Creamy Mushroom Chicken and Wild Rice Soup is a comforting bowl filled with tender chicken, earthy mushrooms, and nutty wild rice all swimming in a rich, creamy broth. This soup feels like a warm hug on a chilly day, with its hearty textures and subtle flavors that come together so nicely.
I love making this soup when I want something nourishing but easy to put together. The mushrooms add a lovely depth, while the wild rice gives it a nice chew that makes each spoonful satisfying. I usually cook up a big batch so there’s plenty to enjoy over a couple of days—trust me, it tastes even better the next day when all the flavors blend beautifully.
My favorite way to serve it is with a slice of crusty bread for dipping right into the creamy broth. It’s the kind of meal that makes everyone feel cozy and content, perfect for sharing with family or friends. Whenever I make this soup, it always sparks those warm, laid-back moments that I love so much.
Key Ingredients & Substitutions
Chicken: Both breasts and thighs work well. Thighs stay juicy and tender, while breasts are leaner. If you want an even simpler option, use cooked rotisserie chicken from the store.
Wild Rice Blend: Wild rice gives a nice chew and earthy flavor. You can swap in brown rice or a white rice blend if you want a quicker cook time, but you’ll lose some texture.
Mushrooms: Cremini or white mushrooms add deep flavor and a meaty texture. Feel free to try shiitake or baby bella mushrooms for a richer taste.
Heavy Cream: Heavy cream makes the soup rich and creamy. For a lighter version, use half-and-half or a mix of milk and Greek yogurt stirred in off heat to avoid curdling.
Butter and Flour (Roux): This combo thickens the soup and adds richness. You can use olive oil instead of butter for a dairy-free option, but the flavor will be slightly different.
How Do You Make the Soup Rich and Creamy Without Curdling?
The secret to creamy soup is making a smooth roux and careful cream addition. Here’s what I do:
- Cook onions, celery, mushrooms, and garlic first to build flavor.
- Sprinkle flour and stir well to create a roux; this thickens and gives a velvety texture.
- Add hot broth slowly while whisking to avoid lumps and cook the flour taste out.
- After mixing the roux back into the soup, add heavy cream last and warm gently over low heat.
- Avoid boiling once cream is added to prevent separating or curdling.
Patience and gentle heat make this soup silky and smooth every time!
Equipment You’ll Need
- Large pot or Dutch oven – I like using this because it holds everything and keeps the flavors coming together smoothly.
- Skillet or frying pan – perfect for cooking the chicken and sautéing vegetables, making the process easier and quicker.
- Whisk – essential for stirring in the broth and creating a smooth roux without lumps.
- Measuring cups and spoons – helps keep everything accurate and organized.
- Knives and cutting board – for chopping mushrooms, onions, celery, and chicken.
- Soup ladle – makes serving hot bowls simple and mess-free.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different flavor twist.
- Add fresh herbs like tarragon or rosemary for more aromatic notes.
- Stir in frozen peas or spinach near the end for an extra veggie boost.
- Top with a sprinkle of Parmesan or shredded cheese for added richness and texture.
Creamy Mushroom Chicken And Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless skinless chicken breasts or thighs
- 1 cup wild rice blend (uncooked)
- 8 oz cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 2-3 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream (or half-and-half for lighter)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- ½ tsp paprika (optional, for color and mild smoky flavor)
- Salt and black pepper to taste
- Fresh parsley or thyme sprigs for garnish
Time Needed
Plan for about 15 minutes to prep ingredients, 40-45 minutes to cook the wild rice, and another 15 minutes to sauté, combine, and finish the soup. Overall, you’ll spend roughly 1 hour 10 minutes making this comforting soup, with most of that time spent gently simmering the rice.
Step-by-Step Instructions:
1. Cook the Wild Rice:
Rinse the wild rice well in a fine sieve under cold water. In a large pot or Dutch oven, bring 4 cups chicken broth and 2 cups water to a boil. Add the wild rice, cover, reduce heat to low, and simmer gently for 40 to 45 minutes, or until the rice is tender and some grains have popped open. Keep covered while cooking.
2. Prepare the Chicken:
While the rice simmers, season the chicken breasts or thighs with salt and pepper. Heat 1 tablespoon butter in a skillet over medium heat. Add the chicken and cook 5-6 minutes per side, until golden and fully cooked through. Remove from heat and shred or dice into bite-sized pieces.
3. Sauté Vegetables and Mushrooms:
Using the same skillet, melt the remaining 2 tablespoons butter. Add the chopped onions, diced celery, and minced garlic. Sauté for about 5 minutes until softened and fragrant. Add the sliced mushrooms and continue cooking for 6-8 minutes until they’re tender and any moisture has evaporated.
4. Make the Roux and Thicken the Soup:
Sprinkle the flour evenly over the vegetable and mushroom mixture. Stir constantly for 2 minutes to cook the flour and create a roux. Slowly whisk in about 2 cups of the hot broth from the rice pot, stirring to form a smooth and thickened sauce.
5. Combine and Finish the Soup:
Pour the thickened mushroom sauce back into the pot with the wild rice. Stir in the shredded chicken. Add the heavy cream, thyme, paprika, salt, and pepper. Warm gently over low heat for 5-10 minutes, stirring occasionally, until the soup is heated through and has slightly thickened. Avoid boiling after adding the cream to keep it smooth and creamy.
6. Serve and Enjoy:
Give the soup a final taste and adjust the seasoning if needed. Ladle the creamy mushroom chicken and wild rice soup into bowls. Garnish with fresh parsley or thyme sprigs for a pretty and flavorful finish. Serve warm, ideally with crusty bread for dipping!
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure to fully thaw the chicken first—either overnight in the fridge or quickly in a cold water bath. Pat the chicken dry before cooking to avoid excess moisture.
Can I Substitute Another Type of Rice?
Absolutely! Brown rice or white rice can work if you don’t have wild rice on hand, though cooking times will be shorter. Keep an eye on the rice so it doesn’t overcook and become mushy.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
Can I Make This Soup Ahead of Time?
Yes, it’s even better the next day! Make the soup completely, then cool it before refrigerating. When ready, reheat slowly and add a splash of broth or cream if it’s too thick.
