Creamy Mushroom Chicken and Wild Rice Soup – Cozy, Protein-Packed & Perfect for Fall

These creamy chicken mushroom and wild rice soup bowls simmer with earthy mushrooms, tender chicken, and a creamy broth that tastes like it’s been cooking all day. It’s a high-protein, satisfying fall dinner that’s surprisingly simple to pull together on a weeknight.

This soup has been tested, family-approved, and bookmarked in our fall favorites. I first made it when my youngest caught her first fall sniffles, and now it’s a staple the moment leaves start to turn. If your family loves a warm, creamy dinner that still feels nourishing, this recipe is for you.

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

What You’ll Need for This Cozy Soup

• 1 tablespoon olive oil
• 3 cups baby bella or cremini mushrooms, sliced
• 2 tablespoons unsalted butter
• 2 cups onion, diced (about 1 large onion)
• 1 cup carrots, diced (about 3 carrots)
• 1 cup celery, chopped (about 3 stalks)
• 4 cloves garlic, chopped
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped
• ¼ cup all-purpose flour
• 1 cup wild rice, rinsed
• 8 cups chicken stock (2 quarts)
• 1 lb boneless skinless chicken breast
• 1 tablespoon fresh parsley, chopped
• 1 cup heavy cream

How to Make It: Step-by-Step Flavorful Instructions

• In a large pot, heat olive oil over medium-high heat. Add mushrooms and sauté until browned and tender (about 8 minutes).
• Add butter, then stir in the onion, carrots, celery, and garlic. Cook until softened, about 5-6 minutes.
• Season with salt, pepper, and thyme. Sprinkle in the flour and stir for 1-2 minutes to make a roux.
• Pour in the wild rice and chicken stock, stir well.
• Nestle in the chicken breasts. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes.
• Remove chicken, shred with forks, and return to pot.
• Stir in heavy cream and parsley. Simmer uncovered for 5 more minutes until thick and creamy.

Betty’s Little Secrets for Soup Success

• Don’t skip the mushroom browning. It gives the soup incredible umami depth.
• Use pre-cooked rice if you’re short on time. Just reduce the simmer time and add the rice with the cream.
• Shred chicken with a hand mixer. A little trick my sister taught me!

Nutritional Highlights (Per Serving)

• Protein: 32g
• Carbs: 34g
• Fat: 18g
• Fiber: 4g
• Calories: ~420

How to Serve It – Our Favorite Ways

• With a warm slice of sourdough or whole-grain toast
• Topped with extra fresh parsley and a sprinkle of parmesan
• In a thermos for fall hikes or lunchboxes

Storing + Freezing This Comfort in a Bowl

• Fridge: Store in an airtight container up to 4 days.
• Freezer: Freeze in individual containers for up to 3 months. Reheat slowly on the stove with a splash of broth or milk.

Soup Fails I’ve Learned From

• Too thick? Add more broth after adding the cream. It thickens naturally as it cools.
• Chicken too dry? Don’t overboil , once it shreds easily, it’s ready.

Soup Questions, Answered

Can I use rotisserie chicken? Yes! Add it during the last 5 minutes.

Can I make this vegetarian? Absolutely. Skip the chicken and use veggie broth. Add white beans or tofu for protein.

Share Your Soup Night!

I can’t wait to hear how this creamy mushroom and wild rice soup warms your table. If you make it, tag me @flavorsbybetty and pin it to your cozy dinner board. You’ll be so glad you did!

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