Looking for the ultimate comfort soup? This Chicken Mushroom And Wild Rice Soup is full of flavor and hearty ingredients. Use a rotisserie chicken to make this an easy meal that impresses.

Why We Love This Chicken Mushroom And Wild Rice Soup

• Leftovers are delish. This soup stores and reheats beautifully.
• Use any meats or veggies you love. We’ve tried this soup with ground meat, different veggies, and whichever soup seasonings we had on hand. It’s awesome every time because the basic recipe is so yummy.
• Easy way to get more vegetables on the dinner table. This soup is so tasty and cozy, the family won’t even notice all the healthy ingredients packed in.

Ingredients Needed For Creamy Chicken Mushroom And Wild Rice Soup

• diced onion– we like to use frozen diced onion on busy nights
• mushrooms
• celery
• carrots
• flour– for thickening up the soup
• thyme
• rosemary
• parsley
• chicken broth
• cooked chicken– we use rotisserie chicken for convenience & flavor
• wild rice– specifically the variety with seasoning mix, adds so much flavor!
• heavy cream– can substitute with half and half

How To Make Mushroom Chicken Wild Rice Soup

1. Sauté vegetables until tender– this will take about 7-10 minutes, so patience is key. You’ll know they’re ready when the onions are translucent. You can also taste-test a piece of carrot or celery to check if it’s tender to your liking.
   
   To cook the vegetables faster, cover the pot with a lid to seal in the heat.
   
2. Stir flour constantly until it’s absorbed into the other ingredients. Then continue stirring while you slowly pour in the chicken broth. This is how you get creamy, delicious soup- lots of stirring to blend in the flour and broth.
   
3. Season during and after cooking the soup. The best way to check the seasoning is to taste test the soup after you’ve finished cooking it. Add any more seasonings as you see necessary.

Pro Tip!

Chop ingredients “spoon-size”. You shouldn’t need a knife and fork to eat your soup. Make sure to chop everything from the chicken to the veggies bite-sized for the best soup.

Can You Make This Easy Chicken Mushroom Wild Rice Soup In The Slow Cooker?

Absolutely!

1. First, cook your vegetables with the chicken broth and seasonings in a slow cooker for 6-8 hours on low. (If you are starting with raw chicken, cook that with the vegetables) Add the mushrooms in the last 30 minutes of cooking, so they don’t become too tough.
2. Melt butter in a saucepan over medium heat. Whisk in flour until it is lightly browned, about 1 minute. Whisk in heavy cream, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
3. Meanwhile, shred the rotisserie chicken (or the cooked chicken from the crockpot). Add the chicken, rice, and cream sauce to the pot. Stir to mix everything together.
4. Season more, if needed, and serve!

I Love Leftovers! How Do I Store This Soup… and Reheat It?

Store in fridge for 3-4 days. Allow soup to cool completely, then place in a sealed container in the fridge.

Reheat… a single serving in the microwave for 2 minutes. Or the entire pot on the stovetop, on medium heat, stirring every minute. Stovetop reheating will take about 5 minutes.

Pro Tip!

We do not recommend freezing this soup (or any other cream-based soup), as the cream changes to an unpleasant texture.

Creamy Chicken Mushroom Wild Rice Soup Serving Suggestions

This soup is awesome with a freshly baked roll. Canned biscuits, “take and bake” rolls from the grocery store, or even rolls made from Biquick mix, all pair deliciously with this soup.

If you’d like to keep it simple, try serving the mushroom chicken and wild rice soup over a slice of toasted sourdough (see photo). The sharp flavor of the sourdough is the perfect contrast to the creaminess of this soup.

To add more sides to this meal, try a fresh green salad like Caprese Salad With Spinach or Roasted Vegetables Salad (Air Fryer recipe).

Variations

This soup is easy to adapt. If you don’t like a veggie, just leave it out!

• If you prefer a non-creamy soup, omit the heavy cream. The soup will be just as hearty and delicious with no cream added.
• If you don’t have rotisserie chicken available, this soup is also delicious with ground turkey, ground chicken, diced pork or sausage.
• Make it vegetarian! Simply omit the chicken and use vegetable broth.

Chicken Mushroom And Wild Rice Soup FAQ’s

How Do You Make Rice In Soup Not Soggy?

If you are using quick-prep packets, like we recommend, the rice will not become soggy, as long as you add it to the soup at the end of the cooking time.

If you’re using regular rice, the key is to rinse it before you cook it. This removes the excess starch and prevents it from becoming sticky after being cooked.

Can You Make Chicken Mushroom And Wild Rice Soup Without Cream?

Yes! It’s as easy as omitting the heavy cream (or half & half). The soup will be just as filling and tasty.

If you like this Easy Chicken Mushroom And Wild Rice Soup, check out…

• Chicken Bacon Ranch Soup
• Instant Pot Chicken Fajita Soup
• Easy Minestrone Soup (Gluten-Free)