Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup with mushrooms is a hearty soup that is warm, filling and so delicious. Great for busy weeknights, this soup can be prepared in under an hour.

Soup is always a favorite dinner when the weather turns frigid and this Creamy Chicken Wild Rice Soup is a meal that the entire family will love.

Why You Should Make Chicken Wild Rice Soup Recipe

• Hearty and Delicious Meal: Hearty wild rice soup is a great meal that is filling and full of wonderful flavors that really satisfies on a cold day. The creamy broth and wild rice make it a nice alternative to chicken noodle soup.
• Budget Friendly Soup: Use up bits of leftover vegetables, chicken or brown rice in this delicious comfort food soup that will feed a crowd or make wonderful leftovers.
• Make Ahead and Freezer Friendly: This wild rice chicken soup freezes well and just gets better the next day if you are looking for a dinner that reheats well and makes a big batch. A delicious soup that is perfect for soup season.

Ingredients for Creamy Chicken Wild Rice Soup

• Wild Rice Blend – We are a big fan of wild rice for the nutty flavor. Use white rice or brown rice if you prefer it.
• Butter
• Diced Onion – yellow onion or white onion
• Mushrooms – White button mushrooms and baby portabella mushrooms
• Chicken Broth – Homemade or store bought
• Chicken – Smoked chicken, rotisserie chicken, meal prep chicken or any cooked shredded chicken
• Granulated Garlic
• Dried Thyme
• Dried Rosemary
• Kosher Salt
• Fresh Ground Pepper
• Heavy Cream
• Whole Milk
• Louisiana Hot Sauce

Step-By-Step Directions for the Best Creamy Chicken Wild Rice Soup

1. Thoroughly rinse the wild rice mix under cold water. Add to a saucepan and cook 30 minutes or until cooked through. When the rice is cooked through, rinse again until water runs clear.
2. Melt butter in a dutch oven or large pot and cooked diced onion over medium-high heat until caramelized.
3. Meanwhile, sauté sliced mushrooms in a skillet with butter over medium heat, stirring occasionally.
4. Add chicken stock to the soup pot with caramelized onions.

5. Stir in diced cooked chicken, cooked and rinsed wild rice and sautéed mushrooms. Cook, stirring occasionally until broth comes to a low boil. Lower to simmer.
6. Add garlic, thyme, rosemary, salt and pepper, stirring to combined.
7. Pour in heavy cream and milk.

8. Cook 5 minutes or simmer until ready to serve.

Recipe Tips and Variations for Wild Rice Soup

• Rinsing the Rice Mix: Rinsing the wild rice mix before and after cooking will remove excess starch that will keep the rice from clumping. Rinsing it after it cooks will remove the grayish residue that forms when boiling the rice and turns your soup gray.
• Cream: Use half and half instead of heavy cream and milk if that is what you have on hand.
• Add-Ins: Celery, carrots and baby spinach make great additions to the soup. They can be sautéed with the onions and mushrooms.
• Protein: Any leftover chicken or turkey is excellent in wild rice soup. Crumbled bacon, smoked sausage or ground beef would also be delicious.

How to Store and Reheat Creamy Wild Rice Soup

• Storage: Store leftover soup in an airtight container in the refrigerator up to 3 days. Place in a freezer container and freeze up to 3 months.
• Reheat: Cook soup in a saucepan over medium heat, stirring occasionally until heated through.

What to Serve with Creamy Chicken and Wild Rice Soup

Fresh baked bread is so good with homemade soup, we love serving this creamy soup with Cheddar Bay Biscuits and our Easy Garlic Bread is always a great option. Add a Garden Salad with Peppercorn Ranch dressing to round out your meal.

More Delicious Chicken Soup Recipes You Will Love

• Easy Chicken and Dumplings is one of our go-to recipes for a cold winter night. It is an easy recipe to make and is always a hit with the whole family.
• Chicken Enchilada Soup is a full of all of the best Tex-Mex flavors in a warm soup and can be on the dinner table in 30 minutes. It’s a cozy chicken recipe that is one of our favorite soups for busy weeknights.

You might also enjoy our Easy Clam Chowder for a creamy and delicious soup that is on the dinner table in under an hour.

• Chicken and Wild Rice Soup is just the ticket if you are looking for that classic soup wild rice soup that is packed with vegetables without the cream.

Warm up with a big bowl of Creamy Chicken Wild Rice Soup tonight for a filling and delicious meal that everyone will enjoy. The nutty wild rice and mushrooms in a creamy chicken soup is just what you have been craving. 

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Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup with mushrooms is a hearty soup that is warm, filling and so delicious. Great for busy weeknights, this soup can be prepared in under an hour.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Soups

Cuisine: American

Keyword: chicken soup chicken mushroom soup, creamy soup, wild rice soup

Servings: 6 Servings

Calories: 327kcal

Author: Milisa

Ingredients

• 1 cup wild rice mix
• 1/4 cup butter divided
• 1 large onion diced
• 16 ounces mushrooms we used white button and baby portabella
• 5 cups chicken broth
• 2 cups cooked and diced chicken
• 1 tablespoon granulated garlic
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 1/2 cup heavy whipping cream
• 1/2 cup whole milk
• 3 dashes Louisiana Hot Sauce

Instructions

• Thoroughly rinse the wild rice mix under cold water. Add to a saucepan and cook 30 minutes or until cooked through. When the rice is cooked through, rinse again until water runs clear.
• Melt butter in a dutch oven or large soup pan and cooked diced onion over medium-high heat until caramelized.
• Meanwhile, sauté sliced mushrooms in a skillet with butter over medium heat, stirring occasionally.
• Add chicken broth to the soup pot with caramelized onions.
• Stir in diced cooked chicken, cooked and rinsed wild rice and sautéed mushrooms. Cook, stirring occasionally until broth comes to a low boil. Lower to simmer.
• Add garlic, thyme, rosemary, salt and pepper, stirring to combined.
• Pour in heavy cream and milk, cook 5 minutes or simmer until ready to serve.

Notes

Cream Substitute: Use half and half instead of heavy cream and milk if that is what you have on hand.

Add-Ins: Celery, carrots and baby spinach make great additions to the soup. They can be sautéed with the onions and mushrooms.

Protein: Any leftover chicken or turkey is excellent in wild rice soup. Crumbled bacon, smoked sausage or ground beef would also be delicious.

Storage: Store leftover soup in an airtight container in the refrigerator up to 3 days. Place in a freezer container and freeze up to 3 months.

Reheat: Cook soup in a saucepan over medium heat, stirring occasionally until heated through.

Nutrition

Serving: 1g | Calories: 327kcal | Carbohydrates: 17g | Protein: 17g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1091mg | Fiber: 3g | Sugar: 6g