There’s just something about a pot of warm, creamy soup bubbling away on the stove that feels like a hug from the inside out. When the days start getting cooler and the evenings get darker, I crave hearty, soul-soothing meals—and this Creamy Mushroom Chicken and Wild Rice Soup hits every comforting note.

It’s packed with tender chicken, earthy mushrooms, chewy wild rice, and vegetables in a thick, velvety broth that feels both rustic and elevated. This is the kind of soup that turns an ordinary night into something special. Whether you’re curled up on the couch with a blanket or serving it to family on a Sunday evening, it’s going to be one of those recipes you come back to all season long.

Now, I’ll admit, I’ve always had a soft spot for wild rice. It adds such a unique, nutty texture that stands up beautifully in creamy soups. And when paired with mushrooms and chicken? Pure magic. Plus, this recipe comes together in just over an hour, but tastes like it’s been simmering all day. That’s a win in my book!

Let’s get into the first steps of making this delicious, cozy soup.

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Ingredients You’ll Need

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 8 oz cremini or button mushrooms, sliced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and black pepper, to taste

• 1 lb boneless, skinless chicken breasts or thighs

• ¾ cup uncooked wild rice blend

• 6 cups chicken broth

• 1 cup heavy cream

• 2 tablespoons all-purpose flour

• Fresh parsley, for garnish

STEP 1: Start with a Flavorful Base

In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter melts and starts to sizzle slightly, toss in your diced onion, garlic, carrots, and celery. This combo is the base for so many comforting soups, and it’s amazing how much flavor starts building right here.

Let the veggies cook for about 5 to 6 minutes, stirring occasionally. You want the onions to turn soft and translucent while the carrots and celery begin to tenderize. At this point, your kitchen is going to smell so good—just a little preview of what’s to come.

STEP 2: Add the Mushrooms and Herbs

Next, stir in your sliced mushrooms along with dried thyme, rosemary, and a good pinch of salt and black pepper. The herbs really bring that earthy, autumnal flavor that makes this soup so cozy and delicious.

Let everything cook down for 6 to 8 minutes. The mushrooms will release their moisture and start to brown, which deepens their flavor even more. If you’re feeling fancy (or just want to add extra depth), this is a great moment to deglaze the pot with a splash of dry white wine. Just a couple tablespoons will do, and it adds a subtle brightness to balance the richness.

STEP 3: Add Chicken, Rice, and Broth

Once the veggies and mushrooms are nicely cooked, nestle your chicken breasts or thighs right into the pot. No need to cut them up first—we’ll shred them later once they’re perfectly tender.

Add the uncooked wild rice and pour in the chicken broth. Give everything a good stir, then bring the soup to a boil. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer for about 45 to 50 minutes.

During this time, the chicken will become fork-tender, and the wild rice will cook up with that wonderfully chewy texture we love. It’s low-maintenance cooking at its finest—just let the pot do its thing while you set the table or kick back for a bit.

By now, your kitchen is probably filled with the savory aroma of simmering herbs, chicken, and mushrooms—and that’s exactly the kind of comfort we’re going for. If Part 1 was all about building deep, rich flavor, this next part is where everything comes together into the creamy, satisfying soup we’ve been dreaming about.

The best part? This soup is incredibly versatile. Whether you’re prepping it for a simple weeknight dinner or making a big batch to freeze for later, it’s the kind of recipe that works hard for you. And it just gets better with time.

Let’s finish this off with some final steps and tips that’ll take your soup from great to absolutely crave-worthy.

STEP 4: Shred the Chicken

Once the chicken has simmered for about 45 to 50 minutes and the wild rice is tender, it’s time to take the chicken out of the pot. Place it on a plate or cutting board and use two forks to shred it into bite-sized pieces. You’ll notice how easily it falls apart—so juicy and perfectly cooked.

After shredding, go ahead and return the chicken to the pot. This is also a good time to taste the broth and adjust the seasoning with a little more salt and pepper if needed.

STEP 5: Make It Creamy

Now for the magic touch: the creamy part.

In a small bowl, whisk together the heavy cream and flour until smooth. This step helps thicken the soup slightly, giving it that luxurious, velvety texture without being overly heavy. Once combined, pour the mixture into the pot and stir well.

Let the soup simmer uncovered for another 5 to 10 minutes. You’ll notice it begin to thicken just a bit, becoming extra rich and satisfying. The rice continues to absorb some of the broth, which adds to the hearty feel of the dish.

If you prefer a thinner consistency, feel free to add an extra splash of broth at this point. On the other hand, if you love a thicker stew-like soup, just let it cook a little longer uncovered.

STEP 6: Finish and Garnish

Once your soup is creamy and hot, and all the flavors have come together, it’s time to serve. Ladle it into bowls and top with freshly chopped parsley for a pop of color and freshness.

This step may seem simple, but don’t skip it! The parsley adds a light, herby brightness that cuts through the richness of the soup just enough to keep each bite balanced.

Tips, Variations, and Make-Ahead Ideas

1. Use Rotisserie Chicken for a Shortcut:
If you’re short on time, swap in pre-cooked or rotisserie chicken. Just skip the simmering step and stir it in during the last 10 minutes with the cream.

2. Make It Lighter:
Looking for a lighter version? Swap the heavy cream for half-and-half or even whole milk. It won’t be quite as thick, but still totally satisfying.

3. Add a Splash of White Wine:
After sautéing the mushrooms, a splash of dry white wine (about 1/4 cup) adds amazing depth. Let it cook off before adding the chicken and rice.

4. Freeze for Later:
Yes, this soup freezes beautifully! Just know that the rice will soften more upon reheating. Let the soup cool completely, store in airtight containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.

5. Go Vegetarian:
Skip the chicken, use vegetable broth, and add more mushrooms or even chickpeas for protein. You’ll still get all those cozy vibes—just in a meat-free version.

6. Want a Cream-Free Option?
You can absolutely leave out the cream and flour if you’re going dairy-free. The broth alone, with all those herbs and veggies, still makes a flavorful, hearty soup.