There’s something magical about a bowl of warm, creamy soup on a chilly evening. It wraps you in comfort and fills your home with irresistible aromas.
If you’re looking for a dish that’s hearty, flavorful, and easy to prepare, this Creamy Mushroom Chicken and Wild Rice Soup is your answer! Packed with earthy mushrooms, tender chicken, and nutty wild rice, this soup is the ultimate comfort food for any occasion.
In this blog post, I’ll guide you through the recipe step-by-step, share tips to make it your own, and even offer some variations to suit different dietary preferences. Let’s dive in!
Why You’ll Love This Soup
This Creamy Mushroom Chicken and Wild Rice Soup is everything you want in a cozy meal. Here’s what makes it special:
- Rich and Creamy: The addition of milk or cream creates a luscious base that pairs beautifully with the earthy mushrooms.
- Hearty and Filling: Wild rice adds texture and substance, making this soup a complete meal.
- Versatile: Whether you want to keep it classic or add your own twist, this recipe is highly adaptable.
- Easy to Make: With simple steps and everyday ingredients, this soup is perfect for weeknights or special occasions.
Ingredients You’ll Need
To make this soup, you’ll need the following ingredients:
- 2 tablespoons butter
- 1 pound mushrooms (sliced) – Cremini or button mushrooms work well, but feel free to mix in shiitake, oyster, or portobello for extra depth.
- 1 tablespoon butter
- 1 onion (diced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (chopped)
- 1 teaspoon thyme (chopped) – Fresh thyme is ideal, but dried works too.
- 6 cups chicken broth – Substitute with vegetable broth for a vegetarian option.
- 1 cup wild rice – You can use a blend of rice that includes wild rice for variety.
- 1 ½ cups chicken (cooked and diced or shredded) – Rotisserie chicken is a great shortcut!
- 1 cup milk or cream – Choose based on your preference for richness.
- 1 cup Parmigiano-Reggiano (grated) – Parmesan adds a nutty flavor that complements the soup beautifully.
- Salt and pepper to taste
Step-by-Step 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 release their liquids and the liquid evaporates—this takes about 10–15 minutes. Set aside the mushrooms once done.
2. Sauté the Vegetables
In the same pan, melt 1 tablespoon of butter. Add the diced onions, carrots, and celery, cooking until tender (about 8–10 minutes).
3. Add Garlic and Thyme
Mix in the chopped garlic and thyme, cooking for about a minute until fragrant.
4. Combine Broth, Rice, Chicken, and Mushrooms
Pour in the chicken broth and add the wild rice, cooked chicken, and sautéed mushrooms. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is tender—usually 20–30 minutes.
5. Stir in Milk and Cheese
Once the rice is cooked, stir in the milk or cream and grated Parmesan cheese. Let it simmer until the cheese melts into the soup’s creamy base. Season with salt and pepper to taste.
Tips for Success
- Choose Your Mushrooms Wisely: For a more complex flavor profile, mix different types of mushrooms like shiitake or oyster with cremini or button mushrooms.
- Adjust Cooking Time for Rice: Wild rice can take longer to cook than other varieties. Check your package instructions and adjust accordingly.
- Extra Mushroom Flavor: Soak dried mushrooms in hot water for 20 minutes, then chop them and add them along with garlic. Use the mushroom soaking liquid as part of your broth for an intense mushroom taste!
- Storage: This soup can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, add a splash of broth or milk if it thickens over time.
Delicious Variations
Vegetarian Version
Swap out chicken and chicken broth for chickpeas or white beans and vegetable broth. You’ll still get a protein-packed meal with all the comforting flavors!
Add Nutmeg or Miso Paste
A pinch of nutmeg adds warmth to the creamy base, while two tablespoons of white miso paste introduce umami depth. Try either option for a unique twist!
Truffle Oil Finish
Drizzle truffle oil on top before serving for an elegant touch that elevates the dish.
Serving Suggestions
Make your bowl of soup even more special with these ideas:
- Top with freshly grated Parmesan cheese or a dollop of sour cream for added richness.
- Garnish with fresh herbs like parsley or thyme for a pop of color and flavor.
- Serve alongside crusty bread or garlic toast to scoop up every last drop!
Nutritional Information (Per Serving)
If you’re curious about the nutritional breakdown, here’s what you can expect per serving:
- Calories: 350
- Protein: 20g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 4g
- Sugar: 6g
- Sodium: 750mg
This soup strikes a balance between indulgence and nourishment—perfect for cozy evenings!
Final Thoughts
Creamy Mushroom Chicken and Wild Rice Soup is more than just a meal; it’s an experience that warms your soul with every bite. Whether you’re cooking it for yourself or sharing it with loved ones, this recipe is guaranteed to become a staple in your kitchen.
Feel free to experiment with different ingredients and flavors—maybe try adding dried mushrooms or miso paste next time! And don’t forget to pair it with your favorite bread or toppings for an unforgettable dining experience.
So grab your apron, turn on some music, and whip up this delightful soup today. Your taste buds will thank you!
Happy cooking! 😊
PrintCreamy Mushroom Chicken and Wild Rice Soup
This Creamy Mushroom Chicken and Wild Rice Soup is hearty, rich, and perfect for cozy nights. Earthy mushrooms, tender chicken, and wild rice simmer in a creamy, savory broth for a comforting one-pot meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Normal
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 with wild rice)
- 1 1/2 cups chicken (cooked and diced or shredded)
- 1 cup milk or cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
1. Melt 2 tablespoons of butter in a pan over medium-high heat. Add sliced mushrooms and cook until they release their liquids and it evaporates, about 10–15 minutes. Set mushrooms aside.
2. In the same pan, melt 1 tablespoon of butter. Add onions, carrots, and celery. Cook for 8–10 minutes, until vegetables are tender.
3. Add garlic and thyme. Sauté for 1 minute until fragrant.
4. Pour in chicken broth, add rice, cooked chicken, and mushrooms. Bring to a boil, then reduce heat and simmer, covered, for 20–30 minutes, or until rice is tender.
5. Stir in milk or cream and Parmesan cheese. Cook until cheese is melted and soup is creamy.
6. Season with salt and pepper to taste. Serve warm with optional garnishes like fresh herbs or extra cheese.
Notes
• Use a mix of mushrooms (shiitake, oyster, cremini) for a more complex flavor.
• Substitute fresh herbs for dried using 3x the amount.
• For vegetarian version: use chickpeas and vegetable broth instead of chicken.
• To store: refrigerate up to 3 days or freeze up to 3 months. Reheat with added broth or milk if it thickens.
• Optional additions: nutmeg for warmth, miso paste for umami, or truffle oil for garnish.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
Leave a Comment