Creamy Chicken and Wild Rice Mushroom Soup

Creamy chicken and wild rice mushroom soup is the ultimate cozy meal — hearty, rich, and full of rustic flavor. Tender chunks of chicken, nutty wild rice, and earthy mushrooms simmer in a velvety, herb-infused broth that warms me from the inside out. It’s everything I want in a comfort food soup: wholesome, filling, and deeply satisfying.

Why I Love This Recipe

I love this recipe because it turns simple ingredients into something incredibly flavorful. The wild rice adds a chewy, nutty texture that’s different from traditional white rice or noodles, and the mushrooms bring a deep, savory element. The creamy broth ties everything together beautifully. It’s perfect for a chilly night, and the leftovers only get better the next day.

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 (diced or shredded)
• Wild rice blend (uncooked)
• Mushrooms (cremini, button, or a mix, sliced)
• Carrots (diced)
• Celery (diced)
• Onion (diced)
• Garlic (minced)
• Chicken broth
• Butter or olive oil
• All-purpose flour (for thickening)
• Heavy cream or half-and-half
• Dried thyme
• Bay leaf
• Salt
• Black pepper
• Fresh parsley (optional, for garnish)

Directions

1. I heat butter or olive oil in a large pot over medium heat and sauté the onions, carrots, celery, and garlic until softened.
2. I add the mushrooms and cook until they release their moisture and start to brown.
3. I stir in the wild rice, thyme, and bay leaf, then pour in the chicken broth. I bring it to a boil, then reduce to a simmer and cover.
4. I let it cook for about 40–45 minutes, or until the rice is tender (time may vary depending on the rice blend).
5. I add the chicken to the pot and simmer until cooked through, or stir in cooked, shredded chicken if using pre-cooked meat.
6. In a 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 to create a smooth mixture.
7. I stir the cream mixture into the soup and let it simmer for another 5–10 minutes until thickened and creamy.
8. I season with salt and pepper to taste, remove the bay leaf, and garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• I use rotisserie chicken to save time.
• I make it dairy-free by using coconut cream or a plant-based milk alternative and a cornstarch slurry instead of a roux.
• I add kale or spinach at the end for extra greens.
• I swap wild rice for brown rice or quinoa if that’s what I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The rice continues to absorb liquid, so I add a splash of broth or water when reheating on the stove or in the microwave. This soup also freezes well — I let it cool completely before storing in freezer-safe containers for up to 2 months.

FAQs

Can I use leftover or rotisserie chicken?

Yes, I often stir in shredded rotisserie chicken after the rice is cooked to save time and effort.

Is wild rice the same as regular rice?

No, wild rice is a whole grain with a nutty flavor and chewy texture. It takes longer to cook than white rice, but it holds up beautifully in soup.

Can I make this soup gluten-free?

Yes, I skip the roux and instead thicken the soup with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

How can I make it richer?

For extra richness, I use a full-fat cream and stir in a handful of grated Parmesan at the end.

What’s the best side to serve with this soup?

I love serving it with crusty bread, garlic toast, or a simple side salad to round out the meal.

Conclusion

Creamy chicken and wild rice mushroom soup is one of my favorite cold-weather meals — warm, filling, and full of depth. It’s perfect for feeding a crowd, meal prepping for the week, or just curling up with a bowl on a chilly night. With its comforting flavors and creamy texture, this soup always feels like home in a bowl.

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