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5 from 2 votes

Creamy Mushroom, Chicken, and Wild Rice Soup

This mushroom, chicken, and wild rice soup is creamy, hearty, easy to make, and super fast if you pre-cook the chicken and rice! Make a ton and freeze it for later.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 200kcal
Author: Elizabeth Lindemann



  • Melt the butter (2 tablespoons) in a large pot and sauté the onions over medium high heat, until softened and starting to brown.
  • Add the mushrooms (16 oz.), salt, and pepper; stir to coat, and sauté for 5-10 minutes (or until most of the liquid has evaporated).
  • Sprinkle the flour (1/4 cup) on the mushroom mixture and stir to coat. Add the broth (4 cups) and milk (2 cups), rice, and chicken.
  • Heat until thickened; about 10 minutes.


  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.


Calories: 200kcal | Carbohydrates: 18g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 512mg | Potassium: 496mg | Fiber: 2g | Sugar: 5g | Vitamin A: 201IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 1mg