This Chicken Mushroom Wild Rice Soup is hearty, comforting, and full of earthy flavors. I love how the tender chicken, savory mushrooms, and nutty wild rice come together in a creamy broth that feels like a warm hug in a bowl. It’s one of those soups I enjoy making when I want something filling yet wholesome.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect balance of cozy and nourishing. The wild rice adds texture and heartiness, while the mushrooms bring an earthy richness that pairs beautifully with the chicken. I also like how versatile it is—I can make it creamy for a comforting dinner or keep it lighter with a simple broth base. It’s a one-pot meal that leaves me satisfied without being too heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken breasts or thighs, cooked and shredded
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Wild rice blend, uncooked
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Fresh mushrooms, sliced (I like cremini or button mushrooms)
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Onion, chopped
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Carrots, chopped
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Celery, chopped
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Garlic, minced
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Butter or olive oil
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Chicken broth
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Heavy cream or half-and-half (optional, for creaminess)
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Thyme (dried or fresh)
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Bay leaf
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Salt and black pepper to taste
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Fresh parsley, chopped, for garnish
Directions
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In a large pot, heat butter or olive oil over medium heat. Add onions, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
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Add mushrooms and cook until they release their juices and start to brown.
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Stir in the uncooked wild rice, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45–50 minutes, or until the rice is tender.
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Add the shredded chicken and stir to combine.
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For a creamy version, stir in heavy cream or half-and-half and simmer gently for another 5 minutes.
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Remove the bay leaf, adjust seasonings, and garnish with fresh parsley before serving.
Servings and timing
This recipe makes about 6 servings. Prep time takes around 15 minutes, cook time is 50 minutes, and total time is about 1 hour and 5 minutes.
Variations
Sometimes I swap chicken with turkey when I have leftovers from a holiday meal. If I want extra flavor, I use a mix of wild rice and brown rice. For a dairy-free version, I leave out the cream and add a splash of coconut milk instead. I also like to add spinach or kale toward the end for extra greens.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits because the rice continues to absorb liquid, so I add a splash of broth or water when reheating. To reheat, I warm it gently on the stove over medium heat, stirring occasionally, until hot. This soup also freezes well for up to 2 months, though I prefer freezing it without the cream for the best texture.
FAQs
Can I use pre-cooked rice?
Yes, I sometimes use pre-cooked rice to cut down the cooking time. I just add it in during the last 10 minutes of simmering.
What type of mushrooms work best?
I like using cremini mushrooms for their deeper flavor, but white button mushrooms or even shiitakes also work well.
Can I make this in a slow cooker?
Yes, I combine everything except the cream in the slow cooker and cook on low for 6–7 hours. I add the cream at the end before serving.
How do I make it gluten-free?
This soup is naturally gluten-free as long as I check the chicken broth to ensure it’s labeled gluten-free.
Can I make it vegetarian?
Yes, I replace the chicken with extra mushrooms or chickpeas and use vegetable broth instead of chicken broth.
Conclusion
I love how this Chicken Mushroom Wild Rice Soup is both hearty and wholesome. It’s rich in flavor, packed with comforting ingredients, and versatile enough to adjust to my taste. Whether I serve it for a cozy family dinner or make a batch to enjoy throughout the week, this soup always hits the spot.
PrintChicken Mushroom Wild Rice Soup
This Chicken Mushroom Wild Rice Soup is a cozy, nourishing one-pot meal that blends tender chicken, earthy mushrooms, and nutty wild rice in a savory broth. Creamy or brothy, this soup is perfect for chilly nights or comforting weekday meals. Hearty, wholesome, and packed with flavor—it’s the ultimate cold-weather comfort food.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups cooked, shredded chicken (breasts or thighs)
- 3/4 cup wild rice blend, uncooked
- 8 oz fresh mushrooms (cremini or button), sliced
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 6 cups chicken broth
- 1/2–1 cup heavy cream or half-and-half (optional)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat butter or olive oil in a large pot over medium heat. Sauté onions, carrots, celery, and garlic for about 5 minutes until softened.
- Add mushrooms and cook until tender and browned.
- Stir in uncooked wild rice, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45–50 minutes until rice is tender.
- Add shredded chicken and stir to combine.
- (Optional) For a creamy version, add heavy cream or half-and-half and simmer for another 5 minutes.
- Remove bay leaf, adjust seasoning as needed, and garnish with chopped parsley before serving.
Notes
- For extra flavor, use a mix of wild rice and brown rice.
- Add spinach or kale in the last 5 minutes of cooking for added greens.
- For dairy-free, omit cream or use coconut milk.
- Freezes well, especially if you omit cream before freezing.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
