Cozy Mushroom Chicken Soup

This rich mushroom and chicken soup with wild rice comes together in less than an hour. It’s just right for cold nights when you want something warm and filling. Tender chicken, hearty mushrooms, and nutty wild rice mix to make a cozy, satisfying bowl that feels like a gentle hug.

I whipped this up one evening craving something filling but easy. It quickly became a go-to whenever the weather gets chilly.

What's Inside

• A mix of shiitake and baby portobello mushrooms: offer great texture and deep flavors—pick fresh, firm mushrooms without any spots
• Chicken stock: makes the savory liquid base—homemade or low-sodium from the store both work well
• Unsalted butter: gives a smooth richness and is great for cooking mushrooms and onions
• Boneless, skinless chicken breasts: easy to shred and soak up the flavors—choose good quality
• Heavy cream: adds a silky, creamy touch—use full fat for best results
• Oregano, rosemary, and thyme: bring fresh, herbal notes—you can use dried or fresh
• Kosher salt and black pepper: season the soup nicely; kosher salt is preferred for its clean flavor
• All-purpose flour: helps thicken the broth gently; measure it well so it’s just right
• Cooked wild rice: brings a chewy bite and nutty note—use good quality wild rice or mix with brown rice
• Onion and garlic: build a tasty base—the fresher, the better for smell and taste

How to Make

Cook the Veggies:

Start by melting butter in a big pot over medium heat. Toss in the mushrooms, chopped onion, and minced garlic. Add salt and pepper. Stir gently for 5 to 7 minutes until onions look clear and mushrooms soften and release their juice. This layer makes the soup extra tasty by bringing out the natural sweetness in the veggies.

Make the Broth:

Sprinkle flour evenly on the softened vegetables. Keep stirring for around a minute to get rid of the raw flour taste and coat everything. Slowly pour in the chicken stock while stirring to avoid lumps. Add the whole chicken breasts with oregano, rosemary, and thyme. Let it gently simmer for about 20 minutes until chicken is fully cooked and hits 165 °F inside.

Wrap It Up:

Take the chicken out carefully and shred it using two forks. Put the shredded chicken back in the pot. Stir in the cream and wild rice. Warm it up on low without boiling so the cream stays smooth and doesn’t curdle.

Dish It Out:

Spoon the hot, creamy soup into bowls and dig in. The rich cream, herbs, mushrooms, and wild rice come together for a comforting but balanced meal.

The wild rice is my favorite since it adds chewiness and a gentle nutty taste that goes great with the mushrooms. This soup always brings back memories of cozy dinners with family, bowls full and laughs around the table.

Storing Tips

Put leftover soup in a sealed container and keep it in the fridge up to 4 days. Warm it gently on the stove over low heat, stirring now and then. Since rice can soak up liquid, add a splash of chicken stock or water if it gets too thick.

Swaps You Can Try

If you can’t find shiitake or portobello, cremini or button mushrooms work great too. Chicken thighs are a juicy alternative with extra flavor. For a vegetarian version, use veggie broth and skip the chicken but up the mushrooms to keep it hearty.

Serving Tips

Enjoy this with crusty bread or warm garlic rolls to soak up that creamy broth. A simple green salad or steamed greens add a fresh touch. Sprinkle chopped fresh parsley on top for a nice pop of color.

This soup hits the perfect spot with creamy, earthy, and cozy flavors you can enjoy anytime.

Frequently Asked Cooking Questions

→ What mushrooms work best for this soup?

Baby portobello and shiitake mushrooms bring a meaty feel and earthy taste that go great with the creamy base.

→ Can I use other grains instead of wild rice?

Barley or brown rice can stand in for wild rice to keep the texture and nutty flavor, but cooking times might change a bit.

→ How do I prevent the soup from becoming too thick?

Try using less flour or slowly add more chicken stock while stirring until you get the thickness you like.

→ Is it possible to make this soup lighter?

Swap the heavy cream for milk or half-and-half to cut down on richness but still keep it creamy.

→ What herbs enhance the flavor best?

Thyme, rosemary, and oregano create a nice earthy aroma that goes well with the creamy and mushroom flavors.

→ Can I prepare this soup ahead of time?

Yes, the taste actually gets better after chilling overnight. Warm it up slowly so it stays creamy.