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    Home Recipes Soup Recipes

    Easy Chicken Soup with Mushrooms and Wild Rice

    Published: Jan 4, 2023 by Sandi Gaertner · 12 Comments · As an Amazon Associate, I earn from qualifying purchases.

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    a pinterest image of the chicken rice soup.

    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.
    Jump to:
    • Why This Recipe Works:
    • Tips For Success:
    • Ingredient Notes:
    • Recipe Step-By-Step Directions:
    • Serve this soup with:
    • Recipe FAQ:
    • More Gluten Free Soup Recipes:
    • 📖 Recipe
    • Fearless Dining
    • 💬 Comments

    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.

    Why This Recipe Works:

    1. This soup works because you can make it in 30 minutes.
    2. It has many flavors and textures, making it a hearty filling soup.
    3. Kids love this soup.
    4. Customize the flavors by adding rutabagas, turnips, or parsnips.
    5. You can freeze this soup easily. I love to use Souper Cubes to freeze this soup in single-serving portions.

    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. You can use white rice if you can't find it in your local store.
    • Once the soup is boiling, turn it down to a simmer.
    • Save time by purchasing pre-cut carrots and celery.

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

    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.

    A photo of the chicken rice soup ingredients.
    • 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.
    • Butter - Use salted.
    • Parmesan Cheese - I recommend using grated and not shredded. VioLife makes a great dairy-free parmesan if you are dairy-free.
    • Seasonings - I love using thyme in this soup recipe.
    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!

    Recipe Step-By-Step 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:

    • Gluten Free Garlic Knots
    • Flakey Gluten Free Biscuits

    Recipe FAQ:

    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.

    How do you store chicken rice soup?

    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:

    • Grandma's Homemade Chicken Soup
    • Slow Cooker Gluten Free Mushroom Soup (stovetop directions too!)
    • Creamy Gluten Free Corn Chowder
    • Instant Pot Chicken Vegetable Soup

    📖 Recipe

    a bowl of chicken rice soup.

    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
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    Print Recipe Pin Recipe Save RecipeSaved!
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    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Gluten Free Soup Recipes
    Cuisine American
    Servings 10 bowls
    Calories 147 kcal

    *As an Amazon Associate, I earn a small commission from qualifying purchases.

    Ingredients
      

    • 1 pound chicken breasts boneless is easiest
    • 6 cups chicken broth
    • 1 tablespoon salted butter
    • ⅓ cup onion diced
    • ½ cup carrots chopped
    • ⅔ cup mushrooms
    • ⅓ 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 ½ cup heavy cream
    • ⅓ 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
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    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




    1. Sherre Twigg

      January 31, 2023 at 3:41 pm

      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.

      Reply
      • Sandi Gaertner

        February 01, 2023 at 8:22 am

        I am so glad you enjoyed the soup! Thank you so much for coming back to let me know.

        Reply
    2. Ksenia

      January 05, 2023 at 4:51 pm

      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.

      Reply
      • Sandi Gaertner

        January 06, 2023 at 7:05 am

        I am so glad everyone loved it. Thank you so much!

        Reply
    3. Sandy

      January 05, 2023 at 4:10 pm

      5 stars
      I wanted to make a cozy soup, and this turned out so delicious (and was sooo easy). Thank you!

      Reply
      • Sandi Gaertner

        January 06, 2023 at 7:06 am

        Thank you so much...it has been so cold here we need this kind of hot soup!

        Reply
    4. Karen @ Seasonal Cravings

      January 05, 2023 at 2:28 pm

      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!

      Reply
      • Sandi Gaertner

        January 06, 2023 at 7:06 am

        I am really glad you were able to use the veggies you had on hand! Thank you for letting me know,

        Reply
    5. Healing Tomato

      January 05, 2023 at 11:54 am

      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.

      Reply
      • Sandi Gaertner

        January 05, 2023 at 1:52 pm

        I will have to try veggie broth next!

        Reply
    6. Erin

      January 05, 2023 at 10:49 am

      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!

      Reply
      • Sandi Gaertner

        January 05, 2023 at 1:52 pm

        I am so glad you and your family enjoyed the soup. Thank you!

        Reply

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    Welcome to my blog! I am so glad you are here. If you have Celiac Disease, gluten intolerance, or a wheat allergy, you've come to the right place for delicious recipes. I have years of extensive experience in gluten free recipe development, and I am excited to help you. I am a seasoned gluten free recipe developer and I test recipes multiple times with multiple gluten free flour blends so you know what works. I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts.

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