Name: Chicken Mushroom Wild Rice Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup wild rice; 1 lb chicken breast, diced; 2 cups mushrooms, sliced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 tablespoons olive oil; 1 teaspoon thyme; Salt and pepper, to taste

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There’s something timeless about a pot of soup simmering gently on the stove—and this Chicken Mushroom Wild Rice Soup is one of those meals that brings together earthy flavors, creamy richness, and soul-warming comfort in every bite. It’s the kind of soup I turn to when I want something hearty, flavorful, and easy to put together without skimping on taste.

Why You’ll Love This Recipe

Deep, Savory Flavor: I love how the mushrooms and thyme give the broth a rich, woodsy depth that pairs beautifully with the chicken and rice.
Creamy Without Being Heavy: Thanks to just the right touch of heavy cream, this soup is velvety without being too rich.
Perfect Texture: The chewy bite of wild rice, tender chicken, and soft mushrooms create a satisfying spoonful every time.
Meal-In-A-Bowl: This soup is filling enough to serve as a main dish, especially with some crusty bread or a light salad on the side.
Simple and Straightforward: I don’t need any fancy ingredients or complicated steps—just a pot and some everyday staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

wild rice – 1 cup
chicken breast – 1 lb, diced
mushrooms – 2 cups, sliced
onion – 1, chopped
garlic – 3 cloves, minced
chicken broth – 4 cups
heavy cream – 1 cup
olive oil – 2 tablespoons
thyme – 1 teaspoon
salt and pepper – to taste

Directions

I heat the olive oil in a large pot over medium heat. Once it’s warm, I add the chopped onion and minced garlic and sauté until they’re soft and fragrant.
Next, I stir in the diced chicken breast and cook it until the pieces are browned on all sides.
I add the sliced mushrooms and cook everything together for about 5 minutes, letting the mushrooms release their moisture and develop flavor.
Then I pour in the wild rice, chicken broth, and thyme. I season it with salt and pepper, give everything a good stir, and bring it to a boil.
Once it’s boiling, I reduce the heat to a gentle simmer and cover the pot. I let it cook for 40–45 minutes, until the wild rice is tender and the soup has thickened slightly.
Finally, I stir in the heavy cream, let the soup heat through for a few minutes, and it’s ready to serve—hot, creamy, and delicious.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Make it dairy-free: I replace the heavy cream with full-fat coconut milk or a dairy-free creamer.
Add veggies: Carrots, celery, or spinach all make great additions.
Swap the protein: I sometimes use shredded rotisserie chicken or leftover turkey instead of diced chicken breast.
Make it thicker: A quick cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) stirred in before the cream can give it a stew-like consistency.
Go herby: A bay leaf or a sprinkle of rosemary can add even more depth.

Storage/Reheating

Refrigerator: I let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days.
Freezer: I portion it into freezer-safe containers, leaving room for expansion, and freeze for up to 2 months. Wild rice holds up well to freezing.
To reheat: I warm it on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of broth or water.

FAQs

Can I use cooked chicken instead?

Yes, I often add shredded cooked chicken during the last 10 minutes of simmering to warm it through without overcooking it.

Do I have to use wild rice?

No, but I find wild rice gives the best texture and flavor. Brown rice is a decent substitute, though it may need a slightly longer cooking time. White rice cooks faster but may become too soft.

What kind of mushrooms work best?

I like using cremini or baby bella mushrooms for a deeper, earthier flavor, but white button mushrooms work well too.

Can I make this in a slow cooker?

Yes! I sauté the onion, garlic, chicken, and mushrooms first, then add everything (except the cream) to the slow cooker. I cook it on low for 6–7 hours or on high for 3–4 hours. I stir in the cream at the end.

Will the soup thicken as it cools?

It will. The wild rice continues to absorb liquid even after cooking. I just add a bit more broth or cream when reheating to bring it back to the perfect consistency.

Conclusion

This Chicken Mushroom Wild Rice Soup is my go-to when I need something comforting, nourishing, and packed with flavor. With its rustic ingredients and creamy finish, it’s one of those recipes that feels both homey and a little bit special. Whether I’m making it for a weeknight dinner or a cozy weekend lunch, it never fails to satisfy.