Chicken Mushroom Wild Rice Soup

creamy Chicken Mushroom Wild Rice Soup — a hearty, comforting bowl of tender chicken, earthy mushrooms, and nutty wild rice. Ready in about 1 hour.

Yield & Times

• Serves: 6 generous bowls
• Prep time: 15 minutes
• Cook time: 45–50 minutes (wild rice needs time to become tender)
• Total time: ~1 hour

Tools you’ll need

• Large heavy-bottomed pot or Dutch oven (6–8 qt)
• Medium saucepan (optional — for cooking rice separately)
• Chef’s knife and cutting board
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Ladle and serving bowls
• Optional: strainer for rinsing rice

Ingredients

• 1 cup wild rice (dry) — about 240 g (yields ~3 cups cooked)
• 1 lb (450 g) chicken breast, diced into bite-size pieces
• 2 cups mushrooms, sliced — about 140 g (cremini or white button recommended)
• 1 medium onion, chopped — about 110 g
• 3 cloves garlic, minced (about 9 g)
• 4 cups chicken broth (960 ml) — use low-sodium if you prefer
• 1 cup heavy cream (240 ml) — or use half-and-half for lighter soup
• 2 tablespoons olive oil (30 ml)
• 1 teaspoon dried thyme (or 1 tbsp fresh thyme, chopped)
• Salt and freshly ground black pepper, to taste

Step-by-step Instructions

1. Rinse the wild rice. Place the dry wild rice in a fine-mesh strainer and rinse under cold water for 30 seconds. Drain well. (This removes any dust and helps even cooking.)
2. Sear the aromatics. Heat the olive oil in the large pot over medium heat. Add the chopped onion and a pinch of salt. Sauté for 4–5 minutes until the onion is soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.
3. Brown the mushrooms. Add the sliced mushrooms and cook 5–7 minutes, stirring occasionally, until they begin to release their juices and lightly brown. This step concentrates their flavor — don’t rush it.
4. Cook the chicken. Push the vegetables to the side and add the diced chicken. Cook 3–5 minutes, stirring occasionally, until the outsides are opaque (it will finish cooking later in the broth). Season now with thyme, salt, and pepper.
5. Add rice and broth. Stir in the rinsed wild rice, then pour in the chicken broth. Bring the pot to a gentle boil, then reduce heat to a low simmer. Cover and simmer 40–45 minutes, checking at 35 minutes: the wild rice should be tender and slightly chewy.
6. Finish with cream. When the rice is tender and the chicken is cooked through, reduce heat to low and stir in the heavy cream. Simmer gently 5 more minutes — do not boil vigorously after adding cream (it can split).
7. Adjust thickness & seasoning. If you prefer a thicker soup, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the pot; simmer a minute until slightly thickened. Taste and adjust salt and pepper.
8. Serve. Ladle into bowls and garnish with freshly chopped parsley or extra thyme if you like.

Tips to guarantee success

• Toast the rice briefly in the pot with the vegetables for a minute before adding broth — it boosts the nutty flavor.
• Avoid over-boiling after adding cream. Gentle heat preserves a silky texture.
• Use low-sodium broth so you can control salt levels. Many store-bought broths are quite salty.
• If rice finishes before chicken is tender, remove the chicken and shred it, then return it to the pot—this prevents overcooked rice.
• For a silkier texture, blend 1 cup (240 ml) of the soup (before adding cream) and then return it to the pot before stirring in cream.

Variations & additions

• Lower-fat option: Substitute half-and-half or whole milk mixed with 1 tbsp butter for heavy cream (results slightly less rich).
• Vegetarian version: Swap chicken for firm tofu or chickpeas and use vegetable broth.
• Grain swap: Replace wild rice with brown rice or farro (adjust cooking time). Note: long-grain white rice will cook much faster — use pre-cooked if substituting.
• Add greens: Stir in a few handfuls of baby spinach or chopped kale at the end for color and nutrients.
• Umami boost: Stir in 1–2 tbsp grated Parmesan or a teaspoon of soy sauce (or tamari) for deeper flavor.
• Wine lift: Deglaze the pan with 1/4 cup dry white wine after mushrooms and before adding broth for extra brightness.

Storage & reheating

• Refrigerator: Keep in an airtight container for up to 3–4 days. Note: the rice may absorb more liquid as it sits.
• Freezer: Freeze portions in freezer-safe containers up to 3 months. Because rice texture changes after freezing, undercook the rice by ~5–10 minutes if you plan to freeze, then finish cooking after reheating.
• Reheating: Reheat gently on the stovetop over low heat, adding 1–2 tablespoons of water or broth per serving to loosen the soup. Microwave in short intervals, stirring between each, and add a splash of liquid if needed.

Approximate nutrition (per serving)

(estimates — will vary by brand and exact portions; recipe yields ~6 servings)

• Calories: ~410 kcal
• Protein: ~29 g
• Fat: ~22 g
• Carbohydrates: ~22 g
• Fiber: ~2 g
• Sodium: ~530 mg (depends heavily on the broth — use low-sodium broth to reduce)

These are rough estimates calculated from common ingredient values and rounded for simplicity.

Frequently Asked Questions (FAQ)

Q: Can I use pre-cooked or leftover wild rice?
A: Yes. If using pre-cooked rice, add it in the final 10 minutes so it warms through without becoming mushy. Reduce the initial broth slightly to avoid a watery soup.

Q: Why did my cream split when I added it?
A: High heat or boiling after adding cream can cause splitting. Lower the heat and stir gently; if needed, warm the cream before adding.

Q: Can I make this in a slow cooker?
A: You can — brown onions, mushrooms, and chicken first, then transfer to the slow cooker with rice and broth. Cook on low 4–5 hours. Add cream in the last 20 minutes.

Q: How do I thicken the soup without cream?
A: Make a roux (cook equal parts butter and flour briefly), whisk into the broth before adding rice, or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred in and brought to a simmer.

Q: Is wild rice necessary?
A: Wild rice gives a unique nutty texture and flavor. You can substitute brown rice, farro, or barley; adjust cooking times accordingly.

Q: Can I use bone-in chicken?
A: Yes — bone-in chicken adds a deep flavor. Sear and simmer longer, and remove bones before serving.

Final nudge

Give this soup a try on a quiet evening when you want something that feels both nourishing and a little indulgent. Stirring a pot like this can be soothing — take a breath, taste as you go, and don't be afraid to tweak seasonings to match what you love. If you try it, tell me which variation you loved most — I get unreasonably excited about good soup!