Here’s a rich, cozy Creamy Mushroom Chicken & Wild Rice Soup — hearty, flavorful, and perfect for chilly days. This tastes like a homemade version of Panera’s but with more chicken and mushrooms.
Creamy Mushroom Chicken & Wild Rice Soup
Ingredients (serves 6)
For the soup
- 1 lb (450 g) chicken breast or thighs, cooked & shredded (or diced)
- 8 oz (225 g) sliced mushrooms (baby bella or white)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup wild rice blend, uncooked
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp dried rosemary
- Salt & pepper, to taste
- 2 tbsp olive oil or butter
For the cream base
- 4 tbsp butter
- ¼ cup flour
- 2 cups milk (or half-and-half for richer soup)
- 1 cup heavy cream
Optional add-ins:
- Fresh parsley
- A splash of white wine when sautéing mushrooms
- Baby spinach (add at the end)
Instructions
1. Sauté vegetables & mushrooms
- In a large pot, heat olive oil/butter over medium heat.
- Add onions, carrots, and celery; cook 4–5 minutes until softened.
- Add mushrooms and cook until browned and reduced, 5–7 minutes.
- Stir in garlic for 30 seconds.
2. Add rice, chicken, and broth
- Add wild rice, chicken broth, bay leaf, thyme, and rosemary.
- Bring to a boil, then reduce to low, cover, and simmer 45–55 minutes, until rice is tender.
- Add cooked chopped or shredded chicken.
- Season with salt and pepper.
3. Make the creamy roux
- In a separate saucepan, melt 4 tbsp butter over medium heat.
- Whisk in ¼ cup flour and cook for 1–2 minutes.
- Slowly pour in milk, whisking constantly.
- Add heavy cream and heat until thickened but not boiling.
4. Combine
- Pour the cream mixture into the soup pot and stir well.
- Let simmer 5–10 minutes to thicken and blend flavors.
- Adjust seasoning.
Serve
Ladle into bowls and garnish with parsley or cracked black pepper.
Pairs perfectly with warm crusty bread or biscuits.
Tips
- Make ahead: This thickens overnight; add broth when reheating.
- Slow cooker version: Add everything except the cream base, cook on LOW 6–7 hours, then stir in cream roux at the end.
- Gluten-free: Use cornstarch instead of flour for the roux.
If you want, I can also give you a Panera-style copycat version, a dairy-free version, or a one-pot no-roux version.
