Name: Creamy Chicken and Wild Rice Mushroom Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 tbsp olive oil or butter; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 8 oz mushrooms (cremini or white button), sliced; 1 cup wild rice blend (uncooked); 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 tsp dried thyme; 1 bay leaf; 6 cups chicken broth; 2 cups cooked chicken, shredded or diced; 3/4 cup heavy cream; 1 tbsp all-purpose flour (optional, for thickening); Fresh parsley, chopped (optional, for garnish)

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This creamy chicken and wild rice mushroom soup is the kind of cozy, filling meal I turn to when I want warmth in a bowl. Tender chicken, hearty wild rice, earthy mushrooms, and a rich, velvety broth come together to create a soup that’s both rustic and comforting. It’s everything I want on a cold day — nourishing, creamy, and deeply flavorful.

Why You’ll Love This Recipe

I love how this soup is creamy without being too heavy, and how the wild rice gives it a wonderful chewy texture that makes every spoonful feel satisfying. The mushrooms add a savory depth, and the chicken brings just the right amount of protein to keep it balanced. This is one of those soups that tastes even better the next day, which makes it perfect for meal prep or cozy dinners throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or diced)
Wild rice blend (uncooked)
Olive oil or butter
Yellow onion, diced
Garlic, minced
Carrots, diced
Celery, diced
Mushrooms, sliced (cremini or white button)
Chicken broth
Dried thyme
Bay leaf
Salt
Black pepper
Heavy cream
All-purpose flour (optional, for thickening)
Fresh parsley, chopped (optional)

Directions

I heat olive oil or butter in a large pot over medium heat, then sauté the onion, carrots, and celery until they begin to soften.
I add the garlic and mushrooms and cook until the mushrooms release their moisture and begin to brown.
I stir in the uncooked wild rice and season with salt, pepper, thyme, and a bay leaf.
I pour in the chicken broth and bring everything to a boil, then reduce the heat to a simmer and cover. I let it cook for 40–45 minutes, or until the rice is tender.
I stir in the cooked chicken and let it heat through.
If I want the soup thicker, I whisk a little flour into the cream before adding it to the pot. I then pour in the cream and stir until the soup is rich and creamy.
I let it simmer uncovered for another 5–10 minutes to thicken slightly, then remove the bay leaf.
I taste and adjust seasoning, then garnish with chopped parsley if I have some on hand.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I use rotisserie chicken to save time. If I’m out of wild rice, I use a brown rice blend, but I adjust the cooking time since it may cook faster. I’ve also added chopped spinach or kale near the end for an extra veggie boost. For a lighter version, I swap the cream for half-and-half or use just a splash of milk and let the starch from the rice naturally thicken the soup.

Storage/Reheating

I store this soup in an airtight container in the fridge for up to 4 days. It thickens as it sits, so when I reheat it, I add a splash of broth or water to loosen it up. It reheats well on the stovetop or in the microwave. I don’t usually freeze it because the cream can separate, but if I do, I freeze it before adding the cream, then stir in the dairy when I reheat it.

FAQs

Can I use leftover chicken?

Yes, I often use shredded rotisserie or leftover roasted chicken to save time — it works perfectly in this soup.

Do I have to use wild rice?

Wild rice gives the soup its unique texture and nutty flavor, but I’ve used brown rice or a long grain blend when I need a quick substitute.

How do I thicken the soup more?

If I want it extra creamy, I mix 1 tablespoon of flour into the cream before adding it. Letting the soup simmer uncovered for a few extra minutes also helps thicken it naturally.

What kind of mushrooms should I use?

I like cremini or baby bella mushrooms because they’re a bit more flavorful, but white button mushrooms work fine too. I just use whatever I have on hand.

Can I make this soup ahead of time?

Absolutely. I often make it the day before — the flavors deepen overnight. I just reheat it gently and add a splash of broth if it’s too thick.

Conclusion

This creamy chicken and wild rice mushroom soup is the definition of comfort food. It’s rich, flavorful, and filled with wholesome ingredients that make me feel good with every bite. Whether I’m serving it for dinner or saving it for lunches throughout the week, this soup never disappoints — and always leaves me going back for seconds.