Chicken Shiitake and Wild Rice Soup

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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
Did you make this recipe?

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.


  • 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.


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

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. Yummy! This recipe is perfect and tastes like it took a lot of effort to make. I will be adding this recipe to my make again soup list. I love the flavor from the mushrooms. I will be taking leftovers to work for lunch tomorrow.

  2. I have been making this soup for years and it is one of our favorites!

  3. An instant pot or slow cooker adaptation would be great for this recipe! One of my fav soups. Maybe one day I’ll mess around with the IP and try to convert it

  4. We LOVE this recipe!!! I use a shredded rotisserie instead of chicken thighs. I just add it after I add the wild rice.

  5. Hi just wanted to know if you could freeze this recipe and some others of yours in the recipes it doesn’t say anything about storage can you please help with this please thank you 

  6. One of my favorite recipes! I have been making this for a few years

  7. Great -nice taste. I added a bit of pepper flakes.. Just a bit of spice! I will do it again and for company!

  8. I dont have brown rice can i substitute with white rice instead?

  9. Love making this soup when the cold weather hits. Easy to make and hearty enough to eat on its own.

  10. Made this recipe as the weather started getting a bit cooler out. It was a home run. We also have a now one year old and blended this soup down a bit and it was some of her first solid foods. She absolutely LOVED it. I assume the sodium might be a little high because of the flavor packet, but seeing her clap her hands after the first bite was totally worth it.

    Is this recipe possible to be made in a crockpot? Just wondering.

  11. Hi Samantha, I have made this on the stove top before and I just sauteed the onions, celery, carrots, etc. and added the spices, then added the chicken stock and the chicken, plus the wild rice and cooked until the chicken was done. Then I followed steps 3-6 as written, but just on the stovetop. You just have to make sure that you don t cook the chicken too fast (not too much heat), because it won t be as tender as compared to cooking it slower on low heat. I hope this helps! Please use your best judgement!

  12. Made this soup and it was so easy and delicious. Definitely putting it on rotation at our house.

  13. LOVE this! Made it directly as is (but added not carrots and celery!) and no one needed to doctor it up, which in my house is rare! Great soup! 

  14. Have you heard of Banza rice made from chickpeas? I haven’t tried them yet but was curious of your opinion. A friend found them at Target.  

  15. Awesome! And super easy

  16. Can I use all long grain & wild rice if prefer not to use brown rice?

  17. Love this recipe! My husband immediately said, “you can make this again!” What would be some suggestions for freezing?

  18. Those rice seasoning packets are super high in sodium and have a lot of filler. It seems simple enough to just use your own seasoning. I bet thyme alone would be delicious in this soup recipe, and then you can add more salt or pepper as needed.

  19. Absolutely delicious! Made it exactly as written, was unsure of the sour cream, but used it anyway …all raved! Thanks Gina

  20. this is by far my absolute favorite soup!