SPREAD LOVE

Creamy Mushroom Chicken And Wild Rice Soup

Warm, comforting, and deeply savory, this Creamy Mushroom Chicken and Wild Rice Soup is the kind of bowl that feels like a hug on a chilly evening. With tender chicken, earthy mushrooms, and nutty wild rice swimming in a rich, creamy broth, it’s both soul-soothing and substantial. If you love one-pot meals that taste like they took hours but come together easily, this is for you — and if you want a similar comfort classic, try this creamy chicken and rice recipe for another family favorite.

Why make this recipe
This recipe stands out because it balances hearty protein and grains with a silky, flavorful broth; it’s simple enough for weeknights yet elegant for guests. The mushrooms add umami depth while the wild rice brings texture and a pleasant nutty chew. It’s freezer-friendly and adaptable, making it a dependable option for meal planning.

Step-by-Step Guide to Making Creamy Mushroom Chicken And Wild Rice Soup

Ingredients

2 tablespoons unsalted butter
16 ounces mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
3 cups chicken stock
1 pound boneless skinless chicken breasts
2 teaspoons oregano
1 teaspoon rosemary
1 teaspoon thyme
1 cup heavy cream
3 cups wild rice, cooked

Directions

In a large pot, melt the butter over medium heat. Add the sliced mushrooms, diced onion, and minced garlic; sauté until softened and the mushrooms have released their liquid and started to brown, about 6–8 minutes.
Stir in the kosher salt, black pepper, and all-purpose flour; cook, stirring constantly, for 1 minute to cook off the raw flour taste and create a light roux.
Gradually whisk in the chicken stock, scraping any browned bits from the bottom of the pot; bring the mixture to a gentle simmer so it thickens slightly.
Add the chicken breasts to the simmering broth along with the oregano, rosemary, and thyme. Simmer until the chicken is cooked through, about 12–15 minutes depending on thickness.
Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
Stir in the heavy cream and the cooked wild rice; heat gently until warmed through but not boiling, to prevent the cream from breaking. Taste and adjust seasoning as needed. Serve hot.

What makes it special
What lifts this soup above the basic creamy chicken soup is the combination of mushrooms and wild rice. Mushrooms bring a concentrated umami and earthy flavor that deepens the broth, while wild rice contributes a robust, toothsome texture that keeps each spoonful interesting. The result is a harmonious bowl that feels richly layered without being overly complicated.

How to store Creamy Mushroom Chicken And Wild Rice Soup

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in airtight, freezer-safe containers for up to 3 months at 0°F (-18°C).
Thawing and reheating: Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat until warmed through; avoid boiling to keep the cream from separating.

Serving Suggestions for Creamy Mushroom Chicken And Wild Rice Soup

Ladle into deep bowls and garnish with a sprinkle of chopped fresh parsley or chives for color and brightness.
Serve with crusty bread, garlic toast, or warm sourdough for sopping up the creamy broth.
Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness.
For a heartier meal, offer a side of roasted vegetables such as Brussels sprouts or a light warm slaw.

Tips to make Creamy Mushroom Chicken And Wild Rice Soup

Use a mix of mushroom types (cremini, shiitake, oyster) for more complex flavor.
Don’t skip browning the mushrooms; the caramelized edges add significant depth to the broth.
Cook your wild rice ahead of time and refrigerate it so the grains retain texture when added to the soup.
If the soup becomes too thick after chilling, thin it with a splash of stock or milk while reheating.

Variations

Vegetarian swap: Replace chicken stock with vegetable stock and omit the chicken; add cubed firm tofu or white beans for protein, and finish with an extra 1/2 cup of cream or a splash of plant-based cream for richness.
Herb-forward variation: Increase fresh herbs—add a tablespoon of chopped fresh thyme and 1½ teaspoons chopped fresh rosemary at the end for a brighter, fresher profile.

Cooking notes and technique details

Roux and thickening: The small amount of flour cooked with butter and vegetables creates a light roux that gently thickens the broth without making it gluey. Ensure you cook the flour for at least a minute to remove any raw taste.
Preventing broken cream: After adding heavy cream, warm the soup slowly and avoid a rolling boil. High heat can cause the cream to separate; steady low heat keeps the texture velvety.
Wild rice texture: Wild rice often takes longer to cook than white rice and retains a firmer texture. Using pre-cooked wild rice (as called for in the ingredient list) ensures the grains stay pleasantly chewy and don’t become mushy in the soup. Leftover or store-bought cooked wild rice works well.
Shredding chicken: Remove the chicken once it’s cooked through, shred it while warm (it’s easier), and return to the pot. This prevents overcooking the meat and helps control the final texture.

Common mistakes and how to avoid them

Overcooking mushrooms: Sauté until mushrooms are nicely browned but still tender, not shrunken to oblivion—this retains both flavor and texture.
Adding cream too soon: Allow the soup to simmer and flavors to meld before stirring in cream; otherwise, the dairy can cook too long and lose its fresh texture.
Undersalting: The mushrooms, rice, and cream can mute saltiness—taste at the end and add seasoning gradually. Use kosher salt for even seasoning.

FAQ

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes — boneless, skinless chicken thighs are a great swap and will yield a slightly richer flavor; adjust cooking time until thighs reach an internal temperature of 165°F (74°C).

Q: How do I keep the rice from getting mushy when reheating leftovers?
A: Reheat gently on the stovetop with a splash of stock or water. Avoid high heat and prolonged simmering. If you expect leftovers, slightly undercook the rice initially so it finishes cooking during reheating.

Q: Is there a low-fat version I can make?
A: To reduce fat, use low-fat milk or half-and-half instead of heavy cream and substitute a smaller amount of olive oil for the butter. Note that texture and flavor will be lighter; you can boost body with a tablespoon of cornstarch slurry if needed.

Q: Can I make this in a slow cooker?
A: Yes — brown mushrooms, onions, and garlic on the stovetop, then transfer with stock, uncooked wild rice (if using), and herbs to the slow cooker. Add chicken and cook on low for 4–6 hours. Stir in cream near the end and adjust seasoning.

Q: What herbs best complement the mushrooms and chicken?
A: Thyme, rosemary, and oregano (as used in the recipe) are classic choices. Fresh parsley or chives added at serving brightens the bowl.

More on substitutions and dietary tweaks

Gluten-free: Substitute a gluten-free flour blend or cornstarch slurry (1 tbsp cornstarch mixed with 1–2 tbsp cold water) to thicken.
Dairy-free: Use full-fat coconut milk or a creamy oat milk and a dairy-free butter alternative; this changes the flavor profile but maintains richness.
Protein alternatives: Swap chicken for turkey breast leftovers or use a hearty white bean like cannellini for a vegetarian boost.

A few extra serving and presentation ideas

For a restaurant-style touch, drizzle a little truffle oil or parsley oil on top right before serving.
Serve in hollowed-out bread bowls for a cozy presentation that’s perfect for gatherings.
Garnish with sautéed mushroom slices reserved from the initial sauté to provide a textural contrast and attractive topping.

Meal planning and make-ahead tips

Prep the base: Sauté mushrooms, onions, and garlic ahead of time and refrigerate for up to 2 days; when ready, finish the soup with stock, chicken, and cream.
Freeze in portions: Freeze individual portions in microwave-safe containers so you have quick lunches or dinners. Thaw overnight and reheat gently.
Make family-friendly: Reduce the herbs slightly for picky eaters or serve the soup with plain sides like buttered noodles or rice for those who prefer simple flavors.

Safety and reheating guidelines

Always cool soup in shallow containers before refrigerating to bring temperature down quickly and safely.
Reheat leftovers to an internal temperature of 165°F (74°C). If frozen, thaw in the refrigerator overnight before reheating for best texture.

Final thoughts before you cook
This soup is more than the sum of its parts: the mushrooms’ umami, the herbed chicken, and the nutty wild rice combine into something homey and memorable. It’s a flexible foundation—perfect for using pantry staples, adapting for dietary needs, and serving at both weeknight dinners and casual entertaining.

Conclusion

If you’d like to compare different takes on this comforting classic, Closet Cooking offers a hearty variation in their recipe collection for Creamy Mushroom Chicken and Wild Rice Soup that can inspire additional tweaks, and Simple Joy provides another approachable version of Creamy Chicken and Wild Rice Soup with its own tips and serving ideas. For more inspiration, see Creamy Mushroom Chicken and Wild Rice Soup – Closet Cooking and Creamy Chicken and Wild Rice Soup – Simple Joy.