Chicken Mushroom Wild Rice Soup

Kaeleigh Pugliese Last UpdatedAugust 7, 2025

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Chicken Mushroom Wild Rice Soup is a creamy soup that is hearty enough to feed the whole family. One of our favorite soup recipes with juicy chicken and savory tender mushrooms in a creamy, cheesy soup broth, this is a very flavorful dish. Serve this hearty soup for dinner during the cold weather months or any time of year you are craving a comforting soup.

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This delicious Chicken Mushroom Wild Rice Soup gets its unique nutty flavor from its wild rice blend and white or cremini mushrooms. The best part about this soup is that you can use shredded chicken from any leftover chicken you’re looking to use up. Together, these three things make this filling soup have such great flavor.

Why You’ll Love this Recipe:

Rich & Comforting: This creamy wild rice soup is packed with wholesome ingredients and comforting flavors, perfect for chilly days.
Easy One-Pot Meal: Everything comes together in one pot, making cleanup simple and hassle-free.
Hearty & Satisfying: The combination of tender chicken, wild rice, and creamy broth creates a filling meal that’s both nourishing and delicious.
Balanced Flavors: A blend of aromatic garlic, thyme, and parmesan cheese enhances the depth of flavor in every bite.
Customizable: Easily swap out ingredients like using turkey instead of chicken, or add more vegetables for extra nutrients.
Great for Meal Prep: This soup stores well and tastes even better the next day, making it a great make-ahead meal.

Ingredients to Make Chicken Mushroom Wild Rice Soup:

butter. Adds richness and enhances the flavor of the sautéed vegetables. Substitute with olive oil for a lighter option.
vegetables. A classic mix of onion, carrots, celery, garlic, and mushrooms adds depth, texture, and natural sweetness to the soup. Feel free to add spinach, kale, or peas for extra nutrients.
thyme. Complements the savory ingredients perfectly. You can use fresh thyme or swap with dried oregano for a different twist.
chicken broth. Forms the flavorful base of the soup. Use homemade chicken broth for the best flavor.
wild rice. Provides a hearty texture and nutty flavor. Ensure it’s 100% wild rice, not a blend, for the best results.
shredded chicken. Rotisserie chicken works well for convenience, or use leftover cooked chicken.
heavy cream. Creates a rich, velvety texture. Substitute with half-and-half for a lighter version.
parmesan cheese. Adds a savory, cheesy depth. Use freshly grated parmesan for the best flavor, or a dairy-free alternative if needed.

How to Make Chicken Mushroom Wild Rice Soup:

In a large pot, melt the butter over medium heat. Add the onion, carrots, celery and garlic. Sauté for about 5 minutes, until the vegetables begin to soften.
Add in the chicken broth, mushrooms and thyme then bring to a boil. Once boiling, add the wild rice. Reduce heat, cover, and let simmer for about 30 minutes, or until the rice is tender.
Stir in the shredded chicken, heavy cream, and grated parmesan cheese. Let it simmer for an additional 5 minutes, allowing the soup to thicken slightly.
Taste and adjust seasoning if needed, adding salt and pepper as desired.

Recommended Equipment

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Wood Cutting Board Set

Kitchen Knife Set

Vegetable Chopper

Glass Measuring Cups

Glass Mixing Bowl Set

Wooden Utensil Sets

Notes & Tips:

Wild Rice Cooking Time: Wild rice takes longer to cook than other rice varieties. Be sure to simmer until tender, which can take around 30-40 minutes depending on the brand.
Shredded Chicken Shortcut: Use rotisserie chicken for an easy and flavorful shortcut, or cook and shred your own chicken breasts.
Adjusting Thickness: If you prefer a thicker soup, let it simmer a bit longer after adding the cream and parmesan. You can also stir in a slurry of cornstarch and water for extra thickness.
Dairy-Free Option: Substitute coconut milk or a dairy-free cream alternative for the heavy cream and use a dairy-free parmesan substitute.
More Veggies: Feel free to add spinach or kale at the end for extra greens, or toss in peas or corn for a slight sweetness.
Seasoning Adjustments: Taste and season at the end. Parmesan is naturally salty, so adjust the salt and pepper after adding the cheese.

Serving Suggestions:

How to Store:

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally.
Freezing: This soup can be frozen, but the texture may change due to the cream and rice. If planning to freeze, consider freezing before adding the heavy cream and parmesan, then stir them in after reheating. Store in a freezer-safe container for up to 3 months.
Reheating: Warm on the stovetop over low heat, adding a splash of broth or cream if needed to restore consistency.

FAQs:

Can I use brown rice instead of wild rice?

While you can substitute brown rice for wild rice, the cooking time will change. Brown rice takes longer to cook, so adjust the simmering time accordingly. The texture of the soup will also be different, but it will still be delicious!

How can I make this soup dairy-free?

To make it dairy-free, substitute the heavy cream with coconut milk or a plant-based cream. Skip the parmesan cheese or use a dairy-free cheese alternative.

Can I use other types of meat?

Yes, you can substitute the chicken with turkey, ham, or even sausage. Just make sure to cook the meat thoroughly before adding it to the soup.

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