Creamy Mushroom Chicken and Wild Rice Soup is a cozy bowl packed with tender chicken, earthy mushrooms, and nutty wild rice all swimming in a rich, creamy broth. It’s one of those soups that feels like a warm hug on a chilly day, perfect for when you want something both filling and comforting.
I love making this soup because it’s hearty without being heavy, and the wild rice adds a nice chewy texture that makes every spoonful interesting. The mushrooms bring a deep flavor that really complements the chicken, and the cream rounds everything out to create something smooth and satisfying. I usually make a big batch so there’s plenty to enjoy over a couple of days— it tastes even better the next day!
My favorite way to serve this soup is with a slice of crusty bread or a warm roll on the side to soak up all the creamy goodness. It’s great for lunch or dinner and always gets compliments from family and friends. Plus, it’s a simple recipe that feels a bit fancy without needing a lot of fuss in the kitchen, which I appreciate on busy days!
Key Ingredients & Substitutions
Wild Rice: Wild rice adds a chewy texture and nutty flavor. If you can’t find wild rice, brown rice or a rice blend works well too. Just adjust cooking time because wild rice takes longer to soften.
Chicken: I use cooked chicken breast or thighs, shredded or diced. Leftover chicken or rotisserie chicken makes this soup quick and easy to prepare.
Mushrooms: Button or cremini mushrooms bring an earthy taste. You can also use baby bella or shiitake mushrooms for a deeper flavor. Sauté them well to bring out their rich taste.
Heavy Cream: This gives the soup its creamy texture. For a lighter version, swap heavy cream with half-and-half or use a coconut milk substitute for dairy-free options.
Herbs: Thyme and parsley add freshness. Fresh herbs give a brighter flavor, but dried herbs work fine especially if you cook the soup longer to develop their taste.
How Do I Cook Wild Rice Perfectly in Soup?
Wild rice takes longer to cook than regular rice, so it’s important to be patient to get the right texture—tender but slightly chewy. Here’s what I do:
- Rinse the wild rice well before cooking to remove any debris and excess starch.
- Add rice to the pot early with the broth, giving it 45-50 minutes to cook on simmer.
- Keep the pot covered to trap steam and help cook the rice evenly.
- Check the rice doneness toward the end and add more broth or water if needed.
- Once the rice is tender, add chicken and cream last to avoid overcooking or curdling the cream.
Taking these steps ensures your soup has deliciously cooked wild rice that adds body without getting mushy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking soup evenly and letting flavors develop.
- Sharp knife – makes chopping mushrooms, onions, and celery quick and easy.
- Cutting board – a sturdy surface for safe and efficient chopping.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Ladle – helps serve your soup neatly and safely.
Flavor Variations & Add-Ins
- Swap chicken for turkey or diced ham for a different protein twist.
- Add shredded Swiss or Gruyère cheese just before serving for extra creaminess.
- Include chopped carrots or peas for added color and sweetness.
- Stir in a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
Creamy Mushroom Chicken and Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 cup wild rice, rinsed
- 2 cups cooked chicken, shredded or diced
- 2 cups sliced mushrooms (button or cremini)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley or 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
- Optional: fresh thyme sprigs for garnish
- Optional: crusty bread for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 50 minutes for the wild rice to cook, totaling approximately 1 hour. Most of this time is simmering the soup gently to get tender wild rice and deep flavors. It’s hands-on for the first 10-15 minutes, then you just let the soup cook.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and celery, then cook for about 5 minutes until they soften. Next, add the minced garlic and sliced mushrooms, cooking for about 5-7 more minutes until the mushrooms are tender and lightly browned.
2. Cook the Wild Rice:
Mix in the rinsed wild rice with the vegetables so it’s coated well. Pour in the chicken broth and add the thyme. Bring this mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 45-50 minutes, or until the wild rice is tender.
3. Finish the Soup:
Once the rice is tender, stir in the cooked chicken and heavy cream. Heat gently over low heat, being careful not to let it boil to avoid curdling the cream. Season with salt, pepper, and parsley, and adjust to your taste.
4. Serve Warm:
Ladle the soup into bowls and garnish with fresh thyme sprigs if you like. Serve with crusty bread on the side for a tasty, comforting meal.
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. Adding frozen chicken directly may affect the texture and cooking time.
Can I Substitute the Wild Rice?
Absolutely! You can use brown rice, white rice, or even quinoa as alternatives. Keep in mind that wild rice takes longer to cook, so adjust the simmering time accordingly if you use quicker-cooking grains.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a plant-based cream substitute. Use olive oil instead of butter for sautéing, and your soup will still be creamy and delicious without dairy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove over low heat to prevent the cream from curdling. You can also freeze the soup for up to 2 months—thaw overnight in the fridge before reheating.
