Creamy Mushroom Chicken and Wild Rice Soup

This Creamy Mushroom Chicken and Wild Rice Soup is the perfect dish for those chillier days when you seek comfort in a bowl.

With its rich flavors and hearty ingredients, it warms you from the inside out.

Why Make This Recipe

Enjoying a homemade soup not only brings joy but also allows you to control the ingredients, making it a healthy choice packed with nutrients. This recipe is simple to follow and yields a deliciously creamy soup your whole family will love.

How To Make Creamy Mushroom Chicken and Wild Rice Soup

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 chicken (cooked and diced or shredded)
• 1 cup milk or cream
• 1 cup parmigiano reggiano (parmesan, grated)
• Salt and pepper to taste

Note: The recipe includes optional variations: soak 1 ounce dried mushrooms in 1 cup just-boiled water for 20 minutes and use that mushroom water; add 2 tablespoons white miso paste in step 5 for extra depth.

3-Step Directions:

1. Cook Vegetables & Mushrooms: Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the mushrooms and cook until their liquid has been released and evaporated, about 10–15 minutes. Remove and set aside. In the same pot, melt 1 tablespoon butter, then add onion, carrots, and celery. Cook for 8–10 minutes, until tender. Add garlic and thyme, cooking for 1 minute until fragrant.
2. Simmer the Soup: Pour in chicken broth, then add wild rice, cooked chicken, and the sautéed mushrooms. Bring to a boil, then reduce the heat and simmer, covered, for 20–30 minutes (or until the rice is tender). Optionally, if using dried mushrooms, soak them first and include the soaking liquid for deeper flavor.
3. Finish & Serve: Stir in milk or cream and Parmesan cheese, cooking until the cheese is melted and fully combined. Adjust seasoning with salt and pepper, and optionally mix in miso paste for umami depth. Serve warm, topped with extra Parmesan, sour cream, fresh herbs, or a drizzle of truffle oil.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 30 minutes to cook, making a total of 40 minutes. It serves 4 people, and each serving has about 400 calories, with approximately 25g of protein and 20g of fat.

How To Serve Creamy Mushroom Chicken and Wild Rice Soup

Serve the soup warm in bowls, garnished with freshly chopped herbs or grated Parmesan cheese. For an extra touch, add a swirl of cream or a dollop of sour cream on top.

How To Store Creamy Mushroom Chicken and Wild Rice Soup

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through.

Tips To Make Creamy Mushroom Chicken and Wild Rice Soup

• For deeper flavor, consider using homemade chicken broth.
• Feel free to experiment with different types of mushrooms for varying tastes.
• If you prefer a thicker soup, puree a portion of the soup before adding the cream and cheese.

Health And Benefits Of This Recipe

This soup is full of healthy ingredients, providing a great source of protein from the chicken and fiber from the wild rice and vegetables. Mushrooms are rich in vitamins and minerals, promoting overall health. The use of milk or cream adds calcium, making it a nutritious meal.

Variation

For a vegetarian version, substitute the chicken broth with vegetable broth and use plant-based protein sources like tofu or chickpeas.

FAQs

1. Can I use brown rice instead of wild rice?
   Yes, but the cooking time may vary. Adjust accordingly.

   
   

2. What if I don’t have thyme?
   You can substitute it with dried oregano or sage.

   
   

3. Can I freeze this soup?
   Yes, it freezes well! Just make sure to leave out the cream and add it when reheating.

   
   

4. Is there a dairy-free option?
   Use coconut milk or a dairy-free cream alternative for a dairy-free soup.

   
   

5. Can I add more vegetables?
   Absolutely! Feel free to add spinach, peas, or any veggies you have on hand.

   
   

6. How can I make it spicier?
   Add red pepper flakes or a dash of hot sauce to the soup for a kick.

   
   

7. What’s the best way to reheat leftovers?
   Reheat gently on the stovetop or in the microwave, stirring occasionally until heated thoroughly.

   
   

Creamy Mushroom Chicken and Wild Rice Soup

A deliciously creamy soup filled with mushrooms, chicken, and wild rice, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Soup

• 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)
• 1.5 cups chicken (cooked and diced or shredded)
• 1 cup milk or cream
• 1 cup parmigiano reggiano (parmesan, grated)
• Salt and pepper to taste

Method

 

Cook Vegetables & Mushrooms

1. Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the mushrooms and cook until their liquid has been released and evaporated, about 10–15 minutes. Remove and set aside.
2. In the same pot, melt 1 tablespoon butter, then add onion, carrots, and celery. Cook for 8–10 minutes, until tender. Add garlic and thyme, cooking for 1 minute until fragrant.

Simmer the Soup

1. Pour in chicken broth, then add wild rice, cooked chicken, and the sautéed mushrooms. Bring to a boil, then reduce the heat and simmer, covered, for 20–30 minutes (or until the rice is tender).
2. Optionally, if using dried mushrooms, soak them first and include the soaking liquid for deeper flavor.

Finish & Serve

1. Stir in milk or cream and Parmesan cheese, cooking until the cheese is melted and fully combined.
2. Adjust seasoning with salt and pepper, and optionally mix in miso paste for umami depth.
3. Serve warm, topped with extra Parmesan, sour cream, fresh herbs, or a drizzle of truffle oil.

Notes

For deeper flavor, consider using homemade chicken broth. Feel free to experiment with different types of mushrooms for varying tastes. If you prefer a thicker soup, puree a portion of the soup before adding the cream and cheese. This soup stores well in an airtight container for up to 3 days.