This Creamy Mushroom Chicken and Wild Rice Soup is the kind of comforting meal that feels like a warm hug on a chilly day. It’s packed with tender chunks of chicken, earthy mushrooms, and nutty wild rice all swimming in a rich, creamy broth that’s both filling and flavorful.
I love making this soup when I need something that’s easy to prepare but still feels special. The creaminess makes every spoonful smooth and satisfying, while the mushrooms add a lovely depth to the flavor. Plus, the wild rice gives it a nice texture that keeps it interesting with every bite. I find that letting the soup simmer gently brings out the best taste in all those ingredients.
My favorite way to serve this soup is with a slice of crusty bread for dipping. It’s perfect for a cozy lunch or a simple dinner after a long day. Whenever I make it, friends always ask for the recipe because it’s just so comforting and delicious. It’s a great dish to make ahead too because the flavors only get better the next day!
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms give a nice earthy flavor. You can swap with white button mushrooms or shiitake if you want a deeper taste. Fresh mushrooms work best for that tender bite.
Wild Rice: This adds a nutty flavor and chewy texture. If you can’t find wild rice, try brown rice or a rice blend. Just note cooking times may change slightly.
Chicken: Cooked chicken breast works well shredded. If short on time, rotisserie chicken is a great shortcut. For a lighter option, try using skinless turkey breast.
Cream: Heavy cream makes the soup rich and smooth. Half and half or whole milk can be used, but the soup will be less thick and creamy. Coconut milk is an option for a dairy-free twist.
How Do You Make the Soup Creamy Without Curdling?
Adding cream to hot soup can sometimes cause curdling. Here’s how to avoid that and get a silky finish:
- Temper the cream by slowly whisking in a little bit of the hot soup before adding it all back to the pot.
- Heat the soup gently after adding cream; do not boil—too much heat causes curdling.
- If using flour to thicken, mix it with cold cream first to avoid lumps, then add to the soup.
These simple tips help keep the soup smooth and rich without worry.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer a big pot to cook everything evenly and make stirring easy.
- Wooden spoon – great for stirring the soup without scratching the pot and helps prevent sticking.
- Measuring cups and spoons – keep things precise when adding ingredients.
- Knife and chopping board – essential for chopping vegetables and mushrooms quickly and safely.
- Whisk – useful for mixing the flour with cream and ensuring no lumps form.
- Soup ladle – makes serving hot soup easier and more controlled.
Flavor Variations & Add-Ins
- Use cooked turkey or leftover ham instead of chicken for a twist on flavor and to use what you have leftover.
- Stir in fresh or frozen spinach or kale for added greens and nutrients.
- Sweeten it up with a splash of sherry or white wine during cooking for a richer taste.
- Add a dash of smoked paprika or cayenne pepper for a smoky or spicy kick.
Creamy Mushroom Chicken And Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 8 ounces cremini or button mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 cup wild rice, rinsed
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup heavy cream or half and half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and roughly 45 minutes to cook the wild rice and the soup together, totaling around 1 hour. If your chicken is not cooked, add some extra time for cooking it. The time is mostly hands-off simmering, so it’s a convenient, cozy meal to make.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add chopped onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and start to smell sweet.
2. Cook Mushrooms and Garlic:
Add the minced garlic and sliced mushrooms to the pot. Stir often and cook for 5 to 7 minutes until the mushrooms become tender and have released their moisture.
3. Add Seasoning:
Stir in fresh thyme leaves, salt, and pepper according to your taste preferences. Let the aroma fill your kitchen!
4. Cook the Rice in Broth:
Add the rinsed wild rice and chicken broth to the pot. Bring to a boil, then lower the heat to simmer. Cover and let it cook gently for about 45 minutes, or until the rice is soft and chewy.
5. Prepare the Chicken:
If you haven’t cooked the chicken yet, poach, bake, or grill the chicken breast now, then shred or chop it into bite-sized pieces.
6. Combine Chicken and Soup:
Once the rice is tender, add the cooked chicken to the soup and stir everything together evenly.
7. Make It Creamy:
If you want a thicker soup, whisk the flour with a small amount of the heavy cream in a bowl until smooth. Then stir this mixture back into the soup. This step is optional — you can skip it for a lighter texture.
8. Add Cream and Heat Gently:
Pour in the remaining heavy cream and stir well. Warm the soup on low heat, but make sure it doesn’t boil to keep the cream from curdling.
9. Final Taste Check:
Taste your soup and adjust salt and pepper as needed. This ensures every spoonful is just right.
10. Serve Warm:
Serve your creamy mushroom chicken and wild rice soup hot, garnished with fresh parsley. Don’t forget a slice of crusty bread for dipping—it’s the perfect finishing touch!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and prevents extra moisture from affecting the soup’s texture.
Can I Substitute Wild Rice with Another Type of Rice?
Absolutely! Brown rice or a rice blend works well as a substitute. Keep in mind that cooking times may be shorter, so check for doneness to avoid overcooking.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make the Soup Ahead of Time?
Yes! It actually tastes better the next day as the flavors meld. Just refrigerate and reheat gently before serving. If the soup thickens too much after chilling, add a splash of broth or water when reheating.
