Creamy Chicken and Wild Rice Soup with Mushrooms

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 tbsp unsalted butter + 3 tbsp unsalted butter (divided)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 3/4 cup uncooked wild rice or wild rice blend, rinsed
• 1 1/2 lb boneless, skinless chicken thighs (or breasts)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 1/2 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• 6 cups low-sodium chicken broth + 1 cup water
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk, room temperature
• 1 cup heavy cream, room temperature
• 1 tsp Dijon mustard (optional)
• 2 tbsp fresh parsley, chopped (for serving)

Do This

• 1. Sauté onion, carrots, celery, and mushrooms in 2 tbsp butter and olive oil until softened; add garlic.
• 2. Stir in wild rice, thyme, bay leaf, salt, and pepper; toast 1–2 minutes.
• 3. Add broth and water, then nestle in whole chicken thighs. Bring to a boil, then simmer, covered, 40–45 minutes until rice is tender and chicken is cooked through.
• 4. Remove chicken to a plate and shred. In a separate saucepan, melt 3 tbsp butter, whisk in flour, then slowly whisk in milk until smooth and thickened.
• 5. Stir the milk mixture, heavy cream, and optional Dijon into the soup. Return shredded chicken to the pot and simmer 5–10 minutes, stirring, until creamy and slightly thickened.
• 6. Taste and adjust salt and pepper. Remove bay leaf, garnish with parsley and extra thyme, and serve hot with crusty bread.

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Why You’ll Love This Recipe

• Deeply comforting and creamy, with hearty wild rice and tender chicken in every spoonful.
• Layered flavor from sautéed mushrooms, classic aromatics, and a gentle hint of thyme.
• Perfect make-ahead winter meal that reheats beautifully with a splash of broth.
• Flexible recipe: use leftover or rotisserie chicken, adjust the creaminess, or make it lighter.

Grocery List

• Produce: 1 yellow onion, 2 carrots, 2 celery stalks, 8 oz cremini or button mushrooms, 3 garlic cloves, fresh parsley, fresh thyme (optional).
• Dairy: Unsalted butter, whole milk, heavy cream.
• Pantry: Olive oil, wild rice or wild rice blend, low-sodium chicken broth, all-purpose flour, Dijon mustard (optional), kosher salt, black pepper, dried thyme, bay leaf, crusty bread (optional).

Full Ingredients

For the Soup

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 8 oz cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 3/4 cup uncooked wild rice or wild rice blend, rinsed under cold water
• 1 1/2 lb boneless, skinless chicken thighs (or breasts), trimmed of excess fat
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 1/2 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 1 cup water

For the Creamy Base

• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk, at room temperature
• 1 cup heavy cream, at room temperature
• 1 tsp Dijon mustard (optional, for subtle depth and balance)

To Finish & Serve

• 2 tbsp fresh parsley, finely chopped
• Additional fresh thyme leaves, for garnish (optional)
• Crusty bread, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prep all your ingredients

Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Clean and slice the mushrooms. Mince the garlic. Rinse the wild rice in a fine-mesh strainer under cold running water for about 20–30 seconds to wash away excess starch and any dust, then drain well. Pat the chicken dry with paper towels and set it aside. Having everything prepped before you start cooking makes the soup come together smoothly and prevents overcooking anything while you chop.

Step 2: Sauté the aromatics and mushrooms

In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp butter and 1 tbsp olive oil over medium heat until the butter is melted and foamy. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are beginning to soften and the onions look translucent. Add the sliced mushrooms and 1/4 tsp of the salt. Continue to cook for another 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown lightly. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.

Step 3: Add the wild rice and seasonings

Stir the rinsed and drained wild rice into the pot. Cook, stirring frequently, for 1–2 minutes to lightly toast the grains; this helps deepen the flavor and keeps the texture pleasantly nutty. Sprinkle in the remaining salt, the black pepper, and the dried thyme (or fresh thyme leaves). Add the bay leaf and stir to distribute the seasonings throughout the vegetables and rice.

Step 4: Add broth and chicken, then simmer

Pour in the chicken broth and water, scraping the bottom of the pot with a wooden spoon to release any browned bits. Nestle the chicken thighs (or breasts) into the liquid, making sure they are mostly submerged. Increase the heat to medium-high and bring the soup just to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer for 40–45 minutes. Stir every 10–15 minutes to prevent the rice from sticking to the bottom. The soup is ready for the next step when the rice is tender and the chicken is cooked through and very easy to shred with a fork.

Step 5: Shred the chicken and make the creamy roux

Use tongs to remove the chicken pieces to a cutting board or plate. Let them cool slightly, then shred into bite-sized pieces with two forks. While the chicken is cooling, prepare the creamy base. In a separate medium saucepan, melt 3 tbsp butter over medium heat. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a smooth paste (roux) that smells slightly nutty but is not browned. Slowly pour in the room-temperature milk, whisking constantly to avoid lumps. Continue cooking and whisking for 3–5 minutes, until the mixture thickens to the consistency of a light gravy and coats the back of a spoon.

Step 6: Combine, add cream, and gently thicken the soup

Reduce the heat under the soup pot to low. Slowly pour the thickened milk mixture into the soup while stirring. Add the heavy cream and the optional Dijon mustard, stirring until fully incorporated. Return the shredded chicken (and any juices on the plate) to the pot. Simmer the soup uncovered for 5–10 minutes, stirring frequently, until it is creamy and slightly thickened. Do not let it boil vigorously at this stage, as that can cause the dairy to separate. If the soup seems too thick, add a splash of broth or water. If it is too thin, continue to simmer gently for a few more minutes.

Step 7: Taste, adjust, and serve

Remove the bay leaf and discard. Taste the soup and adjust seasoning with additional salt and black pepper as needed; how much you need will depend on your broth. Stir in the chopped fresh parsley and a few extra thyme leaves, if using. Ladle the soup into warm bowls and finish with an extra sprinkle of parsley or thyme on top. Serve immediately, ideally with slices of crusty bread for dipping. The soup will continue to thicken as it stands and as the rice absorbs more liquid, so feel free to thin it at the table with a small splash of hot broth or water if desired.

Pro Tips

• Use room-temperature dairy: Cold milk and cream are more likely to separate when added to hot soup. Let them sit out while the soup simmers to take off the chill.
• Simmer gently after adding cream: Keep the heat low and avoid a rolling boil once the dairy goes in. Gentle heat keeps the texture silky and prevents curdling.
• Expect the soup to thicken over time: Wild rice continues to absorb liquid as it sits. When reheating, stir in extra broth, water, or a splash of milk to bring it back to your preferred consistency.
• Choose chicken thighs for tenderness: Thighs are more forgiving than breasts and stay moist after the long simmer and reheating.
• Layer seasoning as you go: Lightly salting the vegetables and then adjusting at the end builds better flavor than adding all the salt at once.

Variations

• Rotisserie chicken shortcut: Skip simmering raw chicken. Simmer the rice in broth and vegetables as directed, then stir in 3 cups shredded rotisserie chicken when you add the creamy roux. Heat through for 5–10 minutes.
• Lighter version: Use half-and-half instead of heavy cream, reduce the butter by 1–2 tbsp, and increase the broth by 1 cup. The soup will be slightly less rich but still comforting.
• Extra mushroom-forward: Double the mushrooms to 16 oz and sauté them until deeply browned for a more pronounced earthy flavor that pairs beautifully with the wild rice.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 3–4 days. The wild rice will continue to absorb liquid, so the soup will thicken considerably as it sits. When reheating on the stovetop over low to medium-low heat, stir in additional chicken broth, water, or a splash of milk until it reaches your desired consistency, stirring frequently to prevent scorching. For the microwave, reheat in short bursts, stirring between each. Because of the cream and rice, this soup does not freeze perfectly once fully finished; the texture can become grainy and the rice very soft. For best freezer results, make the soup through the end of Step 4 (before adding the creamy roux), cool completely, and freeze up to 2 months. When ready to serve, thaw, reheat to a gentle simmer, then prepare and add the creamy roux and cream as directed.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): 520 calories; 32 g protein; 35 g fat; 21 g carbohydrates; 2 g fiber; 5 g total sugars; 820 mg sodium. Actual values will vary based on specific ingredients and brands used, and how much salt and additional broth you add.