Creamy Wild Rice and Chicken Soup with Mushrooms – 1 Heavenly Bowl!

Author: Carry

Published: August 31, 2025

Updated: August 31, 2025

There’s nothing quite like a steaming bowl of creamy wild rice and chicken soup with mushrooms to warm you up on a chilly evening. This recipe has been my go-to comfort food for years it’s the kind of dish that feels like a hug in a bowl. I first fell in love with it during a snowy weekend up north, where a friend’s grandma served it with thick slices of homemade bread. The earthy wild rice, tender chicken, and savory mushrooms swimming in that luxurious cream broth? Absolute perfection. What I love most is how it manages to be both hearty and comforting without feeling heavy. Trust me, once you try this version, you’ll understand why it’s become a staple in my kitchen (and maybe yours too!).

Table of Contents

Why You’ll Love This Creamy Wild Rice and Chicken Soup with Mushrooms

This soup is the ultimate cozy meal, and here’s why it’s a forever favorite in my house:

Comfort in a bowl – That creamy broth with tender chicken and earthy wild rice? It’s like wrapping yourself in a warm blanket on a cold day.
Flavor bomb – The mushrooms add such a rich, umami depth, and the thyme gives it that herby kick that keeps you going back for more.
Easy-peasy – One pot, simple ingredients, and minimal fuss. Even on busy nights, this comes together without stress.
Hearty & satisfying – It’s filling enough to be a meal all on its own (though I won’t judge if you pair it with extra bread).

Ingredients for Creamy Wild Rice and Chicken Soup with Mushrooms

Here’s what you’ll need to make this soul-warming soup—I’ve included all the little details that make a big difference:

1 cup wild rice – Rinsed well (those little black grains can be dusty!)
2 cups cooked chicken – Shredded (I use rotisserie chicken when I’m short on time)
1 cup mushrooms – Sliced (cremini or button work great, but wild mushrooms are fabulous if you can find them)
4 cups chicken broth – Homemade if you’ve got it, but store-bought works just fine
1 cup heavy cream – That’s the real deal, not half-and-half (it makes the soup luxuriously creamy)
1 onion – Diced (yellow or white both work beautifully)
2 garlic cloves – Minced (fresh is best—none of that pre-minced stuff!)
2 tbsp butter – Unsalted so we can control the seasoning
1 tsp thyme – Fresh or dried (though fresh gives that lovely herby aroma)
Salt and pepper – To taste (I always use kosher salt—it seasons more evenly)

A quick tip: Prep everything before you start cooking. Wild rice waits for no one once it’s simmering!

How to Make Creamy Wild Rice and Chicken Soup with Mushrooms

Creamy Wild Rice and Chicken Soup with Mushrooms - detail 1

Now for the fun part let’s make this cozy soup come together! I’ll walk you through each step, sharing all my little tricks along the way. Don’t worry it’s easier than it looks, and the smell alone will make your kitchen feel like the coziest place on earth.

Preparing the Wild Rice

First things first give that wild rice a good rinse in a fine-mesh strainer under cold water. Wild rice tends to have more starch than white rice, and rinsing keeps your soup from getting gummy. Unlike white rice that cooks in 20 minutes, wild rice takes its sweet time (about 45 minutes of simmering). But trust me, that chewy texture and nutty flavor are worth the wait!

Sautéing the Aromatics

Melt your butter in a big pot over medium heat—you want it to bubble slightly but not brown. Toss in the diced onions and give them a good stir. Let them cook until they’re soft and translucent (about 5 minutes). When they start smelling sweet, add the garlic. Watch it closely—garlic burns in a blink! Just 30 seconds until it’s fragrant is perfect.

Combining Ingredients for Simmering

Now toss in those sliced mushrooms. They’ll release liquid at first—that’s good! Let them cook down until they’re golden (about 5 more minutes). Pour in the rinsed wild rice, chicken broth, and thyme. Bring it all to a boil, then immediately reduce to a gentle simmer. Cover with a lid but leave it slightly ajar—this lets steam escape so your soup doesn’t boil over. Set a timer for 45 minutes and resist the urge to stir too much.

Final Touches with Chicken and Cream

When the rice is tender (it should still have a slight chew), stir in your shredded chicken and heavy cream. Let it all warm through for about 10 minutes—this is when the magic happens! The cream thickens slightly, and all the flavors come together. Now taste it—this is when I add salt and pepper. Start with 1/2 tsp salt, taste, then add more if needed. The broth should taste rich but balanced.

Creamy Wild Rice and Chicken Soup with Mushrooms - detail 2

Tips for Perfect Creamy Wild Rice and Chicken Soup with Mushrooms

After making this soup more times than I can count, here are my can’t-live-without secrets for getting it just right:

Thicken it – If your soup needs more body, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 5 minutes of simmering.
Season smart – Always add salt gradually the broth reduces as it cooks, so what tastes bland early on might be perfect later!
Don’t rush the rice – Wild rice needs its full cooking time. Undercooked grains stay too chewy, but overcooked turns mushy.
Cream last – Adding heavy cream at the end prevents separation and keeps that velvety texture intact.
Mushroom tip – Pat mushrooms dry before sautéing they’ll brown better instead of steaming in their own liquid.

Trust me—these small touches make all the difference between good soup and wow soup!

Ingredient Substitutions and Variations

Life happens, and sometimes you need to switch things up! Here’s how to tweak this creamy wild rice soup based on what’s in your fridge or dietary needs:

Protein swap – Turkey works beautifully instead of chicken, or go meatless with white beans for a vegetarian version.
Dairy-free? Coconut milk gives a lovely richness if you’re avoiding cream (though the flavor will be slightly tropical).
Mushroom alternatives – No fresh mushrooms? A handful of dried porcini (soaked first) adds incredible depth.
Broth options – Vegetable broth keeps it vegetarian, or use water with extra thyme for a lighter taste.

The best part? This soup welcomes creativity—make it yours!

Serving Suggestions for Creamy Wild Rice and Chicken Soup with Mushrooms

This soup is a meal all by itself, but let’s be real—everything’s better with the perfect side! My go-to is a thick slice of crusty bread for soaking up every last drop of that creamy broth. If you’re feeling fancy, a simple green salad with lemon vinaigrette cuts through the richness beautifully. And on extra chilly nights? Don’t skip the warm dinner rolls—they’re made for dunking!

Creamy Wild Rice and Chicken Soup with Mushrooms - detail 4

Storing and Reheating Leftovers

Here’s the good news—this creamy wild rice soup tastes even better the next day as the flavors deepen! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop—just warm it gently over medium-low heat, stirring often. The cream can separate if you blast it with high heat. If the soup thickens too much, stir in a splash of broth or water to loosen it up. (Microwave works in a pinch, but stir every 30 seconds to prevent hot spots.) Pro tip: Fresh thyme sprinkled on top when serving makes leftovers taste like new!

Nutritional Information

Just so you know what you’re diving into, here’s the scoop on one serving of this creamy wild rice and chicken soup with mushrooms: about 320 calories, 20g protein, and all that comforting goodness. Remember—these numbers can shift depending on your chicken broth brand or how much cream you pour in. (I won’t tell if you add an extra splash!) It’s hearty, satisfying, and packed with flavor—nutrition info should never stop you from enjoying every last spoonful.

Frequently Asked Questions

I get asked about this creamy wild rice soup all the time here are the answers to the questions that pop up most often in my kitchen (and inbox!):

Can I use white rice instead of wild rice?
Technically yes, but you’ll lose that wonderful nutty chew that makes this soup special! White rice cooks faster (about 20 minutes), so adjust your timing. The texture will be softer, and you might need less broth since white rice absorbs less liquid.

How can I make this soup dairy-free?
Easy! Swap the heavy cream for full-fat coconut milk—it gives that same luxurious mouthfeel. Just know it’ll add a subtle tropical flavor. For butter, use olive oil or vegan butter. The soup will still be creamy and delicious!

What’s the best way to shred chicken for this recipe?
My secret? Use the stand mixer! Toss warm cooked chicken breasts in the bowl and mix on low for 30 seconds—perfect shreds every time. Rotisserie chicken works great too (I use the dark meat for extra flavor).

Can I freeze this creamy wild rice soup?
Honestly? I don’t recommend it. The dairy can separate when thawed, and the rice gets mushy. But leftovers keep beautifully in the fridge for 3 days—just add a splash of broth when reheating to bring it back to life.

Help! My soup is too thick—what now?
No worries! Stir in more broth or even a bit of milk until it’s just right. Remember, wild rice keeps absorbing liquid, so you might need to adjust even after serving.

I’d love to hear how your creamy wild rice and chicken soup turned out! Did you add a special twist? Maybe extra mushrooms or a dash of hot sauce? Drop a comment below your tips might just inspire someone else’s cozy dinner tonight. You can also find more recipe inspiration on Pinterest!