Creamy Mushroom Chicken and Wild Rice Soup is comfort in a bowl. It brings together tender pieces of chicken, earthy mushrooms, and nutty wild rice all swimming in a rich and creamy broth. It’s the kind of soup that feels homemade and makes you want to cozy up with a warm blanket on a chilly day.
I love making this soup when I want something hearty but not too heavy. The wild rice adds a nice chewy texture that pairs perfectly with the soft mushrooms and succulent chicken. One tip I’ve learned is to sauté the mushrooms first to bring out their flavor before adding everything to the pot. It really makes a difference and fills the kitchen with the best smell.
This soup is even better when shared with family or friends. I sometimes serve it with a piece of crusty bread to soak up all the creamy goodness. Whenever I make it, everyone always asks for seconds, and it’s become one of those go-to recipes for a simple yet satisfying meal that feels like a warm hug on a cold day.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is best for tenderness and mild flavor. You can swap it with rotisserie chicken for convenience or use turkey if you want a twist.
Mushrooms: Cremini mushrooms add a deep, earthy flavor. White button mushrooms or baby bellas also work well. Avoid soggy mushrooms by sautéing them first.
Wild Rice Blend: The wild rice gives a chewy texture and a nutty earthiness. If unavailable, brown rice or a mix of rice and barley can be used but adjust cooking time.
Heavy Cream or Half-and-Half: This makes the soup creamy and smooth. For a lighter option, use whole milk or coconut milk, but the texture won’t be quite as rich.
Thyme and Smoked Paprika: Thyme adds a fresh, herbaceous note, while smoked paprika offers warmth and color. If you don’t have smoked paprika, regular paprika or a pinch of cayenne can add a subtle kick.
How Do You Get Mushrooms to Stay Tender and Flavorful in the Soup?
Sautéing mushrooms before adding them to the soup is key. Here’s how I do it:
- Heat butter or oil over medium-high heat in a pan.
- Add the sliced mushrooms in a single layer. Avoid overcrowding to let them brown well.
- Let them cook undisturbed for a few minutes to develop color, then stir occasionally until they release moisture and begin to brown, about 6-8 minutes.
- This step concentrates their flavor and prevents a mushy texture in the soup.
Skip this, and the mushrooms end up watery and less tasty. Taking the time here really makes a difference in the final dish.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it holds all the ingredients and keeps the soup simmering evenly.
- Cutting board and knife – for chopping onions, carrots, garlic, and mushrooms easily.
- Measuring cups and spoons – to get the right amounts for broth, cream, and seasonings.
- Stirring spoon or ladle – perfect for mixing everything and serving the soup.
- Optional: Soup thermometer – helpful if you want to be precise about cooking the rice and chicken.
Flavor Variations & Add-Ins
- Use cooked turkey instead of chicken for a different poultry flavor, especially after holidays.
- Add sautéed spinach or kale at the end for a boost of greens and color.
- Stir in a splash of sherry or white wine while cooking the mushrooms to add depth.
- For extra spice, sprinkle a pinch of red pepper flakes or cayenne pepper into the broth.
Creamy Mushroom Chicken And Wild Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 cup wild rice blend, rinsed
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika (optional, for subtle warmth and color)
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and sauté the veggies and mushrooms, plus about 40-45 minutes to simmer until the wild rice is tender. Add about 5 more minutes to stir in the cream and warm everything through. So, plan for about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Cook the Veggies:
Start by heating your olive oil or butter in a large pot over medium heat. Add the diced onion and carrots, then cook for around 5 minutes until they start to soften and smell sweet.
2. Sauté Mushrooms and Garlic:
Add the minced garlic and sliced mushrooms into the pot. Stir occasionally and cook for 6-8 minutes until the mushrooms release their moisture and start to turn golden brown. This adds great flavor to your soup!
3. Add Rice, Broth, Chicken, and Spices:
Next, stir in the rinsed wild rice, chicken broth, shredded chicken, thyme, smoked paprika, and some salt and pepper. Bring everything to a boil.
4. Simmer the Soup:
Lower the heat to a gentle simmer, cover the pot with a lid, and cook for 40-45 minutes. Check that the wild rice is tender and fully cooked.
5. Make It Creamy:
Stir in the heavy cream or half-and-half and let the soup warm through for another 5 minutes. This gives you that delicious creamy texture.
6. Final Seasoning and Serve:
Taste your soup and add more salt or pepper if needed. Serve it hot in bowls garnished with fresh parsley or thyme. It pairs wonderfully with crusty bread or crackers.
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure the chicken is fully thawed before shredding it. Thaw overnight in the fridge or use the defrost setting on your microwave. This helps maintain the soup’s texture and flavor.
Can I Substitute the Wild Rice Blend?
Definitely! If you don’t have wild rice blend, you can use brown rice, basmati rice, or even barley. Just keep in mind that cooking times may vary, so check your grain’s tenderness as it simmers.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat and stir occasionally. If the soup seems too thick, add a splash of broth or water to loosen it up.
Can I Make This Soup Dairy-Free?
Yes! Swap the heavy cream for coconut milk, almond milk, or a dairy-free creamer. The flavor will be slightly different but still creamy and delicious. Just add it near the end and warm through without boiling.
