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Chicken Mushroom Wild Rice Soup

A creamy, hearty soup made with tender chicken, mushrooms, wild rice, carrots, and a silky broth.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner, Soup
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • 1 Dutch oven or large soup pot
  • 1 Wooden spoon
  • 1 measuring cups
  • 1 measuring spoons
  • 1 Small bowl for mixing flour and milk
  • 1 Whisk

Ingredients
  

Soup Base

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots sliced into rounds
  • 2 stalks celery diced
  • 8 ounces cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1 1/4 teaspoons kosher salt plus more to taste
  • 1/2 cup wild rice blend rinsed
  • 6 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken

Creamy Finish

  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup frozen peas or chopped green beans
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions
 

Cook the vegetables and rice

  • Heat the butter and olive oil in a large Dutch oven or soup pot over medium heat.
  • Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until slightly softened.
  • Add the sliced mushrooms and cook for 6 to 8 minutes, until they release their moisture and begin to brown.
  • Stir in the garlic, dried thyme, dried parsley, black pepper, and kosher salt. Cook for 30 seconds until fragrant.
  • Add the rinsed wild rice blend and chicken broth. Stir well and bring to a gentle boil.
  • Reduce the heat to low, partially cover, and simmer for 35 to 40 minutes, or until the rice is tender.

Finish the soup

  • Stir in the cooked shredded chicken and heat for 3 to 4 minutes.
  • In a small bowl, whisk together the flour and whole milk until smooth.
  • Slowly pour the milk mixture into the soup, stirring constantly.
  • Add the heavy cream and peas or chopped green beans. Simmer gently for 5 minutes, stirring often, until slightly thickened. Do not boil hard after adding the dairy.
  • Stir in the lemon juice, taste, and adjust salt or pepper if needed.
  • Ladle into bowls and garnish with chopped fresh parsley before serving.

Notes

Use rotisserie chicken for a shortcut. For a lighter soup, substitute half-and-half for the heavy cream. Reheat gently and add a splash of broth or milk if the soup thickens after chilling.