Creamy Mushroom Chicken and Wild Rice Soup Recipe

There’s something about a warm bowl of Creamy Mushroom Chicken and Wild Rice Soup that feels like a hug from the inside out. It’s thick, creamy, and full of cozy flavors — perfect for chilly evenings, busy weeknights, or when you just want something homemade and comforting.

I’ve been making this recipe for years, especially when I need a hearty dinner that doesn’t require anything fancy.

It’s one of those soups that makes your kitchen smell amazing — buttery mushrooms, tender chicken, earthy wild rice, and creamy broth all coming together in one pot.

If you’re craving a meal that tastes like something grandma would make, this one’s it. Let’s talk about why it’s so special and how you can make it right at home — no special equipment, no complicated steps, just good old-fashioned comfort food.

What is Mushroom Chicken and Wild Rice Soup?

Mushroom Chicken and Wild Rice Soup is a rich, creamy soup made with tender chicken, sautéed mushrooms, and hearty wild rice simmered in a savory broth.

It’s the ultimate cold-weather comfort meal — filling, flavorful, and made with everyday ingredients you probably already have.

The wild rice gives it a wonderful chewy texture, while the mushrooms bring that earthy flavor that balances perfectly with the creamy base.

Add in shredded chicken and a sprinkle of parmesan, and you’ve got a restaurant-worthy bowl of soup right at home.

What Kind of Wild Rice Should You Use?

You can use 100% wild rice or a wild rice blend. I personally love using a blend (like Lundberg or Rice Select), because it cooks a bit faster and gives a mix of textures. Wild rice alone has a nutty flavor and chewy bite — perfect for this soup if you like it heartier.

If you’re short on time, you can even use precooked wild rice or leftover rice from another meal. Just add it in at the end instead of simmering it in the broth.

What Kind of Mushrooms Should You Use?

I usually go for white button mushrooms or baby bella (cremini) mushrooms. Both work beautifully and give a nice earthy flavor. If you’re feeling fancy, add a few shiitake or oyster mushrooms to deepen the flavor even more.

Slice them thinly so they cook evenly and soak up all that buttery, garlicky goodness.

What Kind of Chicken Should You Use?

This soup works with almost any cooked chicken — shredded rotisserie chicken, leftover grilled chicken, or even poached chicken breasts. I like using cooked shredded chicken because it melts right into the broth and adds that homemade flavor.

If you don’t have cooked chicken, just dice raw chicken breast, sauté it with your veggies before adding the broth, and it’ll cook perfectly in the soup.

How Do You Make Creamy Mushroom Chicken and Wild Rice Soup?

Recipe Overview

Creamy Mushroom Chicken and Wild Rice Soup is a cozy, creamy soup recipe made with mushrooms, chicken, and wild rice simmered in a rich, savory broth. Perfect for family dinners or meal prep!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Cuisine: American
Course: Dinner / Soup
Difficulty Level: Easy
Servings: 6
Calories per serving: ~360 kcal
Serving Size: 1 ½ cups

Equipment You’ll Need:

• Large soup pot or Dutch oven
• Cutting board
• Knife
• Wooden spoon
• Measuring cups & spoons
• Ladle

Ingredients

• 2 tablespoons butter
• 1 pound mushrooms, sliced
• 1 tablespoon butter (extra for sautéing vegetables)
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped (fresh or dried)
• 6 cups chicken broth
• 1 cup wild rice (or a blend of rice including wild rice)
• 1 ½ cups cooked chicken (diced or shredded)
• 1 cup milk or cream
• 1 cup Parmigiano Reggiano (grated Parmesan cheese)
• Salt and black pepper to taste

Ingredient Notes

1. Mushrooms: Fresh mushrooms bring out the best flavor — sauté them until golden for extra depth.

2. Rice: Wild rice is the star! It holds up well in soup and doesn’t get mushy.

3. Chicken broth: Go for low-sodium broth if you want to control the salt level.

4. Cream or milk: I use milk for a lighter version, but if you want extra creaminess, go with heavy cream or half-and-half.

5. Parmesan cheese: Adds a salty, nutty finish — freshly grated is best.

6. Thyme: Adds that classic herby note that ties everything together.

Instructions – How to Make Creamy Mushroom Chicken and Wild Rice Soup

1. Sauté the Mushrooms:

In a large pot, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for about 8 minutes until they’re browned and tender. Remove them and set aside.

2. Cook the Veggies:

Add another tablespoon of butter to the same pot. Toss in the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and thyme, and stir for another 30 seconds.

3. Add the Broth and Rice:

Pour in the chicken broth and wild rice. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for about 35 minutes, or until the rice is tender.

4. Add Chicken and Mushrooms:

Stir in the cooked chicken and the sautéed mushrooms. Let everything cook together for 5–10 minutes so the flavors blend.

5. Add Cream and Cheese:

Lower the heat and slowly stir in the milk (or cream) and grated parmesan. Keep stirring until the soup is creamy and smooth.

6. Season and Serve:

Taste and add salt and black pepper as needed. Serve hot with extra parmesan on top.

Tip: If your soup thickens too much as it sits, add a splash of chicken broth or milk before reheating.

Nutrition (Per Serving)

• Calories: 360
• Protein: 26g
• Fat: 18g
• Carbohydrates: 27g
• Fiber: 3g
• Sugar: 5g
• Sodium: 850mg

Recipe Tips and Variations

1. Make it Dairy-Free:

Use coconut milk or oat milk instead of cream, and skip the cheese (or use dairy-free cheese).

2. Add More Veggies:

Chopped spinach, kale, or peas can be stirred in at the end for color and nutrition.

3. Use Turkey Instead of Chicken:

Perfect for using up leftover Thanksgiving turkey!

4. Make It Ahead:

This soup tastes even better the next day. Just refrigerate overnight — the flavors deepen beautifully.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slowly over the stove, adding a splash of milk to thin it out.

How to Freeze Soup?

Let the soup cool completely, then pour into freezer-safe bags or containers. Leave a little space at the top for expansion. Freeze for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat gently on the stove.

How to Serve Creamy Mushroom Chicken and Wild Rice Soup?

This soup is a meal on its own, but it pairs so well with:

✔ Crusty bread or garlic toast

✔ A simple green salad with lemon dressing

✔ Roasted vegetables on the side

✔ Or a slice of homemade cornbread if you want something cozy and filling

✔ Serve it in big bowls, sprinkle with extra parmesan and black pepper, and enjoy with family.

• Wild rice continues to soak up liquid as it sits, so don’t worry if it thickens — just add a splash of broth.
• Use rotisserie chicken for the fastest version.
• Fresh thyme gives the best flavor, but dried works fine too.
• Always sauté mushrooms first for rich flavor.

How to Make Mushroom Chicken & Wild Rice Soup in a Slow Cooker?

Add all ingredients except cream and parmesan into your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Once the rice is tender, stir in the cream and parmesan just before serving.

This version is great if you want dinner ready when you walk in the door!

Can I Add Heavy Cream to Chicken and Wild Rice Soup?

Yes! If you love a super creamy texture, replace the milk with heavy cream or half-and-half. It makes the soup extra rich and luxurious without changing the flavor balance.

Is Chicken & Wild Rice Soup Gluten-Free?

Yes, as long as you’re using gluten-free chicken broth and no flour thickeners. Wild rice itself is naturally gluten-free, making this soup perfect for anyone on a gluten-free diet.

FAQ Section

Conclusion

If you’re craving something cozy, simple, and soul-warming, this Creamy Mushroom Chicken and Wild Rice Soup is the one to make. It’s one of my favorite family dinners — hearty enough to fill you up but easy enough to make on a weeknight.

Give it a try, and let me know how it turns out! I love hearing from you — share your thoughts or any fun variations you tried in the comments below.