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Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup

A deliciously creamy soup filled with mushrooms, chicken, and wild rice, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.