Creamy Wild Rice and Chicken Soup That Warms Your Soul

Name: Creamy Wild Rice and Chicken Soup That Warms Your Soul
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup wild rice; 2 cups cooked chicken, shredded; 8 oz mushrooms, sliced; 4 cups chicken broth; 1 cup heavy cream; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 2 tbsp butter; 1 tsp thyme; 1 tsp salt; 1/2 tsp black pepper

Author: lia

Published: August 30, 2025

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Nothing warms you up from the inside out quite like a steaming bowl of my creamy wild rice and chicken soup with mushrooms. I first fell in love with this recipe during a particularly bitter Minnesota winter when my neighbor brought over a pot “just because.” The moment I tasted that rich, velvety broth loaded with nutty wild rice, tender chicken, and earthy mushrooms, I knew I had to get the recipe. Now it’s my go-to comfort food whenever the temperature drops – simple enough for weeknights but special enough for company. The magic is in how the cream mellows the earthy flavors while the vegetables and rice give every spoonful wonderful texture. One bite and you’ll understand why this soup has become my cold-weather staple for over a decade.

Creamy Wild Rice and Chicken Soup with Mushrooms - detail 1

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

Creamy comfort in every spoonful: That silky broth hugging chewy wild rice and juicy chicken will wrap you in warmth like your favorite sweater
Easy one-pot wonder: Just sauté, simmer and stir – even my teenager can make this without burning down the kitchen
Better next-day magic: The flavors deepen overnight, making leftovers taste even more incredible (if they last that long)
Endlessly adaptable: Swap in what you’ve got – turkey instead of chicken, extra veggies, even cauliflower rice works in a pinch

Ingredients for Creamy Wild Rice and Chicken Soup with Mushrooms

Here’s everything you’ll need to make this cozy masterpiece – I swear by these simple ingredients that come together like magic:

1 cup wild rice (rinsed well – those little grains can be starchy!)
2 cups cooked chicken, shredded (I use rotisserie when I’m feeling lazy)
8 oz mushrooms, sliced (baby bellas are my favorite for that deep earthy flavor)
4 cups chicken broth (homemade if you’ve got it – the flavor difference is unreal)
1 cup heavy cream (this is what makes it luxuriously creamy)
1 onion, diced (yellow or sweet both work beautifully)
2 carrots, diced (no need to peel if they’re organic)
2 celery stalks, diced (leaves and all for extra flavor)
2 cloves garlic, minced (more if you’re a garlic lover like me)
2 tbsp butter (salted or unsalted – your call)
1 tsp thyme (fresh is great, but dried works in a pinch)
1 tsp salt (plus more to taste at the end)
1/2 tsp black pepper (freshly cracked if possible)

Equipment You’ll Need

Don’t worry—you don’t need any fancy gadgets for this soup. Just grab these basics from your kitchen:

A large pot (at least 5 quarts—this soup likes room to bubble)
Wooden spoon (for stirring without scratching your pot)
Chef’s knife and cutting board (for prepping all those veggies)
Measuring cups and spoons (eyeballing is fine, but measurements help if it’s your first time)

That’s it! Now let’s get cooking.

How to Make Creamy Wild Rice and Chicken Soup with Mushrooms

Alright, let’s get this cozy pot of goodness started! Here’s exactly how I make my favorite creamy wild rice and chicken soup with mushrooms:

Rinse that rice! Give your wild rice a good cold water bath in a fine mesh strainer – you’ll see the water go from cloudy to clear. This removes excess starch so your soup doesn’t get gummy.
Sauté the veggies. Melt butter in your big pot over medium heat. Toss in onions, carrots, celery and garlic with a pinch of salt. Stir occasionally until they soften – about 5 minutes. That amazing smell means you’re doing it right!
Add mushrooms. Toss in those sliced mushrooms and cook until they release their juices and shrink down a bit – another 5 minutes. Don’t rush this step – it builds so much flavor.
Simmer the rice. Stir in your rinsed wild rice, broth, thyme, salt and pepper. Bring it to a lively boil, then reduce heat to low, cover, and let it gently bubble away for 45 minutes. The rice should be tender but still have a nice chew.
Finish with chicken and cream. Stir in your shredded chicken and heavy cream. Let it warm through for about 10 minutes – this is when the magic really happens! Taste and adjust seasoning if needed.

See? Nothing complicated – just layer those flavors and let time do the rest. Your kitchen will smell incredible!

Creamy Wild Rice and Chicken Soup with Mushrooms - detail 2

Tips for Perfect Creamy Wild Rice and Chicken Soup with Mushrooms

Homemade broth is a game changer – it adds depth that store-bought just can’t match
Want it thicker? Mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 5 minutes
Fresh thyme adds a lovely brightness – use about 1 tbsp if you’ve got it
Don’t skip the rice rinse – trust me, I learned this the hard way with a gluey batch!

Ingredient Substitutions and Variations

The beauty of this creamy wild rice soup is how easily you can adapt it to what you’ve got on hand! Here are my favorite swaps:

Dairy-free? Coconut milk works surprisingly well instead of cream (just skip the butter)
Lighter option: Half-and-half or whole milk give you creaminess with fewer calories
Protein swaps: Leftover turkey, shredded pork, or even white beans make great chicken alternatives
Extra veggies: Toss in some kale, peas or corn during the last 10 minutes
Gluten-free: This recipe is naturally GF – just check your broth labels!

The possibilities are endless – make it your own!

Serving Suggestions for Creamy Wild Rice and Chicken Soup with Mushrooms

Oh, you’re gonna want something to soak up every last drop of that creamy goodness! I always serve this soup with thick slices of warm, crusty bread – sourdough or a rustic baguette are perfect for dunking. For brighter meals, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. And on really cold nights? Just pass the soup bowls and some extra pepper – sometimes simplicity is best!

Storing and Reheating

This creamy wild rice soup keeps beautifully in the fridge for up to 3 days – just pop it in an airtight container (I swear by my glass jars with tight lids). When reheating, go low and slow on the stove to keep that cream from separating – a gentle warm-up is key! If it thickens too much, just stir in a splash of broth or milk to loosen it up again.

Nutritional Information for Creamy Wild Rice and Chicken Soup with Mushrooms

While I’m all about comfort over counting calories, I know some folks like to track. Keep in mind these nutritional values are rough estimates – actual amounts vary depending on your specific ingredients and brands used. This hearty soup packs protein, fiber, and that soul-warming creaminess we all crave!

FAQs About Creamy Wild Rice and Chicken Soup with Mushrooms

Can I use brown rice instead of wild rice?
You can, but it’ll change the texture and cooking time dramatically! Brown rice takes nearly twice as long to cook and lacks wild rice’s distinctive chew. If you must substitute, try a wild rice blend or cook the brown rice separately before adding.

How do I make this dairy-free?
Easy! Swap the butter for olive oil and use full-fat coconut milk instead of cream. The coconut flavor mellows beautifully with the earthy mushrooms. Just be sure to stir gently when reheating.

Can I freeze this soup?
Honestly? I don’t recommend it. The cream tends to separate when thawed, and the rice gets mushy. You’re better off storing leftovers in the fridge and enjoying within 3 days.

What mushrooms work best?
Baby bellas (cremini) are my top pick for their rich flavor, but white buttons work in a pinch. For special occasions, splurge on shiitakes – their meaty texture is incredible here!

Why does my soup look thin?
Wild rice absorbs liquid differently depending on age/brand. If your soup seems watery after cooking, let it sit covered off heat for 15 minutes – the rice will soak up more broth. Or stir in a cornstarch slurry as mentioned earlier.

Share Your Experience

I’d love to hear how your creamy wild rice and chicken soup turned out! Tag me on Instagram or leave a comment below – your cooking adventures make my day. Happy slurping!