A creamy chicken and wild rice soup loaded with two kinds of mushrooms, tender chicken, herbs, and a rich homemade broth. Using cooked wild rice keeps the soup quick, coming together in about 40 minutes, without sacrificing any of that cozy, slow-simmered flavor.
The thing I cook more of than probably anything else is soup. Probably at least once a week from early fall to late spring, our family gathers together for family dinner around steaming bowls of soup and fresh-from-the-oven bread.
It is so easy to make up a big pot of soup and have it include all of the major food groups. You can make it full of delicious flavors, and the possibilities are endless. This creamy chicken mushroom wild rice soup is no exception. It’s full of earthy flavors and so hearty. A big bowl of this for lunch, and I am totally full all evening.
OMG! This was soooo good!! I had two bowlfuls and was stuffed. My sister says I need to make this more often, and I will! Thanks for the wonderful recipe.
Why You’ll Love this Soup
- Ready in under 40 minutes: Using pre-cooked wild rice keeps this recipe significantly quicker.
- Extra mushroom flavor: Sautéed mushrooms give the broth a savory flavor.
- Made from scratch: Rather than thickening the broth with canned cream soup, we make a roux using butter and flour.
- A complete meal: Chicken, rice, and mushrooms make this a filling and hearty meal for the whole family.
Ingredients and Substitutions
- Chicken: Cooks right in the soup; can use pre-cooked chicken like a rotisserie chicken or frozen chicken, stir in the shredded chicken when you add the rice and heavy cream.
- Mushrooms: A combination of baby portobellos and shiitake mushrooms for that deep, earthy flavor. Wipe clean with a damp cloth or rinse underwater quickly to ensure the mushrooms don’t soak up liquid.
- Wild Rice: I use pure wild rice, but you can also use a box blend. Be sure to cook it ahead of time to keep this soup a 40-minute meal.
- Heavy cream: This gets stirred in at the end to give the broth a creamier, richer consistency.
- Chicken broth: Used as the liquid for the roux and as a base for the entire soup. Use your favorite brand, or use a homemade stock if you have some.
- Herbs and seasonings: You’ll need salt, pepper, oregano, rosemary, and thyme. Together, these liven up the soup with a herbaceous flavor in every spoonful.
How to Make Creamy Chicken and Wild Rice Soup
- Melt some butter in a large Dutch oven and then add in the onion, garlic, and mushrooms. Sauté until the onions are translucent.
- Whisk in some flour until you don’t see any streaks of white. This starts the roux that will help thicken the soup. The fat and flour combine, and the fat coats the flour so that it is evenly distributed throughout the cream-based sauce. Slowly whisk in some chicken stock.
- Add in the seasonings and the chicken breasts. Simmer the chicken breasts for 20 minutes to cook them. Then remove them and shred them using two forks. Add the cooked chicken, heavy cream, and cooked wild rice to the soup and stir to combine.
Wild Rice for Chicken and Wild Rice Soup
I use pure wild rice, but a boxed wild rice blend can also be used. I cook the wild rice separately so I can control its texture and keep this soup quick. I like to make it the night before I plan on cooking this. Rinse 1 cup of wild rice. Then bring it to a boil with 3 cups of water, reduce it to a simmer and let it cook, covered, for about 45 minutes or until tender. This will yield the 3 cups of cooked rice called for in this recipe.
If you want a quicker option, you can use packaged precooked wild rice. Keep in mind that some precooked rice is made with salt and seasonings, so you may want to reduce those from the recipe and taste the soup at the end, adjusting for taste.
Best Mushrooms for Chicken and Wild Rice Soup
In this creamy chicken wild rice soup recipe, I’m calling for shiitake mushrooms and baby portobellos. I love the texture that both mushrooms bring to this soup as well as their deep and earthy flavor. That being said, you can really use any type of mushroom for this recipe that you enjoy most.
When you are shopping for this recipe, look for mushrooms that are smooth and plump, have dark gills, and have a pleasant smell. These all indicate freshness and deep flavor. Don’t stress over cleaning mushrooms. They are most often grown indoors and are very clean. Simply wipe them off with a damp cloth or quickly run them under water so they don’t absorb too much liquid.
FAQ
Yes. It just needs to be pre-cooked before starting the soup.
Yes. It should be shredded and added to the soup with the rice. Keep in mind that the soup will be thinner because you don’t need to do the 20 minutes of simmering.
As the soup sits, the rice continues to absorb liquid, making the soup thicker. If you know you will have leftovers, you can keep the rice separate and just add it to individual portions.
Storing and Reheating Leftovers
The leftovers of this soup are absolutely fantastic. It can be stored in the refrigerator for four to five days in an airtight container. To heat leftovers, warm only the portion you plan to eat over low heat, stirring often. You can also microwave, covered, using half power until warmed through. The most important thing to keep in mind when reheating this soup is that it should be done over low heat so that it doesn’t separate. You may also want to add more broth if the soup is too thick; the rice can continue to soak up liquid as it sits.
Freezing Chicken and Wild Rice Soup
Cream-based soups freeze just fine. The important thing to note is that when you want to eat leftovers, thaw them in the refrigerator overnight first, rather than heating them from frozen. This will help keep the soup intact and not separate. Leftovers should be stored in containers that allow room for expansion and kept in the freezer for up to three months.
What to Serve with Chicken and Wild Rice Soup
Most of the time we only have bread with our soup recipes. You might like these fast dinner rolls or this beer bread, but a salad is always great with soup. Here are a few that would be great next to this soup recipe:
If you make this delicious chicken and wild rice soup recipe or any of my other recipes for your family, leave me a comment and let me know what you think!
Recipe Video
Creamy Chicken and Wild Rice Soup
Ingredients
- 2 tablespoons unsalted butter (28.25 grams)
- 16 ounces mushrooms (453.592 grams) shiitake and baby portabellas mixed, sliced
- 1 medium onion diced
- 2 cloves of garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all purpose flour (15 grams)
- 3 cups chicken stock (709.765 ml)
- 1 pound boneless skinless chicken breasts (453.592 grams)
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 cup heavy cream (236.588 ml)
- 3 cups wild rice (492 grams) cooked
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the mushrooms, onions, and garlic, season with salt and pepper, and sauté until the onions are translucent, about 5 to 7 minutes.2 tablespoons unsalted butter, 16 ounces mushrooms, 1 medium onion, 2 cloves of garlic, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Whisk in the flour. Then slowly whisk in the chicken stock. Add in the chicken, oregano, rosemary, and thyme, and bring to a simmer. Simmer for 20 minutes or until the chicken reaches 165 degrees Fahrenheit.2 tablespoons all purpose flour, 3 cups chicken stock, 1 pound boneless skinless chicken breasts, 2 teaspoons oregano, 1 teaspoon rosemary, 1 teaspoon thyme
- Remove the cooked chicken from the soup and shred it. Return it to the pot with the heavy cream and the cooked wild rice. Serve and enjoy!1 cup heavy cream, 3 cups wild rice
Notes
Melissa Vinson says
I haven’t made this yet, but I was wondering if this is something that could be done in an instant pot? My son just got me one for Christmas and this seems like something that would work well in it. I don’t like to cook, so I have found I like my instant pot, because I can put everything in it and let it do it’s thing.
I haven’t tried this in the instant pot! I am sure it could be done but I would need to play with it a little to give you exact times and measurements.
Katrina says
I haven’t made this yet but was wondering if this can be frozen in batches?
Yes, just be really careful reheating it. You will want to reheat it over a low flame on the stovetop, stirring often so it doesn’t speerate.
Janine says
It turned out delicious
I stiffed the flour in bit by bit to ensure no lumps 😊 and it was perfect
Thank you
I’m so glad you enjoyed it!
Avi says
This sounds delicious. Do you have any thoughts on using a milk substitute liKe almond milk?
Yes! That will work here. Just make sure it is unsweetened.
Maggie says
I often see recipes using wild rice that the rice is not properly cooked. Wild rice is a 4 parts water to 1 part rice generally. The rice should be cooked so that it fully “blows up.” People think that wild rice, not the patty rice sold in bulk in grocery stores, is so expensive. But 1 cup rice yields 4 cups after cooking.
Teresa Legler says
Hi Lisa, haven’t tried yet, but absolutely love Wild Rice Soup. First experienced this wonderful soup when visiting Minnesota.
Can I substitute Almond are Coconut milk for the milk? I’m lactose intolerant. Thanks again for sharing this wonderful recipe. I know it will be better than the Progresso Wild Rice Soup MIX which has more white than Wild Rice.
I haven’t tried this with a milk substitute, but I have had readers use coconut milk in creamy soups with great results.
Teresa Legler says
Thanks for your response se to my my question about non dairy verses plant based milk for Wild Rice Soup. You indicated Coconut milk. Canned or refrigerated carton milk.
Hopefully, not to open dumb a question. Thanks again.
I haven’t tried this method, but if I were going to I would used canned unsweetened coconut milk.
Teresa Legler says
Hi Lisa,
Just saw your recipe for Creamy Chicken & Wild Rice Soup. My Husband was from Minnesota, we’ve had lots of varieties of Wild Rice Soups. I will give your recipe a try Will substitute Almond Milk for milk due to Lactose Intolerance. Have done so previously with similar recipes. Will give you a shout out after trying. Thanks again for your range of tasty recipes. Teresa
I hope you both enjoy it!
Shirley says
I have to wonder, cooking the rice with the chicken, will be more flavourful? ( mushrooms don’t agree with my digestive system) Will use thighs for flavour. Use carrots, I think. Thanks for reminding me how much I like Wild Rice soup
Plan to write again after the fact.
Teresa Legler says
Haven’t tried yet. Glad I read comments. Someone already asked about substitution with almond milk. Will definitely try. I realize freezing the almond milk can sometimes separate. Will do the lower temps. Thanks for all of your wonderful recipes.