Creamy Mushroom Chicken and Wild Rice Soup is a warm and hearty bowl filled with tender chicken, earthy mushrooms, and nutty wild rice all swimming in a rich, creamy broth. It’s the kind of soup that feels like a big, comforting hug on a chilly day, with just the right amount of creaminess and texture from the wild rice and mushrooms.
I love making this soup when I want something that’s filling but still feels homey. The combination of mushrooms and wild rice gives it a nice depth of flavor, and the chicken adds protein without weighing it down. A little tip I always use is to sauté the mushrooms well so they get that lovely golden color—it really boosts the taste.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping. It’s perfect for a cozy weeknight or anytime I want to warm up after being outside. Every time I make it, it reminds me of those simple dinners that just make life feel a little easier and a lot tastier.
Key Ingredients & Substitutions
Mushrooms: Cremini or white mushrooms work great here. They add an earthy flavor and good texture. If you can’t find these, baby bella mushrooms or even portobello (chopped fine) are nice alternatives.
Wild Rice: This adds nuttiness and chewiness. If you don’t have wild rice, you can swap with brown rice, or a mix of wild and white rice for quicker cooking.
Chicken: Using rotisserie chicken is a huge time saver and adds great flavor. You can also use leftover cooked chicken or cook fresh chicken breasts and shred them after cooking.
Heavy Cream: This gives the soup its creamy texture. If you want to lighten it up, try half-and-half or full-fat coconut milk. Just remember coconut milk will add a hint of coconut flavor.
Flour: Added to thicken the soup, but optional. Cornstarch or arrowroot powder mixed with a little cold water works well too if you want a gluten-free option.
How Can I Get Rich, Flavorful Mushrooms in This Soup?
Sautéing mushrooms well is key! Here’s how I like to do it:
- Use medium-high heat so mushrooms get nicely browned instead of steamed.
- Cook them in olive oil or butter without crowding the pan. If needed, do this in batches.
- Let them sit without stirring for a couple minutes at a time to develop a golden color.
- Cook until their moisture evaporates, that deepens their flavor and texture.
- Then add garlic last and cook briefly so it stays fresh and fragrant.
This simple technique makes a big difference in giving the soup a rich, layered taste that feels special.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and is sturdy for simmering the soup.
- Wooden spoon or silicone spatula – perfect for stirring without scratching the pot and handles heat well.
- Measuring cups and spoons – to measure ingredients accurately and keep things simple.
- Whisk – useful for mixing the flour into the cream for a smooth, thickened soup.
- Knife and cutting board – for chopping vegetables and slicing mushrooms with ease.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different protein and flavor profile.
- Replace heavy cream with coconut milk or almond cream for a dairy-free version.
- Add sautéed spinach, kale, or chopped fresh herbs like thyme or rosemary for extra freshness and flavor.
- Stir in a splash of white wine or sherry after sautéing the mushrooms for added depth.
Creamy Mushroom Chicken And Wild Rice Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large carrot, diced
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup wild rice, rinsed
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
- Optional: crusty bread, for serving
How Much Time Will You Need?
This soup takes about 15 minutes of prep and about 50 minutes of cooking time, mostly while the wild rice simmers and tenderizes. You’ll have a warm, creamy bowl ready in just over an hour, perfect for a comforting meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating olive oil or butter in a large pot over medium heat. Add the chopped onion, celery, and diced carrot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
2. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Cook them, stirring now and then, until they release their water and start to brown nicely, about 5 to 7 minutes. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Simmer the Soup:
Pour in the chicken broth and add the rinsed wild rice along with the dried thyme and parsley. Bring the pot to a boil, then reduce the heat to low. Cover and simmer until the wild rice is tender but still chewy, about 45 to 50 minutes.
4. Add Chicken and Cream:
If you want your soup thicker, whisk the heavy cream and flour together until smooth in a small bowl. Stir the cooked chicken and cream mixture (or just the cream if not using flour) into the soup. Let everything cook gently for another 5 to 10 minutes until heated through and slightly thickened. If it gets too thick, add a little more chicken broth or water.
5. Season and Serve:
Season with salt and black pepper to taste. Ladle the soup into bowls, sprinkle with fresh chopped parsley, and enjoy! Serve with crusty bread on the side for a filling and cozy meal.
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure to thaw it completely in the fridge overnight or use the defrost setting on your microwave. Pat it dry before adding to avoid extra moisture in the soup.
How Can I Make This Soup Dairy-Free?
Replace the heavy cream with coconut milk or almond milk for a creamy texture without dairy. Keep in mind coconut milk will add a subtle coconut flavor.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat on the stove with a splash of broth or water to maintain the creamy consistency.