Creamy Chicken Mushroom & Wild Rice Soup with Parmesan

This gluten-free Creamy Chicken Mushroom and Rice Soup is rich, flavorful, and wonderfully comforting. Tender chicken, earthy mushrooms, and rice come together in a creamy, rich broth-based soup that’s perfect for a satisfying lunch or dinner. There’s nothing quite like a hot bowl of homemade chicken mushroom and rice soup at the end of the day!

Recipe Highlights

• Rich and creamy: Cream and Parmesan create a silky, savory broth without making the soup overly heavy.
• Deep mushroom flavor: Fresh mushrooms and dried mushrooms give the soup layers of earthy, savory flavor.
• Two types of rice: Wild rice adds a hearty, slightly nutty texture, while cooked long-grain rice makes the soup satisfying.
• Tender shredded chicken: Boneless, skinless chicken thighs stay juicy and flavorful as they simmer in the broth.
• Fresh, balanced flavor: Lemon zest, thyme, Dijon mustard, and Worcestershire sauce add just the right amount of brightness and savory depth.
• Naturally gluten-free: Made with gluten-free ingredients, making it an easy choice for a comforting gluten-free soup.

Tips for the Best Creamy Chicken Mushroom and Rice Soup

Use Quality Gluten-Free Ingredients

To keep this chicken mushroom and rice soup gluten-free, use certified gluten-free chicken broth, rice, and dried mushrooms. Always check labels, especially on packaged broth and dried mushroom products.

Use Fresh and Dried Mushrooms

For the best mushroom flavor, use a combination of fresh and dried mushrooms. Dried mushrooms add a deep, earthy, savory flavor to the broth that makes this creamy chicken soup especially flavorful.

Use Two Types of Rice

This recipe uses both wild rice and long-grain rice for delicious texture and flavor. The wild rice cooks directly in the soup, while the long-grain rice is cooked separately so it doesn’t absorb too much of the creamy broth.

Pay Attention to Rice Cooking Times

Wild rice takes longer to cook, so add it to the soup early and allow it to simmer until tender. Cook the long-grain rice separately and add it toward the end. This keeps both types of rice perfectly cooked without over-thickening the soup.

Get the Creamy Consistency Right

Parmesan cheese and cream give this chicken mushroom and rice soup its rich, creamy texture and savory flavor. Add them toward the end of cooking for the smoothest consistency.

Use Leftover Rice

Have leftover cooked rice in the refrigerator? This soup is a great way to use it. Simply stir the cooked rice into the soup toward the end of cooking and simmer until heated through.

Add Fresh Herbs and Lemon Zest

Thyme and a little lemon zest brighten the rich, creamy broth and complement the chicken and mushrooms beautifully. You can also use fresh parsley, tarragon, chives, or rosemary.

Simmer Gently for the Best Flavor

Let the soup simmer gently rather than boiling rapidly. This gives the chicken, mushrooms, rice, herbs, and broth time to develop a rich, well-rounded flavor.

Substitutions

• Chicken thighs: Boneless, skinless chicken breasts can be used instead. Keep in mind that chicken breasts are leaner and may cook a little faster.
• Mushrooms: Use your favorite combination of fresh mushrooms, such as cremini, white button, Portobello, or shiitake. For the dried mushrooms, any gluten-free dried mushroom variety works.
• Cream: For a lighter soup, you can use half-and-half instead of heavy cream, although the soup will be slightly less rich. For dairy-free option use canned coconut milk and vegan butter.
• Parmesan: Pecorino Romano can be substituted for Parmesan, although it has a stronger and saltier flavor.
• Arrowroot or tapioca flour: Gluten-free cornstarch works well as a thickener. Use the same amount and whisk it thoroughly into the cream mixture before adding it to the soup.
• Wild rice: If you don’t have wild rice, you can use additional cooked long-grain rice. Add it with the cooked rice toward the end.
• Fresh thyme: Use dried thyme if fresh isn’t available. Lemon thyme is especially delicious in this soup.

Why You’ll Love this Creamy Mushroom Rice Soup

This gluten-free chicken, mushroom, and rice soup is a flavorful creamy, rich broth-based soup. Parmesan is the star ingredient, adding richness and creaminess simmering a parmesan rind into the broth deepens the flavor even further.

Thyme brings out the mushrooms’ natural earthiness (try lemon thyme for an extra layer of flavor), and a fresh touch of lemon zest ties it all together beautifully. Or try my favorite creamy Hungarian mushroom soup.

You may also enjoy some of these wholesome soup recipes. 

Beef Stroganoff Soup – Gluten Free

Immune Boosting Chickpea and Parsley Soup

Keto Cream Of Cauliflower Soup with Sage

Gluten Free Rustic French Onion Soup

Serving Ideas

Serve this creamy chicken mushroom and rice soup with a sprinkle of fresh parsley and thyme, extra Parmesan, or a little cracked black pepper. Pair it with crusty gluten-free bread for dipping and a heartier meal.

Storing and Reheating

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.

Reheat: Gently reheat on the stovetop or in the microwave. If the soup has thickened, add a splash of water or gluten-free chicken broth to reach your desired consistency.

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Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

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