If you’re looking for a soup that feels like a giant cozy blanket in a bowl, THIS IS IT.
Tender chicken. Earthy mushrooms. Nutty wild rice. A creamy, savory broth that makes you want to grab a piece of crusty bread and just go to town.
And honestly? This is exactly the kind of soup I want waiting for me when the weather turns cold.
Why You’ll Love This Recipe
There are some soups that are technically dinner.
And then there are soups that make you want to curl up on the couch with a big bowl and call it a day.
This is the second kind.
This Chicken and Mushroom Wild Rice Soup is:
- Creamy and cozy. The half-and-half gives the broth that rich, comforting finish without making the whole thing feel overly heavy.
- Packed with good stuff. Chicken, wild rice, mushrooms, carrots, celery, and onion make this a seriously satisfying bowl.
- Full of flavor. Curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry give the soup way more personality than your average chicken soup.
- Perfect for chilly nights. You know the kind of dinner where everyone goes quiet for the first few bites? Yep. This is that.
- Make-ahead friendly. Make a big pot, save some for later, and future-you is going to be VERY happy.
- Freezer-friendly. Because having homemade soup tucked away for a busy day is basically a superpower.
Basically, it’s cozy soup season in one very delicious pot.
For Chicken and Mushroom Wild Rice Soup
- Butter – Used for sautéing the vegetables and creating a flavorful base.
- Onion – Adds savory depth to the soup.
- Celery – Provides freshness and a mild crunch.
- Carrots – Adds a slight sweetness and color.
- Mushrooms – Brings an earthy flavor that complements the other ingredients.
- Flour – Helps thicken the soup and creates a roux with the butter.
- Chicken Broth – The base liquid for the soup, giving it a savory flavor.
- Cooked Wild Rice – Adds texture and a nutty flavor to the soup.
- Boneless Skinless Chicken Breasts – Tender, lean protein that makes the soup hearty.
- Salt – Enhances the overall flavor.
- Curry Powder – A hint of spice that brings warmth and complexity.
- Mustard Powder – Adds a tangy note to balance the richness.
- Dried Parsley – Adds a subtle herbaceous flavor.
- Ground Black Pepper – A dash of heat to season the soup.
- Slivered Almonds – Adds a bit of crunch and a nutty flavor.
- Dry Sherry – Adds depth and a slightly sweet, nutty undertone.
- Half-and-Half – Makes the soup rich and creamy.
How To Make Chicken and Mushroom Wild Rice Soup
This one is pretty straightforward. Sauté the vegetables, build your roux, add the broth, stir in the chicken and wild rice, and let the whole thing slowly become something delicious.
1. Get Everything Ready.
Start by gathering all your ingredients together.
This is one of those recipes where having everything chopped and ready to go makes the cooking part feel wonderfully easy.
2. Cook the Vegetables.
In a large saucepan, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5 minutes.
Then add the sliced mushrooms and sauté for another 2 minutes.
At this point, your kitchen should already be smelling pretty fantastic.
3. Make the Roux.
Stir in the flour, mixing well to combine with the vegetables.
This is the little step that helps give the soup that thick, creamy texture we’re after.
4. Add the Broth.
Gradually pour in the chicken broth while stirring continuously to avoid lumps.
Bring everything to a gentle boil, then reduce the heat to low and let it simmer.
Nice and easy.
5. Add the Good Stuff.
Stir in the cooked wild rice, cubed chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry.
Look at that. We are officially making soup.
6. Finish the Soup.
Let the soup heat through, then pour in the half-and-half.
Now comes the hardest part: patience.
Let it simmer for 1-2 hours, stirring occasionally. Keep the soup from boiling so the roux stays smooth and creamy.
And yes, your house is going to smell amazing.
7. Grab a Bowl.
Serve it up while it’s warm and cozy.
Maybe grab some crusty bread, too.
You know what to do.
Expert Tips
Don’t rush the vegetables.
That first little sauté is worth it. Letting the onion, celery, carrots, and mushrooms cook before adding the flour helps build that savory flavor right from the beginning.
Add the broth slowly.
Pour it in gradually while stirring. This helps keep your roux smooth instead of ending up with little floury lumps floating around in your beautiful soup.
Keep things at a gentle simmer.
Once you’re cooking the finished soup, resist the urge to crank up the heat. The recipe calls for a gentle simmer, and keeping it from boiling helps prevent the roux from breaking.
Have your wild rice ready to go.
The recipe uses cooked wild rice, so make sure that’s ready before you start assembling the soup.
Don’t skip the dry sherry.
It’s a small amount, but it adds a subtle depth that makes the whole soup taste a little more special.
And please, please don’t forget the almonds.
That little bit of crunch against all the creamy, cozy soup? SO GOOD.
Recipe Variations
Okay, let’s talk options.
Because sometimes you have exactly what the recipe calls for.
And sometimes you open the fridge and think, “Well… we’re improvising today.”
Use Rotisserie Chicken
Absolutely.
Rotisserie chicken is a great shortcut when you want dinner on the table with a little less work. Shred it and add it toward the end of cooking so it has time to warm through.
Make It in the Slow Cooker
Yep, this soup can make the slow-cooker move, too.
Sauté the vegetables and chicken first, then transfer them to the slow cooker with the broth and wild rice. Cook on low for 5-6 hours, or high for 2-3 hours. Add the half-and-half during the last 30 minutes for that creamy finish.
Skip the Flour
Want to leave out the flour?
You can purée part of the soup and stir it back in. It gives the soup some body and creaminess without relying on the flour.
Keep the Crunch
The slivered almonds are one of my favorite little details here. Add them toward the end or right before serving if you want to keep that nutty crunch front and center.
Storage & Reheating
This is one of those recipes that makes a BIG pot, which is exactly what we want.
Let leftovers cool, then transfer the soup to an airtight container and refrigerate.
For freezing, there’s one important little trick: freeze the soup before adding the half-and-half. This helps protect that creamy texture.
When you’re ready to eat it, thaw and reheat the soup gently. Stir in the half-and-half at the end, and avoid bringing the soup to a hard boil.
Hello, future dinner.
Serving Suggestions
Now let’s talk about the important stuff: what are we eating with this?
Crusty bread. Obviously. A thick, crunchy piece of bread dipped into that creamy broth is basically mandatory.
Warm dinner rolls. Soft, buttery, cozy. Yes please.
A simple green salad. Something fresh and crisp alongside the creamy soup is a very good idea.
Roasted vegetables. If you’re going all-in on cozy dinner, roasted vegetables make a great side.
Or honestly?
Just grab a big bowl, a spoon, and settle in.
This is the kind of soup that makes an ordinary night feel a whole lot more comforting.
- Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Rotisserie chicken is a great shortcut. Simply shred it and add it to the soup in the last 15 minutes of cooking. It’ll save you time and still give you that delicious flavor!
- Do I really need to sauté the vegetables first?
Sautéing the vegetables helps release their flavors and gives the soup a richer taste. But if you’re in a rush, you can skip this step and add the veggies directly to the broth. You’ll still get a tasty result!
- Can I make this soup in a slow cooker?
Yes! Just sauté the vegetables and chicken, then transfer them to the slow cooker with the broth and wild rice. Cook on low for 5-6 hours, or high for 2-3 hours. Add the half-and-half in the last 30 minutes for a creamy finish.
- How do I thicken the soup without using flour?
If you want to skip the flour, try puréeing a portion of the soup and stirring it back in. You’ll get that creamy texture without the need for flour!
- Can I freeze this soup for later?
Definitely! Just make sure to freeze the soup before adding the half-and-half. When reheating, stir in the half-and-half at the end to keep the soup creamy and smooth.
Chicken and Mushroom Wild Rice Soup
Ingredients
- ½ cup butter
- 1 onion, finely chopped
- ½ cup celery, chopped
- ½ cup carrots, sliced
- ½ lb fresh mushrooms, sliced
- ¾ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 lb boneless, skinless chicken breasts, cooked and cubed
- ½ tsp salt
- ½ tsp curry powder
- ½ tsp mustard powder
- ½ tsp dried parsley
- ½ tsp ground black pepper
- 1 cup slivered almonds
- 3 tsp dry sherry
- 2 cups half-and-half
Instructions
- Prepare ingredients: Start by gathering all your ingredients together.
- Cook vegetables: In a large saucepan, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5 minutes. Add the sliced mushrooms and sauté for an additional 2 minutes.
- Make the roux: Stir in the flour, mixing well to combine with the vegetables.
- Add broth: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to low and allow it to simmer.
- Add rice and chicken: Stir in the cooked wild rice, cubed chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds, and dry sherry.
- Finish soup: Let the soup heat through, then pour in the half-and-half. Allow it to simmer for 1-2 hours, stirring occasionally. Be sure to keep the soup from boiling to prevent the roux from breaking.
- Serve and enjoy!
Nutrition
