This Creamy Mushroom Chicken and Wild Rice Soup is the perfect mix of tender chicken, earthy mushrooms, and hearty wild rice, all swimming in a rich and creamy broth. It’s a comforting bowl full of texture and flavor that feels like a warm hug on a chilly day.
I love how the mushrooms add a nice depth without overpowering the gentle taste of the chicken, and the wild rice gives the soup a bit of chew and nuttiness that makes every spoonful interesting. It’s one of those meals you can enjoy anytime but especially when you want something filling and soothing.
My favorite way to serve it is with a slice of crusty bread or a simple green salad to balance out the creaminess. It’s easy to make ahead and tastes even better the next day, which makes it a go-to soup for busy weeks or lazy weekends.
Whenever I make this soup, I remember cozy family dinners and how everyone always asks for seconds. It’s a great recipe to keep in your back pocket when you want to feed people something comforting and homemade without too much fuss.
Key Ingredients & Substitutions
Mushrooms: Cremini or white mushrooms work great here. Cremini have a deeper flavor, but white mushrooms are milder and easier to find. You could use shiitake or baby bella if you want a different taste.
Wild Rice: This adds a nice chewy texture and nutty flavor. If you can’t find wild rice, substitute with brown rice or a blend of wild and brown rice. Just adjust cooking time accordingly.
Chicken: I like using cooked shredded chicken — leftover roast chicken or rotisserie chicken saves time. You can also poach chicken breasts in the broth if you prefer fresh-cooked meat.
Cream: Half-and-half gives a rich but lighter creaminess. Use heavy cream for a thicker soup or swap for whole milk if you want it lighter but less creamy.
How Do You Make the Soup Creamy Without Lumps?
The secret is making a roux with flour and cooking it well before adding broth. This thickens the soup and prevents clumps.
- After sautéing veggies and mushrooms, sprinkle flour evenly over them.
- Stir constantly for 2 minutes to cook the flour and avoid a raw taste.
- Slowly add chicken broth, whisking or stirring as you pour to smooth out lumps.
- Simmer gently to let the soup thicken before adding cream.
- When adding cream, keep heat low to prevent curdling and stir gently.
Taking these steps makes the soup silky and creamy every time!
Equipment You’ll Need
- Large pot or Dutch oven – I find it perfect for simmering all the ingredients together nicely.
- Cutting board and sharp knife – for chopping vegetables and chicken easily and safely.
- Measuring cups and spoons – to keep everything accurate and balanced.
- Whisk – helps mix the flour into the broth smoothly without lumps.
- Stirring spoon – for sautéing and mixing the ingredients during cooking.
Flavor Variations & Add-Ins
- Use cooked turkey or leftover holiday chicken instead of fresh chicken for a different twist.
- Add chopped spinach or kale in the last few minutes for extra greens and nutrients.
- Stir in a splash of white wine after sautéing the vegetables for a richer flavor.
- Top with grated Parmesan or shredded cheddar for a cheesy touch.
Creamy Mushroom Chicken And Wild Rice Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 oz (about 225g) cremini or white mushrooms, sliced
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- 1/2 teaspoon dried sage
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup wild rice (rinsed)
- 2 cups cooked chicken, shredded or diced
- 1 1/2 cups half-and-half or heavy cream
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prep, plus around 40-45 minutes to cook the wild rice until tender. Overall, expect roughly 1 hour from start to finish, including a little simmer time for flavors to blend perfectly.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until soft and fragrant.
2. Cook the Mushrooms and Add Seasoning:
Add minced garlic and sliced mushrooms to the pot. Cook another 5-6 minutes until mushrooms are tender and lightly browned. Stir in thyme, sage, salt, and pepper.
3. Make the Roux and Add Broth:
Sprinkle the all-purpose flour evenly over the veggies and mushrooms. Stir constantly for 2 minutes to cook the flour fully. Slowly pour in the chicken broth while stirring to avoid lumps. Bring to a boil.
4. Cook the Wild Rice:
Add the rinsed wild rice to the boiling soup. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the wild rice is tender.
5. Add Chicken and Cream:
Stir in the cooked chicken and simmer an additional 5 minutes to heat through. Lower the heat and slowly stir in half-and-half or heavy cream. Warm gently—do not let it boil—to keep the soup creamy and smooth.
6. Final Touches and Serve:
Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and sprinkle with chopped fresh parsley. Add a sprig of thyme for garnish if you like. Serve warm, ideally with crusty bread on the side.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw it completely before adding. You can thaw frozen chicken overnight in the fridge or use the quick method by placing it in a sealed bag submerged in cold water. Once thawed, shred or dice it before stirring into the soup.
Can I Substitute Wild Rice with Other Types of Rice?
Absolutely! Brown rice or a wild-and-brown rice blend works well too. Keep in mind that cooking times might vary—brown rice usually takes about 30-40 minutes. Adjust simmer time accordingly to ensure the rice is tender.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze soup for up to 2 months—just thaw overnight in the fridge before reheating.
Can I Make This Soup Dairy-Free?
Yes! Swap the half-and-half or heavy cream for coconut milk or your favorite plant-based cream alternative. Add it at the end of cooking and heat gently to keep the soup creamy without curdling.
