Go Back
+ servings
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.
Course Main Course, Soup
Cuisine American
Keyword chicken wild rice soup, creamy chicken wild rice soup, chicken and wild rice soup
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8
Author Kelly | the hungry vluebird


  • ½ pound (8 ounces) cremini mushrooms, cleaned, quartered and roughly chopped
  • 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.


  • 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.