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

My family loves this Chicken Shiitake and Wild Rice Soup, it's so hearty soup and and perfect when you want comfort food.
Print WW Personal Points
4.90 from 29 votes
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Chicken Rice Mushroom Soup

200 Cals 13 Protein 27 Carbs 4 Fats
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Yield: 8 servings
COURSE: Dinner, Lunch, Soup
CUISINE: American
My family loves this Chicken Rice Mushroom Soup, it's so hearty soup and and perfect when you want comfort food.

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1-1/2 cups, Calories: 200kcal, Carbohydrates: 27g, Protein: 13g, Fat: 4g, Cholesterol: 42mg, Sodium: 844mg, Fiber: 2g, Sugar: 2g
WW Points Plus: 7
Keywords: chicken and rice soup, chicken and wild rice soup, chicken mushroom wild rice soup, chicken rice mushroom soup, Chicken Shiitake and Wild Rice Soup

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279 comments

  1. Oops! Not sure I gave you the 5 stars this recipe deserves!! (this is my first time leaving a comment 🙂 )

  2. OMG Delicious!! Thank you for all your wonderful recipes. You are helping to make my “get healthy journey” just a little easier 🙂

    On another note, I use to be able to print the recipe and photo but now when I select print it will only print the recipe. Did something change on your site or do you think it’s an issue on my end? I love to include the photo if possible.

    Thanks Gina!

  3. Does it freeze well?

  4. If my long
    Grain rice doesn’t have a seasoning packet, what spices would you recommend be added?

  5. Could you make this with chicken breasts instead of thighs to make it less ww points?

  6. could you make this with already cooked chicken? how would that change up the recipe? thank you

  7. Could you make this with cauliflower rice? Would I need to add some additional seasoning?

    • I made this with frozen cauliflower rice and no sour cream. I found an Uncle Ben’s wild rice copycat recipe online and used that spice blend. I just put in the spices and cauli rice at step 4. It was absolutely delicious. I honestly think it would be great with just about any blend of spices you use.

  8. Is there an instant pot conversion for this recipe?

  9. Can you tell what seasoning I green color was used? Nothing about it  mentioned in the description. Thank you

  10. I have made this soup twice in two weeks….. Seriously one of my favorites now!!!!
    Thank You So Much for sharing!!!

  11. Made this recipe for a relative after surgery, she loved it. It was warm and comforting, easy to digest, perfect simple food. I did end up adding a bit of “better than bouillon” to add more flavor. In the future will not add water, just use ALL broth.

  12. Made with left over roasted turkey and added 1/2 tsp of organic poultry seasoning.  I also soaked porcini mushrooms bc that’s all I had.  I threw in the water from soaking for woodsy flavor.  Delish!

  13. Does the soup taste much like sour cream? My significant other loathes sour cream and will say he can taste it in anything I use it in. Is there something I could replace the sour cream with to retain the creaminess of the soup? It looks great and I will be trying it very soon!

    • I’m not a huge fan of sour cream either but always use it when I make this soup. You can’t really taste it, it just makes it creamy. 

    • You could try a little bit of soft cream cheese I stead 

    • Plain Greek yogurt is an excellent substitute for sour cream. We use it as a substitute for salad dressings, dips, on baked potatoes, in cream soups, etc. The 0% fat Faje is excellent with no added fat to your recipe.

  14. How would you convert recipe to instant pot?

  15. Amazing!!! Your recipes are always winners in this household! The idea of putting the rice and seasoning packet is genius! Delicious 🙂 

  16. What is the seasoning for the wild rice? I don’t have that. What can I put in instead. Thnx!

  17. Can you use portabella if you cannot get shitaki?

  18. I wanted to send my condolences on the loss of your Father . He will always be with you in your cherished memories. I still miss my parents but always say goodnight to them and wish them well every night before we went to bed. God bless you and thanks for all you recipes. Love, Evelyn

  19. I made this soup for dinner last night and while it was good it was even better warmed up for lunch today. This is a nice filling soup.