Creamy Mushroom Chicken and Wild Rice Soup

This Creamy Mushroom Chicken and Wild Rice Soup is hearty, comforting, and full of flavor. Perfect for chilly days, it combines tender chicken, earthy mushrooms, nutty wild rice, and a rich, creamy broth. Easy to make from scratch, it’s a satisfying meal in a bowl that’s great for lunch, dinner, or meal prep.

Why You’ll Love This Soup

Rich, creamy, and comforting
Hearty with chicken, wild rice, and mushrooms
Easy to make in one pot
Perfect for family meals or batch cooking
Freezes well for later

Ingredients

2 tablespoons olive oil or butter
1 medium onion, diced
2 cloves garlic, minced
3 cups mushrooms, sliced (cremini or button)
3 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
½ teaspoon dried sage (optional)
Salt and black pepper, to taste
1 cup uncooked wild rice (or a wild rice blend)
6 cups chicken broth
2 cups cooked chicken, shredded (rotisserie or poached)
1 cup heavy cream or half-and-half
2 tablespoons flour (for thickening, optional)

Instructions

1. Sauté the Vegetables

Heat olive oil or butter in a large pot over medium heat. Add onions, garlic, carrots, and celery. Cook for 3–5 minutes until softened. Add mushrooms and cook another 5 minutes, until tender and slightly browned.

2. Season and Add Rice

Stir in thyme, sage, salt, and pepper. Add the uncooked wild rice and stir to coat with the vegetables and seasonings.

3. Add Broth and Simmer

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 45–50 minutes, or until the wild rice is tender.

4. Add Chicken

Stir in the shredded chicken and cook for 5 minutes until heated through.

5. Make It Creamy

If you want a thicker soup:

In a small bowl, whisk 2 tablespoons of flour with ¼ cup of cream or broth.
Stir into the soup and cook for 3–5 minutes until slightly thickened.

Then stir in the remaining cream or half-and-half. Heat gently—do not boil once the cream is added.

6. Taste and Adjust

Adjust seasoning with additional salt and pepper, if needed. For extra flavor, add a splash of soy sauce or a pinch of nutmeg.

Tips for the Best Soup

Wild rice tip: Wild rice takes longer than white rice. Check for doneness at 45 minutes and add more broth if needed.
Chicken options: Use leftover roasted chicken, poached chicken breasts, or thighs.
Vegetable variations: Add peas, spinach, or parsnips for extra nutrition.
Make ahead: Soup tastes even better the next day as flavors meld.

Storage

Refrigerate in an airtight container for 3–4 days.
Freeze in portions for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

Serve this soup with:

Crusty bread or garlic bread
A side salad
Crackers or cheese toasties

Final Thoughts

Creamy Mushroom Chicken and Wild Rice Soup is hearty, wholesome, and flavorful, making it perfect for cozy dinners or batch cooking. With tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth, it’s a meal that warms the body and soul.