Creamy Mushroom Chicken Soup – Cozy One-Pot Dinner (Easy)

Creamy Mushroom Chicken and Wild Rice Soup is the kind of soul-hugging dish you make when the weather’s gloomy, your to-do list is never-ending, and dinner needs to taste like a warm blanket. It’s creamy, savory, earthy, and loaded with veggies and tender chicken—comfort food that won’t judge you for going back for seconds (or thirds). Plus, it’s packed with flavor from mushrooms and parmesan that’ll make you feel like a weeknight wizard in the kitchen. Whether you’re feeding a picky eater, a hungry partner, or just yourself, this one’s a keeper.

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What is Creamy Mushroom Chicken and Wild Rice Soup?

Creamy Mushroom Chicken and Wild Rice Soup is a hearty, stick-to-your-ribs type of meal made with tender chicken, wild rice, and sautéed mushrooms in a rich, creamy broth. It’s like if a chicken pot pie and a wild rice casserole had a steamy, spoonable lovechild. This soup delivers the trifecta: filling, flavorful, and totally fuss-free. You simmer everything in one pot—rice, veggies, chicken, and broth—then stir in a splash of milk or cream and grated parmesan at the end for that luscious finish.

Reasons to Try Creamy Mushroom Chicken and Wild Rice Soup

First off, Creamy Mushroom Chicken and Wild Rice Soup is just plain comforting. But beyond the “hug in a bowl” vibe, it’s also super practical. It’s made with everyday pantry and fridge staples, cooks up in under an hour, and gives you enough leftovers for lunch the next day (which honestly tastes even better). It’s also a sneaky way to get picky eaters to eat more mushrooms and veggies—thanks, cream and cheese. Whether you’re planning for a cozy night in or need a crowd-pleaser, this soup does the job.

Ingredients Needed to Make Creamy Mushroom Chicken and Wild Rice Soup

Ingredients Needed to Make Creamy Mushroom Chicken and Wild Rice Soup

• Butter (3 tablespoons total)
  You’ll need this for sautéing both the mushrooms and the aromatic veggies. Unsalted is best so you can control the salt level yourself. For a slightly richer flavor, try using a touch of ghee or even add a splash of olive oil.
• Mushrooms (1 pound, sliced)
  Choose a hearty mushroom like cremini or baby bella for depth, or go fancy with a mix of wild mushrooms. Sautéing them until they’re golden and the moisture cooks off adds that signature earthy base to the soup. Want even more mushroom-forward flavor? You’ll love our Creamy Mushroom Soup with Thyme.
• Onion (1 medium, diced)
  Yellow or white onion works best here, creating the flavor foundation alongside garlic and herbs. Dice finely so it melts into the broth.
• Carrots (2 medium, diced)
  Adds natural sweetness and a pop of color. Fresh is ideal, but frozen carrots work in a pinch.
• Celery (2 stalks, diced)
  Classic in almost any soup base, celery provides balance and a bit of texture. Dice small so it softens well in the simmer.
• Garlic (2 cloves, chopped)
  Garlic gives that cozy depth and aroma. You can use pre-minced garlic if time’s tight, but fresh really brings the flavor.
• Fresh Thyme (1 teaspoon, chopped)
  A must-have herb for any chicken and mushroom combo. If you don’t have fresh thyme, dried will do—just use half the amount. For more herby comfort soups, try our Tuscan Chicken Soup.
• Chicken Broth (6 cups)
  Use low-sodium so you can season to your taste later. Homemade is gold, but store-bought totally works. Bone broth adds a collagen-rich boost if you’re into that.
• Wild Rice (1 cup)
  Wild rice adds a nutty bite and satisfying chew. You can also use a wild rice blend. Just remember: wild rice takes longer to cook, so adjust your timing based on the package. If you’re into wild rice flavors, check out our Vegan Pumpkin Wild Rice Soup.
• Cooked Chicken (1½ cups, shredded or diced)
  Leftover rotisserie chicken is a game-changer here. If cooking from scratch, any cooked chicken breast or thigh meat works. Got extra chicken? Try it in our Crockpot Chicken Parmesan Soup.
• Milk or Cream (1 cup)
  This brings the “creamy” to life. Whole milk, half-and-half, or heavy cream all work—go richer if you want it indulgent. Dairy-free? Coconut milk is a great stand-in with a slight twist.
• Grated Parmesan (1 cup)
  Parmigiano Reggiano adds a nutty, salty richness that finishes the soup like a dream. Don’t skip it unless you need to keep it dairy-free. Stir it in off heat so it melts without clumping.
• Salt and Pepper (to taste)
  Season after you’ve added the cheese and cream so you don’t overdo it early. Taste as you go—this soup deserves balance.
• Optional Add-Ins:
  • White miso paste (2 tablespoons) for an extra umami bomb. Stir in before seasoning.
  • Dried mushrooms (1 oz) soaked in hot water. Add both the chopped mushrooms and soaking liquid for extra depth.

Instructions to Make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: Sauté the Mushrooms to Build Flavor

Start by melting 2 tablespoons of butter in a large soup pot or Dutch oven over medium-high heat. Once melted, add the sliced mushrooms in a single layer. Let them sit undisturbed for a few minutes to get a nice sear, then stir occasionally until they’ve released their liquid and it has completely evaporated—this takes about 10 to 15 minutes. The mushrooms should be golden brown, not soggy. This is where the deep, earthy flavor of your Creamy Mushroom Chicken and Wild Rice Soup begins.
Tip: If you’re a mushroom lover, explore more rich soups like our Creamy Mushroom Potato Soup.

Step 2: Cook the Aromatics and Veggies

Once the mushrooms are done, remove them from the pot and set aside. In the same pot, melt 1 more tablespoon of butter. Add the diced onion, carrots, and celery. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. These veggies form the classic soup base and bring a natural sweetness and balance.

Step 3: Add Garlic and Thyme for Depth

Stir in the chopped garlic and fresh thyme. Cook for about 1 minute, just until fragrant. Be careful not to let the garlic brown—it can turn bitter quickly. The combination of thyme and garlic brings out the comforting, homestyle flavor that defines this dish. You’ll start to smell that cozy soup magic happening right here.

Step 4: Build the Soup Base

Now, pour in 6 cups of chicken broth and add in the 1 cup of wild rice. Bring everything to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20 to 30 minutes, or until the rice is tender.
Note: Wild rice can be stubborn—if your package says it needs longer, follow that timing. You can also try a Chicken Wild Rice Casserole if you want this combo in baked form.

Step 5: Add the Chicken and Mushrooms

Once the rice is nearly tender, stir in the 1½ cups of cooked chicken and the sautéed mushrooms you set aside earlier. Whether you’re using rotisserie, leftover roast, or freshly cooked chicken, this step is where it all comes together. If you love creamy chicken soups, don’t miss our Creamy Chicken and Gnocchi Soup for another easy option.

Step 6: Stir in the Cream and Parmesan

Turn the heat down to low. Slowly pour in 1 cup of milk or cream, stirring gently. Then, sprinkle in the grated parmesan cheese, a little at a time, stirring until melted and smooth. This is what gives the soup its signature creamy texture and savory finish. Don’t boil it after adding dairy—keep the heat gentle to prevent curdling.

Step 7: Season to Taste and Serve

Finally, taste the soup and add salt and freshly cracked black pepper as needed. Everyone’s broth and cheese are a little different, so seasoning at the end gives you more control. Once it tastes perfect, ladle it into bowls and serve warm with your favorite bread or salad.
Want a little spice? Add a pinch of crushed red pepper flakes for a subtle kick, or check out our Creamy Jalapeño White Chicken Chili for a zesty cousin of this recipe.

What to Serve with Creamy Mushroom Chicken and Wild Rice Soup

This soup’s already pretty loaded, but if you’re like me and love a good sidekick, here are a few ideas. A crusty chunk of sourdough or a warm piece of garlic bread is never a bad idea—because that broth deserves to be soaked up. You could also serve a fresh green salad with vinaigrette to balance the richness. If you’re into soup-and-sandwich nights, pair this with a grilled cheese or even a turkey melt. Or hey, go full fall fantasy and serve it in a bread bowl. Why not?

Key Tips for Making Creamy Mushroom Chicken and Wild Rice Soup

1. Don’t rush the mushrooms—that golden sear brings all the flavor.
2. Wild rice takes longer than white rice, so be patient. Check the package directions and adjust simmer time accordingly.
3. Stir in cream and cheese off heat to keep it smooth—not curdled.
4. Want deeper mushroom flavor? Add a splash of soy sauce or that dried mushroom broth trick.
5. Have picky eaters? Chop mushrooms small and they’ll disappear right into the mix.

Storage and Reheating Tips for Creamy Mushroom Chicken and Wild Rice Soup

Got leftovers? Lucky you. Store your Creamy Mushroom Chicken and Wild Rice Soup in an airtight container in the fridge for up to 4 days. The rice will soak up some of the broth, so when reheating, add a splash of chicken stock or milk to loosen it up. Reheat on the stovetop over medium heat or microwave it in short bursts, stirring in between. Avoid boiling—especially after adding cream—to keep the texture creamy, not grainy.

FAQs

Can I use rotisserie chicken?
Absolutely! It’s a great shortcut. Just shred it and toss it in.

Can I make this dairy-free?
Yes—use coconut milk and skip the cheese, or try a dairy-free parmesan alternative.

What if I don’t have wild rice?
Use a blend or even brown rice. Just adjust cook time based on the package.

Can I freeze this soup?
It freezes okay, but the cream can separate. If you plan to freeze it, skip the dairy and add it after reheating.

What can I use instead of mushrooms?
If you’re not a fan of fungi, try diced zucchini or even cauliflower for texture.

Final Thoughts

There’s just something right about a bowl of Creamy Mushroom Chicken and Wild Rice Soup on a busy weeknight or a quiet Sunday afternoon. It’s cozy, creamy, and makes you feel like you’ve got it together—even if your laundry pile says otherwise. Want more cozy recipes like this? Try our Creamy Chicken and Gnocchi Soup or this wildly popular Creamy Mushroom Soup with Thyme.

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