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Chicken Shiitake and Wild Rice Soup

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My family loves this Chicken Rice Mushroom Soup, it’s so hearty soup and and perfect when you want comfort food.

My family loves this Chicken Rice Mushroom Soup, it's so hearty soup and and perfect when you want comfort food.

We love this any type of chicken soup in my house, Chicken Noodle Soup is a staple, and Chicken Avocado Soup is loved by all. This chicken and rice soup has also become a staple and is on constant rotation in my home on chilly nights. It was originally a make-over requested from a reader who asked me to lighten up her original recipe, which was loaded with butter and heavy cream.

Chicken and rice soup is so easy to make. The beauty of this soup is you really don’t need all the cream, because rice is a natural thickener for soups and it actually gets thicker the longer it sits (you may even need to add more water the next day before reheating to adjust the correct thickness to your taste.) I add a little sour cream at the very end to give it a touch of cream, and it’s just delicious (my husband loves it!)

How To Make Chicken Rice Mushroom Soup

For the wild rice combo, I use a Carolina Long Grain and Wild Rice packet. If you can’t find that brand, you could use Rice a Roni Long Grain and Wild Rice.

More Chicken Soup Recipe You Make Enjoy

Chicken Rice Mushroom Soup

4.91 from 30 votes
My family loves this Chicken Rice Mushroom Soup, it's so hearty soup and and perfect when you want comfort food.
Course: Dinner, Lunch, Soup
Cuisine: American
My family loves this Chicken Shiitake and Wild Rice Soup, it's so hearty soup and and perfect when you want comfort food.
Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Yield: 8 servings
Serving Size: 1 -1/2 cups


  • 1 tbsp butter
  • 1 small onion
  • 1 tbsp flour
  • 6 cups less-sodium chicken broth, Swanson
  • 3 cups water
  • 2/3 cup chopped carrots
  • 3 garlic cloves
  • 2 celery stalks
  • 14 oz boneless, skinless chicken thighs
  • 4.5 oz long grain rice & wild rice combo, I used Carolina
  • 1/2 cup brown rice
  • 4 oz shiitake mushrooms, sliced
  • 2 tbsp light sour cream
  • salt and fresh pepper, to taste


  • Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.
  • Add flour and saute another minute.
  • Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.
  • Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.
  • Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.

Last Step:

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Serving: 1 -1/2 cups, Calories: 200 kcal, Carbohydrates: 27 g, Protein: 13 g, Fat: 4 g, Cholesterol: 42 mg, Sodium: 844 mg, Fiber: 2 g, Sugar: 2 g


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284 comments on “Chicken Shiitake and Wild Rice Soup”

  1. Loved this soup! I had to use baby bellas because my store didn’t have shitake mushrooms. Also bought the Rice a Roni brand wild rice because it was all that was available. This is a very comforting soup for a cold night.

  2. Oh my goodness!!! This is one of the most delicious and satisfying soups I’ve had. Seriously amazing.

  3. This soup recipe looks delicious. I watched the video that accompanied this recipe. In the video you add a spice packet. It is not mentioned in the recipe at all. Would you be able to share what spice packet you added in the video. Or maybe suggest one for your followers.
    Many thanks,

    1. Yes! I just put in 1 cup of brown rice in step 3 and it turns out great. Since the wild rice mix comes with a seasoning packed, usually I’ll just add some oregano/parsley/basil to the soup to give it extra flavor if I’m only using brown rice.