Mushroom Chicken and Wild Rice Soup – Easy Slow Cooker Comfort

If there’s one thing that can turn a long day around, it’s a warm bowl of Mushroom Chicken and Wild Rice Soup simmering away in the slow cooker.
This recipe is the kind of meal that makes your kitchen smell like comfort itself—rich mushrooms, tender chicken, and that nutty, earthy wild rice all coming together in creamy perfection.

Back when my kids were younger, I used to rely on this soup on especially busy weekdays. I’d throw everything into my slow cooker before heading out for errands, and by dinner time, the house smelled heavenly. You know that feeling when you open the door and it’s like your dinner has been hugging the air all afternoon? Yeah, that’s this soup.

Why You’ll Love This Mushroom Chicken and Wild Rice Soup

• Effortless and comforting. Just toss, stir, and let the slow cooker do the work.
• Creamy without being heavy. A little cream goes a long way here.
• Great for meal prep. This soup tastes even better the next day.
• Perfect for picky eaters. My youngest used to pick out mushrooms—until this recipe changed his mind!
• Freezer-friendly. Make a double batch and thank yourself later.

What Does Mushroom Chicken and Wild Rice Soup Taste Like?

Imagine a cross between a creamy chicken stew and an earthy mushroom bisque. The wild rice gives it a bit of chew—heartier than your average soup—and the herbs (oregano, thyme, rosemary) make it taste like something that simmered on Grandma’s stove all day.

The mushrooms soak up all that buttery chicken flavor, the cream rounds everything out, and the slow cooker pulls it together in one silky, savory spoonful.

Ingredients You’ll Need for Mushroom Chicken and Wild Rice Soup

Before we dive into the slow cooking, let’s gather everything you’ll need.

Tip: I always grab my mushrooms and herbs fresh from the farmers’ market—it truly makes a difference.

• 2 tablespoons unsalted butter
• 16 ounces mushrooms (shiitake + baby portobello, sliced)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 pound boneless, skinless chicken breasts
• 2 teaspoons oregano
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 cup heavy cream
• 3 cups cooked wild rice

Internal Recipe Inspiration:
If you love creamy soups, try my Chicken Tortellini Soup Recipe or cozy up with this Creamy Tuscan Chicken Soup.

How to Make Mushroom Chicken and Wild Rice Soup (Slow Cooker Style)

Step 1: Sauté the Vegetables

In a skillet, melt the butter over medium heat. Add the mushrooms, onion, and garlic. Sprinkle in salt and pepper, then sauté for 5–7 minutes, until the onions are translucent and the mushrooms release their juices.
This step builds flavor—don’t skip it!

Step 2: Create the Base

Stir in the flour to coat the vegetables. Slowly whisk in 1 cup of chicken stock until the mixture thickens into a smooth, creamy base. Transfer everything into your slow cooker.

Step 3: Add the Chicken and Herbs

Place the chicken breasts into the slow cooker. Pour in the remaining chicken stock and add oregano, rosemary, and thyme. Stir gently to combine.

Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shredded.

Step 4: Shred the Chicken

Remove the chicken breasts, shred them with two forks, and return the meat to the soup.

Step 5: Stir in the Rice and Cream

Add the cooked wild rice and heavy cream to the slow cooker. Stir, cover, and let it heat through for 10–15 more minutes.

Step 6: Serve and Enjoy

Ladle the soup into bowls, maybe top with fresh thyme or cracked pepper, and enjoy with a slice of crusty bread.

Tips and Tricks for the Perfect Mushroom Chicken and Wild Rice Soup

• Don’t skip the sauté. It deepens the mushroom flavor and prevents that “boiled onion” taste.
• Use wild rice, not a blend. True wild rice holds its texture beautifully in the slow cooker.
• Add cream at the end. Dairy added too early can curdle—trust me, I’ve made that mistake once.
• Freeze before adding cream. If you plan to freeze leftovers, leave the cream out until reheating.
• Make it your own. Add spinach, peas, or a splash of white wine for extra flavor.

Storage and Reheating

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze for up to 2 months (omit cream until reheating).
• Reheat: Warm slowly on the stove or in the slow cooker on low until creamy again.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Thighs add extra richness—just trim any excess fat first.

What if I don’t have wild rice?
Brown rice or a brown rice blend can work, but expect a softer texture.

Can I make this without cream?
Absolutely. Substitute half-and-half or coconut milk for a lighter version.

Conclusion

If you’re craving something cozy, creamy, and deeply satisfying, this Mushroom Chicken and Wild Rice Soup is the answer. It’s one of those recipes that tastes like you’ve been cooking all day—but your slow cooker does the heavy lifting.

So go ahead, let your house fill with that wonderful aroma, grab a blanket, and enjoy a bowl of comfort. And if you try it, I’d love to hear how it turns out—leave a comment or tag me on social media so we can swap cozy soup stories.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.

Mushroom Chicken and Wild Rice Soup – Easy Slow Cooker Comfort

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• Author: Veronica Taylor
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A rich and cozy Creamy Mushroom Chicken and Wild Rice Soup — filled with tender chicken, earthy mushrooms, aromatic herbs, and a velvety cream base for the perfect comforting meal.

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Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter (28.25 g)
• 16 ounces mushrooms (453.59 g), a mix of shiitake and baby portobello, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour (15 g)
• 3 cups chicken stock (709.77 ml)
• 1 pound boneless, skinless chicken breasts (453.59 g)
• 2 teaspoons oregano
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 cup heavy cream (236.59 ml)
• 3 cups wild rice (492 g), cooked

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Instructions

1. In a large Dutch oven, melt the butter over medium heat. Add mushrooms, onion, and garlic. Season with salt and pepper, and sauté until onions are translucent, about 5–7 minutes.

2. Sprinkle in the flour and whisk to combine. Gradually pour in the chicken stock while whisking to avoid lumps.

3. Add chicken breasts, oregano, rosemary, and thyme. Bring the mixture to a simmer and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

4. Remove the cooked chicken, shred it, and return it to the pot.

5. Stir in the heavy cream and the cooked wild rice. Mix well and heat through.

6. Ladle the soup into bowls and serve hot for a creamy, comforting meal.

Notes

For a lighter version, substitute half-and-half or evaporated milk for the heavy cream.

You can use leftover cooked chicken or rotisserie chicken to save time.

Wild rice adds a nutty flavor and hearty texture, but brown or white rice can be used in a pinch.

Store leftovers in the fridge for up to 4 days — reheat gently over low heat to preserve creaminess.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 5g
• Sodium: 720mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 110mg

Keywords: creamy mushroom soup, chicken wild rice soup, comfort food, hearty soup