If you are looking for a quick and easy soup, this homemade Chicken Soup with Mushrooms and Wild Rice is a recipe you need to make! It has a ton of flavor, but you only need a few simple ingredients. Make this delicious soup in 30 minutes.

A bowl of chicken rice soup.

I love how easy it is to make homemade chicken soup when you are short of time. The lean chicken breasts cook in the soup, so there is no extra work! If you are looking for an easy recipe, make this soup.

This soup is great as a starter or light meal, or pack it in a thermos in your lunchbox! If you love soup, I have a lot of great, easy, gluten free soup recipes.

What sets my recipe apart:

  • It has many flavors and textures, making it a hearty filling soup.
  • Customize the flavors by adding rutabagas, turnips, or parsnips.
  • You can freeze this soup easily. I love to use Souper Cubes to freeze this soup in single-serving portions.
  • Make it in just 30 minutes!

Allergen Information:

This delicious chicken and wild rice soup is gluten-free, soy-free, oat-free, egg-free, and nut-free. It can also be made dairy-free using heavy cream and butter. Several brands make this now, which is great!

If you love healthy soup, you may also love this simple Chicken Turmeric Soup recipe.

This is such a delicious soup. It’s a favorite at our house ❤️!”

sherre T., Facebook comment
A photo of the chicken rice soup ingredients.

Ingredient Notes:

Here are the main ingredients in this homemade chicken rice soup with mushrooms. Don’t forget this soup is naturally gluten free and has a dairy-free option.

  • Chicken – Use skinless, boneless chicken breasts. Other parts also work well.
  • Rice – I love to use wild rice in this recipe. You can see Is Rice Gluten Free to read more about possible cross-contamination of rice.
  • Carrots, Celery, and Onions – These are staples for chicken soup. See Tips for Success for more vegetable ideas.
  • Mushrooms – I used shiitake mushrooms, but any mushroom variety will work well.
  • Chicken Broth – I used low sodium. You can read more about gluten and chicken broth to ensure no hidden gluten.
  • Heavy Cream – You can use regular or non-dairy. So Delicious and a couple of other brands now make dairy-free heavy cream.
  • Butter – I prefer to use salted butter, but unsalted also works. Use cooking oil or dairy-free butter if you are dairy-free.
  • Parmesan Cheese—I recommend using grated cheese instead of shredded. VioLife makes a great dairy-free parmesan.
  • Seasonings – I love using thyme in this soup recipe.

Tips For Success:

  • Although I love to use chicken breast to keep this soup low-fat, you can also use chicken thighs, legs, or any chicken you have on hand.
  • I highly recommend using wild rice in this recipe. However, if you can’t find it in your local store, you can use white rice.
  • Once the soup is boiling, turn it down to a simmer.
  • Save time by purchasing pre-cut carrots, onions, and celery.
The close up of the two bowls of soup.

If you are looking for another mouthwatering chicken soup recipe, my Grandma’s Homemade Chicken Soup is fantastic!

Step-By-Step Photos and Directions:

Photos of steps one and two making the soup.

Step 1: Add oil to a soup pot. Add in the onions, carrots, celery, and mushrooms. Sauté for 5 minutes until the onions are transparent.

Step 2: Add the seasoning and raw chicken breasts.

Photos of steps 3 and 4.

Step 3: Add the rice, broth, and water. Cover and bring to a boil. Allow to boil for 15 minutes, then turn the stove’s temperature down to a simmer. Simmer 10 more minutes, then add the cream and stir.

Step 4: Remove the chicken breasts to a cutting board. Use two forks or these handy meat shredders to shred the chicken into bite-sized pieces. Add the chicken back to the pot and stir.

Adding the parmesan to the soup.

Step 5: Add the parmesan cheese and any additional salt or seasonings. Mix and serve hot.

Serve this soup with:

This soup is great for dipping or serving gluten-free bread with! Try my tasty Gluten Free Garlic Knots or my popular Gluten Free Biscuits recipes!

Frequently Asked Questions:

Can you make this soup dairy-free?

Yes, you can easily make this soup dairy-free by omitting the parmesan cheese or using a dairy-free parmesan like the VioLife brand. You would also need dairy-free heavy cream

How do you store chicken rice soup?

You can store this chicken rice soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it in Souper Cubes in single-serve portions.

A close up of a spoonful of the soup.

More Gluten Free Soup Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A big bowl of chicken rice soup. A spoon is in the bowl.

Chicken Rice Soup with Mushrooms

Sandi Gaertner
A hearty chicken soup made with wild rice, mushrooms, and vegetables.
5 from 8 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 10 bowls
Calories 147 kcal

Ingredients
  

  • 1 pound chicken breasts boneless is easiest
  • 6 cups chicken broth
  • 1 tablespoon salted butter
  • cup onion diced
  • ½ cup carrots chopped
  • cup mushrooms
  • cup celery chopped
  • ¾ cup wild rice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt

Add After Boiling:

  • 1 cup milk or 1/2 cup heavy cream
  • cup parmesan cheese

Instructions
 

  • In a soup pot, add the butter, onions, carrots, mushrooms, and celery. Sauté for 5 minutes until the onions are clear.
  • Place the raw chicken breasts on top of the veggies, add the seasonings and rice.
  • Pour in the broth. Cover and bring to a boil. Boil the soup for 10 minutes.
  • Reduce the heat to simmer for another 10 minutes.
  • Remove the chicken breast to a cutting board and use two forks or meat shredders to shred the chicken. Add it back to the pot and stir.
  • Add the cream and parmesan. Stir and serve hot.

Notes

  1. You can use button or any mushroom. I like to use shiitake.
  2. Feel free to use either low-sodium or regular chicken broth.
  3. If you are dairy-free, you can use plant-based butter and dairy-free milk or cream.
  4. Store in an airtight container for up to 4 days, freeze for up to 4 months.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1bowlCalories: 147kcalCarbohydrates: 12gProtein: 15gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 40mgSodium: 888mgPotassium: 326mgFiber: 1gSugar: 3gVitamin A: 1207IUVitamin C: 1mgCalcium: 87mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




12 Comments

  1. 5 stars
    This soup was easy and SO delicious! I cut the chicken into cubes rather than shredding it just so we’d have bigger chunks of chicken. Otherwise, I followed the recipe exactly. Husband and I both loved it.

  2. 5 stars
    This was comforting, filling and delicious – a true joy to eat! Everyone loved it, and of course, I could eat it because it was fully GF.

  3. 5 stars
    My teens loved this recipe and I stuck with the basic celery and carrots for them. They aren’t into mushrooms yet. Thanks for a great recipe!

  4. 5 stars
    Mushroom and wild rice is a wonderful combination. This soup was so hearty and warm. We added veggie broth and even included some broccoli in the soup. It was so goo.

  5. 5 stars
    This had just the right amount of Parmesan in it! We made it for dinner, and it was exactly what we needed for this chilly, dreary week. I’d never had wild rice before but will definitely have it (and this soup!) again. Thanks!