Creamy Mushroom Chicken and Wild Rice Soup Recipe

Introduction

Enjoy a comforting bowl of Creamy Mushroom Chicken and Wild Rice Soup, perfect for chilly days or when you need a hearty meal. This soup combines tender mushrooms, savory chicken, and nutty wild rice in a rich, cheesy broth that’s both satisfying and delicious.

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

Instructions

1. Step 1: Melt 2 tablespoons of butter in a pan over medium-high heat. Add the sliced mushrooms and cook until they release their liquids and the liquid evaporates, about 10-15 minutes. Set the mushrooms aside.
2. Step 2: Melt 1 tablespoon of butter in the same pan. Add the diced onions, carrots, and celery, cooking until tender, about 8-10 minutes.
3. Step 3: Stir in the chopped garlic and thyme, cooking until fragrant, about 1 minute.
4. Step 4: Pour in the chicken broth, then add the wild rice, cooked mushrooms, and chicken. Bring to a boil, then reduce heat and simmer, covered, until the rice is tender, about 20-30 minutes.
5. Step 5: Stir in the milk or cream and grated parmigiano reggiano. Cook 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 the chicken with turkey or even tofu for a different protein option.
• Use a mushroom blend to add more depth of flavor.
• Soak the wild rice for 1 hour beforehand to reduce cooking time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The soup may thicken after refrigeration; add a splash of broth or milk when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white or brown rice instead of wild rice?

Yes, you can substitute wild rice with white or brown rice, although the cooking time and texture may vary slightly. Brown rice will take longer to cook, while white rice will cook faster.

Is it possible to make this soup vegetarian?

Absolutely. Replace chicken broth with vegetable broth, omit the chicken, and use a plant-based milk or cream alternative. You can also add extra mushrooms or beans for protein.

Creamy Mushroom Chicken and Wild Rice Soup Recipe

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★★★★★

4.6 from 302 reviews

This Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty dish perfect for chilly days. Featuring tender mushrooms cooked to perfection, tender wild rice, succulent chicken, and a creamy broth enriched with Parmesan cheese, this soup combines earthy flavors with a rich, velvety texture. With a blend of fresh vegetables and aromatic herbs, it offers a wholesome and satisfying meal that’s easy to prepare on the stovetop.

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

Ingredients

Scale 1x2x3x

Mushrooms

• 2 tablespoons butter
• 1 pound mushrooms, sliced

Vegetables

• 1 tablespoon butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped

Soup Base

• 6 cups chicken broth
• 1 cup wild rice (or blend 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. Cook the Mushrooms: Melt 2 tablespoons of butter in a pan over medium-high heat. Add the sliced mushrooms and cook until they have released their liquids and the liquid has evaporated, about 10-15 minutes. Once done, set aside.
2. Sauté the Vegetables: Melt 1 tablespoon of butter in the same pan. Add the diced onions, carrots, and celery, cooking until tender, about 8-10 minutes.
3. Add Aromatics: Mix in the chopped garlic and thyme and cook for about a minute until fragrant.
4. Simmer the Soup: Add the chicken broth, wild rice, cooked chicken, and the cooked mushrooms to the pan. Bring the mixture to a boil, then reduce the heat and cover to simmer until the rice is tender, approximately 20-30 minutes.
5. Add Dairy and Cheese: Stir in the milk or cream and grated Parmesan cheese. Cook until the cheese has melted completely.
6. Season and Serve: Season the soup with salt and pepper to taste, then serve hot.

Notes

• For a richer soup, use heavy cream instead of milk.
• Wild rice can be substituted with brown rice or a wild rice blend if preferred.
• Feel free to use leftover cooked chicken or rotisserie chicken for convenience.
• To make it vegetarian, substitute chicken broth and chicken with vegetable broth and mushrooms or beans.
• For a thicker soup, reduce broth quantity slightly or add a slurry of cornstarch and water to simmer at the end.

Keywords: Creamy mushroom chicken soup, wild rice soup, comforting soup, hearty chicken soup, mushroom and rice soup