If you’re searching for the ultimate bowl of comfort, look no further than Creamy Mushroom Chicken and Wild Rice Soup. Every velvety spoonful is packed with tender chicken, earthy mushrooms, and hearty wild rice, all luxuriously swirled together in a rich, creamy broth. It’s the kind of nourishing dish that will warm both your body and your heart—a one-pot wonder perfect for cool nights, hungry family members, or anytime you crave a soothing meal with big flavors and a rustic homemade touch.

Creamy Mushroom Chicken and Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

This Creamy Mushroom Chicken and Wild Rice Soup is beautifully simple, relying on classic ingredients you likely already have. Each one plays a unique role for depth of flavor, contrasting textures, and irresistible aroma.

Olive Oil: Adds heart-healthy richness and helps vegetables start off with a flavorful base.
Butter: Balances the olive oil for a touch of creaminess and that signature soup flavor.
Onion (diced): Provides sweetness and savory depth as the aromatic base.
Carrots (sliced): Offer natural sweetness and a pop of cheerful color.
Celery (sliced): Contributes aromatic crunch and classic soup flavor.
Garlic (minced): Infuses the broth with irresistible fragrance and subtle bite.
Cremini or Button Mushrooms (sliced): Bring earthy flavor and meaty texture.
Dried Thyme: Lends woodsy notes that play perfectly with mushrooms and chicken.
Dried Rosemary: Provides piney, herbal brightness for a deeper taste.
Salt: Essential for seasoning every layer and drawing out flavors.
Black Pepper: Adds gentle heat and rounds out the seasoning.
Chicken Broth: The savory soul of the soup; go for low-sodium to control your salt levels.
Uncooked Wild Rice Blend: Delivers wholesome chew and a nutty undertone—wild rice holds its texture beautifully.
Cooked Shredded Chicken: Adds satisfying protein; use rotisserie chicken for convenience.
Heavy Cream: Swirls in luxurious silkiness for that classic creamy finish.
All-Purpose Flour: Thickens the soup just enough to feel extra cozy.
Fresh Parsley (chopped): Offers a burst of green and fresh, herby aroma right before serving.

How to Make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: Sauté the Base Vegetables

Start by heating the olive oil and butter in a large pot or Dutch oven over medium heat. Once shimmering and aromatic, toss in your diced onion, sliced carrots, and celery. Let them sauté together for about five minutes, stirring often, until they begin to soften up—this is where the deep, foundational flavor begins to build for the Creamy Mushroom Chicken and Wild Rice Soup.

Step 2: Add Garlic and Mushrooms

Next, stir in the minced garlic and sliced mushrooms. Cook for another five to seven minutes, letting the mushrooms turn golden, tender, and mouthwateringly fragrant. This step releases all that signature earthy aroma, making your kitchen instantly welcoming.

Step 3: Season and Add Rice

Sprinkle in the dried thyme, rosemary, salt, and black pepper. Pour in all the chicken broth, then stir in the uncooked wild rice blend. Give everything a good mix—at this point, you’ll see vibrant colors and smell layers of flavor promising a seriously cozy bowl ahead.

Step 4: Simmer the Soup

Bring your pot to a gentle boil, then turn the heat down to low, cover, and let it simmer for 45 to 50 minutes. The wild rice will plump up and become tender, absorbing the herby chicken broth and lending an amazing chew.

Step 5: Make the Cream Mixture

While your soup simmers, whisk the all-purpose flour into the heavy cream in a small bowl until perfectly smooth and lump-free. This quick trick will guarantee a silky, thickened finish for your Creamy Mushroom Chicken and Wild Rice Soup.

Step 6: Stir in Cream and Chicken

Once the rice is tender, slowly pour the cream and flour mixture into the pot, stirring as you go. Cook for five to seven more minutes—the soup will start to thicken, growing richer by the minute. Add your cooked shredded chicken, letting the whole pot heat through for another five minutes, so every bite is piping hot and flavorful.

Step 7: Taste and Serve

Give the soup a last taste and adjust the seasoning if you like. Ladle into bowls, topping with a shower of freshly chopped parsley for a hit of fresh green color and fragrance. Serve hot and savor every spoonful of Creamy Mushroom Chicken and Wild Rice Soup!

How to Serve Creamy Mushroom Chicken and Wild Rice Soup

Garnishes

A final sprinkle of fresh parsley brightens the soup and introduces a pop of color. For extra flair, try a few shavings of Parmesan, a drizzle of olive oil, or a crack of black pepper—anything that adds visual excitement and a little extra flavor.

Side Dishes

This soup pairs perfectly with hunks of crusty bread, buttery rolls, or even a warm focaccia. For a lighter meal, add a crisp green salad with a zesty vinaigrette; it’s the ideal counterbalance to the pampering creaminess of Creamy Mushroom Chicken and Wild Rice Soup.

Creative Ways to Present

Ladle the soup into rustic mugs for a cozy fireside meal, or serve in shallow wide bowls with a swirl of cream on top. For family gatherings or parties, pour it into a bread bowl for a show-stopping edible presentation—guests will love tearing off bits of the flavorful, soup-soaked bread!

Make Ahead and Storage

Storing Leftovers

After your meal, let the soup cool to room temperature, then transfer it to an airtight container. It will keep wonderfully in the refrigerator for up to four days. You might notice it thickening as it sits—simply stir in a splash of broth when reheating to restore the perfect creamy texture.

Freezing

If you want to freeze Creamy Mushroom Chicken and Wild Rice Soup, skip adding the heavy cream and flour mixture beforehand. Instead, freeze the base; thaw and reheat, then blend in the cream after warming. This helps the soup maintain its lovely, smooth consistency and prevents graininess once thawed.

Reheating

Reheat gently on the stovetop over low to medium-low heat, stirring occasionally to prevent sticking. You may want to add a bit more broth or cream as the rice tends to soak up liquid in the fridge. Individual portions also microwave well—just be sure to heat in short bursts and stir to evenly distribute the warmth.

FAQs

Can I use other types of mushrooms?

Absolutely! While cremini or button mushrooms are easy and delicious, you can try baby bellas, shiitakes, or a mix for deeper, more complex flavors in your Creamy Mushroom Chicken and Wild Rice Soup.

Is there a dairy-free alternative for the cream?

For a lighter or dairy-free version, use coconut milk or a plant-based cream alternative. The result is still luscious and creamy, with a subtle note that pairs beautifully with mushrooms and rice.

What kind of chicken works best?

Both rotisserie chicken and homemade shredded chicken work great. Just make sure it’s cooked and shredded before adding to the soup, so it heats through gently without drying out.

Can I make Creamy Mushroom Chicken and Wild Rice Soup in a slow cooker?

Yes! Simply sauté the vegetables and mushrooms first, then add everything except the cream and flour to your slow cooker. Cook on low for six to seven hours. Stir in the cream and flour at the end for a fresh finishing touch.

How do I adjust if the soup gets too thick?

Wild rice tends to continue absorbing liquid, thickening the soup as it sits. Just add more chicken broth, cream, or even a splash of water as you reheat, stirring until you reach your desired texture.

Final Thoughts

I hope you give this Creamy Mushroom Chicken and Wild Rice Soup a place in your own kitchen—it’s nourishing, flavorful, and always a crowd-pleaser. Ladle up a big bowl, get comfy, and let every bite remind you why homemade soup is such a beloved classic!

Creamy Mushroom Chicken and Wild Rice Soup Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting bowl of Creamy Mushroom Chicken and Wild Rice Soup, a hearty and flavorful dish perfect for chilly days.

Ingredients

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For the Soup:

1 tablespoon olive oil
1 tablespoon butter
1 medium onion (diced)
2 carrots (sliced)
2 celery stalks (sliced)
3 cloves garlic (minced)
8 oz cremini or button mushrooms (sliced)
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon black pepper
6 cups chicken broth
1 cup uncooked wild rice blend

For Finishing:

2 cups cooked shredded chicken
1 cup heavy cream
2 tablespoons all-purpose flour
¼ cup chopped fresh parsley

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Instructions

Sauté Vegetables: Heat olive oil and butter in a large pot. Sauté onion, carrots, and celery until slightly softened.
Add Mushrooms and Seasonings: Stir in garlic and mushrooms, cook until tender. Season with thyme, rosemary, salt, and pepper.
Cook Rice: Pour in chicken broth, add wild rice, and simmer until rice is tender.
Thicken Soup: Whisk flour into cream, stir into soup, and cook until thickened.
Finish Soup: Add chicken, simmer to heat through. Adjust seasoning, garnish with parsley, and serve hot.