Creamy Chicken and Wild Rice Soup with Mushrooms

Steps

1. Step 1

   Melt the butter with the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the mushrooms and cook, stirring now and then, until they release their liquid and it cooks away and they start to brown, 7 to 8 minutes.

   8 min

   • 3 tbsp unsalted butter
   • 1 tbsp olive oil
   • 8 oz cremini or white mushrooms
2. Step 2

   Turn the heat to medium. Add the onion, carrots and celery and cook until softened, about 6 minutes. Stir in the garlic, thyme and bay leaf and cook 1 minute more.

   7 min

   • 1 yellow onion
   • 2 carrots
   • 2 celery stalks
   • 3 cloves garlic
   • 1 tsp dried thyme
   • 1 bay leaf
3. Step 3

   Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes, until the flour coats everything and smells toasty. Pour in the chicken broth a splash at a time at first, stirring to smooth out lumps, then add the rest.

   4 min

   • 1/3 cup all-purpose flour
   • 8 cups chicken broth
4. Step 4

   Add the wild rice blend, chicken, salt and pepper. Bring to a boil, then lower the heat to a gentle simmer and cook, stirring occasionally so the rice doesn't stick, for 25 minutes.

   25 min, hands-off

   • 1 cup wild rice blend
   • 1 1/2 lb boneless skinless chicken thighs or breasts
   • 1 tsp salt
   • 1/2 tsp black pepper
5. Step 5

   Lift the chicken out onto a plate or cutting board. Shred it with two forks, then return it to the pot. Keep simmering until the rice is tender, another 10 to 15 minutes. Fish out the bay leaf.

   15 min

6. Step 6

   Turn off the heat. If you plan to freeze part of the soup, ladle those portions out now and cool them before freezing. Stir the cream and lemon juice into what's left in the pot, taste and add more salt and pepper as needed, and scatter parsley over the bowls.

   • 1 cup heavy cream
   • 2 tsp lemon juice
   • 2 tbsp fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026