Warm, Hearty, and So Comforting

I like to make this soup on chilly evenings or when I need something nourishing but cozy. This soup always makes me feel warm and relaxed, especially after a busy day.

It’s super comforting and makes the whole kitchen smell amazing. With tender chunks of chicken, earthy mushrooms, and nutty wild rice in a creamy, flavorful broth, it brings everyone to the table.

This recipe is simple but so flavorful, and the result just melts in your mouth! You’ll love it, and for a perfect lunch, weeknight dinner, or something warm to enjoy during a quiet moment, it truly hits the spot. It’s creamy without being too heavy, and the combination of mushrooms and wild rice is simply delicious.

I like to enjoy it with a warm slice of buttered bread and a sprinkle of fresh parsley on top. Sometimes I pair it with a small salad, and other times, I just curl up with a bowl and a blanket. This Creamy Mushroom Chicken and Wild Rice Soup is super easy to make, and you can keep most ingredients on hand in your pantry or fridge.

What is Creamy Mushroom Chicken and Wild Rice Soup?

This soup is a creamy, hearty dish made with shredded chicken, wild rice, and mushrooms. It combines classic comfort ingredients like carrots, celery, and onion in a rich, lightly seasoned broth that’s finished with milk or cream. The mushrooms give it an earthy, savory flavor, while the wild rice adds texture and nutty goodness.

Perfect For:

• Cold Weather Meals: This soup is perfect for warming up on cold days. It’s thick, cozy, and keeps you full for hours.
• Busy Weeknights: You can prep parts ahead of time, and once the rice is cooked, it comes together quickly. Great for when you don’t want to overthink dinner.
• Family Dinners: Everyone loves it, even picky eaters! Serve with bread or crackers and let the whole family dig in.
• Meal Prep: It stores beautifully, making it ideal for lunches during the week. Just heat it and go!

Ingredients

• 1 tablespoon olive oil or butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1½ cups sliced mushrooms (cremini or button)
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 1 cup wild rice blend (uncooked)
• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 cup milk or half-and-half
• ½ cup heavy cream (optional for extra richness)
• 2 tablespoons flour (to thicken)
• Salt and black pepper, to taste
• Fresh parsley for garnish (optional)

Kitchen Equipment You’ll Need

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Small bowl and whisk (for flour mix)
• Ladle for serving

How to make Creamy Mushroom Chicken and Wild Rice Soup

Step 1:

In a large pot, heat olive oil or butter over medium heat. Add onion, garlic, carrots, celery, and mushrooms. Cook for about 5–7 minutes until softened and fragrant.

Step 2:

Stir in dried thyme and uncooked wild rice. Pour in chicken broth. Bring to a boil, then reduce heat and cover. Simmer for 35–40 minutes or until rice is tender.

Step 3:

In a small bowl, whisk together milk and flour until smooth. Stir into the soup. Add shredded chicken and heavy cream if using. Simmer for 5–10 more minutes, stirring often.

Step 4:

Taste and adjust salt and pepper. Ladle into bowls, garnish with parsley and serve hot with crusty bread.

Expert Tips

• Use rotisserie chicken: It saves time and adds great flavor. Plus, you can use the bones to make homemade broth.
• Don’t skip the mushrooms: They’re key for depth of flavor, even if you use just a few. Sautéing them first boosts their richness.
• Cook the rice separately if in a rush: This cuts the cooking time and lets you control the texture. You can also use leftover cooked rice.
• Use a wild rice blend: It cooks more evenly and adds color and texture. Blends also tend to have a more balanced chewiness.
• Whisk the flour well: Mix with milk to avoid lumps and get a smooth finish. Slowly stir it into the hot soup for best results.
• Add cream at the end: Keep the soup from curdling by stirring it in gently after removing it from the heat. This keeps it silky.
• Make it your own: Try different herbs or a splash of white wine for extra depth. A squeeze of lemon also brightens it up beautifully.

Optional Ingredients

• Fresh thyme or rosemary: For a herby aroma and taste.
• A splash of white wine: Add to the broth for subtle brightness.
• Spinach or kale: Stir in a handful at the end for extra greens.
• Chopped leeks: Use instead of onions for a sweeter, softer flavor.
• Parmesan cheese: Sprinkle on top for a salty, cheesy finish.
• A pinch of nutmeg: Adds warmth and depth to the creamy base.

What to Pair with Creamy Mushroom Chicken and Wild Rice Soup?

The best pairing is a warm piece of crusty bread—think sourdough or French baguette. It’s perfect for soaking up every drop of the creamy broth.

Add a light green salad with lemon vinaigrette to balance the richness. The freshness adds a lovely contrast.

Roasted veggies like carrots, asparagus, or green beans make it a fuller meal and add color to your plate.

Want something extra cozy? Pair it with a grilled cheese or toasted sandwich for the ultimate comfort combo.

Variations and Substitutions To Try!

Make it vegetarian: Use veggie broth and skip the chicken. Add extra mushrooms or white beans for texture and protein. It’s still creamy and satisfying.

Use leftover turkey: Perfect after the holidays or whenever you have extra turkey on hand. Just shred and stir it in at the end.

Go dairy-free: Use dairy-free milk like almond or oat and skip the heavy cream. Coconut milk gives a subtle twist and creaminess.

Add more veggies: Toss in corn, peas, or chopped bell peppers for a veggie-loaded version. It’s colorful and adds extra nutrition.

Use brown rice or quinoa: For a different texture and added fiber. These also reheat well and add heartiness.

Add spice: Stir in red pepper flakes or a dash of hot sauce if you like a little heat. Chipotle powder adds smokiness.

Try barley instead of rice: It adds chewiness and holds up well in soup, making it extra satisfying and filling.

Swap chicken for sausage: For a smoky, savory twist that adds extra flavor and richness. Italian sausage works great.

How to Store

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The flavors get even better the next day.

To reheat, warm it gently on the stove or in the microwave. Add a splash of broth or milk if it thickens too much. For longer storage, freeze without the cream and stir it in after reheating.

FAQ

Can I use pre-cooked rice instead of cooking it in the soup?

Yes, you can! Just reduce the broth slightly and add the cooked rice toward the end to warm through without overcooking.

What kind of mushrooms should I use?

Cremini, white button, or even shiitake work well. A mix of mushrooms adds more depth and earthiness.

Can I make this soup vegetarian?

Definitely. Use vegetable broth and leave out the chicken. Add more mushrooms, white beans, or lentils for heartiness.

What can I use instead of wild rice?

Brown rice, barley, or quinoa are great alternatives. Just adjust the cooking time as needed.

How can I thicken the soup more?

You can whisk in a little more flour or cornstarch mixed with milk. Simmer a few extra minutes until it thickens.

Can I use chicken thighs instead of chicken breast?

Yes! Thighs are juicy and flavorful. Use boneless, skinless thighs for easy shredding.

What herbs go best with this soup?

Thyme, rosemary, and parsley are great. A sprinkle of fresh herbs just before serving makes it feel extra fresh and homemade.

Creamy Mushroom Chicken and Wild Rice Soup

Recipe by Wasian CookeryCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Creamy Mushroom Chicken and Wild Rice Soup is a warm, hearty blend of tender chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth. It’s cozy, flavorful, and perfect for chilly days or comforting meals any time.

Ingredients

• 1 tablespoon olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 1½ cups sliced mushrooms (cremini or button)

• 1 teaspoon dried thyme

• 6 cups chicken broth

• 1 cup wild rice blend (uncooked)

• 2 cups cooked, shredded chicken (rotisserie works great)

• 1 cup milk or half-and-half

• ½ cup heavy cream (optional for extra richness)

• 2 tablespoons flour (to thicken)

• Salt and black pepper, to taste

• Fresh parsley for garnish (optional)

Directions

• In a large pot, heat olive oil or butter over medium heat. Add onion, garlic, carrots, celery, and mushrooms. Cook for about 5–7 minutes until softened and fragrant.
• Stir in dried thyme and uncooked wild rice. Pour in chicken broth. Bring to a boil, then reduce heat and cover. Simmer for 35–40 minutes or until rice is tender.
• In a small bowl, whisk together milk and flour until smooth. Stir into the soup. Add shredded chicken and heavy cream if using. Simmer for 5–10 more minutes, stirring often.
• Taste and adjust salt and pepper. Ladle into bowls, garnish with parsley and serve hot with crusty bread.