Chicken and Mushroom Wild Rice Soup

Creamy Chicken & Mushroom Wild Rice Soup

If comfort had a flavor, this soup would be it.

Packed with tender chicken, earthy mushrooms, and nutty wild rice, all swimming in a rich, velvety broth, this Creamy Chicken & Mushroom Wild Rice Soup is your answer to chilly nights and cozy cravings.

Bonus? It’s easy, freezer-friendly, and slow cooker-approved—because who doesn’t love a meal that practically cooks itself?

Whether you’re meal-prepping or just need something soul-warming, this one’s a keeper.

Grab a spoon and let the magic happen!

For the Soup Base

Butter – Adds richness and depth to the soup.
Onion – Finely chopped for a flavorful base.
Celery & Carrots – Classic aromatics that enhance the broth.
Mushrooms – Fresh, sliced mushrooms add an earthy, umami flavor.
All-Purpose Flour – Helps thicken the soup for a creamy consistency.
Chicken Broth – Provides a rich, savory base for the soup.

For the Filling

Cooked Wild Rice – Nutty and slightly chewy, adding great texture.
Boneless, Skinless Chicken Breasts – Cooked and cubed for a hearty protein boost.
Slivered Almonds – Adds a subtle crunch and nutty flavor.

For Seasoning & Flavor

Salt & Black Pepper – Enhances the overall taste.
Curry Powder – Adds a warm, slightly spiced depth.
Mustard Powder – Brings a hint of tangy complexity.
Dried Parsley – A touch of herbal freshness.
Dry Sherry – A splash for extra depth and richness.

For the Creamy Finish

Half-and-Half – Creates the velvety, creamy texture without being too heavy.

Creamy Chicken and Mushroom Wild Rice Soup

A comforting and hearty soup, perfect for chilly days. This creamy chicken and mushroom wild rice soup is easy to prepare, can be made in a slow cooker, and freezes well for future meals.

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Course: Main Course, Soup

Cuisine: American

Keyword: Chicken and Mushroom Wild Rice Soup

Prep Time: 20 minutes

Cook Time: 2 hours 10 minutes

Total Time: 2 hours 30 minutes

Servings: 8

Calories: 530kcal

½ cup butter
1 onion, finely chopped
½ cup celery, chopped
½ cup carrots, sliced
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cooked and cubed
½ tsp salt
½ tsp curry powder
½ tsp mustard powder
½ tsp dried parsley
½ tsp ground black pepper
1 cup slivered almonds
3 tbsp dry sherry
2 cups half-and-half

Sauté Vegetables:

In a large saucepan over medium heat, melt the butter.
Add the onion, celery, and carrots, sautéing for about 5 minutes.
Stir in the mushrooms and cook for an additional 2 minutes.

Make the Base:

Sprinkle in the flour and stir well to coat the vegetables.
Slowly pour in the chicken broth, stirring continuously to avoid lumps.
Bring the mixture to a gentle boil, then reduce the heat to low.

Combine Ingredients:

Stir in the cooked wild rice, cubed chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and sherry.
Let the soup warm through.

Add Creaminess:

Pour in the half-and-half, stirring gently to incorporate.
Simmer on low for 1 to 2 hours, stirring occasionally.
Important: Do not allow the soup to boil, as this may cause the creamy base to separate.

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1. Can I use pre-cooked chicken and rice?

Yes! Rotisserie chicken and pre-cooked wild rice make this recipe even easier. Just add them in at the final simmering stage, and you’ve got a shortcut to creamy, cozy goodness!

2. How do I boost the flavor if it tastes bland?

Make sure you’ve seasoned well—a pinch more salt can make a world of difference! Try adding a dash of garlic powder, thyme, or a squeeze of lemon to brighten things up. And don’t skip sautéing the veggies until they’re golden—it adds major depth!

3. Can I make this soup dairy-free?

Absolutely! Swap the half-and-half for coconut milk, almond milk, or cashew cream for a dairy-free alternative. You’ll still get that rich, creamy texture without the dairy.

4. Can I make this in a slow cooker?

Yes! Sauté the veggies first (it’s worth it for the flavor), then transfer everything except the half-and-half to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the half-and-half during the last 30 minutes.

5. How do I store and reheat leftovers?

Let the soup cool, then store it in an airtight container—it keeps in the fridge for up to 4 days or the freezer for up to 3 months. When reheating, do it slowly over low heat, stirring occasionally to keep it creamy. Avoid boiling to prevent the dairy from separating.

Chicken and Mushroom Wild Rice Soup