1. Cook the Wild Rice

  • Rinse the wild rice under cold water.
  • In a medium saucepan, combine the wild rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and the grains have split open.
  • Drain any excess water and set the cooked rice aside.

2. Sear the Chicken

  • Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
  • Season the chicken breasts or thighs with salt and pepper.
  • Add the chicken to the pot and sear for 3–4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked at this stage.
  • Remove the chicken from the pot and set aside.

3. Sauté the Vegetables

  • In the same pot, melt 3 tablespoons of butter over medium heat.
  • Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  • Stir in the minced garlic and cook for another minute until fragrant.

4. Cook the Mushrooms

  • Add the sliced mushrooms to the pot and cook for 5–7 minutes until they release their moisture and become tender.
  • Season the mixture with salt, pepper, and dried thyme.

5. Simmer the Soup

  • Return the seared chicken to the pot and pour in the chicken broth.
  • Add the bay leaf and bring the soup to a gentle boil.
  • Reduce the heat to low, cover, and let the soup simmer for 20–25 minutes, or until the chicken is fully cooked and tender.

6. Shred the Chicken

  • Remove the cooked chicken from the pot and shred it using two forks.
  • Return the shredded chicken to the pot and discard the bay leaf.

7. Make the Creamy Base

  • In a small saucepan, melt 2 tablespoons of butter over medium heat.
  • Whisk in the flour and cook for 1–2 minutes to create a roux.
  • Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the mixture thickens slightly.
  • Stir in the heavy cream and cook for another minute. Remove from heat.

8. Combine and Finish

  • Stir the creamy base into the soup pot, mixing thoroughly to combine.
  • Add the cooked wild rice to the soup and simmer for 5–10 minutes to allow the flavors to meld.
  • Taste and adjust seasoning with additional salt and pepper if needed.

9. Serve and Garnish

  • Ladle the soup into bowls and garnish with freshly chopped parsley.
  • Sprinkle with grated Parmesan cheese for an extra layer of flavor, if desired.
  • Serve warm with crusty bread or crackers on the side.

Tips for Perfect Creamy Mushroom Chicken and Wild Rice Soup

  1. Choose the Right Mushrooms: A mix of button, cremini, and shiitake mushrooms adds depth and variety to the soup.
  2. Use High-Quality Broth: Homemade chicken broth or a low-sodium store-bought version enhances the flavor.
  3. Make it Gluten-Free: Substitute the flour with cornstarch or a gluten-free flour blend for the roux.
  4. Add Greens: Stir in a handful of spinach or kale at the end for added nutrients.
  5. Storage: This soup can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently to maintain its creamy texture.

Why You’ll Love This Recipe

Creamy mushroom chicken and wild rice soup is the perfect combination of comfort and elegance. The earthy mushrooms, tender chicken, nutty wild rice, and creamy broth create a harmonious blend of flavors and textures that make this dish irresistible. Whether you’re serving it as a cozy dinner or impressing guests with a sophisticated starter, this recipe is a guaranteed hit. Enjoy!