Creamy Mushroom Chicken and Wild Rice Soup

This creamy mushroom chicken and wild rice soup is hearty enough for dinner and cozy enough for a chilly day. Mushrooms and vegetables build flavor at the start, while wild rice adds a nutty bite. A small amount of milk and Greek yogurt makes the broth creamy without requiring heavy cream.

Recipe details

Serves: 6 | Prep: 20 minutes | Cook: 55 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs or breasts
• 8 ounces cremini mushrooms, sliced
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3/4 cup wild rice blend, rinsed
• 7 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup milk
• 1/2 cup plain Greek yogurt
• 2 tablespoons chopped parsley
• Salt and black pepper to taste

Directions

1. Heat olive oil in a large soup pot over medium-high heat. Add mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release moisture and begin to brown.
2. Add onion, carrots and celery. Cook for 5 minutes, then stir in garlic for 30 seconds.
3. Add rice, broth, thyme, bay leaf and chicken. Bring to a boil, then lower heat, cover partially and simmer for 40 to 45 minutes, until rice is tender and chicken is cooked through to 165°F.
4. Transfer chicken to a plate and shred with two forks. Remove the bay leaf. Return chicken to the pot.
5. Whisk milk and Greek yogurt together in a bowl. Slowly whisk in a cup of hot broth, then stir the warmed mixture into the soup over low heat. Do not boil after adding dairy.
6. Season with salt and pepper, stir in parsley and serve.

Tips for creamy soup

Wild rice blends vary in cooking time, so check the package and start tasting near the end. If using plain wild rice, it may take longer. Tempering the yogurt with hot broth helps prevent curdling. For a thicker soup, mash a few spoonfuls of cooked rice against the pot and stir them back in.

Make-ahead and storage

Refrigerate leftovers up to 4 days. Rice thickens the soup as it sits; add broth when reheating. For best meal prep, cook and store rice separately, then add it to each serving. Freeze the soup before adding milk and yogurt for up to 2 months; stir dairy into the thawed soup while reheating.

FAQ

Can I use rotisserie chicken? Yes. Add shredded cooked chicken during the last 10 minutes, and cook rice separately if it needs more time.

How do I make it dairy-free? Omit yogurt and use unsweetened oat milk or another cooking-friendly alternative; the broth will be less creamy.