There’s nothing like a warm bowl of soup to make a chilly day instantly better, and Mushroom Chicken and Wild Rice Soup might just be the coziest of them all. With its creamy broth, tender chunks of chicken, earthy mushrooms, and hearty wild rice, this recipe strikes the perfect balance between comforting and nourishing.
It’s a one-pot wonder that’s as easy as it is satisfying. Whether you’re cooking for your family, prepping lunches for the week, or looking for a recipe that feels like a hug in a bowl, this soup delivers.
Savory, filling, and loaded with wholesome ingredients, Mushroom Chicken and Wild Rice Soup deserves a permanent spot in your cold-weather recipe rotation.
For a flavorful and elegant dinner, try our Rolled Chicken With Feta and Spinach, juicy chicken wrapped around a creamy, cheesy filling.
Jump To
Table of Contents
Why You’ll Love This Recipe
When it comes to comfort food, Mushroom Chicken and Wild Rice Soup checks all the boxes. Here’s why it’s a recipe you’ll want to make again and again:
Hearty and Filling
Loaded with protein-packed chicken, chewy wild rice, and earthy mushrooms, this soup is a meal on its own.
Creamy Comfort
A touch of cream transforms the savory broth into something luxuriously silky, without being too heavy.
Nutritious and Wholesome
Packed with lean protein, whole grains, and vegetables, it’s both comforting and nourishing.
One-Pot Simplicity
Everything simmers together in a single pot, which means easy cooking and minimal cleanup.
Meal-Prep Friendly
This soup reheats beautifully and even freezes well, making it a great option for weekly meal prep.
Whether you serve it for a weeknight dinner or meal prep lunches, this soup is guaranteed to keep everyone satisfied.
Looking for a quick pasta night idea? Our Mushroom and Asparagus Chicken Penne is creamy, hearty, and ready in no time.
Key Ingredients Explained
Every ingredient in Mushroom Chicken and Wild Rice Soup adds something important to the flavor and texture. Here’s a breakdown:
Chicken
Shredded or cubed chicken breast (or thighs) adds lean protein and makes the soup hearty. Leftover rotisserie chicken works perfectly, too.
Mushrooms
Earthy and savory, mushrooms bring depth and umami flavor. Baby bella, cremini, or white mushrooms all work well.
Wild Rice
Nutty and chewy, wild rice gives the soup a rustic texture and makes it more filling than soups with pasta or white rice.
Aromatics
Onion, carrots, and celery form the flavor foundation, while garlic adds an aromatic punch.
Herbs & Seasonings
Thyme, rosemary, and a bay leaf bring out cozy, savory notes that pair beautifully with chicken and mushrooms.
Broth & Cream
Chicken broth keeps the base light and flavorful, while a splash of cream adds richness and velvety texture.
Together, these ingredients create a bowl that’s both nourishing and comforting.
Step-by-Step Cooking Instructions for Mushroom Chicken and Wild Rice Soup
Making this soup is simple, and most of the magic happens while it simmers. Here’s how to do it:
1. Sauté the Aromatics and Mushrooms
In a large pot, heat a little oil or butter. Add onion, carrots, and celery, cooking until softened. Stir in mushrooms and garlic, cooking until the mushrooms release their juices and become golden.
2. Add the Rice and Broth
Stir in the wild rice, thyme, rosemary, and bay leaf. Pour in chicken broth and bring to a boil. Reduce to a simmer and cook until the rice is tender (about 40–45 minutes).
3. Add the Chicken
Stir in shredded or cubed cooked chicken. Let it heat through, soaking up the flavors of the broth.
4. Make It Creamy
Reduce the heat to low and stir in cream (or half-and-half). Let it warm gently, being careful not to boil. Season with salt and pepper to taste.
5. Serve
Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley or extra herbs if desired.
Variations & Substitutions for Mushroom Chicken and Wild Rice Soup
This soup is wonderfully flexible. Here are a few ways you can make it your own:
Protein Swaps
- Turkey – A great way to use up holiday leftovers.
- Tofu or beans – For a vegetarian option with plenty of protein.
Rice Alternatives
- Brown rice – Nutty and hearty, though it may take a little longer to cook.
- Quinoa – Adds protein and cooks faster than wild rice.
- White rice – Works in a pinch but will cook much quicker, so adjust timing.
Dairy-Free Options
- Use coconut milk or unsweetened almond milk instead of cream for a lighter, dairy-free version.
Extra Veggies
- Stir in spinach or kale at the end for added greens.
- Add corn or peas for a pop of sweetness.
Spice It Up
- A pinch of red pepper flakes or cayenne adds gentle heat.
With these variations, you can keep the recipe exciting and tailor it to your family’s preferences.
Serving Suggestions for Mushroom Chicken and Wild Rice Soup
This soup is hearty enough to enjoy on its own, but pairing it with the right sides can turn it into a complete meal:
Classic Pairings
- Crusty bread – Perfect for dipping into the creamy broth.
- Garlic toast – Adds extra flavor and crunch.
Lighter Sides
- Green salad – A fresh side that balances the richness of the soup.
- Steamed vegetables – Simple and wholesome, letting the soup shine.
Cozy Add-Ons
- Grilled cheese – A comfort food match made in heaven.
- Biscuits or rolls – Soft and buttery, perfect for soaking up the broth.
Whether you’re serving this as a starter or a main dish, these sides make it even more satisfying.
Storage & Reheating Tips for Mushroom Chicken and Wild Rice Soup
One of the best things about this soup is how well it keeps. Here’s how to store and reheat it so you can enjoy it later:
Refrigerating
- Store in an airtight container in the fridge for up to 3–4 days.
- The rice will continue to absorb liquid, so you may want to add a splash of broth when reheating.
Freezing
- Freeze without the cream for best results (add cream after reheating to keep it from separating).
- Store in freezer-safe containers for up to 2 months.
- Thaw overnight in the fridge before reheating.
Reheating
- Stovetop: Warm over medium heat, stirring often. Add a bit of broth or water if too thick.
- Microwave: Heat in short bursts, stirring in between until hot.
With these tips, you’ll always have a bowl of cozy, creamy soup ready to enjoy.
FAQs About Mushroom Chicken and Wild Rice Soup
Can I make this in a slow cooker?
Yes! Add all ingredients except the cream to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in the cream at the end before serving.
Does this work with leftover rotisserie chicken?
Absolutely. Shred the chicken and add it in during the last 10–15 minutes of cooking so it warms through without drying out.
Can I use white rice instead of wild rice?
Yes, but keep in mind that white rice cooks much faster and won’t have the same chewy, nutty texture. Adjust the cooking time accordingly.
How do I make this gluten-free?
This recipe is naturally gluten-free as long as you use certified gluten-free chicken broth.
Can I make it dairy-free?
Yes. Replace the cream with unsweetened coconut milk or a dairy-free alternative like almond or oat milk for a lighter version.
Conclusion
Creamy Mushroom Chicken and Wild Rice Soup is the kind of recipe that feels like a hug in a bowl. With its savory mushrooms, tender chicken, nutty wild rice, and rich, velvety broth, it’s hearty enough for dinner yet cozy enough to enjoy anytime you need comfort food.
It’s easy to make, flexible with substitutions, and perfect for meal prep, making it a recipe you’ll turn to again and again. Whether you serve it with crusty bread, a fresh salad, or just on its own, every spoonful is pure comfort.
So next time you’re craving something warm, nourishing, and satisfying, give this soup a try, it might just become your new go-to favorite.
Love cozy, hearty recipes like this? Follow us on Pinterest for more comforting soups, family dinners, and easy favorites.
Mushroom Chicken and Wild Rice Soup
Ingredients
Equipment
Method
- Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and mushrooms. Cook until mushrooms release their juices and turn golden, about 5 minutes more.
- Add the wild rice, thyme, rosemary, bay leaf, and chicken broth. Bring to a boil, then reduce heat and let simmer for 40–45 minutes, until rice is tender.
- Stir in cooked chicken and let simmer another 5 minutes to warm through.
- Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste. Remove bay leaf before serving.
- Ladle into bowls, garnish with fresh herbs if desired, and serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
