Mushroom Chicken Wild Rice Soup
Hola! If there’s one thing that feels like a hug in a bowl, it’s this Creamy Mushroom Chicken and Wild Rice Soup. Growing up in sunny Orlando, I never imagined I’d crave something so comforting during cooler months, but this recipe has become one of my family’s absolute favorites. The earthy mushrooms, tender chicken, and nutty wild rice create a soul-warming dish that’s perfect for fall and winter dinners. I love how a splash of cream transforms it into a velvety dream. Trust me, if you’re searching for the best mushroom chicken and wild rice soup, this recipe will win you over every single time.
Quick Recipe Overview
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6 bowls |
| Difficulty | Easy |
| Cuisine | American Comfort Food |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Rich and creamy texture: The combination of Parmesan cheese and cream makes every spoonful smooth and indulgent.
- Nutty wild rice flavor: Wild rice adds a hearty bite and nutty depth that pairs beautifully with mushrooms.
- Versatile and customizable: You can swap chicken for chickpeas, try different mushroom varieties, or even make it vegetarian.
- Perfect for cozy nights: This soup is filling enough for dinner and pairs beautifully with crusty bread.
- Make-ahead friendly: It reheats well, making it a great option for meal prep or freezer storage.
Cozy Creamy Mushroom Chicken and Wild Rice Soup
- Total Time: 1 hour
- Yield: 6 bowls 1x
Description
If there’s one thing that feels like a hug in a bowl, it’s this Creamy Mushroom Chicken and Wild Rice Soup. Earthy mushrooms, tender chicken, nutty wild rice, and a splash of cream create a cozy bowlful perfect for fall and winter nights.
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 blend with wild rice)
- 1 ½ cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
1. Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms and cook until they release their juices and the liquid evaporates, about 10–15 minutes. Remove and set aside.
2. In the same pot, melt 1 tablespoon of butter. Add the diced onion, carrots, and celery. Sauté until softened, about 8–10 minutes.
3. Stir in the garlic and chopped thyme. Cook for about 1 minute until fragrant.
4. Add the chicken broth, wild rice, cooked chicken, and reserved mushrooms. Bring to a boil, then reduce the heat and simmer, covered, until rice is tender, about 20–30 minutes.
5. Stir in milk (or cream) and grated Parmesan. Let simmer until the cheese melts smoothly into the broth.
6. Taste and adjust seasoning with salt and pepper. Serve hot with your favorite garnishes.
Notes
Cook mushrooms until browned, not just softened, for the best flavor.
Let the soup rest for a few minutes before serving to thicken naturally.
If soup thickens too much when reheating, add a splash of broth or milk.
Use a heavy-bottomed pot to prevent rice from sticking to the bottom.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
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 blend with wild rice)
- 1 ½ cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup Parmesan cheese, grated
- Salt and pepper, to taste
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Mushrooms | Mix varieties like shiitake, oyster, and portobello for richer flavor. |
| Wild Rice | Cooking time varies by brand, so check your package for guidance. |
| Chicken | Use rotisserie chicken for convenience and extra flavor. |
| Broth | Homemade chicken stock deepens flavor, but store-bought works too. |
| Cream | Swap with half-and-half for a lighter version. |
| Parmesan | Always grate fresh Parmesan for the best melting and taste. |
Step-by-Step Instructions
- Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms and cook until they release their juices and the liquid evaporates, about 10–15 minutes. Remove and set aside.
- In the same pot, melt 1 tablespoon of butter. Add the diced onion, carrots, and celery. Sauté until softened, about 8–10 minutes.
- Stir in the garlic and chopped thyme. Cook for about 1 minute until fragrant.
- Add the chicken broth, wild rice, cooked chicken, and reserved mushrooms. Bring to a boil, then reduce the heat and simmer, covered, until rice is tender, about 20–30 minutes.
- Stir in milk (or cream) and grated Parmesan. Let simmer until the cheese melts smoothly into the broth.
- Taste and adjust seasoning with salt and pepper. Serve hot with your favorite garnishes.
Helpful Tips
- Cook mushrooms until browned, not just softened, for the best flavor.
- Let the soup rest for a few minutes before serving to thicken naturally.
- If soup thickens too much when reheating, add a splash of broth or milk.
- Use a heavy-bottomed pot to prevent rice from sticking to the bottom.
Expert Tips for the Best Results
- Layer flavors: Cooking mushrooms first ensures a deep, earthy taste.
- Don’t rush the rice: Wild rice needs time to soften, so keep the heat low and steady.
- Balance creaminess: Add cream at the end to prevent curdling.
- Use fresh herbs: Fresh thyme adds brightness, while dried thyme is more concentrated.
Recipe Variations
- Vegetarian version: Replace chicken with chickpeas or white beans and use vegetable broth.
- Miso mushroom soup: Stir in 2 tablespoons of white miso paste before seasoning for umami depth.
- Dried mushroom boost: Rehydrate dried mushrooms in hot water, chop them, and add both mushrooms and soaking liquid.
- Extra veggie version: Add spinach or kale at the end for color and nutrition.
Make Ahead & Freezer Tips
This soup keeps in the refrigerator for up to 3 days. It tends to thicken as it rests, so add broth or milk when reheating. For freezing, let it cool completely, transfer into airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge before gently reheating on the stove.
Serving Suggestions
Serve with warm crusty bread or a side salad for a complete meal. Garnish with Parmesan shavings, fresh herbs, or a drizzle of truffle oil for elegance. A dollop of sour cream also adds creaminess.
Pairing Ideas
Pair this cozy soup with a crisp white wine like Chardonnay or Sauvignon Blanc. For a non-alcoholic option, try sparkling apple cider or iced tea. On the side, roasted vegetables or garlic breadsticks make perfect companions.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop, adding broth if needed. The microwave works too, just stir halfway through to heat evenly.
Frequently Asked Questions (FAQs)
Can I use brown rice instead of wild rice?
Yes, but note that brown rice has a different texture and slightly longer cooking time.
Can I make this soup dairy-free?
Absolutely, use coconut milk or unsweetened almond milk and skip the Parmesan or use vegan cheese.
What type of chicken works best?
Shredded rotisserie chicken is quick and flavorful, but leftover roasted chicken also works perfectly.
Can I double the recipe for a crowd?
Yes, just use a larger pot and extend simmering time slightly to ensure the rice cooks through.
Why did my soup get too thick?
Wild rice continues absorbing liquid as it sits. Simply stir in more broth or milk when reheating.
Can I make this in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours, adding cream and Parmesan at the end.
What garnishes work best?
Parmesan cheese, fresh parsley, or even crispy bacon bits make excellent finishing touches.
Nutrition Information
| Serving Size | 1 bowl |
|---|---|
| Calories | 350 |
| Protein | 20g |
| Carbohydrates | 35g |
| Fat | 15g |
| Fiber | 4g |
| Sugar | 6g |
| Sodium | 750mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Creamy Mushroom Chicken and Wild Rice Soup is the ultimate comfort food, perfect for chilly evenings or cozy family dinners. With its rich flavors and satisfying textures, it’s bound to become one of your go-to fall and winter recipes. Try it once, and you’ll be adding it to your dinner rotation in no time!
