I have made so many versions of this Chicken and Mushroom Wild Rice Soup recipe over the years, and my hope is that you’ll make it your own and get just as much nourishment and comfort from it as I have.
This recipe has a deep, rich flavor thanks to the combination of hearty wild rice, slow-simmered broth, and earthy shiitake mushrooms. It’s creamy, cozy, and hearty enough to be a meal on its own. Whether you stick to the classic version or customize it with the variations below, this is the kind of soup that warms you from the inside out.
Why This Soup Is The Best:
Incredible Depth of Flavor – The combination of dry shiitake mushrooms, sherry, and heavy cream adds layers of umami, richness, and complexity.
Hearty & Nourishing – Wild rice is naturally high in protein and fiber, making this soup both comforting and nutrient-dense. Perfect for cold days!
Easily Customizable – Whether you want to swap the protein, adjust the creaminess, or add extra ingredients, this soup is very flexible.
Meal Prep Friendly – It stores beautifully in the fridge and freezer, making it perfect for batch cooking.
Ingredient Substitutions & Variations
This recipe is forgiving and adaptable—here are some ways to make it your own:
- Dairy-Free Version – Skip the heavy cream or replace it with full-fat coconut milk. I’d substitute Thai basil instead of parsley, and leave out the sherry wine.
- Lighter Version – Omit both the heavy cream and sherry—the soup will still be flavorful and delicious.
- Shredded Turkey Instead of Chicken – A great way to use up leftover turkey from Thanksgiving!
- Crispy Pancetta Addition – Cook 1 cup of diced pancetta until crispy and stir it in for a smoky, salty bite.
- Vegetarian Option – Omit the chicken and use vegetable broth instead of chicken stock. Add white beans or extra mushrooms for protein.
How to Alchemize This Recipe (Pro Tips!)
Use Homemade Stock If Possible – A rich, homemade stock makes the biggest difference. If using store-bought, choose a high-quality, low-sodium option.
Don’t Rush the Wild Rice – Make sure it’s fully cooked before adding it—the grains should split open, revealing a fluffy white interior.
Let the Shiitake Mushrooms Work Their Magic – Dried shiitakes add incredible depth of flavor, so don’t skip them!
Frequently Asked Questions
Can I use regular white or brown rice instead of wild rice?
Yes, but wild rice has a firmer texture and nuttier flavor that makes this soup special. If substituting, use brown rice and reduce the cooking time.
Do I have to use sherry?
No, but sherry adds a deep, slightly sweet complexity that enhances the flavors. If skipping it, add a splash of white wine or lemon juice for balance.
Can I make this in the slow cooker?
Absolutely! Add everything except the heavy cream and sherry to a slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in the cream and sherry at the end.
What’s the best way to thicken the soup?
For a creamier texture, blend 1 cup of the soup and stir it back in. Or, add a slurry of 1 tablespoon cornstarch + 2 tablespoons cold water, then bring the soup to a gentle boil to activate the thickening.
Alternative Cooking Instructions
Slow Cooker Version:
- Add everything except the heavy cream and sherry to the slow cooker.
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Stir in cream and sherry before serving.
Instant Pot Version:
- Use the Sauté function to cook the onions, carrots, and garlic.
- Add the wild rice, stock, shiitakes, and chicken and cook on HIGH pressure for 25 minutes.
- Release the pressure, remove and slice the shiitakes, and stir in the parsley, cream, and sherry before serving.
Storage & Reheating Instructions
Storage Tips:
- Fridge: Store in an airtight container for up to 1 week. The flavors get even better as it sits!
- Freezer: Store for up to 3 months—just be sure to leave room for expansion if using glass jars.
Reheating Tips:
- Stovetop (Best Method) – Reheat over medium heat until warmed through. If too thick, add a splash of broth or water.
Freezing Tip:
If freezing in a glass jar, leave at least an inch of space at the top to prevent cracking. Many mason jars have a freeze-fill line just under the threads—use that as a guide!
Serving Suggestions
Pair this hearty soup with one of these delicious sides:
Cheese Straws – Buttery, crunchy, and full of flavor.
With a Fresh Salad: Simple Arugula Salad with Lemon Vinaigrette – A light, peppery contrast to the richness of the soup.
With a Veggie Side: Roasted Brussels Sprouts with Balsamic – Sweet, crispy, and savory.
For a Bigger Spread: Veggie Frittata & Spinach & Gruyère Tart – Elegant and satisfying.
Final Thoughts
This wild rice soup is the perfect cozy, nourishing meal—deeply flavorful, packed with texture, and easy to make ahead. Whether you keep it classic or customize it, I hope it becomes a go-to recipe in your kitchen, just like it has in mine.
Try it out and let me know how you make it your own!
Chicken and Mushroom Wild Rice Soup
Special Equipment
- None
Ingredients
- 1 ½ cups raw wild rice (6 cups cooked)
- 1 tablespoon avocado oil
- 1 cup yellow onion, small diced (about 1 large onion)
- 1 cup carrots, small diced (about 3 medium sized carrots)
- 1 teaspoon garlic, smashed
- 8 cups chicken stock
- 5 dehydrated shiitake mushrooms
- 2 cups cooked, shredded chicken thighs (or breasts, if you prefer)
- 1 tablespoon fresh chopped parsley for garnish
- 2 tablespoon freshly sliced green onions for garnish
- sea salt to taste
- black pepper to taste
Optional:
- ½ cup heavy cream
- ¼ cup dry sherry wine (not vinegar) (don’t use sherry wine without heavy cream)
Instructions
- Place the wild rice and 4 cups of water in a 4 quart sauce pot, season with salt and pepper. Bring it to a boil then reduce to a simmer. Cover with a lid and cook until the rice is very tender, the grain should look like it burst open, exposing its white center and the water should be absorbed. This will take about 45 to 50 minutes.
- Heat the avocado oil on medium heat in a heavy bottomed, 6 to 8 quart pot. When the oil starts to shimmer add the onions and carrots. Cook, stirring every couple of minutes until the onions start to become translucent, about 4 minutes total. Add the garlic and sauté for 30 seconds, making sure the garlic doesn’t brown.
- Next add the chicken stock and dry shiitake mushrooms to the pot. Let the stock come to a simmer and let it continue to cook for 10 minutes.
- Pull the rehydrated shiitakes out of the soup, let them cool down and then slice them thinly. If they have a stalk on them, slice it off and discard it. Add the sliced shiitakes back to the pot. Now add the cooked wild rice, shredded chicken, parsley, green onions, heavy cream and sherry (if using).
- Stir to combine, and allow the soup a few minutes to reheat. Season with salt and pepper and serve. If you’re not serving the soup immediately, cool the soup down quickly and refrigerate in an air tight container. The soup will keep in the fridge for up to a week.
Notes
If freezing in a glass jar, leave at least an inch of space at the top to prevent cracking. Many mason jars have a freeze-fill line just under the threads—use that as a guide!
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/