Creamy Mushroom Chicken and Wild Rice Soup Recipe

Creamy Mushroom Chicken and Wild Rice Soup is a cozy, soul-warming dish that’s perfect for chilly days or when I need a comforting bowl of something hearty. Tender chunks of chicken, earthy mushrooms, and nutty wild rice all simmer together in a rich, creamy broth that’s loaded with herbs and flavor. It’s one of those soups that tastes even better the next day—if there’s any left.

Why You’ll Love This Recipe

I love this soup because it brings together rustic flavors in the most satisfying way. The wild rice adds a chewy texture that balances the creamy base, and the mushrooms give it a deep, savory taste. It’s filling, wholesome, and feels like something I’d get at a cozy café. Plus, it’s all made in one pot, which makes cleanup easy and the cooking process super straightforward.

Ingredients

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

• Boneless, skinless chicken breasts or thighs (cooked and shredded)

• Wild rice blend

• Olive oil or butter

• Onion, diced

• Carrots, chopped

• Celery, chopped

• Garlic, minced

• Mushrooms, sliced (cremini or white button)

• Chicken broth

• Heavy cream or half-and-half

• All-purpose flour (or cornstarch for gluten-free thickening)

• Fresh thyme or dried thyme

• Bay leaf

• Salt and pepper to taste

• Optional: chopped parsley for garnish

Directions

1. I heat olive oil or butter in a large soup pot over medium heat, then sauté the onions, carrots, and celery until softened.

2. I add the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown.

3. I stir in the uncooked wild rice and toast it for a minute or two to deepen the flavor.

4. I pour in the chicken broth, add the thyme, bay leaf, and season with salt and pepper. I bring everything to a boil, then reduce the heat and let it simmer until the rice is tender (about 40–45 minutes).

5. I stir in the cooked, shredded chicken and let it warm through.

6. In a separate bowl, I whisk together flour and cream (or just add cream and use cornstarch slurry) to thicken the soup. I stir this mixture into the pot and simmer gently until the soup thickens.

7. I taste and adjust seasoning, then serve hot with chopped parsley on top.

Servings and timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 50 minutes

• Total time: About 1 hour 5 minutes

Variations

• I sometimes use rotisserie chicken to save time.

• For a dairy-free version, I swap the cream with canned coconut milk or oat milk and skip the flour.

• I like to add a handful of spinach at the end for extra color and nutrients.

• For more depth, I deglaze the pot with a splash of white wine after sautéing the mushrooms.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The rice may absorb more liquid over time, so I add a bit of broth or water when reheating. I warm it on the stove over medium-low heat or microwave it in short intervals, stirring between each. I also freeze this soup before adding the cream—then add it fresh after reheating for the best texture.

FAQs

Can I use pre-cooked rice?

Yes, I sometimes use pre-cooked wild rice to cut down on cooking time. I add it in after the veggies and broth have simmered for about 20 minutes.

What kind of mushrooms work best?

I like using cremini mushrooms for their deep flavor, but white button mushrooms or even a mix of wild mushrooms work great too.

How do I make this gluten-free?

I skip the flour and use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken the soup.

Can I make it in a slow cooker?

Yes, I add everything (except the cream and flour) to the slow cooker and cook on low for 6–7 hours. I stir in the cream and thickener in the last 30 minutes.

Is this soup freezer-friendly?

Yes, but I freeze it without the cream. I add the cream after reheating to prevent separation or curdling.

Conclusion

Creamy Mushroom Chicken and Wild Rice Soup is a hearty, flavorful meal that brings the comfort of home cooking into every spoonful. It’s the kind of soup I crave when I want something warm, filling, and deeply satisfying. With its creamy texture, wholesome ingredients, and earthy aroma, it’s sure to become one of my go-to recipes all season long.