This creamy mushroom chicken and wild rice soup is a cozy, comforting bowl packed with tender chicken, earthy mushrooms, and hearty wild rice. The creamy broth wraps everything together just right, making it a perfect meal for chilly days or when you just want something that feels like a warm hug.
I love how easy it is to make this soup special without needing a ton of ingredients. The mushrooms add such a rich flavor, and the wild rice gives a nice chewy bite that makes it feel like a full meal. I usually like to cook it slow so all those flavors have time to blend and get nice and mellow.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s also great for leftovers because the flavors really deepen overnight. Whenever I make this soup, it always brings back memories of quiet evenings at home, perfect for a little rest and comfort.
Key Ingredients & Substitutions
Mushrooms: Cremini are great for their rich flavor, but you can swap in white button or shiitake mushrooms if needed. For a meatier bite, try portobello. Fresh mushrooms add the best texture.
Wild Rice Blend: Wild rice gives a nice chewy texture and nutty flavor. If you prefer a softer feel, try brown rice or even long-grain white rice.
Chicken: Rotisserie chicken is a convenient shortcut, and leftover chicken works well too. You can use cooked turkey if you have it on hand.
Heavy Cream or Half-and-Half: This adds creaminess, but for a lighter version, try plain Greek yogurt stirred in off the heat, or use coconut milk for a dairy-free option.
How Do You Get the Mushrooms Tender and Flavorful Without Overcooking?
Mushrooms need time to release their moisture and develop flavor. Here’s what I do:
- Cook mushrooms over medium heat without crowding the pan, so they brown instead of steam.
- Stir occasionally and let them get golden and soft, about 6-8 minutes.
- Avoid adding salt too early, as it can draw out water and prevent browning.
Taking your time here really boosts the soup’s depth of flavor.
How Can You Prevent the Soup from Curdling When Adding Cream?
Cream can separate if it boils, so:
- Turn the heat to low before adding the cream or half-and-half.
- Stir the cream in slowly and gently warm the soup—avoid letting it bubble after adding cream.
- If you’re using yogurt, add it off the heat and stir well to keep the texture smooth.
This keeps the soup silky and creamy without any graininess.
Equipment You’ll Need
- Large soup pot – I prefer a big pot so everything can cook evenly and comfortably.
- Sharp knife and cutting board – for chopping vegetables and mushrooms easily.
- Measuring cups and spoons – to measure rice, broth, and seasonings precisely.
- Stirring spoon or spatula – helps you mix ingredients and prevent sticking.
- Ladle – perfect for serving the hot, creamy soup into bowls.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or tofu for a different protein option.
- Add a splash of white wine along with the broth for a richer flavor.
- Mix in peas, spinach, or kale for extra greens and texture.
- Top with grated Parmesan or a drizzle of olive oil for added richness and flavor.
Creamy Mushroom Chicken And Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 carrot, diced (optional)
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- ½ teaspoon dried sage (optional)
- 1 cup wild rice blend, rinsed and drained
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme, chopped for garnish
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This soup takes about 15 minutes of prep time and 45 minutes to cook. Total time is around 1 hour, allowing the wild rice to cook fully while the flavors blend beautifully.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large soup pot over medium heat. Add the diced onion, celery, and carrot (if using). Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes.
2. Cook the Mushrooms and Garlic:
Add minced garlic and sliced mushrooms to the pot. Cook until the mushrooms release their juices and become tender, about 6 to 8 minutes. Stir often to prevent sticking and help them brown.
3. Add Herbs and Begin Cooking the Rice:
Stir in dried thyme and sage, coating the vegetables and mushrooms evenly. Pour in the rinsed wild rice and chicken broth. Bring to a boil, then reduce heat to low. Cover and let simmer for 40 to 45 minutes, or until the rice is tender and has expanded.
4. Finish Cooking and Add Cream:
Once the rice is cooked, add the shredded cooked chicken to the pot and stir well. Slowly pour in the heavy cream or half-and-half, stirring gently. Warm the soup through but don’t let it boil to prevent the cream from curdling.
5. Season and Serve:
Season your soup with salt and freshly ground black pepper to taste. Remove from heat. Ladle the soup into bowls and sprinkle with freshly chopped parsley or thyme. Serve with crusty bread if you like for a comforting meal.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw overnight in the fridge or use the defrost setting on your microwave, then shred or dice before stirring in.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually improve after sitting in the fridge overnight. Store in an airtight container for up to 3 days and reheat gently on the stovetop or in the microwave.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm the soup slowly to avoid curdling the cream – a low simmer on the stove works best.
Can I Substitute the Wild Rice for Another Grain?
Yes, you can substitute wild rice with brown rice, quinoa, or even barley. Adjust cooking times accordingly, as some grains cook faster than wild rice.
