Creamy Mushroom Chicken & Wild Rice Soup
When the weather turns chilly, there’s nothing better than a steaming bowl of rich, creamy, hearty soup. This Creamy Mushroom Chicken & Wild Rice Soup is packed with tender chicken, earthy mushrooms, and nutty wild rice.
It all simmers together in one pot in a velvety broth that warms you from the inside out.
It’s comfort food at its best and perfect for busy weeknights or meal prep. Let’s get cooking!
Why You’ll Love This Recipe
There’s so much to love about this soup, but that creamy, Parmesan-rich broth might be my favorite part. Earthy mushrooms and nutty wild rice make every spoonful hearty and satisfying.
It’s also made in one pot with simple ingredients, and using cooked chicken keeps it easy.
And it’s perfect for meal prep and chilly nights, since it reheats beautifully.
Let’s cook!
Ingredients You’ll Need
This creamy mushroom chicken and wild rice soup is made with cozy, wholesome ingredients.
- Butter – for browning the mushrooms and sautéing the vegetables.
- Mushrooms – cooked until golden for deep, earthy flavor.
- Onion, Carrots, and Celery – the classic soup base.
- Garlic and Fresh Thyme – fragrant and savory.
- Chicken Broth – the flavorful base of the soup.
- Wild Rice – nutty and hearty. A wild rice blend works too.
- Cooked Chicken – diced or shredded, rotisserie is perfect.
- Milk or Heavy Cream – makes the soup creamy.
- Parmigiano Reggiano – melts in for rich, savory flavor.
Step-by-Step Instructions
First, brown the mushrooms. Melt 2 tablespoons butter in a large pot over medium-high heat. Cook the mushrooms until they release their moisture and it evaporates, about 10-15 minutes. Set aside.
Next, sauté the vegetables. Melt 1 tablespoon butter in the same pot. Cook the onion, carrots, and celery until tender, about 8-10 minutes. Stir in the garlic and thyme for 1 minute.
Now simmer. Add the broth, wild rice, chicken, and mushrooms. Bring to a boil, then cover and simmer until the rice is tender, about 20-30 minutes.
Then make it creamy. Stir in the milk or cream and Parmesan until melted. Season with salt and pepper.
That’s it! Ladle it into bowls and enjoy.
Expert Tips
Brown the mushrooms well. Letting the liquid evaporate gives them deep, savory flavor.
Check your rice package. Cooking times vary, so adjust as needed.
Boost the mushroom flavor. Soak 1 ounce dried mushrooms in hot water, chop them, and add them with the garlic, plus the soaking liquid.
Add a miso twist. Stir in 2 tablespoons white miso with the cream for extra umami.
Recipe Variations
I love this soup as it is, but it’s easy to change up.
Use turkey instead of chicken for a great way to use up leftovers.
Stir in a handful of spinach or kale at the end.
For a lighter soup, use milk instead of heavy cream.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
The rice soaks up liquid as it sits, so add a splash of broth when reheating on the stovetop.
Serving Suggestions
Serve with crusty bread, no-knead bread, or warm dinner rolls.
A simple green salad makes it a complete meal.
Recipe FAQs
1. Can I use a wild rice blend?
Yes. Just follow the package cooking time.
2. Can I use raw chicken?
Yes. Add diced raw chicken with the broth and simmer until cooked through.
3. Can I freeze it?
Cream-based soups can separate when frozen. For best results, freeze before adding the cream and Parmesan.
4. What mushrooms are best?
Cremini or white button mushrooms are great. A mix adds even more flavor.
5. How do I thicken the soup?
Simmer it a little longer, or add a bit more Parmesan.
You May Also Love
If this creamy mushroom chicken and wild rice soup has you craving more cozy bowls, here are a few more favorites I think you’ll enjoy. They’re all comforting and perfect for chilly days.
- Chicken and Mushroom Wild Rice Soup – another hearty, cozy wild rice soup.
- Creamy Chicken Mushroom Soup – a cozy bowl full of earthy mushroom flavor.
- Chicken Wild Rice Casserole – all the cozy flavors in a creamy bake.
- Creamy Chicken Rice Soup – creamy, comforting, and so easy.
- Creamy Chicken Tortellini Soup – cheesy tortellini in a creamy soup.
Save a few of these for later, and you’ll always have something delicious to make!
Creamy Mushroom Chicken & Wild Rice Soup
Ingredients
- 2 tbsp butter
- 1 Ib mushrooms, sliced
- 1 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 6 cups chicken broth
- 1 cup wild rice (or a blend with wild rice)
- 1 ½ cups cooked chicken, diced or shredded
- 1 cup milk or heavy cream
- 1 cup grated Parmigiano Reggiano (Parmesan)
- Salt and pepper, to taste
Instructions
- In a large pot over medium-high heat, melt 2 tablespoons butter. Add sliced mushrooms and cook until they release their moisture and the liquid evaporates, about 10-15 minutes. Remove and set aside.
- Melt 1 tablespoon butter in the same pot. Add onions, carrots, and celery, cooking until tender, about 8-10 minutes.
- Stir in garlic and thyme and sauté until fragrant, about 1 minute.
- Pour in the chicken broth, then add the wild rice, cooked chicken, and sautéed mushrooms. Bring to a boil, reduce heat, and let it simmer, covered, until the rice is tender, about 20-30 minutes (or follow the rice package instructions).
- Stir in the milk (or cream) and grated Parmesan, cooking until the cheese is fully melted. Season with salt and pepper to taste.
- Serve warm and enjoy!
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Boost the Mushroom Flavor: Soak 1 ounce of dried mushrooms in 1 cup of hot water for 20 minutes. Chop and add them along with the garlic, incorporating the mushroom soaking liquid into the broth.
Miso Twist: Stir in 2 tablespoons of white miso paste in Step 5 before seasoning for an extra depth of umami.
