If you’re craving the ultimate cozy, comforting bowl of soup, this Creamy Mushroom Chicken and Wild Rice Soup is exactly what your soul needs. It’s hearty, rich, and packed with tender chicken, earthy mushrooms, aromatic herbs, and chewy wild rice — all simmered in a velvety, creamy broth that warms you from the inside out. This soup is the perfect balance of rustic comfort and creamy indulgence, making it ideal for chilly nights, comforting meals, or nourishing weekday lunches. It’s a one-pot wonder that feels like a hug in a bowl — satisfying, flavorful, and incredibly simple to make.
Why You’ll Love Creamy Mushroom Chicken and Wild Rice Soup
This soup is the definition of delicious, cozy comfort.
- It’s thick, creamy, and deeply flavorful.
- Packed with protein, veggies, and healthy whole grains.
- The wild rice adds amazing texture and nuttiness.
- Easy to make ahead and perfect for meal prep.
- Tastes like a gourmet restaurant soup but uses everyday ingredients.
Why You Should Try This Recipe
This soup is everything a creamy chicken soup should be — warm, silky, hearty, and nourishing. The combination of mushrooms, wild rice, chicken, and herbs creates a rich, timeless flavor. It’s perfect for cold evenings, sick days, potlucks, or big batch cooking. Every spoonful brings comfort and satisfaction, and leftovers taste even better the next day.
Ingredients You’ll Need
- 2 cups cooked chicken (shredded or diced)
- 1 cup wild rice blend, uncooked
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2–3 carrots, diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp black pepper
- ½ tsp poultry seasoning (optional but amazing)
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp flour (for thickening)
- Salt, to taste
- Optional: fresh parsley or chives for garnish
How to Make Creamy Mushroom Chicken and Wild Rice Soup
- Cook the Wild Rice: Rinse rice and cook separately or add directly to the soup later (wild rice takes longer).
- Sauté the Veggies: In a large pot, heat olive oil and butter. Add onions, carrots, and celery. Sauté until softened.
- Cook the Mushrooms: Add mushrooms and cook until golden and reduced.
- Add Seasonings: Stir in garlic, thyme, parsley, pepper, and poultry seasoning.
- Build the Soup Base: Add chicken broth and bring to a boil. Stir in uncooked wild rice if cooking directly in the soup.
- Simmer: Cover and simmer 35–45 minutes until wild rice is tender.
- Add Chicken & Cream: Stir in shredded chicken and heavy cream.
- Thicken the Soup: Whisk flour with a splash of cream or broth to create a slurry. Add to soup and simmer until thickened.
- Taste & Adjust: Add salt as needed. Garnish with parsley and serve hot.
Nutritional Information (Estimated per serving)
- Calories: 375
- Protein: 23g
- Carbs: 32g
- Fat: 18g
- Fiber: 3g
- Sodium: 680mg
Tips for the Best Creamy Mushroom Chicken & Wild Rice Soup
- Use rotisserie chicken for extra flavor and convenience.
- Cook wild rice separately if you prefer a thicker, less starchy soup.
- Sear mushrooms well — browning adds deep flavor.
- Add cream at the end to prevent curdling.
- Adjust thickness by adding more broth or cream.
- For extra richness, stir in 2 oz cream cheese at the end.
Variations & Substitutions
- Healthier Version: Use milk instead of heavy cream.
- Chicken Swap: Use turkey, shredded beef, or plant-based chicken.
- Mushroom Lovers: Add extra mushrooms or use a mix like shiitake and cremini.
- Herb Boost: Add rosemary, sage, or bay leaves.
- Gluten-Free: Thicken with cornstarch instead of flour.
- Dairy-Free: Use coconut milk or almond milk + dairy-free butter.
What to Serve with This Soup
- Garlic bread or garlic rolls
- Toasted baguette
- Cheddar biscuits
- Caesar salad or house salad
- Roasted veggies
- Grilled cheese sandwich
- Crackers or breadsticks
Common Mistakes to Avoid
- Adding cream too early: Add at the end to prevent separation.
- Undercooking wild rice: It takes longer than regular rice — be patient.
- Not sautéing mushrooms: Skipping browning reduces flavor depth.
- Not seasoning enough: Wild rice absorbs lots of flavor; adjust salt at the end.
- Boiling after adding dairy: Causes curdling — keep heat low.
Storing Tips
- Refrigerate for 3–4 days in an airtight container.
- Soup may thicken as it sits — thin with broth or cream when reheating.
- Freezing is possible (without dairy), then add cream after thawing.
- Reheat on stove over medium-low, stirring often.
Conclusion
This Creamy Mushroom Chicken and Wild Rice Soup is the perfect blend of earthy mushrooms, hearty chicken, and silky creaminess. It’s nourishing, comforting, and full of rich, aromatic flavors that make every bowl feel like pure comfort. Whether you enjoy it as a weeknight dinner, meal prep option, or cozy cold-weather dish, this soup brings warmth, satisfaction, and gourmet flavor with minimal effort.
Recipe FAQ’s
Can I use white rice instead of wild rice?
Yes — but reduce cooking time to 15–18 minutes.
Can I make this in a slow cooker?
Absolutely — add all ingredients except cream and flour. Cook 4–6 hours on low, stir in cream and thickener at the end.
Can I use canned mushrooms?
Fresh mushrooms give much better flavor and texture.
How can I make it thicker?
Add more flour slurry or simmer uncovered to reduce.
Can I add vegetables?
Yes — spinach, kale, peas, or potatoes work great.
Is it spicy?
No — but you can add crushed red pepper for heat.