Creamy Chicken Mushroom Wild Rice Soup Recipe

If you love the comfort of a warm bowl of homemade goodness, this Creamy Chicken Mushroom Wild Rice Soup Recipe will quickly become one of your best soup recipes for winter, fall, or any cozy moment you want to slow down and enjoy something hearty. I love how simple this crockpot soup feels on a long cold day, especially when the farmhouse kitchen fills with the warm aroma of chicken, mushrooms, onions, and herbs. This recipe brings together convenience and flavor, making it perfect for family dinners, meal prep, or holiday gatherings when you want a comforting dish for everyone. If you enjoy simple soup recipes, delicious soup recipes, or comforting soup meals that fit any season, you will adore this one.

Why You Will Love This Recipe

This recipe delivers warmth and flavor with a few simple ingredients, making it a favorite for anyone who loves the best soup recipes.

1. You make everything in the crockpot, which keeps the steps simple and hands free.
2. The blend of mushrooms, chicken, and wild rice gives you a hearty soup that feels rich without much effort.
3. It tastes even better the next day, which helps if you enjoy soup meals for work lunches or weekly prep.
4. Wild rice holds its texture in the crockpot, which makes the soup satisfying.
5. This recipe uses easy ingredients you can find in any grocery store.
6. It works well as a fall soup and as a winter soup, so it stays useful in every cold season.

How to Make Creamy Chicken Mushroom Wild Rice Soup

This recipe uses a slow cooking method, which helps the flavors deepen naturally. The crockpot gives the soup a rustic feel and keeps the chicken tender. Wild rice cooks slowly and absorbs every savory flavor. This easy approach makes it a great addition to your list of simple soup recipes.

Print

Ingredients You Will Need

Below is everything required for this creamy soup. Each ingredient plays a role in flavor, texture, or creaminess.

• 1 pound chicken breast
• 2 cups sliced mushrooms
• 1 cup uncooked wild rice
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour or gluten free flour
• Optional: fresh parsley for serving

Step by Step Instructions

Follow these steps to make the soup easily in your crockpot.

1. Add chicken breast, mushrooms, onion, carrots, celery, garlic, wild rice, thyme, parsley, salt, pepper, and chicken broth to the crockpot.
2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
3. Remove the chicken, shred it into pieces, and return it to the soup.
4. Melt butter in a small pot. Stir in flour to create a smooth paste. Cook for 1 minute.
5. Stir in heavy cream until the mixture thickens slightly.
6. Add the cream mixture into the crockpot and stir well to blend everything.
7. Cover and cook for 15 more minutes until the soup becomes creamy and smooth.
8. Taste and adjust salt and pepper before serving.

Pro Tips for Perfect Soup

Use wild rice instead of white rice because it holds texture during long cooking.
Cut vegetables into even sizes to help them cook at the same rate.
If you want thicker soup, increase the butter and flour mixture slightly.
If you want lighter soup, replace heavy cream with half and half.
Use fresh mushrooms for a deep earthy flavor.
Stir at the end to keep the rice from sticking to the bottom.
Let the soup rest for 10 minutes before serving to help the flavors settle.

Common Mistakes and How to Fix Them

Soup too thick: Add more broth until you reach the texture you want.
Soup too thin: Add more of the flour and butter mixture.
Rice too soft: Use only wild rice or reduce cooking time slightly.
Lacks flavor: Add more thyme, parsley, or a dash of salt.
Cream separated: Whisk the cream mixture well before adding it to the crockpot.

Variations to Try

Gluten free variation: Use gluten free flour in the thickening step.
Lighter version: Use milk or half and half instead of heavy cream.
Extra hearty version: Add diced potatoes.
Mushroom lover version: Double the mushrooms for deeper flavor.
Herb variation: Add rosemary for a stronger aroma.

Storage and Make Ahead Instructions

This soup stores well for up to four days in the fridge. Place it in airtight containers for meal prep. It reheats well on the stove with a small splash of broth if it thickens. Freeze without the cream added for up to two months. When ready to serve, thaw, reheat, and add the cream at the end.

Frequently Asked Questions

Can I use precooked chicken
Yes, add it during the last hour so it stays tender.

Can I use white rice
White rice becomes mushy in the crockpot. Wild rice works better for slow cooking.

Can I make it dairy free
Replace cream with coconut milk and skip the flour mixture.

Can I double this recipe
Yes, use a large slow cooker and increase the cooking time by 30 minutes.

Nutrition or Dietary Adaptations

Use gluten free flour for a gluten free version. Replace cream with coconut milk for dairy free. Reduce the butter and cream for lower calorie meals. Add extra vegetables for a nutrient rich version.

Equipment Recommendations

Crockpot with a timer
Chef knife
Cutting board
Small pot for cream mixture
Ladle
Soup bowls for serving

Serving Suggestions

Serve with crusty bread, warm rolls, or a fresh green salad. This soup pairs well with roasted vegetables or a simple buttered biscuit. You can also portion it into jars for a rustic meal to go. If you enjoy fall soups and stews or hearty soup recipes for gatherings, this one always impresses.

Closing

I hope this Creamy Chicken Mushroom Wild Rice Soup Recipe brings warmth and comfort to your home. Try it, share it, and tell me how it turned out. Recipes like this remind us that simple ingredients can create wonderful meals worth sharing with family and friends.