When the weather cools down and you’re craving something warm and satisfying, nothing hits the spot quite like a bowl of homemade soup. But not just any soup—we’re talking about Creamy Mushroom Chicken and Wild Rice Soup, the kind of meal that fills your kitchen with comforting aromas and wraps you in a blanket of flavor.

This recipe combines tender chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth that’s pure comfort in a bowl. It’s hearty enough to be a complete meal, but light enough that you won’t feel weighed down. The fresh thyme and garlic give it depth, while the mushrooms soak up all the buttery goodness.

Whether you’re feeding the family on a weeknight or hosting friends for a cozy get-together, this soup is guaranteed to warm everyone’s hearts and bellies.

What Is Creamy Mushroom Chicken and Wild Rice Soup?

Creamy Mushroom Chicken and Wild Rice Soup is a one-pot meal that brings together the best of two comfort food worlds—creamy chicken soup and savory wild rice stew. It starts with seared chicken breast for flavor, then builds a base of sautéed mushrooms, onions, and garlic. Wild rice is simmered in the broth until tender, and finally, everything is brought together with cream to create a silky, rich finish.

The result is a rustic, restaurant-style soup that feels both gourmet and homey at the same time.

Why You’ll Love This Recipe

Creamy and hearty but still balanced
Loaded with protein, fiber, and flavor

Perfect for meal prep—makes great leftovers
One-pot recipe, so cleanup is a breeze
Comfort food that feels nourishing and satisfying

What Does This Soup Taste Like?

This soup has layers of flavor in every bite. The wild rice adds a chewy, nutty texture that’s different from white rice or noodles. The mushrooms bring deep, earthy notes that pair beautifully with the creamy broth, while the chicken is tender and perfectly seasoned.

Fresh thyme and garlic make the soup fragrant and savory, and the cream ties it all together, giving you a silky mouthfeel without feeling too heavy. It’s cozy, rich, and soul-warming—perfect for cold days or anytime you need a little comfort.

Ingredients You’ll Need

1 pound boneless, skinless chicken breasts

2 tablespoons olive oil
2 tablespoons butter
8 oz cremini or button mushrooms, sliced

1 small onion, diced
3 cloves garlic, minced
1 teaspoon salt

½ teaspoon black pepper
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
¾ cup wild rice blend, uncooked

4 cups chicken broth
1 cup heavy cream
2 tablespoons all-purpose flour

Fresh parsley or extra thyme for garnish

Tools You’ll Need

Large soup pot or Dutch oven
Wooden spoon or spatula

Sharp knife and cutting board
Measuring cups and spoons
Ladle for serving

Ingredient Swaps and Additions

Use rotisserie chicken for a shortcut
Add spinach or kale for extra greens
Use dairy-free cream or coconut milk for a lactose-free version

Add carrots and celery for a more traditional chicken soup base

How to Make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: Cook the Chicken

Heat olive oil in a large soup pot over medium heat. Season chicken breasts with salt and pepper, then sear until golden on both sides, about 4-5 minutes per side. Remove and set aside.

Step 2: Sauté the Vegetables

In the same pot, add butter and sauté the mushrooms and onions until browned and tender, about 6-8 minutes. Add garlic and thyme, cooking for 1 minute more.

Step 3: Add Rice and Broth

Pour in the chicken broth and stir in the wild rice. Slice the cooked chicken into bite-sized pieces and add back to the pot.

Step 4: Simmer

Cover and simmer for 35-40 minutes, or until the rice is tender.

Step 5: Make It Creamy

In a small bowl, whisk together the cream and flour until smooth. Stir this mixture into the soup and let simmer for 5 more minutes to thicken.

Step 6: Serve

Ladle the soup into bowls and garnish with fresh parsley or thyme. Enjoy warm!

What to Serve with This Soup

Crusty sourdough or garlic bread
A simple side salad with vinaigrette

Crackers or buttered biscuits
A sprinkle of Parmesan cheese on top (optional but recommended!)

Tips for Success

Don’t rush the mushrooms—letting them brown adds rich flavor.

Stir the rice occasionally to prevent sticking.
Use a wild rice blend for faster cooking and better texture.
Adjust the cream to your liking—add more for a richer soup, or use half-and-half for a lighter option.

Storage and Reheating

Store leftovers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. The soup may thicken in the fridge—add a splash of broth or water when reheating if needed.

This soup also freezes well for up to 2 months.

Frequently Asked Questions

Can I use leftover chicken?
Yes! Just add it in when you stir in the rice.

Can I use white rice?
You can, but wild rice gives the soup its signature texture and flavor. White rice will cook faster but won’t have the same chew.

Is this recipe gluten-free?
Use a gluten-free flour blend or cornstarch for thickening to make it gluten-free.

Conclusion

This Creamy Mushroom Chicken and Wild Rice Soup is the perfect blend of comfort and nourishment. It’s rich, creamy, full of texture, and packed with flavor—the kind of recipe you’ll want to keep on rotation all fall and winter long.

Serve it with warm bread, cozy up on the couch, and enjoy every spoonful!

Nutritional Information (Approximate per serving)

Calories: 430
Protein: 28g
Fat: 22g
Carbohydrates: 28g
Fiber: 3g
Sugar: 3g
Sodium: 850mg

July 18, 2025 by Melissa

Creamy Mushroom Chicken and Wild Rice Soup: Cozy, Comforting, and Hearty