Chicken Mushroom Wild Rice Soup: Cozy Fall Food

When the weather starts to cool down, I always find myself craving the kind of fall food that makes the whole kitchen feel warm and inviting. This Chicken Mushroom Wild Rice Soup is exactly that kind of recipe. It’s creamy, comforting, and packed with tender chicken, earthy mushrooms, nutty wild rice, and sweet carrots in every spoonful.

I love this soup because it feels a little special while still being completely doable on a regular weeknight. You don’t need complicated ingredients or fussy techniques to make something that tastes like it simmered all afternoon. The combination of shredded chicken, mushrooms, and wild rice gives it that cozy homemade flavor that always hits the spot.

If you’re looking for a soup that’s hearty enough for dinner, easy enough to make again and again, and perfect for sharing with family or friends, I think you’re going to come back to this one all season long.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Servings: 6
• Difficulty: Easy

Why You’ll Love It

• It’s rich and creamy without feeling overly heavy.
• The wild rice adds great texture and a nutty flavor that makes the soup extra satisfying.
• Mushrooms and chicken make it hearty enough to serve as a full meal.
• It’s a wonderful make-ahead recipe because the flavors deepen as it sits.
• This is classic comfort food that fits beautifully into any fall or winter dinner plan.
• Leftovers reheat well for lunch the next day.

Nutritional Benefits and Adaptable Variations

• Protein-rich: Chicken adds filling protein that helps make this soup a complete meal.
• Fiber support: Wild rice and vegetables contribute fiber for a more satisfying bowl.
• Vegetable-packed: Mushrooms, carrots, celery, onion, and greens add flavor and nutrients.
• Easy to lighten up: You can use half-and-half instead of heavy cream for a lighter finish.
• Gluten-free adaptable: Use a gluten-free flour blend or cornstarch slurry instead of all-purpose flour if needed.
• Extra veggies: Stir in spinach, peas, or chopped kale near the end for even more color and nutrition.
• Rotisserie shortcut: Use cooked rotisserie chicken to save time on busy nights.

Step-by-Step Instructions

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1. In a large Dutch oven or heavy soup pot, heat the butter and olive oil over medium heat.
2. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the sliced mushrooms and cook for another 6 to 8 minutes, until they release their moisture and start to turn golden.
4. Stir in the garlic, thyme, parsley, black pepper, and salt. Cook for 30 seconds, just until fragrant.
5. Add the wild rice blend and chicken broth. Stir well and bring the soup to a gentle boil.
6. Reduce the heat to low, cover partially, and simmer for 35 to 40 minutes, or until the rice is tender.
7. Stir in the shredded chicken and let it warm through for 3 to 4 minutes.
8. In a small bowl or measuring cup, whisk the flour into the milk until smooth.
9. Slowly pour the milk mixture into the soup, stirring constantly so it blends evenly.
10. Add the heavy cream and peas or chopped green beans. Simmer gently for 5 more minutes, stirring often, until the soup thickens slightly. Do not let it boil hard once the dairy is added.
11. Stir in the lemon juice, then taste and adjust the salt or pepper as needed.
12. Ladle into bowls and finish with chopped fresh parsley before serving.

Nutrition Information

Nutrition values are estimates and can vary based on the specific ingredients and brands you use.

Storage & Make-Ahead Tips

This soup stores very well, which is one more reason I love making it during busy weeks. Let the soup cool before transferring it to an airtight container, then refrigerate it for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring in between.

If the soup thickens in the fridge, just add a splash of broth or milk while reheating to loosen it back up. For food safety, make sure leftovers are heated until steaming hot throughout before serving.

You can also make this ahead for meal prep. If you know you’ll be reheating it later, you may want to slightly undercook the rice by just a few minutes so it stays pleasantly textured after storage.

FAQ

1. Can I use rotisserie chicken in this soup?

Yes, absolutely. Rotisserie chicken is one of my favorite shortcuts here. Just shred it and stir it in once the rice is tender.

2. Can I freeze Chicken Mushroom Wild Rice Soup?

You can, but creamy soups sometimes change texture a bit after thawing. If you plan to freeze it, the best option is to freeze it before adding the milk and cream, then stir those in when reheating.

3. What kind of mushrooms work best?

Cremini mushrooms are my top choice because they have a deeper flavor, but white button mushrooms work well too.

4. How do I know when the wild rice is done?

The rice should be tender with a pleasantly chewy texture. Some grains may split open slightly, which is completely normal.

5. Can I make this soup gluten-free?

Yes. Replace the all-purpose flour with a gluten-free flour blend or use a cornstarch slurry to help thicken the soup.

Chicken Mushroom Wild Rice Soup

A creamy, hearty soup made with tender chicken, mushrooms, wild rice, carrots, and a silky broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner, Soup

Cuisine American

Servings 6 servings

Calories 320 kcal

Equipment

• 1 Dutch oven or large soup pot
• 1 Wooden spoon
• 1 measuring cups
• 1 measuring spoons
• 1 Small bowl for mixing flour and milk
• 1 Whisk

Ingredients

  

Soup Base

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 carrots sliced into rounds
• 2 stalks celery diced
• 8 ounces cremini mushrooms sliced
• 3 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1 1/4 teaspoons kosher salt plus more to taste
• 1/2 cup wild rice blend rinsed
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken

Creamy Finish

• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup frozen peas or chopped green beans
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley chopped, for garnish

Instructions

 

Cook the vegetables and rice

• Heat the butter and olive oil in a large Dutch oven or soup pot over medium heat.
• Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until slightly softened.
• Add the sliced mushrooms and cook for 6 to 8 minutes, until they release their moisture and begin to brown.
• Stir in the garlic, dried thyme, dried parsley, black pepper, and kosher salt. Cook for 30 seconds until fragrant.
• Add the rinsed wild rice blend and chicken broth. Stir well and bring to a gentle boil.
• Reduce the heat to low, partially cover, and simmer for 35 to 40 minutes, or until the rice is tender.

Finish the soup

• Stir in the cooked shredded chicken and heat for 3 to 4 minutes.
• In a small bowl, whisk together the flour and whole milk until smooth.
• Slowly pour the milk mixture into the soup, stirring constantly.
• Add the heavy cream and peas or chopped green beans. Simmer gently for 5 minutes, stirring often, until slightly thickened. Do not boil hard after adding the dairy.
• Stir in the lemon juice, taste, and adjust salt or pepper if needed.
• Ladle into bowls and garnish with chopped fresh parsley before serving.

Notes

Use rotisserie chicken for a shortcut. For a lighter soup, substitute half-and-half for the heavy cream. Reheat gently and add a splash of broth or milk if the soup thickens after chilling.