There’s something special about a bowl of Mushroom Chicken and Wild Rice Soup on a chilly day. It’s creamy, cozy, and loaded with flavor — tender chicken, nutty wild rice, and earthy mushrooms all simmered in a rich, velvety broth. Every bite feels like home, whether you’re sitting by the fire or coming in from the cold.
The first time I made this, it wasn’t planned at all. I had a leftover rotisserie chicken, half a box of wild rice, and a handful of mushrooms that needed to be used up. So I tossed everything into a pot with broth, cream, and a few herbs. The aroma that filled the kitchen was incredible — rich and savory with that unmistakable mushroom depth. By the time it was done, my family was hovering near the stove, spoons in hand. Now it’s a regular recipe in my rotation, right alongside my Chicken and Wild Rice Soup and Creamy Meatball Soup.
Mushroom Chicken and Wild Rice Soup
Ingredients
Equipment
Method
- In a large pot, heat butter and olive oil. Add onion, carrots, and celery. Cook for 4–5 minutes until softened. Add mushrooms and cook for 5 more minutes until browned. Stir in garlic and cook for 30 seconds.
- Add wild rice, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 40–45 minutes until rice is tender.
- Add shredded chicken and let simmer for 5–10 minutes until heated through.
- In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly, until smooth and slightly thickened.
- Stir cream base into the soup and add heavy cream. Simmer gently for 5–10 minutes to combine flavors.
- Serve hot, garnished with fresh parsley or thyme, and pair with crusty bread if desired.
Nutrition
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Let us know how it was!Why You’ll Love Mushroom Chicken and Wild Rice Soup
This Mushroom Chicken and Wild Rice Soup is a complete meal in a bowl — high in protein, packed with veggies, and full of deep, comforting flavor. The mushrooms add a savory, umami-rich taste that takes this soup beyond your typical chicken and rice recipe. Plus, it’s easy to make in one pot and perfect for meal prep since it tastes even better the next day.
If you enjoy creamy, hearty comfort food like my Protein Packed Shepherd’s Pie Soup or Crockpot Chicken Corn Chowder, you’ll fall in love with this one too.
Ingredients You’ll Need
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 ounces mushrooms, sliced (white or cremini)
- 1 cup uncooked wild rice (or wild rice blend)
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Creamy Base:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk (2% or whole milk works best)
- ½ cup heavy cream (optional for extra richness)
Garnish:
- Fresh parsley or thyme
This recipe uses the same easy, hearty approach I love in dishes like Cheesy Veggie Quinoa Casserole and Cottage Cheese and Veggie Bake — simple ingredients, layered flavor, and comfort in every bite.
How to Make Mushroom Chicken and Wild Rice Soup
Step 1: Sauté the Vegetables and Mushrooms
In a large pot, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened. Add mushrooms and cook another 5 minutes until browned and fragrant. Stir in garlic and cook for 30 seconds more.
Step 2: Add Broth, Rice, and Seasonings
Stir in wild rice, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 40–45 minutes, or until the rice is tender.
Step 3: Add the Chicken
Once the rice is nearly cooked, stir in the shredded chicken and let it heat through for 5–10 minutes.
Step 4: Make the Cream Base
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth and slightly thickened.
Step 5: Combine Everything
Stir the creamy mixture into the soup, then add the heavy cream. Let it simmer gently for 5–10 minutes to thicken. Adjust seasoning as needed.
Step 6: Serve Warm
Ladle the soup into bowls, sprinkle with fresh parsley, and serve warm with crusty bread or my Christmas Bread Recipe.
This easy method is similar to my One-Pan Chicken Gallaba Skillet: simple, one-pan cooking that’s big on flavor.
Tips for Perfect Mushroom Chicken and Wild Rice Soup
- Use a mix of mushrooms: Combining cremini and white mushrooms adds depth.
- Don’t rush the rice: The longer simmering time gives the soup a thicker, heartier texture.
- Go lighter: Use milk instead of cream for a lower-calorie version.
- Add greens: A handful of spinach or kale near the end adds color and nutrients.
Like my Cheesy Tortilla Quiche, the key is layering simple flavors to create something rich and satisfying.
Flavor Variations
- Garlic Parmesan Twist: Add ¼ cup grated Parmesan to the cream base.
- Lemon Herb Version: Stir in lemon zest and juice before serving.
- Dairy-Free Option: Use olive oil and almond milk instead of butter and cream.
- Vegan Version: Substitute chicken with chickpeas or tofu and use vegetable broth.
It’s as flexible as my Zucchini Chickpea Stir Fry: easy to adapt to whatever’s in your kitchen.
How to Store and Reheat
Storage: Store in an airtight container in the fridge for up to 4 days.
Freezing: Best to freeze before adding the cream base; add it fresh when reheating.
Reheating: Warm gently over low heat, adding a splash of broth or milk if it thickens.
This soup reheats just as beautifully as my Chicken and Wild Rice Soup — it might even taste better the next day.
Frequently Asked Questions
1. Can I make this dairy-free?
Yes! Use olive oil instead of butter and non-dairy milk like oat or almond milk for creaminess.
2. Can I use rotisserie chicken?
Absolutely — it saves time and adds delicious roasted flavor.
3. Can I make this in a slow cooker?
Yes. Add all ingredients except the cream base to your slow cooker and cook on LOW for 6–7 hours. Stir in the cream base before serving.
4. Can I use white rice instead of wild rice?
Yes, but reduce the simmer time to about 25 minutes and check for doneness.
The Final Bite
This Mushroom Chicken and Wild Rice Soup is creamy, hearty, and packed with flavor — the perfect meal for when you want comfort without fuss. It’s cozy, nourishing, and has that irresistible balance of creamy broth, earthy mushrooms, and tender chicken that keeps you going back for seconds.
Serve it with a side of Christmas Bread Recipe or even a light salad for a complete, satisfying meal you’ll want to make again and again.