This comforting and hearty soup is perfect for cozy nights, combining earthy mushrooms with tender chicken and nutty wild rice. With a rich, creamy broth and simple ingredients, this dish delivers incredible flavor while being relatively easy to prepare. It’s ideal for fall or winter, but can be enjoyed year-round.
Why You’ll Love This Recipe:
- Creamy and rich texture: Perfect for satisfying your comfort food cravings.
- Hearty ingredients: The wild rice and chicken make it a filling meal.
- Mushroom flavor: Deep, earthy notes from a blend of mushrooms.
- Customizable: Easy to adjust for personal preferences or dietary needs.
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 lb mushrooms (sliced, cremini or mix for depth)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, chopped
- 1 tsp fresh thyme, chopped
- 6 cups chicken broth
- 1 cup wild rice (or wild rice blend)
- 1 ½ cups cooked chicken (diced or shredded)
- 1 cup milk or cream
- 1 cup parmesan (grated)
- Salt and pepper to taste
How to Make Creamy Mushroom Chicken and Wild Rice Soup:
Step-by-Step Instructions:
- Sauté Mushrooms: Melt butter in a pan over medium heat. Add mushrooms and cook for about 10-15 minutes until they release their liquid and become golden.
- Sauté Vegetables: In the same pan, add more butter, followed by the onions, carrots, and celery. Cook for 8-10 minutes until tender.
- Add Garlic and Herbs: Stir in garlic and thyme and cook for another minute until fragrant.
- Simmer Soup: Add chicken broth, rice, and cooked chicken. Bring to a boil, then reduce heat and simmer covered for 20-30 minutes until the rice is tender.
- Finish with Cream: Stir in milk or cream and parmesan, allowing the cheese to melt. Adjust seasoning with salt and pepper to taste.
Cooking Tips:
- Use a variety of mushrooms like shiitake or portobello to enhance flavor.
- Opt for freshly grated parmesan for maximum creaminess.
- If using a wild rice blend, follow package cooking times to ensure perfect texture.
Helpful Tips:
- The soup thickens as it cools, so when reheating, add extra broth or milk.
- For a vegetarian option, swap chicken with chickpeas and use vegetable broth.
Details:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available
Notes:
You can freeze this soup for up to 3 months. Make sure to cool it fully before transferring to a freezer-safe container. Thaw overnight in the fridge for best results.
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 20g
- Carbs: 35g
- Fat: 15g
- Fiber: 4g
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes, it’s perfect for meal prep and tastes even better the next day as the flavors meld together.
What if I can’t find wild rice?
You can substitute with a long-grain rice or a wild rice blend.
Storage Instructions:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding extra broth if needed.
Related Recipes:
If you liked this recipe, you’ll enjoy these other hearty dishes:
Conclusion:
This creamy mushroom chicken and wild rice soup is the ultimate comfort food for cold days. With its hearty texture and flavorful broth, it’s sure to become a household favorite!
Print
Creamy Mushroom Chicken and Wild Rice Soup
Description
This comforting and hearty soup is perfect for cozy nights, combining earthy mushrooms with tender chicken and nutty wild rice. With a rich, creamy broth and simple ingredients, this dish delivers incredible flavor while being relatively easy to prepare. It’s ideal for fall or winter, but can be enjoyed year-round.
Ingredients
- 2 tablespoons butter
- 1 lb mushrooms (sliced, cremini or mix for depth)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, chopped
- 1 tsp fresh thyme, chopped
- 6 cups chicken broth
- 1 cup wild rice (or wild rice blend)
- 1 ½ cups cooked chicken (diced or shredded)
- 1 cup milk or cream
- 1 cup parmesan (grated)
- Salt and pepper to taste
Instructions
- Sauté Mushrooms: Melt butter in a pan over medium heat. Add mushrooms and cook for about 10-15 minutes until they release their liquid and become golden.
- Sauté Vegetables: In the same pan, add more butter, followed by the onions, carrots, and celery. Cook for 8-10 minutes until tender.
- Add Garlic and Herbs: Stir in garlic and thyme and cook for another minute until fragrant.
- Simmer Soup: Add chicken broth, rice, and cooked chicken. Bring to a boil, then reduce heat and simmer covered for 20-30 minutes until the rice is tender.
- Finish with Cream: Stir in milk or cream and parmesan, allowing the cheese to melt. Adjust seasoning with salt and pepper to taste.
Notes
You can freeze this soup for up to 3 months. Make sure to cool it fully before transferring to a freezer-safe container. Thaw overnight in the fridge for best results.