On chilly days, I always find myself craving a pot of something warm, creamy, and undeniably cozy. This creamy mushroom chicken and wild rice soup hits all the right notes. It’s the kind of recipe that makes the kitchen smell amazing while it’s simmering—and tastes even better the next day. We’re talking juicy chicken, earthy mushrooms, a touch of garlic, and soft bites of wild rice swimming in a broth that’s rich, but not too heavy. Add in a pinch of thyme, a handful of love (okay, technically butter), and you’ve got the sort of soup that makes everyone at the table pause for a second, spoon in midair, before diving back in. If you’ve ever juggled between creamy potato soup or a hearty mushroom soup, this one brings the best of both worlds, with a wild rice twist. Whether you’re a creamy onion soup fan or dreaming of creamy broccoli soup on the side, this recipe’s for you. Oh, and if rice pudding is your thing, trust me—this creamy base will feel oddly familiar in the best way.

1) Key Takeaways
2) Easy Creamy Mushroom Chicken and Wild Rice Soup Recipe
3) Ingredients for Creamy Mushroom Chicken and Wild Rice Soup
4) How to Make Creamy Mushroom Chicken and Wild Rice Soup
5) Tips for Making Creamy Mushroom Chicken and Wild Rice Soup
6) Making Creamy Mushroom Chicken and Wild Rice Soup Ahead of Time
7) Storing Leftover Creamy Mushroom Chicken and Wild Rice Soup
8) Try these Soup recipes next!
9) Creamy Mushroom Chicken and Wild Rice Soup
10) Nutrition

1) Key Takeaways

This soup blends tender chicken, wild rice, and creamy mushrooms in one pot.
It’s flexible enough for weeknight dinners but rich enough for guests.
Great use of pantry staples and a perfect reason to use up leftover rotisserie chicken.
Potatoes Recipes Easy, creamy comfort in a bowl, ideal for cold days or cozy nights.

2) Easy Creamy Mushroom Chicken and Wild Rice Soup Recipe

I keep a mental list of comfort foods I rely on when life feels too fast. Potatoes Recipes Easy soups are right at the top. This recipe for creamy mushroom chicken and wild rice soup hits every spot. We’re not reinventing the wheel here. We’re building a hearty, familiar meal that doesn’t need explaining—just a big spoon.

The mushrooms lend a deep flavor. The wild rice gives it bite. The chicken adds that grounding, protein-rich heartiness we all crave. I stir in the cream at the end and watch it swirl into a velvety soup that wraps around everything else like a warm scarf. It’s simple enough to make on a weeknight, especially if you have pre-cooked chicken handy.

This is the kind of creamy soup recipes easy eaters ask for again and again. I’ve made it on rainy Sundays, after long grocery runs, and even when friends drop by unannounced. It just works. It’s rich without being too much, hearty but not heavy, and flavorful in the most down-to-earth way.

3) Ingredients for Creamy Mushroom Chicken and Wild Rice Soup

Olive Oil and Butter: This combo kicks off the cooking, adding depth to the veggies. I use one tablespoon of each. The butter gives a smooth finish, while olive oil keeps the onions from burning.

Onion, Carrots, Celery: The holy trio for soup base. I dice a small onion and slice up two carrots and two celery stalks. These build the body and bring sweetness.

Garlic: Three cloves, minced. Garlic wakes everything up and makes the kitchen smell like home. Don’t skip it.

Mushrooms: I like using baby bellas. Slice up about eight ounces. They shrink as they cook, so go generous if you love mushrooms like I do.

Salt, Pepper, Dried Thyme: Keep it simple. These bring out the best in everything else. I toss in half a teaspoon of salt and thyme, and a quarter teaspoon of pepper.

Flour: Just a quarter cup. It thickens the broth and helps the creamy texture stick to the rice and chicken.

Chicken Broth: Six cups of broth make the base of this soup. Homemade or boxed—use what you’ve got. It’ll still taste like comfort.

Wild Rice: One cup, uncooked. Wild rice holds its shape and gives the soup a great chewy bite. It’s my secret weapon.

Cooked Chicken: Shred two cups of cooked chicken. Leftover rotisserie works like a charm. Or simmer some chicken breasts earlier in the day.

Half-and-Half or Heavy Cream: I usually go with half-and-half for balance. One cup stirred in at the end softens the soup and ties everything together.

Chopped Parsley: Optional, but I love the pop of green on top. Fresh parsley always brightens creamy soup recipes easy dishes like this.

4) How to Make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: Heat one tablespoon olive oil and one tablespoon butter in a big pot. When the butter melts, add your chopped onion, carrots, and celery. Let them cook about 5 to 7 minutes. Stir now and then so nothing sticks.

Step 2: Add the garlic and mushrooms to the pot. Stir them in and season with salt, pepper, and thyme. Let the mushrooms cook down and release their water. That’ll take 7 to 8 minutes.

Step 3: Sprinkle in the flour. Stir until it coats the vegetables. Let it cook 1 or 2 minutes. This cooks off the raw taste and builds the base for your creamy onion soup texture.

Step 4: Slowly pour in the chicken broth. Stir constantly as you add it to avoid lumps. Bring it to a gentle boil.

Step 5: Add the wild rice. Turn the heat down low and cover the pot. Let it simmer for about 45 minutes. Stir occasionally to keep things even.

Step 6: Add your shredded chicken. Pour in the cream. Stir it all together. Let it warm through another five minutes or so.

Step 7: Taste the soup. Add more salt or pepper if you need to. Ladle into bowls and top with parsley if you’re feeling fancy.

5) Tips for Making Creamy Mushroom Chicken and Wild Rice Soup

Start with fresh veggies. If the onions or celery look tired, the soup won’t shine. Fresh carrots add a bit of sweetness that balances the richness from the cream and mushrooms.

Don’t rush the rice. Wild rice takes time to soften, but it’s worth every minute. It holds its shape better than regular rice and gives a nice nutty flavor that’s missing in basic creamy potato soup versions.

Add the cream last. It keeps the texture smooth and helps you avoid any curdling. Stir gently once it’s in. It’s where everything starts to feel cozy and whole.

6) Making Creamy Mushroom Chicken and Wild Rice Soup Ahead of Time

This soup holds up beautifully. In fact, I’d argue it’s better on day two. The flavors settle in, and the rice continues to soak up all that goodness. It’s one of those creamy rice pudding–style make-ahead meals that work for lunches or dinner all week.

To prep ahead, cook everything up to the point before adding cream. Let it cool and pop it in the fridge. When you’re ready to serve, reheat gently and then stir in the cream just before eating.

If you’re portioning this out for later, go ahead and freeze it before the cream step. It freezes better that way. Add the dairy when you reheat and stir until smooth.

7) Storing Leftover Creamy Mushroom Chicken and Wild Rice Soup

Keep leftovers in an airtight container in the fridge for up to five days. I like to reheat mine slowly on the stove. If it’s too thick, add a splash of broth or water to loosen it up.

For freezer storage, freeze before adding cream. Let the soup cool, portion it into containers, and freeze for up to three months. When reheating, bring it to a gentle simmer and stir in fresh cream to finish.

This makes a comforting meal to pull out on a busy weeknight or when you need something solid that doesn’t take effort. Mushroom soup in your freezer means dinner is never too far away.

8) Try these Soup recipes next!

9) Creamy Mushroom Chicken and Wild Rice Soup