Creamy Mushroom Chicken and Wild Rice Soup is a comforting bowl packed with tender chicken, earthy mushrooms, and hearty wild rice all swimming in a rich, creamy broth. The mushrooms add a nice depth of flavor, while the wild rice brings a fun, chewy texture that makes every spoonful interesting. It’s the kind of soup that feels like a warm hug on a chilly day.
I love making this soup when I want something filling yet cozy without too much fuss. The creamy base is simple to whip up, and you can use whatever mushrooms you have on hand, which makes it flexible and easy. Sometimes, I like to add a sprinkle of fresh herbs on top to brighten everything up just before serving. It’s one of those recipes I come back to whenever I want something satisfying but not heavy.
My favorite way to serve this soup is with a slice of crusty bread to soak up every last drop of that creamy goodness. It’s great for lunch or dinner, and it usually gets everyone asking for seconds. Plus, it makes fantastic leftovers that taste even better the next day once all the flavors have had time to blend. If you’re a fan of chicken and mushrooms, this soup will quickly become a go-to in your kitchen.
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms work great here for their deep flavor and firmness. You can also use button mushrooms or a mix like shiitake for a bit of an earthy twist. Avoid watery mushrooms like enoki — they don’t hold up well in soup.
Wild Rice: Wild rice adds a nice chewy texture and nutty flavor. If you can’t find wild rice, try a mix of wild and brown rice or even farro for a similar hearty bite. Just keep cooking time in mind, as these substitutes may vary.
Chicken: I recommend cooked chicken breast for lean protein. Rotisserie chicken is a quick shortcut that works perfectly if you want to save time.
Heavy Cream: Heavy cream gives the soup a rich, smooth texture. For a lighter option, half-and-half or whole milk works, but avoid skim milk as it may curdle.
How Do I Make the Soup Creamy Without Curdling the Milk?
The key to a silky creamy soup is adding the cream slowly and keeping the temperature gentle. Here’s how I do it:
- Once your rice is cooked and chicken added, lower your heat to medium-low.
- Stir the cream in slowly while stirring constantly to combine.
- Avoid boiling the soup after adding cream; just heat until it’s warmed through.
- If you want thicker soup, make a flour slurry first by mixing flour with a little cold water or broth, then stir it into the soup before adding the cream.
Following these steps helps keep your soup smooth and creamy, without any lumps or curdling.
Equipment You’ll Need
- Large soup pot – I like a big pot because it lets everything cook evenly and easily fits all the ingredients.
- Cutting board and knife – for chopping onions, garlic, and mushrooms quickly and safely.
- Measuring cups and spoons – to keep the ingredients just right.
- Wooden spoon or ladle – perfect for stirring the soup without scratching the pan.
- Small bowl – for mixing the flour slurry if you want extra thick soup.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different meaty flavor.
- Add a splash of white wine or sherry during cooking for a richer taste.
- Mix in chopped fresh thyme, parsley, or tarragon for extra herbal brightness.
- Stir in chopped spinach or kale near the end for some greens and added nutrients.
Creamy Mushroom Chicken And Wild Rice Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (such as cremini or button)
- 2 medium carrots, peeled and sliced
- 1 cup wild rice, rinsed
- 6 cups chicken broth (low sodium preferred)
- 2 cups cooked chicken breast, shredded or diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and pepper to taste
- 1 cup heavy cream (or half-and-half for lighter soup)
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Preparing this soup takes about 15 minutes for prepping ingredients and cooking the first part, plus 40-45 minutes simmering time for the wild rice to cook properly. Altogether, expect about an hour to an hour and 10 minutes before your creamy soup is ready to serve.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large soup pot over medium heat. Add diced onions and cook until they become soft and translucent, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds until you can smell the aroma.
2. Cook the Mushrooms and Carrots:
Add sliced mushrooms to the pot and cook them for about 5–6 minutes, stirring occasionally, until they’re softened and lightly browned. Then stir in sliced carrots and cook for another 2 minutes to soften them a little.
3. Add Rice, Broth, and Seasonings:
Pour in the rinsed wild rice, chicken broth, dried thyme, salt, and pepper. Turn up the heat to bring everything to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for 40–45 minutes. This lets the wild rice cook tender but still slightly chewy.
4. Prepare the Chicken and Thicken the Soup (Optional):
While your rice cooks, shred or dice the cooked chicken breast. If you like a thicker soup, mix the flour with a few tablespoons of water or broth in a small bowl until smooth. Stir this slurry into the soup once your rice is done cooking.
5. Finish with Cream and Chicken:
Stir the cooked chicken and heavy cream into the soup gently. Warm everything through over low to medium heat but don’t let it boil—you want to keep the cream smooth without curdling. Taste and adjust the seasoning with salt and pepper as needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls and sprinkle with freshly chopped parsley for a bright, fresh touch. It’s best enjoyed warm with some crusty bread on the side!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw frozen chicken in the fridge overnight or use the cold water method for quicker thawing. This helps it heat evenly and stay tender.
Can I Substitute Other Types of Mushrooms?
Absolutely! Cremini and button mushrooms are great, but you can also use shiitake, portobello, or even a mix. Just avoid very watery mushrooms like enoki, as they don’t hold up well in simmering soups.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stovetop over low heat, stirring occasionally to keep the cream from separating.
Can I Make this Soup Ahead of Time?
Definitely! It actually tastes even better the next day once the flavors have melded. Just reheat gently and stir in a splash of broth or cream if the soup has thickened too much.
