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Creamy Mushroom Chicken and Wild Rice Soup Recipe

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4.1 from 57 reviews

A hearty and creamy mushroom chicken and wild rice soup featuring tender chicken breasts, earthy cremini mushrooms, sweet potatoes, and a blend of spices simmered in a flavorful broth, finished with rich heavy cream for a satisfying bowl perfect for cozy meals.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Wild Rice

  • 1 cup wild rice blend
  • 3 cups water

Mushrooms

  • 12 oz cremini mushrooms, sliced (divided into 6 oz for cooking and 6 oz for broth)
  • 1 tablespoon olive oil (for cooking mushrooms)
  • 1/4 teaspoon salt (for mushrooms)

Chicken and Seasoning

  • 1 pound skinless boneless chicken breasts (about 2 breasts)
  • 1 tablespoon Italian seasoning (total)
  • 1/4 teaspoon salt (for chicken)
  • 1/4 teaspoon pepper (for chicken)

Vegetables and Broth

  • 1 large sweet potato, peeled and chopped
  • 6 oz cremini mushrooms, sliced
  • 5 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt (Morton table salt preferred)
  • 5 cups chicken broth (or vegetable broth or water)

Finishing

  • 1 cup heavy cream
  • Fresh thyme (for garnish)
  • 1 tablespoon olive oil (for searing chicken)

Instructions

  1. Cook wild rice: Rinse wild rice under cold water for about 1 minute. Bring a large pot of water to a boil and add the wild rice. Cook according to package instructions, usually about 45 minutes to 1 hour, until tender. Drain and set aside.
  2. Cook mushrooms: In a large, high-sided stockpot over medium heat, heat 1 tablespoon olive oil. Add 6 oz of sliced mushrooms and season generously with 1/4 teaspoon salt. Cook undisturbed for 3 to 5 minutes until mushrooms release their juices, then stir gently and cook for another minute. Remove mushrooms from the pot and set aside.
  3. Sear chicken: In the same stockpot, heat 1 tablespoon olive oil over medium-high heat. Season chicken breasts with 1 tablespoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sear the chicken for 1-2 minutes on each side just to brown; the chicken will finish cooking in the broth.
  4. Make broth and cook vegetables: To the pot with seared chicken, add chopped sweet potato, remaining 6 oz sliced mushrooms, minced garlic, 1/2 teaspoon Italian seasoning, paprika, red pepper flakes, and 1/2 teaspoon salt. Pour in 5 cups chicken broth and bring to a boil. Reduce heat to low-medium and simmer uncovered for 15 to 20 minutes, until chicken is fully cooked and sweet potatoes are tender.
  5. Assemble soup: Remove chicken from pot and shred or slice finely. Return chicken to the pot along with the cooked wild rice. Stir well and adjust seasoning with extra salt or red pepper flakes to taste. Reheat on low.
  6. Add cream: Remove the soup from heat and stir in 1 cup heavy cream off heat to prevent curdling.
  7. Presentation: Serve soup in individual bowls and top each with the reserved cooked mushrooms. Garnish with fresh thyme if desired for extra aroma and visual appeal.

Notes

  • The total mushrooms amount to 12 oz, split for sautéing and for simmering in broth.
  • Wild rice requires a longer cooking time; start it first to have it ready with the soup.
  • You can substitute chicken broth with vegetable broth or water as preferred.
  • For a lighter version, substitute heavy cream with half-and-half or omit entirely.
  • Adjust red pepper flakes according to your preferred spice level.
  • Stir cream in off heat to avoid curdling.
  • Fresh thyme adds a lovely herbal aromatic touch but is optional.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-mushroom-chicken-and-wild-rice-soup-recipe/