Name: Chicken Mushroom Wild Rice Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups cooked and shredded chicken breasts or thighs; 3/4 cup uncooked wild rice blend; 8 oz mushrooms, sliced (cremini or white button); 2 carrots, diced; 2 celery stalks, diced; 1 medium onion, finely chopped; 3 cloves garlic, minced; 6 cups chicken broth; 2 tbsp olive oil or butter; 1 cup heavy cream or milk; 1/4 cup all-purpose flour; 1 tsp fresh thyme or 1/2 tsp dried thyme; 1 bay leaf; Salt and pepper to taste

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This Chicken Mushroom Wild Rice Soup is a cozy, comforting bowl of warmth that’s loaded with hearty ingredients. It brings together tender chicken, earthy mushrooms, and nutty wild rice in a creamy, flavorful broth that feels like a warm hug on a cold day. Whether I’m meal-prepping for the week or just craving something wholesome and satisfying, this soup hits the spot every time. Chicken Mushroom Wild Rice Soup

Why You’ll Love This Recipe

I love this soup because it’s nourishing, full of texture, and rich in flavor. The combination of mushrooms and wild rice gives it a rustic, earthy depth, while the chicken makes it satisfying enough to serve as a full meal. It’s also one of those recipes that gets better the next day, which makes leftovers something to look forward to. Plus, it’s freezer-friendly, which is perfect for busy weeks.

ingredients

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

Chicken breasts or thighs, cooked and shredded
Wild rice blend, uncooked
Mushrooms, sliced (cremini or white button work well)
Carrots, diced
Celery, diced
Onion, finely chopped
Garlic, minced
Chicken broth
Olive oil or butter
Heavy cream or milk
All-purpose flour (for thickening)
Fresh thyme or dried thyme
Bay leaf
Salt and pepper to taste

directions

I start by sautéing the onion, carrots, celery, and garlic in a bit of olive oil or butter until they’re softened and fragrant.
Then I stir in the mushrooms and cook them down until they release their moisture and start to brown.
I add the wild rice, thyme, bay leaf, and chicken broth to the pot, bring it to a boil, then reduce to a simmer. I let this cook for about 45–50 minutes until the rice is tender.
While the soup is simmering, I prepare a roux in a separate pan by whisking flour into melted butter, then slowly adding the cream to create a smooth mixture.
I stir the roux into the soup once the rice is tender, which thickens the broth and adds a luscious creamy texture.
Finally, I fold in the shredded chicken and let everything heat through for another 10 minutes. I taste and adjust the seasoning with salt and pepper before serving.

Servings and timing

This recipe makes about 6 servings. The total time to make this soup is around 1 hour and 10 minutes, including prep and cook time.

Variations

I sometimes swap the chicken for turkey, especially around the holidays when I have leftovers.
For a dairy-free version, I use coconut milk or a dairy-free creamer instead of heavy cream.
If I want to make it vegetarian, I skip the chicken and use vegetable broth and chickpeas for added protein.
I also like adding kale or spinach at the end for some extra greens.
To make it gluten-free, I thicken the soup with cornstarch or a gluten-free flour blend instead of all-purpose flour.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I do so gently over the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened too much. This soup also freezes beautifully for up to 3 months—just let it cool completely before transferring to a freezer-safe container.

FAQs

How do I make this soup in a slow cooker?

I add all the ingredients except the roux and cream into the slow cooker and cook on low for 7–8 hours or high for 4–5 hours. Then I stir in the roux and cream at the end and cook for another 30 minutes.

Can I use pre-cooked or leftover chicken?

Yes, I often use rotisserie chicken or leftover cooked chicken. I just shred it and stir it in during the last 10 minutes of cooking to warm through.

What kind of mushrooms work best?

I usually go for cremini or white button mushrooms, but shiitake or a mix of wild mushrooms can add extra flavor and depth.

Is it possible to make this soup ahead of time?

Absolutely. I actually think the flavors deepen and improve if I make it a day ahead. I just reheat gently and add a splash of broth to loosen it up.

Can I cook the rice separately?

Yes, cooking the rice separately can help prevent the soup from getting too thick. I just stir in the cooked rice toward the end of the cooking time.

Conclusion

This Chicken Mushroom Wild Rice Soup is one of those recipes I keep coming back to when I want something warm, filling, and homemade. It’s simple enough for a weekday dinner but comforting and flavorful enough to serve to guests. With its hearty texture and creamy broth, it’s sure to become a staple in my kitchen—and maybe yours too.

Chicken Mushroom Wild Rice Soup