Creamy Mushroom Chicken and Wild Rice Soup – A Hearty Bowl of Comfort

When the weather turns chilly or you’re craving something warm, rich, and deeply satisfying, few dishes hit the spot like Creamy Mushroom Chicken and Wild Rice Soup. This comforting soup blends earthy mushrooms, tender chicken, nutty wild rice, and a luscious creamy broth into a bowl that feels like a hug from the inside out. Perfect for family dinners, meal prepping, or cozy weekends, it’s hearty enough to be served as a main course with just some crusty bread on the side.

Below, we’ll walk step by step through the method of preparing this soul-warming dish.

Ingredients You’ll Need

2 tablespoons olive oil or butter
1 medium onion, finely diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
8 ounces fresh mushrooms, sliced (cremini or button work well)
1 cup wild rice blend, rinsed
6 cups chicken broth (preferably low-sodium)
2 cups cooked chicken, shredded (rotisserie chicken is ideal)
1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
1 bay leaf
Salt and black pepper, to taste
1 cup heavy cream (or half-and-half for a lighter version)
2 tablespoons flour (for thickening)
2 tablespoons butter (to make a roux)
Fresh parsley, chopped, for garnish

Step-by-Step Method

Step 1: Prepare the Base

In a large soup pot or Dutch oven, heat the olive oil or butter over medium heat. Add the onions, carrots, and celery. Cook for about 5 minutes until they begin to soften and release their flavors. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Step 2: Add the Mushrooms

Toss the sliced mushrooms into the pot. Sauté them for about 6–8 minutes, stirring occasionally, until they soften and turn golden brown. This step is key because browning the mushrooms enhances their earthy flavor and makes the soup extra rich.