Creamy Mushroom Chicken and Wild Rice Soup Recipe

Introduction

This creamy mushroom chicken and wild rice soup is a comforting bowl of goodness perfect for cozy nights. Packed with tender chicken, earthy mushrooms, and wholesome wild rice, it offers a rich and satisfying flavor that’s easy to make and delicious to enjoy.

Ingredients

• 2 tablespoons butter
• 1 pound mushrooms, sliced
• 1 tablespoon butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 6 cups chicken broth
• 1 cup wild rice (or a blend of rice including wild rice)
• 1 1/2 cups cooked chicken, diced or shredded
• 1 cup milk or cream
• 1 cup Parmigiano Reggiano (Parmesan), grated
• Salt and pepper to taste

Instructions

1. Step 1: Melt 2 tablespoons of butter in a pan over medium-high heat. Add the sliced mushrooms and cook for 10-15 minutes until they release their liquid and it evaporates. Remove the mushrooms from the pan and set aside.
2. Step 2: In the same pan, melt 1 tablespoon of butter. Add the diced onion, carrots, and celery, and cook for 8-10 minutes until tender.
3. Step 3: Stir in the chopped garlic and thyme, cooking for about 1 minute until fragrant.
4. Step 4: Pour in the chicken broth, then add the wild rice, cooked chicken, and the sautéed mushrooms. Bring the mixture to a boil, then reduce the heat and simmer covered for 20-30 minutes until the rice is tender.
5. Step 5: Stir in the milk or cream and grated Parmesan cheese, cooking until the cheese melts completely. Season with salt and pepper to taste before serving.

Tips & Variations

• For a richer soup, use heavy cream instead of milk.
• Substitute wild rice with brown rice or a rice blend if preferred.
• Add a handful of fresh spinach or kale near the end of cooking for extra greens.
• Use leftover roasted chicken or a rotisserie chicken to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken broth with vegetable broth and omit the chicken or replace it with cooked beans or tofu.

Is wild rice necessary for this soup?

Wild rice adds a distinctive texture and flavor, but you can use brown rice, white rice, or a rice blend if wild rice is not available.

Creamy Mushroom Chicken and Wild Rice Soup Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

This Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting dish combining tender chicken, earthy mushrooms, and nutty wild rice in a rich, cheesy broth. It’s perfect for chilly days, offering a creamy texture balanced by fresh vegetables and aromatic thyme.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Produce

• 1 pound mushrooms, sliced
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped

Dairy

• 2 tablespoons butter, divided
• 1 tablespoon butter
• 1 cup milk or cream
• 1 cup Parmigiano Reggiano, grated

Meat

• 1 1/2 cups chicken, cooked and diced or shredded

Pantry

• 6 cups chicken broth
• 1 cup wild rice (or a blend including wild rice)
• Salt and pepper, to taste

Instructions

1. Cook Mushrooms: Melt 2 tablespoons of butter in a pan over medium-high heat. Add the sliced mushrooms and cook them until they release their liquids and the liquid evaporates completely, about 10-15 minutes. Remove mushrooms from the pan and set aside.
2. Sauté Vegetables: In the same pan, melt 1 tablespoon of butter. Add diced onion, carrots, and celery, and cook until tender, about 8-10 minutes.
3. Add Aromatics: Stir in the chopped garlic and thyme, cooking for about 1 minute until fragrant.
4. Simmer Soup: Pour in the chicken broth, add the wild rice, cooked chicken, and previously cooked mushrooms. Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook until the rice is tender, approximately 20-30 minutes.
5. Finish Soup: Stir in the milk or cream and grated Parmigiano Reggiano cheese. Cook gently until the cheese melts and the soup becomes creamy. Season with salt and pepper to taste before serving.

Notes

• Wild rice takes longer to cook than regular rice; ensure it’s tender before serving.
• For a richer soup, use heavy cream instead of milk.
• Shredded rotisserie chicken works well for convenience.
• Feel free to substitute Parmesan with Pecorino Romano for a sharper flavor.
• To make the soup gluten-free, confirm the chicken broth is gluten-free.

Keywords: Creamy mushroom chicken soup, wild rice soup, hearty chicken soup, comforting mushroom soup, easy stovetop soup