This chicken, mushroom & wild rice soup recipe is packed full of flavor. Comforting and ultra easy, this can be made with leftover chicken or rotisserie chicken too. Instructions given for stove top, slow cooker and pressure cooker.
My creamy leftover beef & wild rice soup is one of the most popular soup recipes at The Family Food Kitchen, so I had to make a chicken version! Cozy and filling, it ticks all the soup boxes.
Tender shredded chicken and hearty wild rice are great at any time of year but especially as the cold nights come in.
This recipe uses chicken thighs which are less expensive, moist and are full of flavor.
The soup is also great for meal prep and tastes even better the next day.
Why You'll Love This Chicken Mushroom & Wild Rice Soup
- This easy recipe takes only 20 minutes of hands on prep, then you can leave the soup to simmer away on the stove.
- Soup of any kind is a great make ahead dinner as it tastes better the longer it sits, allowing all the flavors to incorporate.
- Leftover soup makes a quick an easy lunch the next day. Or heat some up and pack in a thermos for lunch on the go.
- For the perfect one pot bowl of hearty soup try these recipes:
Don't miss my Leftover Roast Beef and Wild Rice Soup!
Chicken & Mushroom Wild Rice Soup Ingredients
Find the full list and quantities in the recipe below.
Chicken - I've used skinless boneless chicken thighs as they have great flavor. You could also use chicken breast.
Vegetables - I use mushrooms in this soup, along with base flavors of onion, carrot, celery and garlic.
Wild Rice - I've used wild rice as it has more flavor and texture than regular white rice.
Stock - I've used chicken stock, but vegetable stock would be a good substitute. Use gluten free chicken stock if required.
How to Make Creamy Mushroom Chicken with Rice - Step-By-Step
Find the full printable recipe card below.
In a large pot or dutch oven, brown the chicken thighs in butter, remove and reserve on a plate. Next fry the onion, celery and carrots until soft. Add the mushrooms.
Sauté for a further 5 minutes, then add the crushed garlic and the chicken thighs back to the pan. Next add the chicken stock tomato paste, Worcestershire sauce, marsala wine (if using) and thyme sprigs. Stir to incorporate.
Add the rinsed wild rice. Bring the soup to a boil then turn down to a simmer. Add the lid and cook for around 40 minutes, stirring occasionally, until rice is cooked. Pull out the chicken pieces and shred them on a cutting board using 2 forks. Finally place back in the pot and stir in the heavy cream.
How to make Chicken Mushroom & Wild Rice Soup in the Slow Cooker/Crockpot
I recommend browning the chicken and softening the vegetables in a pan first, then adding to the slow cooker, along with the remaining ingredients, except for the heavy cream and parsley garnish. If you have a crockpot with a sear setting, you can do this stage directly in the pot.
Cover with a lid and cook on low for 5 ½ hours. Then shred the chicken and add the heavy cream, replace the lid and continue to cook for 30 minutes until warmed through.
How to make Electric Pressure Cooker/Instant Pot Chicken Soup with Mushroom
Switch the instant pot to to sauté setting, brown the chicken and soften the vegetables. Add the remaining ingredients, except for the heavy cream and parsley garnish. Close the lid and cook on manual high pressure for 12 minutes.
Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release. Shred the chicken and stir through the heavy cream and serve.
Frequently Asked Questions
Can I make this delicious soup with rotisserie or leftover chicken?
Yes, absolutely. This is a perfect way to use up leftover chicken. However, as it is already cooked, I recommend adding the chicken at the end of the cook to warm through. This will stop the chicken from overcooking and becoming tough.
What is wild rice?
Wild rice is not technically a rice, although it is related to the rice species. Wild rice is a species of 4 course grasses, which are rich in antioxidants and contain more fiber and protein than regular brown rice.
Why does rice need to be rinsed?
Rice should be rinsed before cooking to remove any excess starch. This has the benefit of helping the grains of rice remain separate, and avoids the rice clumping together.
Variations & Substitutions for Chicken Soup with Mushrooms
I have used baby bella mushrooms but you can use any type of mushrooms. Cremini mushrooms work particularly well.
I like boneless skinless chicken thighs for soup but you could use boneless skinless chicken breasts.
This recipe can be made with leftover chicken and whole chicken, you will need to adjust the cooking times accordingly.
You can swap wild rice for brown rice which has a bit more bite and texture than regular white rice.
Make a creamy chicken orzo soup recipe by swapping wild rice for orzo pasta.
For a lighter soup you can swap heavy cream for whole milk or half and half.
For a dairy free chicken mushroom soup, sauté the veggies in olive oil and swap the heavy cream for coconut milk.
Use a gluten free chicken stock if serving to celiacs or anyone following a gluten free diet.
Tips & Tricks For Making Mushroom & Chicken Wild Rice Soup
- If you're in a hurry you can use ready chopped soup vegetables, most stores have a chopped onion, carrot and celery mix and I find this a lifesaver in a time pinch.
- Like all soups and broths, ensure you season it well. Taste as you go along and add more if needed.
- If you prefer a thinner broth, add some more chicken stock.
- Feel free to leave out the soup for a lighter version.
How To Serve Creamy Chicken Mushroom Wild Rice Soup
This is a hearty and filling bowl of soup, you have everything here to provide a full meal on it's own! However, you can add some crusty bread or biscuits for mopping up the rich broth juices if you like.
How To Reheat Creamy Mushroom Chicken Soup with Rice
Store any leftovers in an airtight container in the refrigerator and use within 2-3 days.
To re-heat place in a saucepan and place over a medium heat and simmer gently until piping hot. Don't boil the soup or you risk the cream in the soup splitting.
Or alternatively, warm through in the microwave.
Can you Freeze this comforting soup?
It's a good idea to freeze this soup before you add the cream as it can separate when frozen.
When it comes time to reheat, defrost the soup, heat it up on the stove and stir through the cream before serving.
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What Do You Think?!
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More Easy Soup Recipe Ideas
Chicken, Mushroom & Wild Rice Soup
- 2 tbsp Butter
- 1½ lb Chicken Thighs
- 1 Onion - finely chopped
- 2 Carrots - diced
- 2 ribs Celery - sliced
- 2 cloves Garlic - crushed
- 10 oz Mushrooms - sliced (around 2¼ cups)
- 5 cups Chicken Stock - gluten free if required
- 1 tbsp Tomato Paste
- 1 tsp Worcestershire Sauce
- 2 tbsp Marsala Wine - optional
- 5 sprigs Thyme
- 1 cup Wild Rice - rinse well in a sieve under running water
- ½ cup Heavy Cream (Double Cream)
- 1 tbsp Parsley - chopped, optional garnish
- Sea Salt and Black Pepper - to taste
- Melt the butter over a medium heat. in a large Dutch Oven or heavy bottomed saucepan with a lid.
- Brown the chicken thighs in the butter for around 8 minutes. Remove and reserve on a plate.
- Turn the heat down to medium low and fry the onion, celery and carrots until soft. This should take around 10 minutes.
- Season well and add the sliced mushrooms.
- Sauté for a further 5 minutes, stirring occasionally.
- Stir in the crushed garlic.
- Add the chicken thighs back to the pan.
- Add the chicken stock, as well as the tomato paste, Worcestershire sauce, marsala wine (if using) and thyme sprigs. Stir to incorporate.
- Add the rinsed wild rice. Bring the soup to a boil then turn down to a simmer. It should be barely bubbling.
- Add the lid and simmer for around 40 minutes, stirring occasionally, until rice is cooked.
- Taste and season again.
- Pull out the chicken pieces and shred them on a cutting board using 2 forks. Place back in the pot.
- Stir in the heavy cream. Note - If you prefer your soup a little thinner, it's fine to add some more stock here too.
- Serve sprinkled with parsley if using.
Instant Pot / Electric Pressure Cooker Method
- Brown the chicken and vegetables as normal using the sauté setting.
- Add the remaining ingredients, except for the heavy cream and parsley garnish.
- Close the lid and cook on manual high pressure for 12 minutes.
- Allow to naturally for 10 minutes then release the remaining pressure via manual release.
- Shred the chicken and stir through along with the heavy cream.
Crockpot / Slow Cooker Method
- Brown the chicken and vegetables as normal on the stove or if you have a sear setting, you can do this directly in the crockpot.
- Add the remaining ingredients, except for the heavy cream and parsley garnish.
- Cover with a lid and cook on low for 5½ hours.
- Shred the chicken and add the heavy cream, replace the lid and continue to cook for 30 minutes until warmed through.