Creamy Chicken and Mushroom Wild Rice Soup
This creamy chicken and mushroom wild rice soup is made with tender chicken, buttery mushrooms, hearty wild rice, fresh herbs, and vegetables simmered in a rich, creamy broth. A splash of lemon at the end brightens everything up and brings all those savory flavors together.
I love a hearty chicken soup or stew, but it needs to have real flavor – not just be a bowl of cooked mush. I’ve had one too many flavorless, disappointing chicken soups, and I am dead set on not adding another boring, basic soup to the World Wide Web. That’s my promise. 😂
This is actually a recipe I tested a few times last fall, but I never felt like I quite nailed it. So once soup season rolled around again this year, I picked it back up, and I was so excited when I finally got the exact flavor profile I’d been chasing. There are a few little secret ingredients and steps along the way that make all the difference.
Jake says this is now one of his top five favorite recipes, and I’m nearing 100 recipes posted here… so take that for what it’s worth!
What you’ll love about this recipe:
Ingredients you’ll need
Here are a few notes about what you’ll need to make this wild rice soup.
baby bella mushrooms or a mushroom mix– During mushroom season, I love mixing baby bellas with oyster mushrooms when I can find them. Feel free to use whatever fresh mushrooms you can find! We cook them separately first so they can brown properly rather than getting lost in the creamy broth.
leek, carrots, celery & garlic – The aromatic base of the soup. I especially love using leek instead of onion here because its milder, slightly sweet flavor works so well with the mushrooms and herbs.
fresh thyme, rosemary & dried sage – This combination gives the soup its savory, fall-inspired flavor. Fresh thyme and rosemary really shine here, while just a little dried sage adds warmth without taking over.
dry white wine – Adds acidity and helps lift all those flavorful browned bits from the bottom of the pot. Use a dry wine like Sauvignon Blanc or Chardonnay rather than cooking wine.
chicken stock & bouillon – I use both! The extra bouillon gives the creamy broth a deeper chicken flavor than stock alone.
wild rice – Gives this soup its hearty texture and slightly nutty flavor. I use a regular wild rice blend rather than a quick-cooking variety; more on my favorite below.
half-and-half – Makes the broth creamy without being quite as rich or heavy as using all heavy cream.
Worcestershire & Parmesan rind – Two of my little flavor-building tricks. They add savory depth to the broth without making the soup taste distinctly like either ingredient.
chicken breast & spinach – The chicken cooks right in the broth to keep things simple, while the spinach gets stirred in at the end so it stays fresh and vibrant.
fresh lemon juice – Don’t skip it! That tablespoon of lemon at the very end brightens up the creamy broth and balances the earthy mushrooms. It was the little something this recipe needed.
The secret to really flavorful mushroom soup
The difference between a good mushroom soup and a really good one is building flavor in layers. Mushrooms are delicious, but without a little contrast, everything can start tasting… like mushrooms. Here are a few things I found make all the difference while testing this recipe:
- Brown the mushrooms separately. Give the mushrooms plenty of time to release their moisture and actually brown before removing them from the pot. This concentrates their flavor and gives you those delicious golden bits on the bottom of the pot to build the rest of the soup on.
- Deglaze with white wine. After building the vegetable and herb base, the wine adds acidity while picking up all that flavor from the bottom of the pot. Let it reduce before adding your broth so the flavor becomes concentrated rather than winey.
- Layer in savory ingredients. A little Worcestershire, chicken bouillon, and a Parmesan rind simmering in the broth add depth without making any one ingredient obvious. You shouldn’t necessarily be able to identify them – you should just wonder why the broth is so good.
- Finish with lemon. This was the game changer for me. One tablespoon of fresh lemon juice at the very end cuts through the creaminess and earthy mushrooms and makes the entire soup taste brighter and more balanced.
How to make chicken and mushroom wild rice soup
Just a few easy steps and your entire kitchen will be smelling absolutely divine.
Brown the mushrooms & build the soup base
Start by melting butter in a large Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and let them cook until they’ve released their moisture and start to turn golden. Don’t rush this part—we want those mushrooms to actually brown! Transfer them to a plate and set aside.
Add a little more butter to the same pot, followed by the leek, carrots, and celery. Once the vegetables have softened, stir in the garlic, thyme, rosemary, and sage and cook until fragrant. Sprinkle in the flour and cook for another minute or two, then pour in the white wine, scraping up all those flavorful browned bits from the bottom of the pot. Let the wine reduce before moving on.
Simmer the chicken & wild rice, then finish
Stir in the chicken stock, half-and-half, bouillon, Worcestershire, bay leaf, Parmesan rind, and rinsed wild rice, then bring everything to a gentle simmer. Nestle in the chicken and cook until it reaches 155°F, then transfer it to a cutting board to cool. Add the Parmesan rind and let the wild rice continue simmering until tender.
Shred the chicken and return it to the pot along with the reserved mushrooms. Remove the Parmesan rind and bay leaf, then stir in the spinach until just wilted. Finish with butter, fresh parsley, and lemon juice, then taste and season with additional salt and pepper as needed. That little squeeze of lemon at the end is key—it brings all those rich, savory flavors together.
Tips
- Give the mushrooms time to brown. Mushrooms release quite a bit of water as they cook, so don’t pull them from the pot too soon. Let that moisture cook off and give them a little extra time to turn golden—this is where so much of the flavor starts.
- Keep the soup at a gentle simmer. Once you add the half-and-half, avoid a hard boil. A low, steady simmer keeps the broth creamy and prevents the dairy from separating.
- Keep an eye on the liquid as the rice cooks. Wild rice absorbs quite a bit of broth, and some will naturally evaporate during the longer simmer. If you’ll find that the soup is getting thicker than you’d like, add another splash of chicken stock as needed.
- Save those Parmesan rinds! I keep mine in the freezer specifically for soups like this. They add a subtle savory richness as the soup simmers without making the broth taste overly cheesy.
What kind of wild rice should I use for soup?
wild rice blend – I use Lundberg Organic Wild Blend, which has a mix of wild and whole-grain rice that gives the soup a hearty, slightly chewy texture. Avoid quick-cooking or seasoned wild rice blends, since they cook much faster and can become mushy while the soup simmers. Different brands can vary in cooking time, so cook until the rice is tender.
What to serve with chicken and wild rice soup
Serving this creamy chicken and mushroom wild rice soup with a loaf of crusty sourdough bread is a given – but a perfect pairing might be a delicious salad for starters! Below are a few suggestions.
Our Favorite
Salad Recipes
Recipe FAQs
Can I use a different type of rice?
I recommend sticking with a regular wild rice blend for this recipe. Avoid quick-cooking or seasoned wild rice blends, since they cook much faster and can become mushy before the soup is finished.
Why is my chicken and wild rice soup so thick?
Wild rice continues to absorb liquid as it cooks, and even more as the soup sits. If your soup gets thicker than you like, simply stir in additional chicken stock until it reaches your preferred consistency.
How do I know when the wild rice is done?
The rice should be tender with a little chew rather than crunchy in the center. Cooking times can vary between wild rice blends, so use the package directions as a guide and start checking it toward the end of cooking.
Can I make this recipe vegetarian?
Yes! Leave out the chicken and swap the chicken stock and bouillon for vegetable stock and vegetable bouillon. I’d add a few extra mushrooms or another hearty vegetable to bulk it up, and keep the Parmesan rind, Worcestershire, herbs, and lemon for plenty of savory flavor.
Can I freeze creamy chicken and wild rice soup?
You can, but creamy soups aren’t my favorite for freezing because the half-and-half can separate slightly once thawed and reheated. For best results, I’d enjoy this one fresh or refrigerate the leftovers. If you do freeze, reheat over stovetop and adding more chicken stock as necessary.
Can I make chicken and wild rice soup ahead of time?
Yes! This soup can be made ahead and refrigerated, but keep in mind that the wild rice will continue absorbing some of the broth as it sits. When reheating, stir in a splash of chicken stock to loosen it back to your preferred consistency.
Creamy Chicken and Mushroom Wild Rice Soup
Ingredients
Method
- Brown the mushroom. Melt 2 tablespoons butter in a large Dutch oven or soup pot over medium-high heat. Add 16 ounces baby bella mushrooms and season with ½ teaspoon salt and ½ teaspoon black pepper. Sauté until the mushrooms release their moisture and the liquid cooks off, allowing them to brown slightly. Transfer the mushrooms to a plate and set aside.
- Sauté the vegetables. Reduce the heat to medium and melt the remaining 2 tablespoons butter in the same pot. Add 1 leek, 3 carrots, and 3 celery ribs and sauté until softened, about 5–7 minutes.
- Add the garlic and herbs. Stir in 4 cloves garlic, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, and 1 teaspoon dried sage. Cook for about 1 minute, until fragrant.
- Make the roux. Sprinkle ¼ cup all-purpose flour over the vegetables and stir until everything is evenly coated. Cook for 1–2 minutes to remove the raw flour taste.
- Deglaze with the wine. Pour in ⅓ cup dry white wine scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes, until mostly reduced.
- Build the soup. Gradually stir in 6 cups chicken stock and 2 cups half-and-half, stirring well to incorporate the roux. Add 2 teaspoons bouillon, 1 tablespoon Worcestershire sauce, parmesan cheese rind, 1 bay leaf, and ¾ cup rinsed wild rice. Bring the soup to a gentle simmer.
- Cook the chicken and rice. Nestle 2 chicken breasts into the soup. Partially cover and maintain a gentle simmer until the chicken reaches 160-165°F, about 15–20 minutes. Remove the chicken to a cutting board to rest. Continue simmering until the wild rice is tender, stirring occasionally. (Depending on the wild rice you use, this can take about 40–50 minutes total.)
- Shred the chicken. Once cool enough to handle, shred or chop the chicken. When the wild rice is tender, remove and discard the bay leaf and Parmesan rind. Return the shredded chicken and reserved mushrooms to the pot.
- Finish the soup. Stir in 2 cups roughly chopped spinach and cook for 1–2 minutes, just until wilted. Stir in 2 tablespoons butter, 1-2 tablespoons chopped fresh parsley, and 1 tablespoon fresh lemon juice until the butter is melted and the soup is creamy and glossy.
- Season and serve. Taste and season with additional salt and pepper as needed. If the soup has thickened more than you'd like while the wild rice cooks, add a splash of additional chicken stock until it reaches your desired consistency.
