Skip to Content

Creamy Chicken Wild Rice Soup

 My favorite cozy soup recipe from my Minnesota days, creamy chicken and wild rice soup.  Hearty and simple with a classic base of onions, carrots and celery in a flavorful creamy broth with mushrooms, nutty wild rice and chicken.  This is some creamy comfort food in a bowl right here!

Closeup of bowl of chicken wild rice soup. 

I spent several years in Minnesota and it's safe to say that anything with wild rice is kind of ubiquitous up there.  Wild rice and chicken soup was often on the menu in restaurants and pretty much available in the hot food bars of all the major grocery stores (looking at you Byerlys, Lunds and Kowalski's).  And for good reason, it's freakin' delicious!

Side view of bowl of creamy chicken wild rice soup.

My version of this classic soup is easy to make and so flavorful, and made even easier by using leftover chicken or turkey.  I always have leftover chicken from those big ass Costco rotisserie chickens, and it's perfect for this soup.  And it hits just the right level of silky creaminess, not watery nor gloppy thick.


Ingredients photo.

  • Wild rice  I use the wild rice that comes in a 4-ounce box, about ⅔ of a cup.
  • Carrot, celery and onion  pretty standard holy trinity for soup!
  • Cremini mushrooms (baby bellas)  add such flavor to this creamy soup.
  • Homemade chicken stock  use it if you got it, makes a world of difference.  I always have some in my freezer, here's my favorite way to make quick and easy chicken stock in the Instant Pot.
  • Garlic, thyme and bay leaf  for seasoning, along with salt and pepper.
  • Butter, heavy cream 
  • Cooked and cubed chicken  here's where rotisserie chicken breast meat comes into play and makes this recipe easy and saves time, that's what I often use.  Any leftover chicken or turkey will work, and you could also bake some chicken breasts beforehand, too.


Three photo process collage, browning mushrooms, vegetables and adding flour.

Step 1: Sauté the mushrooms in butter, set aside.

Step 2: Sauté onion, celery and carrots in a bit more butter until softened, add seasonings and cook another minute.

Step 3: Sprinkle flour over vegetables, cook another couple of minutes.

Three photo process collage, adding wild rice, chicken stock and mushrooms.

Step 4: Stir in wild rice

Step 5: Whisk in the chicken stock.

Step 6: Add the reserved mushrooms and simmer, stirring frequently until rice is tender, about 45 minutes.

Three photo process collage, adding chicken and heavy cream.

Step 7: Stir in the cooked chicken and heat through.

Step 8: Whisk in the heavy cream, bring to a simmer and heat through.

Step 9: Taste for salt and pepper and serve!

Ladle full of soup coming out of soup pot.


  • I recommend using only real wild rice, not a rice blend.  You can find wild rice in the rice section in the grocery.
  • Store-bought chicken broth is just fine if you don't have homemade, try and use a good quality unsalted brand.
  • Use the cremini mushrooms, they are so much more flavorful in this soup than white button mushrooms.
  • If you want to roast skin-on, bone-in chicken breasts beforehand in the oven for this recipe, just rub a little olive oil on top, salt and pepper, and bake at 350º until done, 35 to 40 minutes. Cool, then remove the skin and bones.  Tender, juicy chicken every time.
  • Cook until the wild rice reaches your desired tenderness, I like mine a little toothsome, your preference.
  • Serve with some warm, crusty bread to dunk in the tasty broth, so good!

This hearty and creamy soup is so cozy and comforting in the cold weather months, but honestly, chicken and wild rice soup is tasty and welcome on the table year round.  Give it a try, you'll love it.  Miss you St. Paul!  xo- Kelly🍴🐦

Overhead of bowl of chicken wild rice soup with spoon.

You might also like this Wild Rice Chicken Salad with grapes and almonds, perfect for lunch or a light dinner.  Nice in the warmer weather, but same as the soup, good year round!

HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST.

Overhead of bowl of chicken wild rice soup with spoon.

Creamy Chicken Wild Rice Soup

Hearty, simple and comforting soup with mushrooms, onions, carrots and celery in a flavorful creamy broth with nutty wild rice and chicken.
5 from 2 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 311kcal


  • ½ pound cremini mushrooms, cleaned, quartered and roughly chopped (8 ounces)
  • 4 tablespoons butter, divided
  • 1 medium carrot, peeled, diced about ½ cup
  • 1 small yellow onion, diced about 1 cup
  • 1 rib celery, diced about ½ cup
  • 1 large clove garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • cup all purpose flour
  • 1 (4-ounce) package wild rice, rinsed about ⅔ cup
  • 2 quarts (8 cups) chicken stock, preferably homemade or unsalted store-bought
  • 3 cups cooked chicken, cut into bite-size pieces from rotisserie chicken
  • 1 cup heavy cream, room temperature
  • Kosher salt and fresh cracked pepper


  • Heat 1 tablespoon butter in large Dutch oven over medium-high heat. Add mushrooms and sauté until browned and liquid is released. Remove to plate and set aside.
  • To same pot, melt 3 tablespoons butter and add carrots, onion and celery, sprinkle with a little salt and cook until onion is translucent and vegetables start to soften. Add garlic, thyme and bay leaf, sauté another minute until fragrant.
  • Sprinkle flour over vegetables, cook and stir constantly for 2 minutes.
  • Stir in wild rice, then gradually whisk in chicken stock. Stir in the reserved mushrooms and bring to a boil, then turn heat down and simmer for about 45 minutes, stirring frequently, until rice is tender.
  • Add the cooked and cubed chicken and stir to combine and heat through, about 5 minutes.
  • Whisk in the heavy cream, simmer gently to heat through, about 3 to 5 minutes.
  • Season to taste with salt and pepper and serve immediately.

Recipe Notes

  • I clean mushrooms of dirt with a damp paper towel. I don't run them under water, I think they brown better this way.
  • You can freeze this soup, no problem.
  • Use 100% wild rice, not a rice blend.
  • The soup will reduce and thicken slightly, I usually partially cover the pot the last 15 minutes or so.


Calories: 311kcal Carbohydrates: 11g Protein: 20g Fat: 21g Saturated Fat: 12g Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 88mg Sodium: 175mg Potassium: 540mg Fiber: 1g Sugar: 2g Vitamin A: 1936IU Vitamin C: 2mg Calcium: 53mg Iron: 2mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!


5 from 2 votes (1 rating without comment)
Recipe Rating


Saturday 24th of June 2023

Excellent. I added more vegetables and I plan to make it again soon.


Tuesday 16th of March 2021

Phenomenal! So easy and delicious. I had chicken, wild rice, mushrooms, half and half (good enough!), etc. A great soup. We had it on a chilly night. Perfect...


Thursday 18th of March 2021

Thanks for letting me know, I'm glad you liked it. I love that soup. Hope you and Jim are both well!


Sunday 7th of March 2021

You had me at "nutty wild rice."