When it comes to soul-soothing comfort food, nothing beats a warm bowl of Creamy Mushroom Chicken Wild Rice Soup. This hearty dinner recipe is packed with tender chunks of chicken, earthy mushrooms, and nutty wild rice, all simmered together in a rich, creamy broth. It’s exactly what you want to serve on a chilly evening when you need something cozy, satisfying, and full of flavor. Whether you’re meal-prepping for the week or making dinner for the whole family, this soup is a go-to that never disappoints. Let’s walk through how to make it from scratch, plus tips to make it your own.
Why You’ll Love This Creamy Mushroom Chicken Wild Rice Soup
- Comforting and Filling: Wild rice and chicken make this soup a meal on its own.
- Deep, Earthy Flavor: Mushrooms and thyme bring an irresistible savory richness.
- Easy to Make Ahead: Perfect for meal prep or freezing for later.
- Flexible: Adapt it to be vegetarian or elevate it with gourmet touches.
Ingredients You’ll Need To Make Creamy Mushroom Chicken Wild Rice Soup
- 2 tablespoons butter
- 1 pound mushrooms, sliced (cremini, button, or a mix)
- 1 tablespoon butter (additional for sautéing)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, chopped
- 1 teaspoon fresh thyme, chopped (or ½ tsp dried)
- 6 cups chicken broth
- 1 cup wild rice (or wild rice blend)
- 1½ cups cooked chicken, shredded or diced
- 1 cup milk or heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper, to taste
How to Make Creamy Mushroom Chicken Wild Rice Soup
1. Sauté the Mushrooms
Melt 2 tablespoons of butter in a large soup pot over medium-high heat. Add the mushrooms and cook for 10–15 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates. Set them aside.
2. Sauté the Aromatics
In the same pot, melt 1 more tablespoon of butter. Add diced onions, carrots, and celery. Cook for 8–10 minutes until softened. Stir in garlic and thyme and cook for another minute until fragrant.
3. Build the Soup Base
Pour in the chicken broth, then stir in the wild rice, cooked chicken, and sautéed mushrooms. Bring everything to a boil, then reduce the heat and let it simmer, covered, for 20–30 minutes or until the rice is tender. Cooking time may vary depending on the rice blend used—follow the directions on your rice package for best results.
4. Cream It Up
Once the rice is tender, stir in the milk (or cream) and grated Parmesan. Cook for another few minutes until the cheese melts and the soup is creamy and smooth. Taste and season with salt and pepper as needed.
Tips & Variations For Creamy Mushroom Chicken Wild Rice Soup
Boost the Mushroom Flavor: Soak 1 oz of dried mushrooms in 1 cup of hot water for 20 minutes. Chop them and add with the garlic; add the soaking liquid with the broth for an umami boost.
Make It Vegetarian: Swap out chicken and broth for chickpeas or white beans and use vegetable broth instead. You’ll still get a hearty, nourishing meal.
Add Depth with Miso: Stir in 2 tablespoons of white miso paste before seasoning. It adds a savory layer that complements the mushrooms beautifully.
Storage & Reheating:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Let the soup cool completely, then freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Gently warm on the stove with a splash of broth or milk to loosen it up.
Serving Suggestions
- Top with extra Parmesan or a swirl of cream for a restaurant-worthy finish.
- Add a sprinkle of fresh thyme or parsley for brightness.
- Pair with warm crusty bread or a side salad to round out your dinner recipe.
More Delicious Soup Recipes You’ll Love
Conclusion
Creamy Mushroom Chicken Wild Rice Soup isn’t just a meal—it’s a comforting embrace in a bowl. Whether you’re cooking for a quiet night in or serving guests, it’s a reliable recipe that delivers every time. The combination of wild rice, mushrooms, and chicken in a creamy broth is timeless and perfect for any occasion.
Creamy Mushroom Chicken Wild Rice Soup
Ingredients
- 2 tablespoons butter
- 1 pound mushrooms sliced (cremini, button, or a mix)
- 1 tablespoon butter additional for sautéing
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves chopped
- 1 teaspoon fresh thyme chopped (or ½ tsp dried)
- 6 cups chicken broth
- 1 cup wild rice or wild rice blend
- 1½ cups cooked chicken shredded or diced
- 1 cup milk or heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Sauté the Mushrooms: Melt 2 tablespoons of butter in a large soup pot over medium-high heat. Add the mushrooms and cook for 10–15 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates. Set them aside.
- Sauté the Aromatics: In the same pot, melt 1 more tablespoon of butter. Add diced onions, carrots, and celery. Cook for 8–10 minutes until softened. Stir in garlic and thyme and cook for another minute until fragrant.
- Build the Soup Base: Pour in the chicken broth, then stir in the wild rice, cooked chicken, and sautéed mushrooms. Bring everything to a boil, then reduce the heat and let it simmer, covered, for 20–30 minutes or until the rice is tender. Cooking time may vary depending on the rice blend used—follow the directions on your rice package for best results.
- Cream It Up: Once the rice is tender, stir in the milk (or cream) and grated Parmesan. Cook for another few minutes until the cheese melts and the soup is creamy and smooth. Taste and season with salt and pepper as needed.
Notes
- Top with extra Parmesan or a swirl of cream for a restaurant-worthy finish.
- Add a sprinkle of fresh thyme or parsley for brightness.
- Pair with warm crusty bread or a side salad to round out your dinner recipe.
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