Creamy Mushroom Chicken and Wild Rice Soup is a cozy and comforting bowl filled with tender chicken, earthy mushrooms, and nutty wild rice all swimming in a rich, creamy broth. It’s the kind of soup that feels like a warm hug on a chilly day, with lots of good texture and flavors that just work so well together.
I love making this soup because it’s simple but still feels special. The wild rice gives it a nice bite, and the mushrooms add a deep, woodsy flavor that makes the chicken taste even more delicious. I usually cook it low and slow so the flavors blend perfectly, and I find it’s even better the next day once everything has had time to soak up that creamy goodness.
One of my favorite ways to serve this soup is with a slice of crusty bread or a soft dinner roll for dipping. It’s great for lunch or dinner, and I always feel like it’s a meal that leaves you full and happy without being heavy. Whenever I make it, friends and family ask for seconds, and that’s always a good sign in my book!
Key Ingredients & Substitutions
Wild Rice Blend: Wild rice adds a chewy, nutty texture that pairs well with creamy soup. If you can’t find wild rice, long-grain brown rice or even quinoa work as great substitutes for texture and nutrition.
Chicken: I like using cooked chicken breast for easy shredding. Rotisserie chicken is a great shortcut too. For a lighter option, use skinless chicken thighs; they stay juicy and tender.
Mushrooms: White button mushrooms are mild and versatile. If you want more flavor, try cremini or baby bella mushrooms. Just clean them gently with a damp cloth to avoid sogginess.
Heavy Cream or Half-and-Half: Heavy cream makes the soup rich and silky. For a lighter version, half-and-half is perfect. You can also use coconut milk if you prefer dairy-free, but it will add a slight coconut taste.
How Do You Get the Rice Tender Without Overcooking the Vegetables?
Cooking rice in soup can be tricky because it takes longer than veggies to soften. Here’s my tip:
- Sauté the veggies first until just tender, so they hold their texture.
- Add rinsed wild rice and spices, letting the rice toast slightly for a minute or two.
- Then add broth and simmer low and slow for about 40 minutes, covered. This slow simmer softens the rice without breaking down the veggies too much.
- Keep the heat gentle and check the rice towards the end to avoid overcooking.
This way, you get firm but cooked rice and tender vegetables that don’t turn mushy. It’s all about patience and gentle heat!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and holds all the ingredients comfortably.
- Knife and cutting board – great for chopping veggies and chicken with ease.
- Measuring cups and spoons – helps keep everything balanced and simple.
- Wooden spoon or spatula – perfect for stirring and preventing sticking as the soup cooks.
Flavor Variations & Add-Ins
- Replace chicken with cooked turkey or cooked sausage for different meaty flavors.
- Add sautéed spinach or kale at the end for extra greens and color.
- Stir in a splash of balsamic vinegar or lemon juice just before serving for a bright, tangy twist.
- Season with fresh herbs like thyme, parsley, or dill to change up the profile depending on your taste.
Creamy Mushroom Chicken And Wild Rice Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 ounces white button mushrooms, sliced
- 1 cup wild rice blend, rinsed
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- 1 cup heavy cream or half-and-half
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prep and cook the veggies, then around 40-45 minutes to simmer and cook the wild rice until tender. Finally, about 5 more minutes to combine everything and add the cream. In total, expect around 1 hour from start to finish, perfect for a cozy meal.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5-7 minutes.
2. Cook Mushrooms and Garlic:
Add the minced garlic and sliced mushrooms to the pot. Sauté them until the mushrooms have released their moisture and are nicely browned, about 5 minutes.
3. Add Rice and Seasonings:
Stir in the rinsed wild rice, dried thyme, rosemary, smoked paprika if using, salt, and pepper. Cook for 1-2 minutes to toast the rice and spices a little, stirring constantly.
4. Simmer the Soup:
Pour in the chicken broth and bring the pot to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender.
5. Add Chicken and Heat Through:
Stir in the cooked chicken pieces and cook for another 5 minutes until everything is hot and heated through.
6. Stir in Cream:
Slowly add the heavy cream or half-and-half while stirring gently. Warm the soup without boiling to keep the cream from curdling. Let the soup thicken slightly and get creamy.
7. Final Seasoning and Serving:
Taste the soup and add more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!
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 quickly in cold water. Then shred or slice as usual.
Can I Substitute the Wild Rice with Regular Rice?
You can, but keep in mind wild rice takes longer to cook and has a chewy texture. If using regular white or brown rice, reduce the simmering time and add the rice later so it doesn’t overcook.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. If the soup thickens too much, add a splash of broth or water while reheating.
Can I Make This Soup Dairy-Free?
Absolutely! Use coconut milk or any other plant-based cream substitute instead of heavy cream for a dairy-free option. The flavor will be a little different but still delicious and creamy.
