Can I make this soup ahead of time?

Absolutely! This soup reheats wonderfully. The wild rice will naturally absorb liquid as it sits, so you may want to add a splash of broth or water when reheating.

Can I swap the chicken for something else?

Totally. Turkey works great—especially after Thanksgiving. For a vegetarian version, simply skip the chicken and use vegetable broth.

Can I freeze this soup?

Yes, but freeze it before adding the heavy cream. Add the cream after reheating for best texture.

What mushrooms work best?

Cremini are ideal, but white button mushrooms or even sliced portobellos work beautifully.

Can I use a wild rice blend?

Yes! In fact, that’s my usual pick because it cooks more evenly and adds great texture.

Creamy Mushroom Chicken and Wild Rice Soup—5 Cozy Wins

Description

This cozy Creamy Mushroom Chicken and Wild Rice Soup is filled with tender chicken, earthy mushrooms, hearty wild rice, and a rich, creamy broth. Perfect for busy nights, chilly days, or anytime you’re craving a warm and satisfying meal.

Ingredients

Scale

Wild Rice

1 cup wild rice (Lundberg wild rice blend)
3 cups water

Mushrooms (first batch)

6 oz cremini mushrooms, sliced
1 tbsp olive oil
¼ tsp salt

Chicken

1 tbsp olive oil
1 lb chicken breast (or 2 breasts), boneless & skinless
1 tbsp Italian seasoning
¼ tsp salt
¼ tsp pepper

Vegetables & Broth

1 large sweet potato, peeled & chopped
6 oz cremini mushrooms, sliced
5 garlic cloves, minced
½ tsp Italian seasoning
½ tsp paprika
½ tsp red pepper flakes
½ tsp salt (Morton table salt)
5 cups chicken broth (or vegetable broth)
1 cup heavy cream
Fresh thyme for garnish

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Instructions

Rinse wild rice under cold water for 1 minute. Bring 3 cups of water to a boil, add rice, and cook according to package directions (45–60 minutes).
In a large stockpot, heat 1 tbsp olive oil over medium heat. Add the first 6 oz of mushrooms and salt. Cook 3–5 minutes without stirring, then sauté for 1 more minute. Remove and set aside.
Add 1 tbsp olive oil to the same pot. Season chicken with Italian seasoning, salt, and pepper. Sear 1–2 minutes per side (do not fully cook).
Add sweet potato, remaining mushrooms, and garlic to the pot with the chicken. Stir in Italian seasoning, paprika, red pepper flakes, and salt.
Pour in broth, bring to a boil, then reduce to a simmer. Cook 15–20 minutes, until chicken and sweet potatoes are tender.
Remove chicken, shred or slice, and return it to the pot. Add cooked wild rice. Adjust seasoning as needed.
Remove from heat and stir in heavy cream.
Ladle into bowls and top with the sautéed mushrooms and fresh thyme.

Notes

For a thicker soup, let it rest 10 minutes before serving.
Wild rice absorbs liquid over time—add extra broth when reheating if needed.
Substitute turkey or rotisserie chicken for a shortcut.

Make it vegetarian by using vegetable broth and skipping the chicken.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 5 g
Sodium: 640 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 105 mg