Creamy Mushroom Chicken and Wild Rice Soup
Ingredients
2 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon butter (for vegetables)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped (or 1/2 tsp dried thyme)
6 cups chicken broth
1 cup wild rice (or a wild rice blend)
1 1/2 cups cooked chicken, diced or shredded
1 cup milk or cream
1 cup grated Parmesan (Parmigiano Reggiano)
Salt and pepper to taste
Instructions:
Cook the Mushrooms:
In a large pan, melt 2 tablespoons of butter over medium-high heat.
Add the sliced mushrooms and sauté for 10-15 minutes, until they release their liquid and it evaporates. Set aside.
Cook the Vegetables:
In the same pan, melt 1 tablespoon of butter.
Add the diced onion, carrots, and celery. Cook until soft and tender, about 8-10 minutes.
Add Garlic and Herbs:
Stir in the minced garlic and thyme. Cook for 1 minute, until fragrant.
Combine Soup Ingredients:
Add chicken broth, wild rice, chicken, and the cooked mushrooms to the pot.
Bring the mixture to a boil, then reduce heat and cover. Simmer for 20-30 minutes until the rice is tender.
Finish with Creaminess:
Stir in the milk or cream and grated Parmesan cheese.
Cook on low heat, stirring occasionally, until the cheese has melted and the soup is creamy.
Season with salt and pepper to taste.
Serve and Enjoy!
Ladle the soup into bowls and serve hot.
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Creamy Mushroom Chicken and Wild Rice Soup (Hearty, Comforting & Nourishing)
This Creamy Mushroom Chicken and Wild Rice Soup is the definition of comfort food done right. Packed with tender chicken, earthy mushrooms, wholesome wild rice, and a rich Parmesan cream broth, this soup is both satisfying and nourishing. It’s perfect for cold weather dinners, meal prep, or whenever you need a warm, cozy bowl that feels like a hug.
Unlike heavy soups that rely on flour, this recipe gets its natural thickness from slow-simmered wild rice and melted Parmesan, making it hearty without being overly dense. Every spoonful delivers protein, fiber, and deep savory flavor.
Why You’ll Love This Chicken and Wild Rice Soup
High-protein comfort food with chicken and Parmesan
Hearty and filling thanks to wild rice and vegetables
Creamy without flour – naturally thick and satisfying
Perfect for make-ahead meals and leftovers
A cozy, family-friendly soup for fall and winter dinners
Ingredients
2 tablespoons butter
1 pound fresh mushrooms, sliced
1 tablespoon butter (for vegetables)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
6 cups chicken broth
1 cup wild rice or wild rice blend
1 1/2 cups cooked chicken, diced or shredded
1 cup milk or heavy cream
1 cup grated Parmesan cheese (Parmigiano Reggiano recommended)
Salt and black pepper, to taste
Instructions
1. Sauté the Mushrooms
In a large pot or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add the sliced mushrooms and cook for 10–15 minutes, stirring occasionally, until they release their moisture and become golden and concentrated in flavor. Remove and set aside.
2. Cook the Vegetables
In the same pot, melt the remaining 1 tablespoon butter. Add the onion, carrots, and celery, cooking for 8–10 minutes until softened and fragrant.
3. Add Garlic and Herbs
Stir in the garlic and thyme and cook for about 1 minute, just until aromatic.
4. Build the Soup
Pour in the chicken broth, then add the wild rice, cooked chicken, and sautéed mushrooms. Bring to a gentle boil, reduce heat, cover, and simmer for 20–30 minutes, or until the wild rice is tender.
5. Make It Creamy
Lower the heat and stir in the milk or cream and grated Parmesan cheese. Simmer gently, stirring occasionally, until the cheese melts and the soup becomes rich and creamy.
6. Season and Serve
Season with salt and pepper to taste. Ladle into bowls and serve hot.
Serving & Storage Tips
Serve with crusty bread or garlic toast for a complete meal
Store leftovers in the refrigerator for up to 4 days
The soup thickens as it sits—add a splash of broth when reheating
This creamy mushroom chicken and wild rice soup is warm, nourishing, and deeply flavorful—an easy one-pot meal that’s perfect for cozy nights and satisfying leftovers.
