Creamy Mushroom Chicken and Wild Rice Soup Recipe

There’s something magical that happens when chicken, mushrooms, wild rice, and cream all come together in one pot, and that’s exactly what you get with this Creamy Mushroom Chicken and Wild Rice Soup. This is pure comfort in a bowl: hearty chicken, nutty wild rice, earthy mushrooms, and a lusciously creamy broth that soothes with every spoonful. Whether you’re chasing the coziness of fall or just need a nourishing meal after a long day, this soup will wrap you up like your favorite fleece blanket and make the whole kitchen smell incredible.

this Recipe

Ingredients You’ll Need

The best part about this soup is how you can turn a mix of simple, everyday ingredients into something truly special. Each ingredient adds its own flavor, color, or texture—the golden trio of mushrooms, chicken, and wild rice give this Creamy Mushroom Chicken and Wild Rice Soup its signature depth and heartiness.

• Olive oil: Adds a fruity richness for sautéing the veggies and mushrooms.
• Butter: Lends a velvety base and helps bring out the natural sweetness in the vegetables.
• Onion: Provides a sweet, savory foundation that melds beautifully with the other flavors.
• Carrots: Bring a pop of color and subtle sweetness to balance the earthiness of the soup.
• Celery: Adds aroma and gentle bitterness to round out the flavor.
• Garlic: Delivers a fragrant punch—don’t skip it!
• Cremini or button mushrooms: Give a deep, woodsy flavor and meaty texture that make this soup irresistible.
• Dried thyme: Lends a floral note that pairs perfectly with poultry and mushrooms.
• Dried rosemary: Brings an aromatic, pine-like perfume—use sparingly for the perfect hint!
• Salt: Essential for enhancing all the flavors.
• Black pepper: Adds just the right amount of warmth and zing.
• Chicken broth: The savory backdrop that ties everything together.
• Uncooked wild rice blend: Delivers a lovely chewy bite and subtle nuttiness for heartiness.
• Cooked shredded chicken: Makes this soup substantial—you can use rotisserie for ease.
• Heavy cream: Creates the signature creamy richness without being overly heavy.
• All-purpose flour: Thickens the soup just right so every spoonful is luxuriously silky.
• Fresh parsley: For a burst of green color and freshness to finish the bowl.

How to Make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: Sauté the Aromatics and Vegetables

Begin by heating the olive oil and butter together in a large pot or Dutch oven over medium heat. Once the butter has melted and starts to sizzle, add the diced onion, sliced carrots, and celery. Cook for about five minutes, stirring occasionally, until the vegetables begin to soften and turn glossy. This first step sets the fragrant foundation for your Creamy Mushroom Chicken and Wild Rice Soup—don’t rush it!

Step 2: Add Mushrooms and Garlic

Next, stir in the minced garlic and all those gorgeous, sliced mushrooms. Keep sautéing for another five to seven minutes. You’re looking for the mushrooms to release their liquid, shrink, and develop golden edges. The aroma at this stage will be absolutely intoxicating and you’ll want to stir frequently so nothing sticks.

Step 3: Season and Add Rice

Sprinkle in the dried thyme, rosemary, salt, and black pepper. This is where the soup really starts to come alive with flavor. Now pour in the chicken broth and stir in the uncooked wild rice blend, making sure everything is evenly distributed throughout the pot.

Step 4: Simmer Until Rice is Tender

Bring the whole pot to a gentle boil, then immediately reduce the heat to low. Cover with a lid and let the magic happen—let it simmer for about 45 to 50 minutes. The rice needs time to cook through and soak up all the goodness. Stir occasionally so nothing settles on the bottom.

Step 5: Creamy Thickening

In a small bowl, whisk the flour into the heavy cream until perfectly smooth with no lumps. Slowly pour this into the soup, stirring constantly. This will transform your soup into a creamy, dreamy potful—let it cook an additional five to seven minutes until thickened to your liking.

Step 6: Add Chicken and Finish

Finally, stir in the cooked shredded chicken and let the soup gently simmer for another five minutes. This gives the chicken time to heat through and mingle with all the creamy flavors. Give it a taste and adjust the seasoning if needed.

Step 7: Serve and Enjoy

Ladle hot Creamy Mushroom Chicken and Wild Rice Soup into bowls and top each with plenty of fresh chopped parsley. It’s officially time to dig in and savor!

How to Serve Creamy Mushroom Chicken and Wild Rice Soup

Garnishes

A generous sprinkle of fresh chopped parsley livens up each bowl with color and a hint of grassy freshness. You can also add a dash of cracked black pepper or a drizzle of extra virgin olive oil for extra flair. For a restaurant-style finish, try shaving a little Parmesan on top—it melts beautifully into the hot soup.

Side Dishes

This hearty soup is delicious with a side of toasted crusty bread or warm rolls for dunking. A light green salad with a zesty vinaigrette is a wonderful companion, balancing the richness. If you’re going for a cozy family feast, serve with roasted veggies or a simple cheese plate.

Creative Ways to Present

Impress guests by serving Creamy Mushroom Chicken and Wild Rice Soup in hollowed-out bread bowls for a fun, edible vessel. Or ladle it into small mugs for a comforting appetizer. For a special touch at a dinner party, swirl a little cream on top and finish with microgreens or chive blossoms.

Make Ahead and Storage

Storing Leftovers

Let your Creamy Mushroom Chicken and Wild Rice Soup cool to room temperature, then transfer it to airtight containers. It will keep beautifully in the refrigerator for up to four days. You’ll notice the soup thickens as it sits, thanks to the rice soaking up more of that creamy broth.

Freezing

This soup freezes surprisingly well! Ladle cooled soup into freezer-safe containers or zip-top bags, leaving a bit of space for expansion. Freeze for up to two months. For best texture, freeze before adding the cream and add it fresh when reheating.

Reheating

Warm leftovers gently over low heat on the stovetop, adding a splash of chicken broth or milk to loosen the texture if it’s too thick. Microwave reheating also works—use short intervals and stir frequently to prevent scorching and keep things silky.

FAQs

Can I use brown or white rice instead of wild rice?

You can substitute another rice, but wild rice is what gives this soup its delightful chewy bite and nutty flavor. If subbing, brown rice is closest (though cooking times and textures will vary), while white rice will cook more quickly and may become softer.

Is there a dairy-free option for this soup?

Absolutely! Swap out the heavy cream for a plant-based alternative like unsweetened cashew or coconut milk, and use olive oil instead of butter. The soup will still be creamy and satisfying with these tweaks.

Can I make Creamy Mushroom Chicken and Wild Rice Soup in a slow cooker?

Yes! Sauté the onions, carrots, celery, mushrooms, and garlic first, then transfer to the slow cooker with broth and rice. Cook on low for 6-7 hours or high for 3-4 hours, then finish by stirring in the flour-cream mixture and cooked chicken during the last 30 minutes.

Will this soup thicken as it sits?

Definitely! The wild rice continues to absorb liquid, making your leftover soup even thicker. Just add additional broth or water when reheating to bring it back to your preferred consistency.

What kind of chicken works best?

Any cooked, shredded chicken will work—rotisserie chicken makes this extra easy, but leftover roasted or poached chicken is also perfect. Be sure to shred or chop it into bite-sized pieces so it blends into every spoonful.

Final Thoughts

If you’re craving something soul-soothing and utterly satisfying, you need to try this Creamy Mushroom Chicken and Wild Rice Soup. Every bite delivers warmth, richness, and a symphony of textures that make coming home to dinner a real event. Grab a big spoon and dig in—you’ll want it on repeat all season long.

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