Creamy Chicken & Mushroom Wild Rice Soup

Creamy Chicken & Mushroom Wild Rice Soup is my go-to when I want something warm, comforting, and filling. It’s loaded with tender chicken, earthy mushrooms, nutty wild rice, and a rich, creamy broth that feels like a hug in a bowl. Whether it’s a chilly day or I just need a cozy meal, this soup always satisfies.

Why You’ll Love This Recipe

I love this recipe because it’s hearty without being heavy. The wild rice adds great texture and flavor, while the mushrooms and chicken give it that savory depth I crave in a fall or winter soup. It’s also great for meal prep—I make a big batch and enjoy it for days.

Ingredients

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

• Cooked chicken (shredded or diced; rotisserie chicken works great)

• Wild rice blend

• Mushrooms, sliced (I like cremini or baby bella)

• Carrots, diced

• Celery, diced

• Onion, chopped

• Garlic, minced

• Chicken broth

• Heavy cream or half-and-half

• Butter

• Olive oil

• Flour (for thickening)

• Salt and pepper

• Fresh thyme or dried herbs (optional)

Directions

1. I start by heating olive oil and butter in a large pot over medium heat.

2. I sauté the onion, carrots, and celery until they start to soften, then add the mushrooms and cook until tender.

3. I stir in the garlic and cook for another minute.

4. I sprinkle flour over the veggies and stir to coat—this helps thicken the soup later.

5. I slowly pour in the chicken broth while stirring to avoid lumps.

6. I add the wild rice, bring everything to a boil, then reduce to a simmer and cook until the rice is tender (about 45 minutes).

7. I stir in the cooked chicken and let it heat through.

8. I reduce the heat and slowly stir in the cream, letting the soup thicken slightly.

9. I season with salt, pepper, and herbs to taste, then serve hot.

Servings and timing

This recipe serves 6. Prep time takes about 15 minutes, and cook time is around 1 hour. Total time is approximately 1 hour and 15 minutes.

Variations

• I sometimes use turkey instead of chicken—perfect for holiday leftovers.

• For a dairy-free version, I use coconut milk or skip the cream and blend a portion of the soup to thicken it naturally.

• If I’m short on time, I use pre-cooked rice and add it at the end to warm through.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. When reheating, I warm it slowly on the stovetop or microwave, adding a splash of broth or milk to loosen the texture if it thickens too much.

FAQs

Can I use uncooked chicken in this soup?

Yes, I sometimes add raw diced chicken when sautéing the vegetables and cook it through before adding broth and rice.

What kind of mushrooms work best?

I prefer baby bella or cremini for flavor, but white button mushrooms or even shiitake work great too.

How do I keep the cream from curdling?

I make sure to add it at the end, off the heat or over very low heat, and stir gently.

Can I make this in a slow cooker?

Yes. I sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6–8 hours, adding cream at the end.

Is it gluten-free?

If I skip the flour or use a gluten-free thickener like cornstarch, it’s easy to make this soup gluten-free.

Conclusion

Creamy Chicken & Mushroom Wild Rice Soup is a bowl full of warmth and comfort. I love how it brings together simple, wholesome ingredients into something so flavorful and satisfying. Whether I’m feeding my family or just making a pot for myself, it always feels like the right choice.

Print