Creamy Mushroom Chicken and Wild Rice Soup

Prepare to fall in love with comfort food at its coziest! This Creamy Mushroom Chicken and Wild Rice Soup is pure bowlful bliss: lush, velvety broth, tender bites of chicken, earthy mushrooms, and the hearty chew of wild rice in every spoonful.

There’s something magical about this soup’s symphony of flavors—rich mushrooms, savory chicken, and a touch of cream come together in a savory embrace that feels downright gourmet, with zero fuss. It’s a soul-warming, one-pot wonder that’s perfect for chilly nights, effortless entertaining, or anytime you’re craving a wholesome, stick-to-your-ribs meal.

Whether you’re hosting friends, meal-prepping for a busy week, or just need a little bowl of soothing comfort, this is the soup you’ll turn to again and again. Inspired by a favorite family recipe and always a huge hit at my dinner table!

Why You'll Love This Recipe

• Ultra-comforting and filling: The creamy broth, hearty rice, and savory chicken are guaranteed to satisfy hunger and soothe the soul.
• One-pot convenience: Minimal cleanup, maximum flavor—perfect for busy weeknights or make-ahead lunches.
• Loaded with wholesome, real ingredients: Fresh mushrooms, lean chicken, wild rice, and aromatic vegetables.
• Easily customizable: Adapt with your favorite add-ins, or tweak for dietary needs like gluten-free or dairy-free.

Key Ingredients for Creamy Mushroom Chicken and Wild Rice Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Cremini Mushrooms

Cremini mushrooms (also called baby bella) bring deep, earthy flavor and a meaty texture to this soup that is truly irresistible. Sliced about 1/4 inch thick, they sauté beautifully and soak up the savory broth perfectly. You can swap in white button mushrooms, but cremini provide a richer color and flavor. For an even woodier taste, a combo with shiitake mushrooms is lovely.

Wild Rice

Wild rice gives the soup its signature nutty bite and beautifully chewy texture. Be sure to rinse it well under cold water before cooking, as it helps remove excess starch. If you can’t find pure wild rice, a wild rice blend works wonderfully, though cooking times can vary slightly. Avoid regular white or brown rice, which will get too soft and lose that signature texture.

Chicken Breast

Boneless, skinless chicken breast keeps this soup lean and protein-packed. Dice it into bite-sized pieces for even cooking and tenderness. Chicken thighs add extra juiciness and flavor if you prefer dark meat. Leftover cooked chicken or rotisserie chicken is a great shortcut—just reduce the simmering time accordingly.

Heavy Cream

A splash of heavy cream at the end transforms the broth, making it irresistibly rich and silky. For a lighter option, half-and-half also works, or use full-fat coconut milk for a dairy-free alternative.

Aromatics (Carrots, Celery, Onion, Garlic)

This classic trio creates the flavorful foundation every good soup needs. Dice them finely for even texture, and don’t skip gently sweating them in butter—this helps release their sweetness and build flavor. Leeks or shallots can also be a delicious twist!

Instructions for Creamy Mushroom Chicken and Wild Rice Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Vegetables and Mushrooms

Heat the butter and olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, and cook for 4-5 minutes, stirring frequently, until the vegetables are just beginning to soften. Add the mushrooms and cook another 5-6 minutes, until the mushrooms are golden brown and any liquid has evaporated. Toss in the garlic and sauté for 1 minute more, just until fragrant.

Add Seasonings and Rice

Stir in the dried thyme, dried parsley, salt, and black pepper. Add the rinsed wild rice to the pot and stir to coat everything in the seasonings, giving the grains a toasty boost of flavor.

Simmer with Chicken and Broth

Pour in the chicken broth and bring the soup to a simmer. Add the diced chicken, then reduce the heat so everything gently simmers. Cover the pot and cook for 30-35 minutes, stirring occasionally, until the wild rice is tender and the chicken is cooked through.

Make the Creamy Slurry

In a small bowl, whisk together the flour and water until smooth—it should look like a loose paste. With the soup at a gentle simmer, slowly pour the slurry into the pot while stirring. Let the soup cook for 2-3 more minutes until slightly thickened.

Finish with Cream and Serve

Finally, stir in the heavy cream and let the soup warm through (do not boil) for 2 more minutes. Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish generously with chopped fresh parsley.

Recipe Variations

Make It Dairy-Free

Swap the butter for olive oil and use full-fat coconut milk instead of heavy cream for a naturally dairy-free, creamy texture with just a subtle tropical note. It’s delicious and perfect for anyone avoiding dairy!

Use Rotisserie Chicken

Short on time? Use shredded rotisserie chicken or leftover cooked chicken. Add it in during the final 10 minutes of simmering, just to heat through—easy and so quick!

Amp Up the Veggies

Feel free to bulk up your soup with extra vegetables like chopped spinach, kale, or diced bell pepper. Stir leafy greens in right at the end so they stay vibrant and tender.

Make It Gluten-Free

Simply omit the flour or use a gluten-free 1:1 flour blend for the slurry. Cornstarch and water (same measurements) also works beautifully for thickening.

Add More Herbs

Fresh thyme, rosemary, or a bay leaf added as the soup simmers can lend extra herbal depth. Remove stems or bay leaf before serving.

Serving Suggestions

This soup is absolutely perfect served with a crusty hunk of sourdough bread, a warm baguette, or classic dinner rolls to mop up that silky broth. Add a fresh green side salad—think lemony arugula or a tangy vinaigrette for balance. For garnish, sprinkle each bowl with chopped parsley or thyme, and crank a little fresh black pepper on top for the ultimate finishing touch.

Storage and Reheating

Leftovers keep wonderfully! Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally until hot—add a splash of broth or cream if it thickens too much. This soup can also be frozen (without cream for best texture) up to 3 months; thaw overnight and stir in fresh cream when reheating.

Frequently Asked Questions About Creamy Mushroom Chicken and Wild Rice Soup (FAQ)

Q: Can I use a wild rice blend instead of pure wild rice?
A: Yes! A wild rice blend works well, but check the package and adjust cook time as blends often cook faster than pure wild rice.

Q: How can I make this soup even thicker?
A: For a thicker soup, add an extra tablespoon of flour to your slurry, or let the soup simmer uncovered for a few extra minutes until it reduces to your liking.

Q: Can I make this soup ahead for meal prep?
A: Absolutely. The flavors get even better after a day in the fridge. Just reheat gently with a little extra broth if needed—perfect for easy lunches or busy nights.

Craving comfort? This Creamy Mushroom Chicken and Wild Rice Soup is guaranteed to hit the spot every single time. It’s nourishing, cozy, and full of satisfying flavors your whole family will love. Give it a try, and don’t forget to leave a comment or a rating—I love hearing how it turned out for you!