There’s something so soul-warming about a steaming bowl of Creamy Mushroom Chicken and Wild Rice Soup. This hearty soup brings together perfectly tender chunks of chicken, earthy mushrooms, nutty wild rice, and vibrant veggies, all swirled in a luxuriously creamy broth. One spoonful transports you to cozy nights and comfort food dinners — it’s deeply nourishing, packed with satisfying textures, and brimming with flavor. Whether you’re chasing away a winter chill or looking for a one-pot wonder the whole family will devour, this soup promises comfort in every bite.

Creamy Mushroom Chicken and Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The secret to a truly memorable Creamy Mushroom Chicken and Wild Rice Soup is all in the ingredients. Each component is simple but essential, working together to create layers of flavor, color, and that irresistible creamy texture. Gather these pantry staples, and you’re halfway to comfort food perfection!

Olive oil (2 tablespoons): A heart-healthy fat that creates a flavorful base for sautéing veggies.
Unsalted butter (1 tablespoon): Adds a subtle richness and helps the vegetables caramelize beautifully.
Yellow onion (1 medium, diced): Provides a sweet, savory foundation that infuses the entire soup.
Garlic (3 cloves, minced): Delivers a mild, aromatic punch that melds deliciously with the mushrooms.
Carrots (3, peeled and chopped): Bring vibrant color and a hint of natural sweetness.
Celery (3 stalks, chopped): Lends aromatic depth and a gentle crunch to each spoonful.
Cremini or white mushrooms (8 oz, sliced): The stars of the show for an earthy, meaty flavor and satisfying bite.
Dried thyme (1 teaspoon): Infuses a herby, woodsy note that pairs perfectly with chicken and mushrooms.
Dried rosemary (1/2 teaspoon): Adds a fragrant, slightly piney aroma for complexity.
Salt (1/2 teaspoon): Essential for bringing all the flavors together.
Black pepper (1/2 teaspoon): A gentle heat that sharpens and enhances every ingredient.
Wild rice blend (1 cup, uncooked): The hearty, nutty grain that gives the soup its signature texture and staying power.
Chicken broth (6 cups): Builds a savory, golden broth base that carries all the other flavors.
Cooked, shredded chicken breast (2 cups): Adds lean protein and turns this soup into a meal—rotisserie chicken is a great shortcut!
Heavy cream (1 cup): Responsible for the soup’s dreamy, velvety finish.
All-purpose flour (2 tablespoons): Thickens the soup to just the right consistency.
Fresh parsley (1/4 cup, chopped, optional): For a final burst of color and freshness just before serving.

How to Make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: Sauté the Vegetables

Start by heating the olive oil and butter together in a large pot or Dutch oven over medium heat. Toss in your diced onion, minced garlic, chopped carrots, and celery. Sauté for 5 to 6 minutes, stirring gently, until the vegetables are softened and their flavors have started to mingle. This step lays a flavorful foundation for your Creamy Mushroom Chicken and Wild Rice Soup.

Step 2: Cook the Mushrooms and Herbs

Add the sliced mushrooms to the pot, along with the dried thyme, rosemary, salt, and black pepper. Let everything cook for another 5 minutes, stirring occasionally, until the mushrooms become golden and tender. The herbs will fill your kitchen with the kind of aroma that always draws a hungry crowd.

Step 3: Add the Wild Rice and Broth

Pour in the wild rice blend and all the chicken broth, making sure to scrape up any flavorful bits from the bottom of the pot. Bring everything to a gentle boil, then reduce the heat to low, cover, and let the soup simmer for 40 to 45 minutes. Your rice should be tender and the vegetables perfectly cooked through—all the while, the broth becomes rich and aromatic.

Step 4: Stir in the Cream and Chicken

In a small bowl, whisk the flour into the heavy cream until smooth–no lumps allowed. Slowly stir this creamy mixture into the soup, then add your shredded chicken. Simmer the soup uncovered for 5 to 10 more minutes, stirring every now and then, until the broth thickens to that luscious, creamy consistency. Taste and adjust the seasoning if needed.

Step 5: Finish and Serve

Turn off the heat and give everything a final stir. Spoon the Creamy Mushroom Chicken and Wild Rice Soup into bowls and sprinkle with chopped fresh parsley if you’re feeling fancy. Get ready for pure comfort in a bowl!

How to Serve Creamy Mushroom Chicken and Wild Rice Soup

Garnishes

For a restaurant-worthy finish, don’t skip the garnishes! A sprinkle of freshly chopped parsley adds a bright, herby pop and makes each bowl look extra inviting. You can also add a grind of black pepper or a delicate drizzle of extra virgin olive oil for even more flavor.

Side Dishes

Creamy Mushroom Chicken and Wild Rice Soup pairs beautifully with warm crusty bread, a rustic baguette, or even homemade garlic knots. If you’d like something lighter, serve alongside a crisp green salad—think arugula, apple, and a lemony vinaigrette—for contrast and crunch.

Creative Ways to Present

Impress guests by ladling soup into mini bowls or mugs for stylish starters, or serve it in hollowed-out bread bowls for an extra-special dinner. For family dinners, simply let everyone ladle their own from the pot at the table—it brings warmth and togetherness to every meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Creamy Mushroom Chicken and Wild Rice Soup, you’re in luck—this soup keeps wonderfully! Let it cool to room temperature, then transfer it to airtight containers. It will keep fresh and tasty in your refrigerator for up to 4 days, making it perfect for meal prep or quick lunches.

Freezing

Planning ahead? Portion cooled soup (without garnish) into freezer-safe containers, leaving a bit of space for expansion. While the creamy base may separate slightly after thawing, a good stir during reheating brings it right back together. Try to use frozen soup within 2 to 3 months for the best texture and flavor.

Reheating

Gently reheat Creamy Mushroom Chicken and Wild Rice Soup on the stovetop over low heat, stirring often to prevent scorching and to reincorporate the cream. If it thickens too much, add a splash of broth or milk until your desired consistency is reached. It’s equally delicious reheated in the microwave—just use a microwave-safe bowl and stir at intervals.

FAQs

Can I make Creamy Mushroom Chicken and Wild Rice Soup dairy-free?

Absolutely! Swapping the heavy cream with coconut milk or your favorite plant-based cream makes this soup beautifully creamy without any dairy. Be sure to use a vegan butter or an extra splash of olive oil in place of regular butter for the sauté.

What can I use instead of wild rice?

If you’re out of wild rice, a long-grain brown rice works well for a slightly different but still hearty texture. Quick-cook wild rice blends also make a great time-saving substitute.

Can I use rotisserie chicken?

Yes! Rotisserie chicken is a wonderful shortcut for Creamy Mushroom Chicken and Wild Rice Soup. Simply shred it and stir it in during the cream step—so easy and full of flavor.

How can I make this soup gluten-free?

To keep this soup gluten-free, substitute the all-purpose flour with your favorite gluten-free flour blend or use cornstarch. Just whisk it into the cream before adding so your soup stays smooth and creamy.

Can I double the recipe?

Definitely! This soup is a favorite for batch cooking. Double all the ingredients and use your largest pot—just remember it may take a few extra minutes for the rice to become tender with a larger batch.

Final Thoughts

If you’re craving a meal that wraps you in a cozy hug, Creamy Mushroom Chicken and Wild Rice Soup is the answer. Whip up a pot and let its irresistible aroma fill your kitchen—your taste buds (and your loved ones) will thank you. Give it a try and make it a new comfort classic in your own home!