Creamy Mushroom Chicken and Wild Rice Soup is a comforting bowl filled with tender chicken, juicy mushrooms, and nutty wild rice swimming in a rich, creamy broth. The mushrooms add a lovely earthy flavor, and the wild rice gives it a nice chewy texture that feels just right on a chilly day. It’s one of those soups that warms you up from the inside out.
I love making this soup when I want something hearty but still soothing. The aroma of sautéed mushrooms and chicken cooking together always makes the kitchen feel cozy and inviting. I usually add a little thyme or parsley to brighten it up, and it really brings everything together. It’s simple to throw together, but it feels like you put in so much care.
One of my favorite ways to enjoy this soup is with a slice of crusty bread or a soft dinner roll to soak up all the creamy goodness. Whether it’s for a family dinner or a quiet night in, this soup hits the spot every time. It’s the kind of recipe that you make again and again because it feels like a warm hug on a plate.
Key Ingredients & Substitutions
Mushrooms: Cremini or button mushrooms work great for their mild flavor and texture. If you want a deeper earthiness, try shiitake or portobello. Just slice them similarly to cook evenly.
Chicken: Boneless, skinless breasts or thighs can be used. Thighs stay juicier after cooking, but breasts are leaner. You can also use rotisserie chicken to save time—add it at the end.
Wild Rice Blend: Wild rice adds a nice chewy texture and nutty flavor. If you don’t have wild rice blend, plain wild rice or brown rice works too. Just adjust cooking time as needed.
Heavy Cream: This makes the soup creamy and rich. For a lighter version, use half-and-half or whole milk. If dairy-free, try coconut milk, but expect a slight change in flavor.
Thyme: Adds herbal warmth. Thyme pairs well with mushrooms and chicken. If fresh isn’t available, dried thyme is a fine substitute. You can also add a bay leaf while simmering for extra aroma.
How Do You Get Tender Chicken and Perfectly Cooked Wild Rice in One Pot?
Timing is key here because chicken and wild rice need different cooking times. Follow these simple tips:
- Cut chicken into bite-sized pieces so they cook evenly and quickly.
- Add chicken and rice together in the pot, then simmer gently — this lets the chicken stay tender without overcooking.
- Simmer covered on low heat to allow the wild rice to soften fully; check at 40 minutes to test rice texture.
- If needed, add a little more broth or water during cooking to prevent the rice from drying out.
This method lets flavors meld while keeping chicken juicy and rice tender, avoiding rubbery chicken or crunchy rice.
Equipment You’ll Need
- Large soup pot or Dutch oven – I like it because it holds everything and is great for simmering everything together.
- Sharp knife and cutting board – makes chopping mushrooms, chicken, and vegetables safe and easy.
- Measuring cups and spoons – keeps your ingredients accurate for perfect seasoning.
- Whisk – helps blend the cream into the soup smoothly without lumps.
- Soup ladle – perfect for serving each bowl of this hearty soup.
Flavor Variations & Add-Ins
- Use cooked leftover turkey instead of chicken for a different twist, especially after holidays.
- Add a splash of white wine when cooking the mushrooms for extra flavor.
- Mix in some chopped spinach or kale near the end for extra greens and nutrients.
- Stir in a teaspoon of smoked paprika or cayenne pepper if you like a little kick of spice.
Creamy Mushroom Chicken And Wild Rice Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 10 ounces cremini or button mushrooms, sliced
- 1/2 cup wild rice blend (wild rice mixed with brown or white rice)
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 6 cups chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and black pepper to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and another 40-50 minutes to simmer until the wild rice and chicken are tender. If you add the optional thickening step, allow an extra 5-10 minutes. In total, budget about an hour for making this comforting soup from start to finish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion and diced celery, stirring occasionally, and cook for about 5 minutes until softened and fragrant.
2. Cook the Mushrooms and Garlic:
Add the minced garlic and sliced mushrooms to the pot. Cook, stirring frequently, until the mushrooms release their moisture and start to brown nicely, about 7-8 minutes. This builds delicious flavor for your soup.
3. Toast the Wild Rice:
Stir in the wild rice blend and cook it with the mushroom mixture for 1-2 minutes, letting the rice toast slightly. This step enhances the nuttiness of the rice.
4. Brown the Chicken:
Add the chicken pieces to the pot and cook for about 5 minutes, stirring occasionally, until they begin to brown but are not fully cooked through yet.
5. Simmer the Soup:
Pour in the chicken broth, add the thyme, salt, and pepper, and stir everything together. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 40-50 minutes, or until the wild rice is tender and the chicken is cooked through.
6. Make It Creamy (Optional):
If you’d like a thicker soup, whisk the flour into the heavy cream until smooth in a small bowl. Slowly stir this into the simmering soup. Cook uncovered for another 5-10 minutes, stirring now and then, until the soup slightly thickens.
7. Final Touches and Serve:
Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the warm soup into bowls, sprinkle with fresh parsley for a pop of color and freshness, and serve. It’s lovely with crusty bread to dip in!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight before cooking. This ensures the chicken cooks evenly and stays tender in the soup.
Can I Substitute the Wild Rice Blend?
Absolutely! You can use plain wild rice, brown rice, or even white rice if that’s what you have on hand. Keep in mind the cooking time may vary slightly depending on the rice type.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, stirring occasionally to keep the soup creamy and smooth.
Can I Make This Soup Ahead of Time?
Yes! This soup actually tastes great the next day as the flavors meld. You can make it a day ahead, refrigerate it, and reheat before serving. Just add a splash of broth or cream while reheating if it thickens too much.
