Hey everyone, Jason Griffith here! When the weather gets chilly or you’re just craving a hug in a bowl, nothing quite hits the spot like a hearty, creamy soup. And today, I’m bringing you a true comfort classic: Creamy Mushroom Chicken and Wild Rice Soup. This isn’t just soup; it’s a rich, flavorful symphony of tender chicken, earthy mushrooms, and chewy wild rice, all swimming in a velvety cream broth. It’s the perfect meal to warm you from the inside out!

Why I Love This Recipe

What’s not to love about a meal that feels both wholesome and incredibly indulgent? I am absolutely obsessed with Creamy Mushroom Chicken and Wild Rice Soup because it’s the epitome of cozy comfort. The combination of savory chicken, the deep umami of mushrooms, and the nutty chewiness of wild rice creates a fantastic textural and flavor experience. The creamy broth ties it all together, making every spoonful utterly satisfying. It’s a fantastic recipe for meal prepping, feeding a hungry family, or simply savoring on a quiet evening. Plus, it makes your kitchen smell absolutely divine as it simmers!

The Wholesome History of Chicken & Wild Rice Soup

Chicken and wild rice soup is a beloved American comfort food, particularly popular in the Midwest, where wild rice is native and cherished. Indigenous to North America, wild rice (which is actually a semi-aquatic grass seed) has long been a staple grain, valued for its nutty flavor and chewy texture. When combined with tender chicken and vegetables, it creates a hearty, nourishing soup.

The addition of mushrooms and a creamy base elevates this simple soup into a richer, more gourmet experience. Mushrooms lend their signature earthy, umami notes, which perfectly complement the chicken and wild rice. The creamy element, often introduced with dairy, adds a luscious mouthfeel, turning a rustic soup into a comforting, satisfying meal that’s perfect for chilly days or any time you crave a bowl of wholesome goodness. It’s a testament to simple ingredients coming together to create something truly special.

Ingredients

Here’s what you’ll need to create this comforting Creamy Mushroom Chicken and Wild Rice Soup:

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 medium yellow onion, finely diced
• 2 stalks celery, finely diced
• 2 medium carrots, finely diced
• 8 ounces fresh mushrooms (cremini or button), sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 6 cups chicken broth (low sodium recommended)
• 1/2 cup uncooked wild rice, rinsed well
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 1/2 cups half-and-half or heavy cream
• 1/4 cup chopped fresh parsley, for garnish

Swaps and Notes

• Chicken: Both chicken breasts and thighs work wonderfully. Thighs tend to stay a bit juicier. You can also use cooked rotisserie chicken; add it shredded towards the end of cooking.
• Wild Rice: Ensure you use 100% wild rice, not a blend, as blends can cook at different rates. Rinse it thoroughly before adding to remove any debris. It has a longer cooking time than white rice, which is why it goes in early.
• Mushrooms: Cremini (baby bella) mushrooms offer great flavor and are widely available. You can also use shiitake or a mix of wild mushrooms for deeper earthy notes. My Mushroom Rice Recipe highlights just how much flavor mushrooms can bring!
• Broth: Low-sodium chicken broth gives you control over the final saltiness. Vegetable broth can be used for a slightly lighter flavor profile.
• Dairy: Half-and-half creates a creamy, rich soup without being overly heavy. For extra indulgence, use heavy cream. If you prefer a lighter touch, milk can work, but the consistency will be thinner.
• Herbs: Dried thyme is a classic pairing. A bay leaf added with the broth and removed before serving can also add depth.
• Flour: This creates the roux, which is essential for thickening the soup to a creamy consistency.

Steps for the Recipe

Let’s get this comforting soup simmering!

1. Sauté Chicken: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. It doesn’t need to be cooked through at this point. Remove the chicken from the pot and set aside.
2. Sauté Vegetables: Add the butter to the same pot. Reduce heat to medium. Add the diced onion, celery, and carrots. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened. Add the sliced mushrooms and cook for another 5-7 minutes, until they have released their liquid and are nicely browned.
3. Add Garlic & Roux: Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir well. Cook, stirring constantly, for 2-3 minutes, to create a roux. This will thicken your soup.
4. Build Broth Base: Gradually whisk in the chicken broth until smooth, ensuring no lumps from the flour remain. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
5. Add Wild Rice & Chicken: Stir in the rinsed wild rice and return the seared chicken to the pot.
6. Simmer: Bring the soup back to a gentle simmer, then reduce heat to low, cover the pot, and let it simmer for 45-60 minutes, or until the wild rice is tender and has “burst” open. Stir occasionally to prevent sticking.
7. Add Cream & Finish: Once the wild rice is tender, stir in the half-and-half (or heavy cream). Continue to simmer gently for another 5-10 minutes, uncovered, allowing the soup to heat through and thicken to your desired consistency. Do not boil rapidly once dairy is added.
8. Serve: Taste and adjust seasoning (salt, pepper) if needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.

Tips for Success

• Brown Chicken Well: Searing the chicken first adds a layer of flavor to both the chicken and the soup base.
• Build the Roux: Cooking the flour with butter and vegetables helps thicken the soup smoothly and eliminates a raw flour taste.
• Patience with Wild Rice: Wild rice takes longer to cook than white rice. Be patient, and don’t rush the simmering time. It’s done when it’s tender and most grains have split open.
• No Rapid Boil After Dairy: Once you add the half-and-half or cream, keep the heat low and maintain a gentle simmer to prevent the dairy from scorching or curdling.
• Taste and Adjust: Always taste your soup before serving and adjust seasonings as needed. Broths can vary in saltiness.

Serving Suggestions and Pairings

Creamy Mushroom Chicken and Wild Rice Soup is a hearty meal on its own, but it pairs beautifully with:

• Crusty Bread: Essential for soaking up every last bit of that delicious creamy broth.
• Simple Side Salad: A light green salad with a vinaigrette dressing provides a refreshing contrast.
• Sandwich: A classic grilled cheese sandwich or a light sandwich, perhaps inspired by my A Light Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight!), would be a wonderful companion.
• Beverage Pairings: A simple glass of water, iced tea, or a dry white wine like a Chardonnay or Pinot Noir complements the earthy flavors.

Storage and Leftover Tips

Creamy Mushroom Chicken and Wild Rice Soup makes fantastic leftovers, often tasting even better the next day as the flavors deepen!

• Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken considerably as it chills.
• Reheat: To reheat, gently warm portions in a saucepan on the stovetop over low heat, adding a splash of chicken broth or milk to thin out the soup and bring it back to your desired consistency. Stir frequently. You can also microwave individual portions, stirring halfway through.
• Freezing: Freezing is possible, but the texture of the wild rice and cream can sometimes change slightly upon thawing. If freezing, use freezer-safe containers and leave some headspace. Thaw overnight in the refrigerator, then reheat gently, adding liquid as needed.

More Recipes You Will Love

If you enjoyed this comforting and hearty soup, you might also like these other rich and flavorful meals:

• For another deep, comforting bowl with Southern flavors, my This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a must-try.
• If you love one-pan dinners that are always a hit, check out my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
• For another great way to use mushrooms in a savory side dish, my Mushroom Rice Recipe is fantastic.
• And for truly simple, satisfying comfort food, you’ll love These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays.

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Final Thoughts

Creamy Mushroom Chicken and Wild Rice Soup is a testament to how simple ingredients can come together to create a dish that is both deeply satisfying and incredibly flavorful. It’s perfect for chilly evenings, family dinners, or whenever you need a warm, comforting hug in a bowl.

I hope you give this amazing soup a try and enjoy every comforting spoonful! Let me know in the comments below if this becomes a new favorite in your household, or what your go-to cozy soup recipes are. I always love hearing from you! Happy cooking!