Creamy Mushroom Chicken and Wild Rice Soup Recipe: Cozy & Hearty Meal
I made this creamy mushroom chicken and wild rice soup last weekend, and it was one of those meals that made me feel warm from the inside out. The rich, creamy broth was so comforting, especially paired with the earthy mushrooms and nutty wild rice.
I had some leftover chicken in the fridge, and this was the perfect way to use it. The flavors blended beautifully, and honestly, the soup tasted even better the next day. If you’re looking for a cozy, hearty bowl of comfort, this recipe is going to be your new favorite.
Ingredients
- 2 tablespoons butter – adds richness and helps soften the veggies.1 medium onion, finely chopped – builds a flavorful base.
- 3 stalks celery, diced – adds a nice crunch and depth.
- 3 medium carrots, peeled and diced – brings natural sweetness.
- 8 ounces mushrooms, sliced – fresh mushrooms offer the best earthy flavor; avoid canned ones.
- 1/4 cup all-purpose flour – thickens the soup; stir well to prevent lumps.
- 6 cups chicken broth – use low-sodium for better control over seasoning.
- 2 cups cooked wild rice – adds a nutty texture; avoid instant rice for the best results.
-  2 cups cooked, cubed boneless skinless chicken breasts – leftover rotisserie chicken works great too.
- 1 teaspoon salt – enhances all the flavors.
- 1 teaspoon curry powder – adds subtle warmth without being overpowering.
- 1/2 teaspoon mustard powder – gives a mild tang that deepens the flavor.
- 1 tablespoon dried parsley – adds a touch of freshness.
- 1/4 teaspoon black pepper – adjust to taste.
-  1/4 cup slivered almonds – gives a light crunch and a nice finish.
-  2 tablespoons dry sherry – boosts the umami flavor; optional but worth it.
- 1 cup half-and-half – for a creamy, smooth texture; don’t substitute with milk.
Note: This recipe serves about 6 generous bowls.
Variations
Here are some creative swaps to customize the soup your way:
- Dairy-Free: Replace half-and-half with full-fat coconut milk or cashew cream.
- Low-Carb: Skip the rice and add chopped cauliflower for a lighter version.
- Veggie Boost: Stir in spinach, kale, or zucchini during the last 15 minutes of cooking.
- Protein Options: Swap chicken with shredded turkey, tofu, or even white beans for a vegetarian spin.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 2 hours 10 minutes
- Total Time: 2 hours 30 minutes
Equipment You’ll Need
- Large Pot – to cook everything in one place.
- Wooden Spoon – ideal for stirring without scratching the pot.
- Ladle – helps serve neatly without spills.
- Measuring Cups & Spoons – ensures correct ingredient ratios.
How to Make Creamy Mushroom Chicken and Wild Rice Soup?
This soup comes together slowly but easily. Here’s how I made it, step by step.
Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Add the finely chopped onion, celery, and carrots. Let them cook for about 5 minutes until slightly softened. Next, toss in the sliced mushrooms and sauté for another 2 minutes. You’ll notice the mushrooms begin to release moisture, which adds so much depth to the flavor base.
Build the Soup Base
Sprinkle the flour evenly over the veggies and stir well so everything gets coated. This step thickens the soup and keeps it silky. Gradually pour in the chicken broth while stirring continuously to avoid any clumps. Once the liquid is added, bring it to a soft boil, then lower the heat to a simmer.
Add Chicken, Rice, and Spices
Now stir in your cooked wild rice, chicken cubes, salt, curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry. Everything starts to come together beautifully here. Let the soup simmer gently so the flavors have time to mingle. You’ll notice the broth getting richer as it cooks.
Finish with Creaminess
Finally, pour in the half-and-half, stirring gently to combine. Let the soup simmer uncovered on low for 1 to 2 hours. Be careful not to boil it at this stage, as that can cause the cream to separate. Stir occasionally, and enjoy how amazing your kitchen smells!
Additional Tips for Making This Recipe Better
These little details helped me make this soup absolutely amazing:
- Use freshly cooked wild rice instead of instant—it holds its texture better.
- If using rotisserie chicken, shred it instead of cubing for better distribution.
- Don’t skip the dry sherry—it adds a subtle richness you’ll notice.
- Simmer on low and take your time; the longer it cooks, the better it tastes.
- If your soup thickens too much, add a splash of broth before serving.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup?
This soup is hearty enough to be a full meal, but here’s how I love serving it:
- Sprinkle fresh parsley or thyme on top for a fresh touch.
- Add a drizzle of olive oil or a swirl of cream before serving.
- Pair it with a slice of crusty sourdough or garlic bread to soak up every last drop.
- For a fun twist, serve it in a bread bowl—super cozy and filling!
Nutritional Information
This soup is nourishing and comforting. Here’s an approximate nutritional breakdown per serving:
- Calories: 529
- Protein: 33g
- Carbohydrates: 29g
- Fat: 32g
Make Ahead and Storage
Store
Once the soup has cooled, transfer it to an airtight container and refrigerate. It’ll stay fresh for up to 4 days, and honestly, it tastes even better after a day or two.
Freeze
This soup freezes really well! Portion it out into freezer-safe containers and store it for up to 3 months. Let it thaw overnight in the fridge before reheating.
Reheat
Warm the soup gently on the stove over low heat or microwave in intervals, stirring occasionally. Add a splash of broth or half-and-half if it thickens too much.
Why You’ll Love This Recipe?
This creamy mushroom chicken and wild rice soup is more than just a meal—it’s a cozy experience in a bowl. Here’s why you’ll love it:
- Ultra Comforting: Perfect for chilly days, the creamy texture and deep flavors are incredibly soothing.
- Great for Leftovers: This recipe is perfect for using up cooked chicken and rice.
- Customizable: You can adjust ingredients based on dietary needs or what’s in your fridge.
- Meal-Prep Friendly: Make a batch, and you’ve got delicious lunches or dinners ready for days.
- Freezer-Approved: It freezes well, making it ideal for make-ahead meals.
Creamy Mushroom Chicken and Wild Rice Soup Recipe
Ingredients
Method
- Start by melting the butter in a large pot over medium heat. Add the finely chopped onion, celery, and carrots. Let them cook for about 5 minutes until slightly softened. Next, toss in the sliced mushrooms and sauté for another 2 minutes. You’ll notice the mushrooms begin to release moisture, which adds so much depth to the flavor base.
- Sprinkle the flour evenly over the veggies and stir well so everything gets coated. This step thickens the soup and keeps it silky. Gradually pour in the chicken broth while stirring continuously to avoid any clumps. Once the liquid is added, bring it to a soft boil, then lower the heat to a simmer.
- Now stir in your cooked wild rice, chicken cubes, salt, curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry. Everything starts to come together beautifully here. Let the soup simmer gently so the flavors have time to mingle. You’ll notice the broth getting richer as it cooks.
- Finally, pour in the half-and-half, stirring gently to combine. Let the soup simmer uncovered on low for 1 to 2 hours. Be careful not to boil it at this stage, as that can cause the cream to separate. Stir occasionally, and enjoy how amazing your kitchen smells!
Notes
- Use freshly cooked wild rice instead of instant—it holds its texture better.
- If using rotisserie chicken, shred it instead of cubing for better distribution.
- Don’t skip the dry sherry—it adds a subtle richness you’ll notice.
- Simmer on low and take your time; the longer it cooks, the better it tastes.
- If your soup thickens too much, add a splash of broth before serving.
