Creamy Mushroom Chicken and Wild Rice Soup

Looking for a cozy, satisfying dish that tastes like comfort in a bowl? This Creamy Mushroom Chicken and Wild Rice Soup is the perfect go-to recipe when you’re craving something warm, hearty, and full of flavor. It combines tender chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth. The best part? It’s super simple to make—no fancy ingredients, just wholesome goodness that feels homemade.

Why You’ll Love Creamy Mushroom Chicken and Wild Rice Soup

This Creamy Mushroom Chicken and Wild Rice Soup is a total game-changer for weeknight dinners or cozy weekend meals. It’s comforting without being heavy, and packed with protein, fiber, and rich flavor. The creamy texture comes together naturally with simple pantry staples—no need for canned soup shortcuts here! Plus, it’s one-pot-friendly, making cleanup a breeze. Whether you’re feeding a crowd or saving leftovers for the next day, this recipe is as practical as it is delicious. Bonus: it’s freezer-friendly, too! Once you try it, you’ll want it on repeat all fall and winter long.

Ingredients

This soup comes together with simple, wholesome ingredients that you may already have in your kitchen. Here’s what you’ll need:

• 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
• 1 cup uncooked wild rice blend
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 cups sliced mushrooms (cremini or white button work great)
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 6 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 2 tbsp all-purpose flour (for thickening)
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste
• Optional: fresh parsley for garnish

Instructions

This soup is easy to make, especially in one big pot. Here’s how to bring it all together:

1. Cook the rice
   In a medium saucepan, cook the wild rice blend according to package instructions. Set aside when done.
2. Sauté the veggies
   In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Add mushrooms and garlic
   Stir in the mushrooms and cook for another 5 minutes until they start to brown. Add the minced garlic and cook for 1 more minute until fragrant.
4. Make the base
   Sprinkle the flour over the veggie mixture and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
5. Add broth and seasonings
   Gradually pour in the chicken broth while stirring. Add the thyme, parsley, salt, and pepper. Bring to a gentle boil.
6. Simmer the soup
   Reduce heat and simmer for 10–15 minutes to allow flavors to develop and the broth to slightly thicken.
7. Add chicken and rice
   Stir in the shredded chicken and cooked wild rice. Let simmer for another 5 minutes.
8. Finish with cream
   Stir in the heavy cream. Let the soup warm through for 3–5 minutes without boiling.
9. Taste and serve
   Taste and adjust seasonings if needed. Garnish with fresh parsley and serve warm.

Servings and Timing

This recipe makes about 6 hearty servings, perfect for feeding a hungry family or storing for later.

Here’s how the time breaks down:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: ~1 hour

Tips and Variations

Make this soup your own with a few simple swaps and add-ins!

Tips:

• Use rotisserie chicken to save time—just shred and toss it in!
• For extra thickness, mash a few spoonfuls of rice into the soup before adding the cream.
• Stir frequently after adding cream to prevent sticking or curdling.

Variations:

• Make it dairy-free: Use coconut milk or a plant-based cream alternative.
• Add greens: Stir in a handful of spinach or kale at the end for extra nutrients.
• Swap the rice: Try brown rice or a wild rice–quinoa blend for a twist.
• Make it gluten-free: Omit the flour and thicken with cornstarch or just let the rice naturally thicken the broth.

Storage

This soup stores beautifully, making it perfect for leftovers or meal prep.

Refrigerator:
Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. The rice will absorb some of the broth as it sits, so you may want to add a splash of broth or water when reheating.

Freezer:
You can freeze this soup for up to 3 months. For best texture, consider freezing before adding the cream—just stir in the cream after thawing and reheating. Freeze in individual portions for quick, cozy meals anytime!

FAQs

Whether you’re cuddled up on a rainy day or feeding a crowd on a chilly night, this Creamy Mushroom Chicken and Wild Rice Soup is guaranteed to hit the spot. It’s flavorful, comforting, and super easy to customize—making it a go-to recipe for busy weeknights or relaxed weekends. Don’t be surprised if it becomes a staple in your kitchen!

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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Creamy Mushroom Chicken and Wild Rice Soup

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Looking for a cozy, satisfying dish that tastes like comfort in a bowl? This Creamy Mushroom Chicken and Wild Rice Soup is the perfect go-to recipe when you’re craving something warm, hearty, and full of flavor.

• Total Time: 1 hour
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
• 1 cup uncooked wild rice blend
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 cups sliced mushrooms (cremini or white button)
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 6 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half)
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper, to taste
• Optional: fresh parsley for garnish

Instructions

1. In a medium saucepan, cook the wild rice blend according to package instructions. Set aside when done.
2. In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in the mushrooms and cook for another 5 minutes until they start to brown. Add the minced garlic and cook for 1 more minute until fragrant.
4. Sprinkle the flour over the veggie mixture and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
5. Gradually pour in the chicken broth while stirring. Add the thyme, parsley, salt, and pepper. Bring to a gentle boil.
6. Reduce heat and simmer for 10–15 minutes to allow flavors to develop and the broth to slightly thicken.
7. Stir in the shredded chicken and cooked wild rice. Let simmer for another 5 minutes.
8. Stir in the heavy cream. Let the soup warm through for 3–5 minutes without boiling.
9. Taste and adjust seasonings if needed. Garnish with fresh parsley and serve warm.

Notes

Use rotisserie chicken to save time. For extra thickness, mash a few spoonfuls of rice before adding the cream. To make it dairy-free, use coconut milk. For a gluten-free version, thicken with cornstarch or let the rice thicken naturally.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 390
• Sugar: 5g
• Sodium: 720mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 85mg

Keywords: creamy mushroom chicken, wild rice soup, comfort food, one pot soup