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Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup
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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.

Ingredients

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  • 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

Find it online: https://glonfo.com/creamy-mushroom-chicken-and-wild-rice-soup/