Step 1: Prepare the Vegetables

  1. Heat olive oil or butter in a large soup pot over medium heat.
  2. Add the chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
  3. Stir in the sliced mushrooms and cook for another 5 minutes until the mushrooms release their liquid and start to brown.

Why This Step Matters:
Cooking the vegetables and mushrooms first builds a flavorful base for the soup.

Step 2: Add the Rice and Broth

  1. Stir in the uncooked wild rice blend.
  2. Pour in the chicken broth, stirring to combine.
  3. Add the thyme, rosemary, and bay leaf.
  4. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 35–45 minutes, or until the wild rice is tender.

Pro Tip: Check the rice occasionally and stir to prevent it from sticking to the bottom of the pot.

Step 3: Prepare the Chicken

  1. While the rice is cooking, shred the cooked chicken into bite-sized pieces if you haven’t already.
  2. If you’re using raw chicken, dice it and sauté it in a separate pan until fully cooked, then set it aside.

Why This Step Matters:
Adding pre-cooked chicken saves time and ensures the chicken stays tender in the soup.

Step 4: Make the Creamy Base

  1. In a small saucepan, melt the butter over medium heat.
  2. Whisk in the flour (or cornstarch) and cook for 1–2 minutes to form a roux.
  3. Gradually add the heavy cream or half-and-half, whisking constantly to avoid lumps.
  4. Cook until the mixture thickens slightly, about 3–4 minutes.

Optional: Stir in the grated Parmesan cheese for a richer, creamier soup.

Step 5: Combine Everything

  1. Once the rice is cooked, add the shredded chicken to the pot.
  2. Stir in the creamy mixture, ensuring everything is well combined.
  3. Simmer for an additional 5–10 minutes to allow the flavors to meld.

Step 6: Add Final Touches

  1. If using spinach or kale, stir it in during the last few minutes of cooking until wilted.
  2. Remove the bay leaf and taste the soup. Adjust the seasoning with salt and black pepper as needed.

Serving Suggestions

  • Serve the soup hot with a side of crusty bread or garlic toast.
  • Garnish with fresh parsley or a sprinkle of Parmesan cheese for added flair.
  • Pair with a fresh green salad for a complete meal.

Storage and Reheating

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: This soup freezes well, but omit the cream before freezing. Add it when reheating for the best texture.
  • Reheating: Warm the soup gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.

Why You’ll Love This Recipe

  1. Rich and Hearty: The creamy broth and wild rice make this soup deeply satisfying.
  2. Packed with Nutrients: Loaded with protein, vegetables, and fiber-rich wild rice.
  3. Versatile: Easy to customize with your favorite vegetables or herbs.
  4. One-Pot Wonder: Minimal cleanup with maximum flavor.

Final Thoughts

This Creamy Mushroom Chicken and Wild Rice Soup is the ultimate comfort food, perfect for a chilly evening or a cozy lunch. Its creamy texture, earthy mushroom flavor, and hearty wild rice make it a dish you’ll come back to time and time again. Follow this step-by-step guide to create a meal that’s both delicious and nourishing. Give it a try—you’re guaranteed to impress your family and warm their hearts with every bowl!