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!