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.
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:
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!”
!”
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.
If you are looking for another mouthwatering chicken soup recipe, my Grandma’s Homemade Chicken Soup is fantastic!
Step-By-Step Photos and Directions:
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.
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.
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:
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
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.
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
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!
Chicken Rice Soup with Mushrooms
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
- You can use button or any mushroom. I like to use shiitake.
- Feel free to use either low-sodium or regular chicken broth.
- If you are dairy-free, you can use plant-based butter and dairy-free milk or cream.
- 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
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.
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.
I am so glad you enjoyed the soup! Thank you so much for coming back to let me know.
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.
I am so glad everyone loved it. Thank you so much!
I wanted to make a cozy soup, and this turned out so delicious (and was sooo easy). Thank you!
Thank you so much…it has been so cold here we need this kind of hot soup!
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!
I am really glad you were able to use the veggies you had on hand! Thank you for letting me know,
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.
I will have to try veggie broth next!
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!
I am so glad you and your family enjoyed the soup. Thank you!