As the leaves turn and the air cools, nothing soothes quite like a steaming bowl of Creamy Mushroom Chicken and Wild Rice Soup. It’s everything you want in a fall comfort meal—velvety, earthy, and deeply satisfying. Tender pieces of chicken, nutty wild rice, and hearty mushrooms come together in a creamy broth infused with herbs and garlic.
This recipe captures the heart of soothing fall season meals, perfect for cozy evenings or weekend meal prep. Whether you’re craving a comforting dinner, planning your September recipes lineup, or just need a soul-warming dish, this soup delivers richness and simplicity in every spoonful. It’s easy to make, full of texture, and so flavorful that one pot never lasts long.
Table of Contents
Why You’ll Love Creamy Mushroom Chicken and Wild Rice Soup
If your ideal meal feels like a warm hug on a chilly day, this Creamy Mushroom and Wild Rice Soup will steal your heart.
- Rich, Creamy Comfort:
Every bite is silky and flavorful without being heavy. The blend of chicken, mushrooms, and wild rice creates a perfect balance of textures—savory, nutty, and smooth. - Wholesome and Satisfying:
Made with lean chicken, fiber-rich wild rice, and fresh vegetables, it’s nourishing enough to stand alone as a main course. - Earthy Mushroom Depth:
A mix of cremini, shiitake, or baby bella mushrooms adds umami and richness, turning an ordinary soup into something restaurant-worthy. - Perfect for the Fall Season:
When September brings crisp evenings, this Mushroom Chicken and Wild Rice Soup becomes the ultimate soothing recipe. It’s cozy, aromatic, and full of seasonal flavor. - Easy to Customize:
Use leftover turkey, substitute brown rice, or make it vegetarian by skipping chicken and using veggie broth. - Meal-Prep Magic:
The flavors develop beautifully overnight, making it even better the next day. This is one of those wild rice soup recipes that truly improves as it rests. - One-Pot Simplicity:
No complicated steps—just sauté, simmer, and stir in cream. You’ll have an impressive, comforting dinner ready with minimal cleanup.
Ingredients
For the Soup:
- 2 tablespoons olive oil or butter
- 1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 8 oz cremini or baby bella mushrooms, sliced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 cup cooked wild rice (or ½ cup uncooked, rinsed)
- ½ cup heavy cream (or half-and-half for lighter texture)
- 2 tablespoons chopped parsley, for garnish
Step-by-Step Instructions
- Sauté the aromatics:
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery; cook 5–6 minutes until softened. - Add mushrooms and herbs:
Stir in mushrooms, garlic, thyme, and rosemary. Cook until mushrooms release moisture and begin to brown, about 6–7 minutes. - Cook the chicken:
Add chicken pieces and cook until lightly golden on the outside, 4–5 minutes. Season with salt and pepper. - Thicken the base:
Sprinkle flour over the mixture. Stir well to coat, cooking 1–2 minutes to remove raw flour taste. - Add liquids:
Slowly pour in broth and water, stirring constantly to avoid lumps. - Simmer:
Bring to a gentle boil, then reduce heat. Stir in wild rice. Cover and simmer 25–30 minutes (or until rice and chicken are tender). - Add the cream:
Reduce heat to low. Stir in heavy cream until the soup turns silky and rich. Adjust seasoning to taste. - Finish and serve:
Ladle into bowls and garnish with fresh parsley or thyme. Serve warm with crusty bread.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup
This soup deserves to be savored slowly—it’s comfort food perfection in every spoonful. Serve it hot in deep bowls with a sprinkle of parsley or thyme for color. Pair it with warm crusty bread, garlic knots, or buttered sourdough to soak up every drop of creamy broth.
For a lighter side, add a crisp green salad with lemon vinaigrette or roasted fall vegetables like butternut squash or carrots. The brightness of fresh sides beautifully complements the richness of the soup.
Hosting friends or family? Serve this as the main course with a glass of chardonnay or pinot grigio, followed by a cozy dessert like a pumpkin roll or apple crisp.
You can even transform leftovers into a comforting casserole—just add cooked noodles, top with breadcrumbs and cheese, and bake. It’s the easiest way to stretch this meal into a second dinner.
Whether you’re curled up with a blanket on a chilly evening or meal-prepping your week, this Creamy Chicken Mushroom Wild Rice Soup brings warmth, satisfaction, and that unmistakable homemade touch to your table.
How to Store Creamy Mushroom Chicken and Wild Rice Soup
Refrigerate:
Cool completely, then store in airtight containers for up to 4 days. The flavors intensify as it rests.
Reheat:
Warm gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or cream if the soup thickens too much. Avoid boiling to preserve the creamy texture.
Freeze:
For best results, freeze before adding the cream. Portion the cooled soup into containers, leaving room for expansion, and freeze up to 3 months. When ready to enjoy, thaw overnight, reheat gently, and stir in cream before serving.
Meal Prep Tip:
Cook the rice separately and stir it in before serving—this prevents it from soaking up too much liquid during storage.
Pro tip:
If you love batch cooking, double the recipe and freeze half without the cream. It’s a lifesaver for busy fall nights when you crave a homemade meal with zero effort.
Tips for Perfect Creamy Mushroom Chicken and Wild Rice Soup
- Use mixed mushrooms: Combining cremini, shiitake, and button mushrooms gives richer flavor.
- Cook wild rice separately: It maintains texture and prevents the soup from turning mushy.
- Simmer gently: Avoid high heat after adding cream—low and slow keeps it velvety.
- Balance the salt: Mushroom and broth flavors intensify; season gradually and taste often.
- Add greens: Stir in spinach or kale at the end for a nutrient boost.
- Make it dairy-free: Substitute coconut milk or cashew cream for the heavy cream.
- Use leftover chicken: Rotisserie or cooked chicken saves time without sacrificing taste.
- Finishing touch: A squeeze of lemon juice before serving brightens the entire pot.
Follow these and your Chicken Mushroom Wild Rice Soup will turn out rich, silky, and comforting every single time.
Variations of Creamy Mushroom Chicken and Wild Rice Soup
- Vegetarian Wild Rice Soup: Skip chicken and use vegetable broth. Add extra mushrooms for a hearty meatless version.
- Turkey and Wild Rice Soup: A great way to use leftover holiday turkey.
- Creamy Mushroom and Wild Rice Soup: Double the mushrooms, omit chicken, and finish with extra cream for pure mushroom goodness.
- Slow Cooker Version: Add all ingredients (except cream) to a slow cooker and cook on LOW 6–7 hours. Stir in cream before serving.
- Instant Pot Version: Pressure cook all ingredients (except cream) for 10 minutes; natural release, then stir in cream.
- Lighter Version: Use half-and-half instead of cream and skip flour for a brothier consistency.
- Herb Lovers’ Soup: Add fresh sage, rosemary, and thyme for a robust fall aroma.
- Bacon Mushroom Wild Rice Soup: Add crumbled bacon for smoky richness.
No matter which version you choose, this soup brings that perfect balance of creamy comfort and earthy fall flavor.
FAQs
1. Can I use pre-cooked chicken?
Yes—rotisserie chicken or leftovers work perfectly. Add them during the last 10 minutes of cooking.
2. Can I substitute brown rice?
Yes, though cooking time increases slightly. Wild rice adds more flavor and texture.
3. How do I prevent curdling when adding cream?
Stir in the cream off heat or over very low heat. Don’t boil once it’s added.
4. Can I make this gluten-free?
Absolutely—use cornstarch or gluten-free flour as the thickener.
5. What’s the best way to reheat frozen soup?
Thaw in the fridge overnight, then warm slowly on the stove, stirring in cream just before serving.
Final Thoughts
This Creamy Mushroom Chicken and Wild Rice Soup is fall in a bowl—hearty, soothing, and full of depth. It’s one of those September recipes that warms you from the inside out, perfect for cozy nights, family dinners, or meal prep Sundays. Serve it with a loaf of bread and your favorite sweater—it’s everything comforting about autumn in one creamy spoonful.
Learn more about… White Chicken Chili
Check out… Olive Garden Zuppa Toscana
Don’t miss our… Creamy Mushroom Soup
Creamy Mushroom Chicken and Wild Rice Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Creamy Mushroom Chicken and Wild Rice Soup is a cozy, fall-ready bowl loaded with tender chicken, earthy mushrooms, and nutty wild rice in a velvety herb broth.
Ingredients
- 2 tbsp olive oil or butter
- 1 lb boneless, skinless chicken breasts or thighs, cubed (or 3 cups cooked, shredded chicken)
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 8 oz cremini or baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1/2 tsp dried rosemary
- 3/4 to 1 tsp kosher salt, to taste
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 cup cooked wild rice (or 1/2 cup uncooked, rinsed)
- 1/2 cup heavy cream or half-and-half
- 2 tbsp chopped fresh parsley, for garnish
Instructions
1. Heat oil or butter in a large pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened.
2. Add sliced mushrooms, garlic, thyme, and rosemary. Cook 6–7 minutes until mushrooms release liquid and start to brown.
3. Add chicken pieces and cook 4–5 minutes, stirring, until no longer pink on the outside. Season with salt and pepper.
4. Sprinkle flour over the mixture and stir well to coat. Cook 1–2 minutes to remove the raw flour taste.
5. Slowly pour in chicken broth and water, stirring constantly to avoid lumps.
6. Stir in cooked wild rice (or uncooked rice if using raw). Bring to a gentle boil, then reduce heat and simmer 25–30 minutes, or until rice and chicken are tender.
7. Lower heat to very low. Stir in heavy cream until the soup is silky and creamy. Taste and adjust salt and pepper.
8. Ladle into bowls and garnish with chopped parsley. Serve hot with crusty bread.
Notes
For best texture, cook wild rice separately and stir it in right before serving.
To make ahead or freeze, leave out the cream and add it after reheating.
Rotisserie chicken works great — stir it in during the last 10 minutes.
For a thicker soup, add an extra 1–2 tbsp flour with the roux or simmer uncovered to reduce.
Make it vegetarian by skipping the chicken and using vegetable broth, then doubling the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg