Creamy mushroom chicken and wild rice soup in a bowl garnished with herbs.

why make this recipe

Creamy Mushroom Chicken and Wild Rice Soup is a warm and comforting dish perfect for any season. Its rich flavors and creamy texture make it a family favorite. The combination of mushrooms, chicken, and wild rice creates a delicious soup that warms your soul. Plus, it’s a great way to use up leftover chicken and vegetables.

how to make Creamy Mushroom Chicken and Wild Rice Soup

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

Note: The recipe includes optional variations: soak 1 ounce dried mushrooms in 1 cup just-boiled water for 20 minutes and use that mushroom water. You can also add 2 tablespoons white miso paste in step 5 for extra depth.

Directions

Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the mushrooms and cook until their liquids are released and evaporated, about 10–15 minutes. Remove mushrooms and set aside.
In the same pot, melt 1 tablespoon of butter. Add onion, carrots, and celery; cook until tender, about 8–10 minutes.
Add garlic and thyme; cook until fragrant, about 1 minute.
Add chicken broth, wild rice, cooked chicken, and mushrooms. Bring to a boil, reduce heat, and simmer, covered, until rice is tender, about 20–30 minutes.
Stir in milk (or cream) and parmesan; cook until cheese is melted and well combined. Season with salt and pepper to taste.

Note: Cooking time may vary with rice type. Optional: Soak dried mushrooms and use mushroom water; add miso paste in step 5 if desired. For serving, top with extra parmesan or a dollop of sour cream and garnish with fresh herbs or a drizzle of truffle oil.

how to serve Creamy Mushroom Chicken and Wild Rice Soup

Serve this soup hot in bowls. Add a sprinkle of grated parmesan cheese on top or a dollop of sour cream for extra creaminess. You can also garnish with freshly chopped herbs for a pop of color and flavor. This soup goes well with crusty bread or a simple side salad.

how to store Creamy Mushroom Chicken and Wild Rice Soup

Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove until warm.

tips to make Creamy Mushroom Chicken and Wild Rice Soup

Use a mix of mushrooms for a variety of flavors.
If you like it creamier, add more cream or milk.
Adjust the seasoning by adding more herbs or spices according to your taste.
For added texture, reserve some cooked chicken and mushrooms to add just before serving.

variation

Try adding some greens like spinach or kale for extra nutrients. You can also experiment with different types of rice or include other vegetables like peas or corn for added flavor and color.

FAQs

Can I use different types of rice?
Yes, you can use other types of rice, but the cooking time may vary. Make sure to adjust the liquid and cooking time accordingly.

Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! You can make it ahead of time and store it in the refrigerator or freezer.

Is there a vegetarian option for this soup?
Yes! You can skip the chicken and use vegetable broth instead of chicken broth. You can also use plant-based milk and cheese for a vegan version.