Creamy Mushroom Chicken Wild Rice Soup

Creamy Mushroom Chicken Wild Rice Soup is the ultimate cozy bowl that brings together tender chicken, earthy mushrooms, and hearty wild rice in a velvety broth. I’ve been making this soup for years, and it never fails to warm both body and soul. The combination of savory ingredients creates a satisfying meal that feels like a warm hug on a chilly day.

Last winter, I made this soup on a particularly cold evening when my family needed something extra comforting. The aroma of sautéed mushrooms and thyme filled the kitchen, and everyone gathered around the pot before it even finished cooking. What I love most about this creamy chicken wild rice soup is how it transforms simple ingredients into something restaurant-worthy. The wild rice adds a nutty flavor and chewy texture that pairs beautifully with the creamy broth, while the mushrooms bring an earthy depth that makes every spoonful interesting. It’s become my go-to recipe for meal prep because it tastes even better the next day.

What You’ll Need for This Hearty Soup

Before you start cooking, gather these simple ingredients for the best results. I always use fresh mushrooms for maximum flavor, but you can mix in dried mushrooms for an even more intense taste. Pro tip: don’t skip the wild rice blend, as it gives this soup its signature texture and nutty flavor that regular rice just can’t match.

• 2 tablespoons butter (for mushrooms)
• 1 pound mushrooms, sliced (I prefer cremini or baby bella)
• 1 tablespoon butter (for vegetables)
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped (fresh is best, but dried works)
• 6 cups chicken broth (use low-sodium for better control)
• 1 cup wild rice or rice blend with wild rice
• 1½ cups chicken, cooked and diced or shredded (rotisserie chicken works great)
• 1 cup milk or heavy cream (heavy cream makes it extra rich, milk keeps it lighter)
• 1 cup parmigiano reggiano parmesan, grated (freshly grated melts better)
• Salt and pepper to taste

Personal recommendation: I always add a splash more cream than the recipe calls for because I love an extra-creamy soup. You can also substitute half-and-half if you want something between milk and heavy cream. Make sure your chicken is already cooked before starting this recipe, as we’re adding it later to simply heat through.

How to Make This Comforting Bowl

I recommend reading through all the steps before starting so you understand the flow of the recipe. This soup comes together in stages, building layers of flavor that make it truly special. You’ll need a large pot or Dutch oven (at least 5-6 quarts) for this recipe.

Step 1: Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms and cook without stirring too much, allowing them to release their moisture and develop a golden-brown color. This takes about 10-15 minutes. You’ll know they’re ready when the liquid has completely evaporated and the mushrooms look deeply browned with crispy edges. Set them aside in a bowl.

Step 2: In the same pot, melt 1 tablespoon of butter. Add the diced onions, carrots, and celery. Cook these vegetables until they’re tender and the onions turn translucent, about 8-10 minutes. Stir occasionally to prevent sticking. This creates the aromatic base for your creamy mushroom chicken wild rice soup.

Step 3: Mix in the chopped garlic and thyme, cooking for about one minute until you can smell the wonderful fragrance. Be careful not to burn the garlic, as it can turn bitter quickly.

Step 4: Pour in the chicken broth, then add the wild rice, cooked chicken, and the set-aside mushrooms. Bring everything to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer until the rice is tender with a slight chewiness when you bite into it, about 20-30 minutes. The cooking time varies depending on your rice type, so check the package instructions. Pure wild rice takes the full 30 minutes or slightly longer, while rice blends cook faster around 20-25 minutes. Test a grain after 20 minutes to check doneness.

Step 5: Once the rice is tender, stir in the milk or cream and grated parmesan cheese. Cook on low heat, stirring gently, until the cheese has completely melted into the soup, creating that signature creamy texture. This takes about 3-5 minutes. The soup should have a thick, velvety consistency that coats the back of a spoon. Season with salt and pepper to taste. I usually add about 1 teaspoon of salt and ½ teaspoon of pepper, but adjust based on your broth’s sodium level.

Perfect Pairings for Your Soup

This hearty soup pairs wonderfully with crusty bread that can soak up every last drop of the creamy broth.

Garlic Bread: The buttery, garlicky flavor complements the earthiness of the mushrooms while adding a satisfying crunch to contrast the soup’s creamy texture.

Simple Green Salad: A fresh salad with vinaigrette cuts through the richness of the soup and adds a refreshing element to your meal, plus you get extra vegetables.

Sourdough Rolls: The tangy flavor of sourdough pairs beautifully with the savory soup, and the chewy texture makes it perfect for dipping.

Roasted Vegetables: Serve alongside roasted Brussels sprouts or asparagus for a complete dinner that feels restaurant-quality but is easy to make at home.

Cornbread: For a slightly sweet contrast, cornbread is one of the best sides for Creamy Mushroom Chicken Wild Rice Soup, especially during fall and winter months.

Perfect Soup Companions for Every Occasion

This hearty creamy mushroom chicken wild rice soup stands beautifully as a complete meal, but pairs wonderfully with lighter soup options when entertaining or meal prepping. For a vegetarian starter before this protein-rich main course, try the Roasted Cauliflower Soup with its caramelized sweetness, or serve the cheesy Creamy Roasted Garlic Cheddar Cauliflower Soup as an indulgent first course that complements the wild rice’s nutty flavors.

If focusing solely on mushroom-based meals, alternate this chicken and rice version with the simpler Creamy Mushroom Soup for lighter weeknight dinners, or explore the Ukrainian Mushroom Soup featuring tender potatoes, cream cheese, and fresh dill for an Eastern European twist. Each recipe showcases mushrooms differently while maintaining that same comforting, soul-warming quality perfect for chilly evenings.

Keeping Your Soup Fresh

Store your soup in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together beautifully overnight, making leftovers taste even better than the first day.

For reheating, warm the soup gently on the stovetop over medium-low heat. You’ll likely notice it has thickened in the fridge, which is completely normal. I recommend adding a splash of chicken broth or milk to thin it back to your desired consistency. Stir occasionally as it warms to prevent sticking.

Pro tip: you can freeze this soup for up to 3 months, though the texture of the rice may change slightly and the cream may separate a bit. When ready to eat, thaw overnight in the refrigerator and reheat as directed above, stirring well to recombine. This makes it perfect for batch cooking and having homemade soup ready whenever you need it.

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