Creamy Mushroom Chicken and Wild Rice Soup is like a warm hug in a bowl. This soup blends tender chicken with earthy mushrooms and nutty wild rice, all swimming in a rich, creamy broth that feels comforting and satisfying every time. The mix of textures from the chewy rice and soft mushrooms makes it an inviting dish that’s perfect when you need something cozy.
I’ve always loved making this soup on chilly days because it feels like a little bit of comfort that’s also filling and packed with flavor. One of my favorite tricks is to let it simmer gently so the wild rice gets soft and soaks up all those yummy mushroom and chicken flavors. It’s simple to make but tastes like you spent hours in the kitchen, which is always a win in my book.
I usually serve this soup with a crusty piece of bread for dipping, and it makes every meal feel special without much effort. It’s the kind of soup that you want to share with friends or family, because it’s that tasty and soothing. Whenever I make it, I remember cozy nights at home where this soup was the star on the dinner table.
Key Ingredients & Substitutions
Wild Rice: Wild rice adds a nutty flavor and chewy texture that makes this soup heartier. If you can’t find wild rice, try a mix of brown rice and wild rice or even barley for a similar chewiness.
Mushrooms: White mushrooms are great here for their mild earthiness. You can use cremini or baby bella mushrooms too—they add a deeper flavor if you like.
Chicken: Cooked chicken can be shredded leftovers or rotisserie chicken. Using pre-cooked chicken saves time, but cooking raw chicken breast and then shredding it works well too.
Heavy Cream: This makes the soup rich and creamy. For a lighter option, use half-and-half or whole milk. For a dairy-free version, try coconut milk (full fat) for creaminess with a slight coconut flavor.
How Do You Ensure the Wild Rice is Perfectly Cooked & The Soup is Creamy?
Wild rice takes longer to cook, so it’s important to simmer it covered until it’s tender. Here’s how:
- After adding broth and rice, bring the pot to a boil, then lower to a gentle simmer.
- Cover the pot to trap steam and cook the wild rice evenly for 45-50 minutes.
- Check the rice near the end—it should be chewy but not hard or mushy.
- Add the cream after the rice is fully cooked so the soup doesn’t curdle.
For creamy texture, gently warm the cream in the soup without boiling. Stir the soup as it thickens so it stays smooth and silky.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend this because it heats evenly and makes cooking everything together easier.
- Sharp knife and cutting board – for chopping onions, carrots, and mushrooms easily and safely.
- Measuring cups and spoons – to measure the rice, broth, and seasonings precisely.
- Soup spoon or ladle – for serving the rich, creamy soup hot into bowls.
- Stirring spoon – helps to mix everything well while cooking and keeps the soup smooth.
Flavor Variations & Add-Ins
- Proteins: Add cooked bacon or pancetta for extra smoky flavor or sautéed shrimp for a seafood twist.
- Cheese: Stir in grated Parmesan or a handful of shredded Gruyère for added richness and depth.
- Veggies: Mix in browned spinach, kale, or cooked peas for more color and nutrients.
- Spices & Herbs: Toss in a pinch of paprika or smoked paprika for warmth or fresh thyme and basil for brighter flavor.
Creamy Mushroom Chicken And Wild Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 8 ounces white mushrooms, sliced
- 1 cup wild rice, rinsed
- 3 cups cooked chicken, shredded or cubed
- 6 cups chicken broth (preferably low sodium)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary (optional)
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 15 minutes to prep and around 50 minutes to cook, mainly waiting for the wild rice to become tender. So, plan for about 1 hour total, perfect for a cozy warm meal that feels like a special Sunday dinner on any day of the week.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots, cooking until they soften, about 4-5 minutes. Then add the garlic and mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and start to brown slightly.
2. Add Wild Rice and Broth:
Stir in the rinsed wild rice to coat it well with the vegetable mixture. Pour in the chicken broth and add dried thyme and rosemary if using. Bring everything to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 45-50 minutes, until the wild rice is tender and chewy.
3. Finish the Soup:
Add the cooked chicken to the pot, stir well, and let it warm through for 5-7 minutes. Then pour in the heavy cream or half-and-half, stirring to blend. Cook for another 5 minutes so the soup becomes creamy and a bit thicker. Season with salt and pepper to taste.
4. Serve and Enjoy:
Ladle the hot soup into bowls and sprinkle chopped fresh parsley on top. Serve with crusty bread or a light salad for a complete and comforting meal everyone will love.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Substitute the Wild Rice?
Absolutely! If wild rice isn’t available, try using brown rice, jasmine rice, or even barley. Keep in mind the cooking time and texture may vary slightly.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy and smooth.
Can I Make This Soup Dairy-Free?
Yes! Swap the heavy cream for coconut milk or a dairy-free cream alternative. This adds creaminess without dairy, though it may slightly change the flavor.
