Name: Creamy Chicken & Mushroom Wild Rice Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 1 onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 8 oz mushrooms, sliced (cremini or button); 3/4 cup wild rice blend; 6 cups chicken broth; 2 cups cooked shredded chicken; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1 bay leaf; Salt and black pepper, to taste; 2 tbsp butter (for roux); 2 tbsp all-purpose flour; 1 cup heavy cream or half-and-half; Fresh parsley, chopped (for garnish)

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Creamy Chicken & Mushroom Wild Rice Soup is one of my favorite cozy, hearty soups to make when I want something warm, creamy, and full of comforting flavors. It’s loaded with tender chicken, earthy mushrooms, and nutty wild rice simmered in a rich, creamy broth. I love how satisfying it feels — every spoonful is wholesome and deeply flavorful, perfect for cold evenings or easy weeknight dinners.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mix of comfort and nutrition. The wild rice adds a beautiful texture and nutty flavor, while the chicken and mushrooms make it hearty and savory. The creamy broth ties everything together with a silky richness that never feels too heavy. It’s a one-pot meal that tastes like something I’d order at a restaurant, yet it’s simple enough to make at home. Creamy Chicken & Mushroom Wild Rice Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil or butter
onion, diced
carrots, chopped
celery, chopped
garlic, minced
mushrooms, sliced (cremini or button mushrooms work best)
wild rice blend
chicken broth
cooked shredded chicken (I often use rotisserie chicken)
dried thyme
dried rosemary
bay leaf
salt and black pepper
heavy cream or half-and-half
all-purpose flour (for thickening)
butter (for the roux)
fresh parsley (for garnish)

Directions

I start by heating olive oil or butter in a large pot over medium heat.
I add the onion, carrots, and celery, cooking until they begin to soften.
I stir in the garlic and mushrooms, letting them cook until the mushrooms release their moisture and start to brown.
Next, I add the wild rice, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
I bring everything to a boil, then reduce the heat and simmer uncovered for about 45 minutes, or until the rice is tender.
Once the rice is done, I stir in the shredded chicken.
In a separate small saucepan, I melt butter and whisk in flour to make a roux. I cook it for 1–2 minutes, then slowly whisk in the cream until smooth.
I pour the creamy mixture into the soup and stir well to combine.
I let it simmer for another 5–10 minutes until thickened and creamy, then remove the bay leaf.
I finish it off with a sprinkle of fresh parsley before serving.

Servings and Timing

This recipe makes about 6 servings. It takes me roughly 20 minutes to prep and 50 minutes to cook, for a total of about 1 hour and 10 minutes.

Variations

Sometimes I like to add a handful of baby spinach at the end for a pop of color and extra nutrients. If I want a lighter version, I replace some of the cream with milk. For a dairy-free option, I use coconut milk instead of cream — it gives the soup a subtle richness. I’ve also made it with turkey instead of chicken after the holidays, and it’s just as delicious.

Storage/Reheating

I let the soup cool completely before storing it in airtight containers. It keeps in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. When reheating, I warm it slowly on the stove over medium heat, adding a splash of broth or milk to thin it out if it thickens. The flavors deepen after a day, making the leftovers even better. Creamy Chicken & Mushroom Wild Rice Soup

FAQs

Can I use uncooked chicken instead of cooked?

Yes, I can add raw chicken breasts directly to the pot with the broth and rice. I just remove them after 30–35 minutes, shred them, and stir them back in.

Can I make this soup in a slow cooker?

Definitely. I combine all the ingredients except the cream and roux, cook on low for 6–7 hours or high for 3–4 hours, then stir in the cream mixture at the end.

What type of wild rice should I use?

I prefer a wild rice blend for the best texture and flavor, but 100% wild rice also works — it just takes a bit longer to cook.

Can I skip the roux?

Yes, but the soup will be thinner. If I skip it, I sometimes mash a few of the cooked veggies or rice to naturally thicken the broth.

How can I add more flavor?

I like to add a splash of white wine when sautéing the vegetables or toss in a Parmesan rind while simmering — it gives the soup a deep, savory boost.

Conclusion

Creamy Chicken & Mushroom Wild Rice Soup is pure comfort in a bowl. It’s hearty, creamy, and full of rich, earthy flavors that make me feel warm and content with every bite. I love how it’s simple to prepare, easy to customize, and perfect for leftovers. Whether I’m making it for my family or meal prepping for the week, it’s always a reliable, delicious favorite that hits the spot every single time.