There is something undeniably comforting about a warm bowl of Creamy Mushroom Chicken and Wild Rice Soup. This nourishing blend brings together the earthiness of mushrooms, tender chunks of chicken, and hearty wild rice, all swimming in a silky, herb-tinged broth. Each spoonful warms you from the inside out, making it an instant favorite when the temperature drops or when you crave something soul-satisfying. Whether you’re a seasoned cook or new to one-pot meals, this soup is a joy to make and even better to share.

Creamy Mushroom Chicken and Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soup lies in its straightforward, wholesome ingredients—each one adds a unique note of flavor or texture, bringing depth and richness to the finished bowl. Let’s break down what you’ll need and why each component is an essential player in this cozy creation.

Olive Oil (2 tablespoons): Adds heart-healthy fat and helps sauté the aromatics for a flavor-packed base.
Butter (1 tablespoon): Brings richness and a delicate creaminess right from the start.
Onion (1 small, diced): The aromatic foundation that becomes sweet and mellow as it cooks.
Garlic (2 cloves, minced): Gives a gentle kick and depths of flavor that weave throughout the soup.
Carrots (3, peeled and diced): Bring subtle sweetness and vibrant color with every bite.
Celery Stalks (2, diced): Add a fresh crunch and aromatic savoriness to balance the soup.
Mushrooms (8 ounces, sliced): Infuse earthy, umami depth that’s truly the “wow” factor of this soup.
Dried Thyme (1 teaspoon): Contributes gentle, woodsy notes that pair beautifully with chicken and mushrooms.
Dried Rosemary (½ teaspoon): A touch of piney aroma that elevates every spoonful.
Salt (1 teaspoon): Brightens all the savory flavors—be sure to taste as you go!
Black Pepper (½ teaspoon): Adds subtle heat without taking over the dish.
Chicken Broth (6 cups): Provides a savory, soul-hugging base for all the other ingredients to shine.
Chicken (1 pound boneless, skinless breasts or thighs): The protein star—thighs give extra tenderness, while breasts keep things lean.
Wild Rice Blend (1 cup, uncooked): A hearty, chewy grain that soaks up every bit of savory goodness.
Heavy Cream or Half-and-Half (1 cup): The secret to creamy, dreamy texture without overwhelming the other flavors.
All-Purpose Flour (2 tablespoons, optional): Whisked into cream for a silkier, thickened finish—skip or substitute as you like.
Fresh Parsley (for garnish): Adds a pop of green freshness just before serving.

How to Make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: Sauté the Flavor Builders

Begin by warming the olive oil and butter together in a large pot over medium heat. As soon as the butter melts into the oil, toss in the onion, garlic, carrots, and celery. Stir frequently and let these classic aromatics soften and mingle for 5 to 6 minutes—the savory scent filling your kitchen signals you’re on the right track.

Step 2: Add Mushrooms and Herbs

Now, pile in the sliced mushrooms along with dried thyme, rosemary, salt, and black pepper. The mushrooms will release their moisture and start to brown, soaking up every bit of flavor from the herbs and seasonings. Cook for another 4 to 5 minutes, stirring occasionally, until the mushrooms look tender and deeply golden.

Step 3: Build the Soup Base

Pour in the chicken broth and give it all a gentle stir. Nestle the chicken (breasts or thighs, your choice) right into the pot, then sprinkle in the wild rice blend. Bring everything up to a boil—watch the steam!—then reduce the heat low, cover, and let it simmer for 45 to 50 minutes. This gives the rice time to become perfectly chewy and the chicken to cook through, soaking up incredible flavor along the way.

Step 4: Shred the Chicken and Cream It Up

Carefully pull the cooked chicken from the soup and use two forks to shred it into bite-sized pieces (be gentle—it’ll be super tender!). Return the shredded chicken to the pot. For a thicker soup, whisk the flour into the cream or half-and-half until smooth, then pour that creamy mixture into the simmering pot. Stir well to incorporate and let the soup gently bubble for 5 to 10 more minutes, thickening and melding all those beautiful flavors together.

Step 5: Finish and Serve

Once the soup is rich and creamy, taste and adjust the seasoning if needed. Ladle generous servings into bowls and shower each with fresh parsley. Every bite is both comforting and vibrant—just the way Creamy Mushroom Chicken and Wild Rice Soup should be enjoyed.

How to Serve Creamy Mushroom Chicken and Wild Rice Soup

Garnishes

Fresh parsley is an absolute must, brightening up each bowl with color and a burst of freshness. For extra flair, consider a dusting of cracked black pepper or, if you’re feeling indulgent, a sprinkle of grated Parmesan cheese. These final touches add layers of flavor and make every serving feel special.

Side Dishes

Pair your Creamy Mushroom Chicken and Wild Rice Soup with slices of crusty sourdough or a warm, chewy baguette. A simple green salad with a sharp vinaigrette also balances the creaminess of the soup. For even heartier appetites, a side of roasted vegetables or a few garlic breadsticks will turn dinner into a memorable feast.

Creative Ways to Present

For gatherings, consider ladling the soup into small mugs or soup shooters as an elegant starter. If you want a rustic presentation, use shallow wide bowls and top with a drizzle of good olive oil and extra herbs. Creamy Mushroom Chicken and Wild Rice Soup also makes a stunning lunch served alongside a mini sandwich or as part of a soup and salad spread.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool before transferring it to airtight containers, then tuck it into the fridge. The flavors will continue developing overnight, making leftovers even more delicious the next day. Properly stored, Creamy Mushroom Chicken and Wild Rice Soup will stay fresh for up to 4 days.

Freezing

You can absolutely freeze this soup for future meals. Ladle cooled soup into freezer-safe containers, leaving some space for expansion. For best texture, freeze before adding cream; simply stir in the cream when reheating. The soup will keep in the freezer for up to 3 months—just thaw in the fridge before gently reheating.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally so it heats evenly and doesn’t separate. If you’re using the microwave, heat in short intervals and stir well in between. Add a splash of extra broth or water if it’s thickened up a little too much in the fridge.

FAQs

Can I use leftover cooked chicken?

Absolutely! Simply stir in shredded or diced cooked chicken after the rice is tender. Let it warm through in the soup for a few minutes before adding the cream, making this recipe even speedier for weeknight dinners.

What can I use instead of heavy cream?

For a lighter version, substitute half-and-half or even whole milk. If you prefer a dairy-free option, canned coconut milk or your favorite plant-based alternative can stand in for a luscious, creamy texture without any dairy.

Will brown rice work if I don’t have wild rice?

Yes, brown rice can be used in place of a wild rice blend. Just keep in mind it may have a slightly different texture and require a similar cooking time, but the soup will still be hearty and delicious.

Can I make Creamy Mushroom Chicken and Wild Rice Soup vegetarian?

Definitely! Swap the chicken for an extra cup or two of mushrooms or diced potatoes, and use vegetable broth instead of chicken broth. The soup remains robust, flavorful, and comforting—perfect for a meatless meal.

How do I thicken the soup without flour?

Simply let the soup simmer uncovered for a bit longer after adding the cream, allowing some of the liquid to evaporate and the flavors to concentrate. Alternatively, use a blender to puree a small portion of the soup, then stir it back in for extra body and creaminess.

Final Thoughts

If you’ve been dreaming of a recipe that feels like a warm hug, Creamy Mushroom Chicken and Wild Rice Soup delivers on every level. The blend of earthy mushrooms, tender chicken, and herb-infused cream creates a bowl that’s both hearty and elegant. Give this recipe a try—you just might find yourself making it on repeat all season long!

Creamy Mushroom Chicken and Wild Rice Soup Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Mushroom Chicken and Wild Rice Soup is a comforting and hearty dish perfect for a cozy night in. The combination of tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth is sure to warm you up from the inside out.

Ingredients

Scale

Main Soup:

2 tablespoons olive oil
1 tablespoon butter
1 small onion (diced)
2 cloves garlic (minced)
3 carrots (peeled and diced)
2 celery stalks (diced)
8 ounces mushrooms (sliced)
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
6 cups chicken broth
1 pound boneless, skinless chicken breasts or thighs
1 cup uncooked wild rice blend
1 cup heavy cream or half-and-half
2 tablespoons all-purpose flour (optional, for thickening)

Garnish:

fresh parsley for garnish

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Instructions

Sauté Vegetables: Heat the olive oil and butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened.
Cook Mushrooms: Add mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms are browned.
Add Broth, Chicken, Rice: Pour in chicken broth, add chicken and wild rice. Simmer until rice is tender and chicken is cooked.
Thicken Soup: Remove chicken, shred, return to pot. Whisk flour into cream, add to soup. Cook until thickened.
Serve: Garnish with parsley and serve warm.

Notes

For a dairy-free version, substitute the cream with canned coconut milk or a plant-based alternative.
This soup stores well in the fridge for up to 4 days and gets even better the next day.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course, Soup
Method: Stovetop
Cuisine: American