extra flavor.
- Serve with crusty bread or garlic toast to soak up the creamy broth.
- Add a sprinkle of shredded Parmesan for an extra cheesy touch! 🧀
Nutritional Information
This soup is hearty and satisfying! Here’s what you get per serving:
- Calories: 529
- Protein: 33g
- Carbohydrates: 29g
- Fat: 32g
Make Ahead and Storage
This soup is perfect for meal prep and can be stored easily for future meals.
Homemade soups always taste better the next day, and this one is no exception! Store leftovers in an airtight container in the fridge for up to 4 days. The flavors will deepen, making it even more delicious.
For longer storage, freeze the soup in portion-sized containers for up to 3 months. When reheating, warm it on low heat and stir occasionally to maintain the creamy texture. Enjoy! ❄️
For a visual guide, watch the full recipe video here:
Creamy Mushroom Chicken and Wild Rice Soup
Ingredients
- 2 tablespoons butter
- 1 medium onion finely chopped
- 3 stalks celery diced
- 3 medium carrots peeled and diced
- 8 ounces mushrooms sliced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups wild rice cooked
- 2 cups boneless skinless chicken breasts (cooked and cubed)
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1 tablespoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 cup slivered almonds
- 2 tablespoons dry sherry
- 1 cup half-and-half
Instructions
- Melt butter in a large pot over medium heat. Add chopped onions, celery, and carrots, sautéing for about 5 minutes. Stir in the mushrooms and cook for another 2 minutes. The mushrooms will release their juices, adding a deep, earthy flavor! 🍄
- Sprinkle flour over the vegetables and stir well to coat everything evenly. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.
- Stir in the cooked wild rice, diced chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry. Let the soup heat through so the flavors can meld together beautifully.
- Slowly pour in the half-and-half, stirring gently. Let the soup simmer for 1 to 2 hours on low heat. Be sure not to boil it—this keeps the texture smooth and creamy!
Notes
- Garnish with fresh parsley or thyme for extra flavor.
- Serve with crusty bread or garlic toast to soak up the creamy broth.
- Add a sprinkle of shredded Parmesan for an extra cheesy touch! 🧀
