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Creamy Chicken Wild Rice

Featured in Warm, Comforting Soups & Stews.

This rich dish combines wild rice, chicken, and mushrooms with creamy herbs, creating a hearty meal ready in 40 minutes.
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Emily Watson
Updated on Thu, 20 Mar 2025 02:31:03 GMT
A bowl of creamy mushroom and herb soup with wild rice and chicken, paired with a slice of bread. Pin it
A bowl of creamy mushroom and herb soup with wild rice and chicken, paired with a slice of bread. | thefamilycooks.com

Want a bowl of pure comfort? This creamy chicken and wild rice soup hits the spot every time! I tweaked it through many winter nights until it became just right. The mix of nutty wild rice, juicy chicken chunks and velvety cream creates something truly special that'll warm you from the inside out.

Why You'll Love This Dish

The best thing about this soup is how it packs so much flavor while being totally doable! Those wild rice grains and mushrooms add amazing richness, and that splash of cream turns everything into something really special. It's now my favorite option whether I'm in a hurry on weeknights or hosting friends for dinner.

Soup Components

  • Chicken Breasts: Try to get them fresh instead of frozen for the juiciest results!
  • Wild Rice: Those shiny dark grains add such nice bite.
  • Butter: Don't skimp here - the flavor really counts.
  • Vegetables: You'll love how onions, garlic and two mushroom varieties work together.
  • Chicken Stock: Make your own if you can, but boxed works in a pinch.
  • Heavy Cream: Just a bit creates that smooth finish.
  • Flour: This gives you that lovely thick texture.
  • Seasonings: Basic but crucial for getting the taste just right.

Let's Cook Together

Prep Your Veggies
You'll smell something wonderful as those mushrooms and onions cook down in butter!
Create Your Foundation
Don't rush the roux, keep stirring until it's completely smooth.
Get That Chicken Done
Let it bubble away slowly until it's perfectly soft.
Pull It Apart
Grab two forks and you'll get nice little chicken bits in no time.
Final Magic Touch
Once you pour in that cream, everything turns into pure deliciousness!

Mushroom Magic

Using both shiitake and baby portobellos makes such a difference in this soup! Just wipe them down with a damp towel instead of washing them under water so they don't get soggy.

Nailing The Wild Rice

Here's my sure-fire way to get perfect wild rice every single time! I usually cook more than I need and keep it in the fridge so I can throw this soup together much faster next time.

Storage Tips

The flavors actually get even better after sitting in the fridge for a day or two! Just warm it up slowly and it'll taste like you just made it. It's great for freezing too, so I always make a big batch for those crazy busy days.

Round Out Your Dinner

You can't beat dipping some crusty bread into this soup! Sometimes I add a bright and tangy Caesar on the side for the perfect balance.

A blue pot filled with creamy chicken and mushroom soup, featuring wild rice and garnished with fresh herbs. Pin it
A blue pot filled with creamy chicken and mushroom soup, featuring wild rice and garnished with fresh herbs. | thefamilycooks.com

Frequently Asked Questions

→ Can wild rice be made beforehand?
Absolutely. Cook it a day early (use 1 cup rice, 3 cups water, simmer 45 minutes) or grab pre-cooked rice for ease.
→ Which mushrooms should I pick?
Shiitakes and baby portabellas work great, but mix things up with your favorites!
→ How can I tell the chicken's ready?
Once it's simmered for about 20 minutes and hits 165°F inside, you're good to go.
→ Is cooked chicken an option here?
Yep, toss in cooked shredded chicken near the end along with the cream and rice.
→ Will this freeze well?
Not the best idea since cream can separate when frozen. Keep it fresh or chill in the fridge for a couple of days.

Conclusion

This warm and hearty stew mixes tender chicken, wild rice with a nutty flavor, and a creamy mushroom-filled broth. Just right for days you need comfort.

Chicken Wild Rice Soup

A rich blend of chicken, wild rice, mushrooms, and herbs in a creamy base. Quick to prepare and so satisfying.

Prep Time
5 Minutes
Cook Time
35 Minutes
Total Time
40 Minutes

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (1 pot)

Dietary: ~

Ingredients

01 2 tbsp butter, unsalted.
02 1 pound chicken breasts, no skin or bones.
03 3 cups ready-to-eat wild rice.
04 16 oz of sliced baby portabella and shiitake mushrooms.
05 1 medium-sized onion, chopped.
06 2 minced garlic cloves.
07 1 cup of creamy heavy cream.
08 3 cups chicken broth.
09 2 tsp oregano leaves.
10 1 tsp rosemary.
11 1 tsp dried thyme.
12 2 tbsp plain wheat flour.
13 1 tsp kosher salt.
14 1/4 tsp freshly ground black pepper.

Instructions

Step 01

Pop butter in your Dutch oven. Toss in garlic, onion, and mushrooms along with the salt and pepper. Stir them until the onions turn translucent—about 5 to 7 minutes.

Step 02

Add flour and stir it around. Slowly pour in chicken broth while whisking. Drop in the chicken and sprinkle with herbs. Let it heat up to a simmer.

Step 03

Simmer everything for 20 minutes, or until the chicken hits 165°F.

Step 04

Take chicken out and shred it into pieces, then add it back into the pot. Stir in the wild rice and cream to finish.

Notes

  1. Make rice beforehand if you want.
  2. Packaged pre-cooked rice works fine too.
  3. 1 cup of raw wild rice needs 3 cups of water.

Tools You'll Need

  • A sturdy Dutch oven.
  • A whisk to combine things.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy: cream and butter.
  • Contains wheat: flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 42 g
  • Protein: 28 g