Chicken and Wild Rice Soup with Mushrooms is a hearty, comforting, and wholesome soup that’s perfect for chilly days or cozy weeknight dinners. Tender chicken, earthy mushrooms, and nutty wild rice come together in a creamy, savory broth that’s both filling and flavorful. Aromatic vegetables like carrots, celery, and onions enhance the depth of flavor, making this soup rich, satisfying, and soul-warming.

This soup is a classic comfort food that balances protein, fiber, and vegetables in a single bowl. The combination of creamy broth, tender chicken, and chewy wild rice makes it a family favorite, ideal for lunches, dinners, or even for meal prep.

Why I Love This Recipe

I love this recipe because it’s comforting, nourishing, and versatile. Every spoonful delivers tender chicken, hearty mushrooms, and chewy wild rice in a creamy, flavorful broth that feels indulgent yet wholesome. It’s a one-pot meal, meaning minimal cleanup and maximum satisfaction.

The aroma while it’s simmering fills the kitchen with a cozy, inviting scent, and the soup’s versatility allows me to adjust ingredients to suit my family’s taste, whether adding more vegetables, herbs, or spices.

Why It’s a Must-Try Dish

• Hearty and filling: Combines protein, vegetables, and whole grains.
• Comfort food classic: Creamy, savory, and satisfying.
• Nutritious: Packed with protein, fiber, and vitamins.
• Versatile: Can adjust creaminess, add vegetables, or make it lighter.
• Family-friendly: Loved by adults and kids alike.

Preparation and Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Calories: ~320 kcal per serving

Course & Cuisine

• Course: Main Course / Soup
• Cuisine: American / Comfort Food

Ingredients

• 2 tablespoons butter or olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 oz (225 g) mushrooms, sliced
• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup wild rice, rinsed
• 6 cups chicken broth
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 bay leaf
• Salt and black pepper, to taste
• ½ cup heavy cream or half-and-half (optional for creaminess)
• 2 tablespoons chopped fresh parsley for garnish

Cooking Directions

Step-by-Step Preparation Method

Step 1: Sauté Vegetables

1. In a large pot or Dutch oven, heat butter or olive oil over medium heat.
2. Add onion, carrots, and celery and sauté for 5 minutes until softened.
3. Add garlic and cook for another 1 minute.
4. Add mushrooms and sauté for 3–4 minutes until they release their moisture and start to brown.

Step 2: Cook Chicken

1. Add chicken pieces to the pot and sauté for 3–4 minutes until lightly browned on the outside.
2. Season with salt, pepper, and thyme.

Step 3: Simmer with Rice

1. Stir in wild rice and chicken broth.
2. Add bay leaf and bring to a boil.
3. Reduce heat, cover, and simmer for 35–40 minutes, or until rice is tender and chicken is cooked through.

Step 4: Add Cream (Optional)

1. Remove bay leaf.
2. Stir in heavy cream or half-and-half for a richer, creamier soup.
3. Adjust seasoning with salt and pepper as needed.

Step 5: Serve

1. Ladle soup into bowls.
2. Garnish with fresh parsley.
3. Serve hot with crusty bread or crackers.

How to Serve

• Serve as a main course for lunch or dinner.
• Pair with crusty bread, garlic bread, or a side salad.
• Add a sprinkle of grated Parmesan for extra flavor.

Recipe Tips

• Wild rice: Rinse thoroughly to remove excess starch.
• Creaminess: Use heavy cream for richness or omit for a lighter version.
• Vegetable boost: Add peas, corn, or green beans near the end of cooking.
• Make ahead: Soup tastes even better the next day as flavors meld.
• Consistency: Adjust broth quantity to achieve preferred thickness.

Variations

1. Mushroom-Heavy: Add extra mushrooms for a richer earthy flavor.
2. Herb-Infused: Use rosemary, sage, or tarragon for aromatic depth.
3. Dairy-Free: Omit cream or use coconut milk for a creamy dairy-free version.
4. Slow Cooker Version: Sauté vegetables first, then transfer all ingredients to a slow cooker and cook on low for 6–7 hours.
5. Spicy Twist: Add a pinch of cayenne pepper or smoked paprika for subtle heat.

Freezing and Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.
• Tip: If using cream, add it when reheating rather than before freezing to prevent curdling.

Special Equipment Needed

• Large pot or Dutch oven
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1. Can I use brown rice instead of wild rice?
Yes, but adjust cooking time as brown rice may cook faster than wild rice.

Q2. Can I make this soup ahead of time?
Yes, it stores well in the refrigerator for 3–4 days, and flavors improve after sitting.

Q3. Can I use leftover cooked chicken?
Yes, add it near the end of cooking to warm through without overcooking.

Q4. Can I make this dairy-free?
Yes, omit cream or use coconut milk or a plant-based alternative.

Q5. How do I thicken the soup if it’s too thin?
Simmer uncovered for 5–10 minutes, or blend a small portion of the soup and stir back in.

Conclusion

Chicken and Wild Rice Soup with Mushrooms is a hearty, creamy, and comforting dish that balances protein, vegetables, and grains in one satisfying bowl. The tender chicken, earthy mushrooms, and nutty wild rice come together in a flavorful broth that’s perfect for cozy evenings, family dinners, or meal prep.

It’s versatile, nutritious, and full of flavor, making it a go-to recipe for cold days or whenever you need a bowl of comforting warmth.