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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 and wild rice soup, creamy chicken soup
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 311kcal
Author Kelly | the hungry vluebird


  • 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.


  • 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