Chicken mushroom wild rice soup is a comforting bowl filled with tender chicken pieces, earthy mushrooms, and nutty wild rice all swimming in a flavorful broth. It’s a dish that feels hearty and fresh at the same time, perfect for chilly days or whenever you need a little extra cozy warmth.
I really love how the mushrooms add a deep, rich flavor that pairs so nicely with the chewy texture of the wild rice and the juicy chicken. It’s one of those soups that tastes like it took hours to make, but it actually comes together pretty easily. I always make a big batch because it keeps well and tastes even better the next day.
My favorite way to enjoy this soup is with some crusty bread on the side to soak up all the goodness. It’s a great meal to share with family or to bring along to a potluck because everyone loves a warm, filling soup like this. Whenever I make it, it instantly feels like a little hug in a bowl.
Key Ingredients & Substitutions
- Wild Rice
- This adds a chewy texture and nutty flavor. If you can’t find wild rice, try brown rice or a rice blend. Just adjust the cooking time, as regular rice cooks faster.
- Chicken
- I use boneless, skinless breasts because they stay tender and cook evenly. Thighs work well too and give a richer flavor.
- Mushrooms
- Cremini or button mushrooms bring a nice earthiness. You can swap for shiitake or portobello for more depth, or use a mix if you like variety.
- Heavy Cream
- Adds creaminess and richness. For a lighter version, half-and-half or coconut milk can work, but the soup will be less thick.
- Herbs
- Fresh thyme is my favorite for this soup’s flavor. If you don’t have fresh, dried thyme works well too—just use less because dried is stronger.
How Do You Make the Mushroom Flavor Really Stand Out?
The mushrooms give this soup its heartiness, so cooking them right is key.
- Start by sautéing mushrooms in hot oil or butter without crowding the pan. If they steam, they won’t brown.
- Cook them undisturbed for a few minutes to get a nice golden color, then stir and cook until they release their moisture and it evaporates.
- Adding garlic after mushrooms have browned prevents burning and keeps flavors fresh.
This method pulls out deep, rich mushroom flavors that blend beautifully with chicken and wild rice.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking soup evenly and allowing ingredients to blend well.
- Cutting board and sharp knife – makes chopping vegetables and chicken quick and safe.
- Wooden spoon or heatproof spatula – good for stirring without scratching your pot.
- Measuring cups and spoons – helps keep ingredient amounts accurate for best flavor.
- Ladle – handy for serving hot soup easily without spills.
Flavor Variations & Add-Ins
- Swap chicken for turkey breast for a leaner taste or leftover holiday meat.
- Add kale or spinach near the end of cooking for extra greens and color.
- Stir in grated Parmesan cheese right before serving for a creamy, salty boost.
- Use smoked paprika or a pinch of cayenne if you want a little warmth and depth.
Chicken Mushroom Wild Rice Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 cup wild rice blend (or 100% wild rice), rinsed
- 2 cups boneless, skinless chicken breasts, cut into bite-size pieces
- 8 oz mushrooms (cremini or white button), sliced
- 1 medium carrot, peeled and thinly sliced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth (low sodium preferred)
Herbs & Seasonings:
- 1 tsp dried thyme or 2-3 sprigs fresh thyme
- 1 tsp dried parsley or 1 tbsp fresh parsley, chopped
- ½ tsp dried rosemary (optional)
- Salt and pepper, to taste
Dairy & Oils:
- ½ cup heavy cream (or half-and-half for lighter version)
- 2 tbsp olive oil or unsalted butter
For Garnish:
- Fresh thyme sprigs
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 45-55 minutes of cooking time, mostly simmering. So, you’re looking at just about 1 hour from start to finish to enjoy this comforting soup.
Step-by-Step Instructions:
1. Sauté the Veggies:
Warm the olive oil or butter in a large pot over medium heat. Add the diced onion, carrot, and celery, and cook for about 5 minutes until they start to soften and smell sweet.
2. Cook the Mushrooms and Garlic:
Add the sliced mushrooms and keep cooking, stirring occasionally, for about 5-7 minutes until they release their juices and start to turn golden brown. Toss in the minced garlic and cook for just 30 seconds more until you can smell the lovely aroma.
3. Brown the Chicken and Season:
Add the chicken pieces to the pot. Sprinkle with salt, pepper, thyme, parsley, and rosemary (if using). Stir everything together and cook for about 5 minutes until the chicken is lightly browned but not cooked through yet.
4. Simmer with Broth and Rice:
Pour in the chicken broth and bring it all to a boil. Add the rinsed wild rice, then reduce the heat to low. Cover the pot and let it gently simmer for 40 to 50 minutes. Check and stir occasionally to keep everything from sticking to the bottom.
5. Finish with Cream and Seasoning:
Once the rice is tender and the chicken is cooked through, stir in the heavy cream. Warm the soup for another 3-5 minutes, but don’t let it boil. Taste and add more salt or pepper if you want.
6. Serve and Enjoy:
Spoon the delicious soup into bowls and top with fresh thyme sprigs for a pretty, fresh touch. Serve with crusty bread or crackers to soak up every last bit!
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken in the refrigerator before cooking. This helps ensure even cooking and keeps the texture tender.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator. The soup stays fresh for 3-4 days. When reheating, stir occasionally and add a splash of broth or cream if it seems thickened.
Can I Substitute the Wild Rice?
Yes, brown rice or a rice blend works well too. Just note that cooking times may be shorter—start checking for doneness around 30 minutes.