A comforting, hearty soup filled with earthy mushrooms, tender chicken, nutty wild rice, and a creamy finish. Perfect for chilly evenings or when you’re craving a warm and satisfying meal, this soup is a delightful blend of flavors and textures that everyone will love.
Why You’ll Love This Recipe
- Rich and comforting: The combination of mushrooms, chicken, and creamy broth makes this soup irresistibly hearty.
- Perfect for meal prep: Make it ahead of time and enjoy throughout the week.
- Customizable: Easy to adapt to dietary preferences or ingredient availability.
- Nutritious and filling: Packed with protein, fiber, and essential nutrients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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
Directions
- In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and the liquid evaporates, about 10-15 minutes. Set the mushrooms aside.
- Add 1 tablespoon of butter to the same pot, then sauté the diced onions, carrots, and celery until tender, about 8-10 minutes.
- Stir in the garlic and thyme, cooking until fragrant, about 1 minute.
- Pour in the chicken broth, then add the wild rice, cooked chicken, and sautéed mushrooms. Bring to a boil, then reduce the heat to low. Cover and let simmer until the rice is tender, about 20-30 minutes.
- Stir in the milk or cream and grated parmesan cheese, cooking until the cheese has melted into the soup. Season with salt and pepper to taste.
Note: Adjust the cooking time for the rice according to package instructions.
Optional: For an extra depth of flavor, soak 1 ounce of dried mushrooms in 1 cup of just-boiled water for 20 minutes. Chop the soaked mushrooms and add them along with the garlic, and use the soaking liquid as part of the broth. Add 2 tablespoons of white miso paste in step 5 for a savory twist.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
Variations
- Vegetarian version: Substitute chicken with white beans or tofu and use vegetable broth instead of chicken broth.
- Dairy-free option: Use coconut milk or almond milk instead of cream and omit the cheese.
- Gluten-free alternative: Ensure your broth and parmesan cheese are certified gluten-free.
- Extra veggies: Add spinach, kale, or peas in the last 5 minutes of cooking for added nutrition.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Note that the texture of the rice may change slightly upon reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup thickens too much.
FAQs
1. Can I use other types of rice?
Yes, you can use any rice blend, but cooking times may vary, so follow package instructions.
2. How can I make this soup thicker?
Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) in the last step and cook until thickened.
3. What kind of mushrooms work best?
Cremini, button, or a mix of wild mushrooms are excellent choices.
4. Can I make this soup in a slow cooker?
Yes! Sauté the vegetables first, then transfer all ingredients (except cream and cheese) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cream and cheese in the last 30 minutes.
5. How do I keep the rice from getting mushy?
Cook the rice separately and add it to the soup just before serving.
6. Can I make this soup ahead of time?
Absolutely! The flavors deepen with time. Store in the fridge and reheat as needed.
7. What can I use instead of parmesan cheese?
Try pecorino romano or nutritional yeast for a similar flavor.
8. Is this soup freezer-friendly?
Yes, but the cream may separate upon thawing. Stir well when reheating to combine.
9. Can I add wine to this recipe?
A splash of white wine added after sautéing the vegetables adds depth of flavor.
10. How do I make this soup lighter?
Use low-fat milk or substitute some of the cream with additional broth.
Conclusion
Creamy Mushroom Chicken and Wild Rice Soup is a cozy and satisfying dish that’s easy to make and adaptable to your preferences. Whether you’re preparing it for a family dinner, meal prep, or freezing for later, this soup is sure to become a favorite. Give it a try, and enjoy a warm bowl of comfort in every spoonful!
Print
Creamy Mushroom Chicken and Wild Rice Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Indulge in the cozy flavors of Creamy Mushroom Chicken and Wild Rice Soup. This hearty, comforting soup is packed with tender chicken, earthy mushrooms, and nutty wild rice in a rich, creamy broth. Perfect for chilly evenings or when you crave a warm, satisfying meal.
Ingredients
- 2 tbsp butter
- 1 lb mushrooms, sliced
- 1 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 tsp thyme, chopped
- 6 cups chicken broth
- 1 cup wild rice (or a blend including wild rice)
- 1 1/2 cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Cook Mushrooms: Melt 2 tablespoons of butter in a large pan over medium-high heat. Add mushrooms and cook until they release their liquid and it evaporates, about 10-15 minutes. Set aside.
- Cook Vegetables: Melt 1 tablespoon of butter in the same pan. Add onions, carrots, and celery. Cook until tender, about 8-10 minutes.
- Add Garlic and Thyme: Stir in garlic and thyme, cooking until fragrant, about 1 minute.
- Combine Ingredients: Add chicken broth, wild rice, cooked chicken, and sautéed mushrooms to the pot. Bring to a boil, reduce heat, and simmer covered for 20-30 minutes, or until rice is tender.
- Make It Creamy: Stir in milk (or cream) and grated parmesan cheese. Cook until cheese melts. Season with salt and pepper to taste.
Notes
- Adjust rice cooking time based on package instructions.
- For intensified mushroom flavor, soak 1 ounce of dried mushrooms in 1 cup of boiled water for 20 minutes. Add the chopped mushrooms and soaking liquid with the broth.
- For a flavor boost, mix 2 tablespoons of white miso paste in step 5 before seasoning.
Nutrition
- Serving Size: 1
- Calories: 350 kcal per serving
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