If you’re craving a cozy, satisfying meal, this Creamy Mushroom Chicken and Wild Rice Soup is exactly what you need. Made with tender chicken, earthy mushrooms, nutty wild rice, and a velvety broth, this soup is hearty enough for dinner yet comforting enough to feel like a warm hug in a bowl.
Whether you’re cooking for family, meal-prepping for the week, or just want something nourishing on a chilly day, this recipe delivers rich flavor without being complicated or fussy.
Table of Contents
Why You’ll Love This Creamy Mushroom Chicken and Wild Rice Soup
This soup has everything going for it: flavor, texture, and practicality. It’s the kind of recipe you’ll come back to again and again.
- Comfort food classic: Creamy, warm, and deeply satisfying
- Hearty and filling: Wild rice and chicken make it a full meal
- Great for leftovers: Tastes even better the next day
- Family-friendly: Mild flavors that everyone enjoys
- Customizable: Easy to adjust for dairy-free or gluten-free needs
Ingredients for Creamy Mushroom Chicken and Wild Rice Soup
Main Soup Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 oz mushrooms (cremini or white), sliced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Salt, to taste
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice or wild rice blend
- 2 cups cooked chicken, diced or shredded
- 1 cup milk or heavy cream
Ingredient Notes & Substitutions
- Chicken: Rotisserie chicken works beautifully here. Chicken thighs add extra richness.
- Wild rice: True wild rice takes longer to cook but adds amazing texture. A wild rice blend cooks faster and is more budget-friendly.
- Cream: Use whole milk for a lighter soup, or half-and-half for balance.
- Gluten-free: Replace flour with 2 tablespoons cornstarch mixed with cold broth.
- Extra veggies: Spinach, kale, or peas can be stirred in at the end.
Step-by-Step Instructions
Step 1 – Sauté the Vegetables
Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the sliced mushrooms and cook another 5 minutes until they release moisture and become tender. Stir in the garlic, thyme, salt, and pepper, cooking for 30 seconds until fragrant.
Step 2 – Make the Base
Sprinkle the flour evenly over the vegetables. Stir well to coat everything and cook for about 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly. This helps prevent lumps and creates a smooth base.
Step 3 – Simmer with Rice and Chicken
Add the wild rice and chicken to the pot. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 35–45 minutes, or until the rice is tender (check package directions for your rice type).
Stir occasionally to prevent sticking.
Step 4 – Add Cream and Finish
Once the rice is fully cooked, stir in the milk or cream. Simmer uncovered for 5–10 minutes until the soup thickens slightly.
Taste and adjust seasoning as needed. Serve warm.
Pro Tips for Success
- Cook rice fully: Undercooked wild rice will be chewy; give it time.
- Stir occasionally: Prevents rice from sticking to the bottom.
- Don’t boil after adding cream: Gentle heat keeps the soup smooth.
- Adjust thickness: Add extra broth if it thickens too much.
- Season at the end: Wild rice absorbs salt as it cooks.
Flavor Variations
- Herb lovers: Add fresh rosemary or sage for deeper flavor.
- Dairy-free: Use unsweetened almond milk or coconut milk.
- Extra protein: Stir in white beans or chickpeas.
- Garlic-forward: Roast the garlic before adding.
- Smoky twist: Add a pinch of smoked paprika.
Serving Suggestions
This soup is satisfying on its own, but it pairs wonderfully with:
- Crusty bread or garlic toast
- Simple green salad with vinaigrette
- Buttermilk biscuits or dinner rolls
- Roasted vegetables on the side
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without cream for best texture, up to 3 months.
- Reheating: Warm gently on the stove; add broth or milk if thickened.
Creamy Mushroom Chicken and Wild Rice Soup
- Total Time: 1 hour
- Yield: 6 servings
Description
A cozy and satisfying creamy mushroom chicken and wild rice soup made with tender chicken, earthy mushrooms, nutty wild rice, and a rich, velvety broth. Hearty, comforting, and perfect for family dinners or meal prep.
Ingredients
1 tablespoon olive oil or butter
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
8 oz mushrooms (cremini or white), sliced
3 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon black pepper
Salt, to taste
⅓ cup all-purpose flour
6 cups chicken broth
1 cup uncooked wild rice or wild rice blend
2 cups cooked chicken, diced or shredded
1 cup milk or heavy cream
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the onion, carrots, and celery and cook until slightly softened.
- Add the mushrooms and cook until tender and moisture is released.
- Stir in the garlic, thyme, salt, and pepper and cook briefly until fragrant.
- Sprinkle the flour over the vegetables and stir well.
- Cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring constantly.
- Add the wild rice and cooked chicken.
- Bring to a gentle boil, then reduce heat and cover.
- Simmer until the rice is tender, stirring occasionally.
- Stir in the milk or cream.
- Simmer uncovered until the soup thickens slightly.
- Taste and adjust seasoning.
- Serve warm.
Notes
Stir occasionally to prevent sticking. Wild rice absorbs liquid as it cooks, so add extra broth if needed. This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 |
| Protein | ~24g |
| Carbohydrates | ~32g |
| Fat | ~18g |
| Fiber | ~4g |
| Sodium | ~720mg |
Values are estimates and vary by ingredients used.
FAQ About Creamy Mushroom Chicken and Wild Rice Soup
Can I make this soup in a slow cooker?
Yes. Sauté the vegetables first, then add everything except cream to the slow cooker. Cook on low for 6–7 hours. Stir in cream during the last 30 minutes.
What mushrooms work best?
Cremini mushrooms provide deeper flavor, but white mushrooms work well and are more affordable.
Can I use uncooked chicken?
Absolutely. Dice raw chicken and add it with the broth and rice. Simmer until fully cooked.
Why is my soup too thick?
Wild rice continues absorbing liquid. Simply add more broth or milk while reheating.
Is wild rice actually rice?
Wild rice is technically a grass seed, not true rice, which gives it a firmer texture and nutty taste.
Final Thoughts
This Creamy Mushroom Chicken and Wild Rice Soup is everything comfort food should be: warm, nourishing, and deeply satisfying. It’s simple enough for weeknights yet special enough to serve guests. Once you try it, it’s sure to earn a permanent spot in your recipe rotation.