Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup is one of those hearty, soul-warming dishes I turn to when the weather gets chilly or when I need something nourishing and deeply satisfying. Packed with tender chicken, earthy mushrooms, wholesome wild rice, and finished with a creamy Parmesan-spiked broth, it’s everything I love in a bowl—comforting, rich, and full of flavor.

Why You’ll Love This Recipe

I love how this soup feels both rustic and luxurious at the same time. The wild rice brings a nutty bite, the mushrooms add that deep umami goodness, and the creamy broth ties everything together with a silky finish. It’s also a great way to use up leftover chicken, and it reheats beautifully for lunch the next day. Whether I’m feeding a crowd or just cozying up for a quiet dinner, this soup always delivers big comfort with minimal effort.

Ingredients

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

• 2 tablespoons butter
• 1 pound mushrooms, sliced
• 1 tablespoon butter (additional)
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 6 cups chicken broth
• 1 cup wild rice (or a wild rice blend)
• 1 1/2 cups cooked chicken, diced or shredded
• 1 cup milk or cream
• 1 cup grated Parmigiano Reggiano (Parmesan)
• Salt and pepper to taste

Directions

1. I melt 2 tablespoons of butter in a large soup pot over medium-high heat, add the sliced mushrooms, and cook them down for about 10–15 minutes, until their liquid is released and evaporated. I remove them from the pot and set them aside.

2. In the same pot, I melt another tablespoon of butter and add the diced onions, carrots, and celery. I sauté the vegetables until tender, about 8–10 minutes.

3. I stir in the garlic and thyme and cook for about 1 minute, until fragrant.

4. I pour in the chicken broth and add the wild rice, cooked chicken, and the sautéed mushrooms. I bring it all to a boil, then reduce the heat and let it simmer, covered, until the rice is tender—usually about 20–30 minutes depending on the type of rice I use.

5. Once the rice is fully cooked, I stir in the milk (or cream) and Parmesan cheese, letting it heat through until the cheese melts.

6. I season with salt and black pepper to taste, then serve hot.

Servings and timing

This recipe serves 6–8 people. It takes about 15 minutes to prep, 30–40 minutes to cook, and is ready in under an hour. It’s a great make-ahead meal for busy weeks.

Variations

When I want an even deeper mushroom flavor, I soak dried mushrooms in hot water for 20 minutes, chop them, and add them along with the garlic. I pour the soaking liquid in with the broth for that extra earthy depth. I also sometimes stir in a couple tablespoons of white miso paste at the end for a more savory, umami-rich finish. If I want a lighter version, I use whole milk instead of cream or reduce the cheese slightly.

storage/reheating

I store the soup in the fridge for up to 4 days in an airtight container. The rice may absorb some of the broth as it sits, so when reheating, I often add a splash of broth or water to loosen it back up. It reheats well on the stove over medium-low heat or in the microwave. I don’t recommend freezing it if I’ve already added the cream, as it may separate—but I’ve had good results freezing it before the cream and cheese are added.

FAQs

Can I use a wild rice blend?

Yes, I often use a wild rice blend when I want a quicker cook time and a variety of textures. Just adjust the cooking time based on what the package recommends.

What kind of mushrooms work best?

I like to use a mix of cremini and button mushrooms, but I’ve also used shiitakes and portobellos for a deeper flavor. Any combination works well.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a great shortcut and adds even more flavor to the soup.

Is it possible to make this dairy-free?

Yes. I use unsweetened almond milk or oat milk and skip the cheese—or use a dairy-free alternative. It still turns out creamy and comforting.

How do I make this soup thicker?

If I want a thicker consistency, I whisk a tablespoon of flour into the butter when sautéing the vegetables, or I simmer the soup uncovered a bit longer to reduce it.

Conclusion

Creamy Mushroom Chicken and Wild Rice Soup is a cozy, wholesome dish that brings together deep flavors and rich textures in one pot. Whether I’m serving it as a weeknight meal or prepping it for lunches throughout the week, this soup is always a satisfying and heartwarming choice. It’s nourishing, comforting, and easy to fall in love with—one bowl at a time.