Simple Creamy Mushroom Chicken & Wild Rice Soup Recipe

Comfort arrives in a steaming bowl of creamy mushroom chicken and wild rice soup that warms every corner of your soul.

Hearty ingredients mingle together, creating a symphony of rich flavors and textures.

Tender chicken pieces nestle among earthy mushrooms and nutty wild rice, promising a deeply satisfying meal.

Velvety broth hugs each ingredient with a luxurious embrace that speaks of home-cooked goodness.

Robust herbs and carefully selected spices elevate this soup from simple to extraordinary.

The kitchen fills with an irresistible aroma that beckons everyone to the table.

Prepare to savor every spoonful of this nourishing and comforting culinary masterpiece.

FAQs

• What type of rice works best in this soup?

Wild rice is ideal because it has a nutty flavor and chewy texture that adds depth to the soup. You can also use a wild rice blend or mix it with long-grain rice for variety.

• Can I use dried herbs instead of fresh thyme?

Yes, you can substitute dried thyme. Use about 1 teaspoon of dried thyme for every 1 tablespoon of fresh thyme. Dried herbs are more concentrated, so use less to avoid overpowering the other flavors.

• Is it possible to make this soup vegetarian?

You can replace chicken broth with vegetable broth and use plant-based chicken alternatives or extra mushrooms. Skip the chicken and add more vegetables like zucchini or spinach for protein and texture.

• How can I make the soup more creamy?

For extra creaminess, add a bit more heavy cream or cream cheese. You can also blend some of the cooked vegetables before adding them back to create a thicker, more luxurious soup base.

Why Mushroom Chicken Soup Warms You Up

• Deeply layered taste profile with intensely cooked mushrooms and perfectly balanced herbs creates a rich, gourmet-style soup experience that elevates home cooking.
• Simple one-pot method means minimal cleanup, straightforward steps, and an approachable recipe that even beginner cooks can confidently prepare without stress.
• Packed with protein from chicken, vegetables, and wild rice, this soup delivers a wholesome, filling dish that nourishes body and soul with every comforting spoonful.
• Flexible recipe allows easy substitutions like different types of mushrooms, chicken, or dairy, making it perfect for using what's already in your kitchen.

What Goes Into Mushroom Chicken Soup

• Chicken: Protein that provides hearty flavor and substance to the soup.
• Wild Rice: Nutty and textured grain that adds depth and nutrition to the dish.
• Mushrooms: Earthy fungus that delivers rich umami flavor and meaty texture.

• Onion, Carrots, Celery: Classic aromatic base that builds a flavor foundation for the soup.
• Garlic, Fresh Thyme: Aromatic herbs that enhance the overall taste profile with their intense flavors.

• Chicken Broth: Savory liquid that creates the soup's primary cooking and flavor base.
• Milk or Cream, Parmesan Cheese: Creamy elements that provide richness, smoothness, and a subtle tangy note to the soup.

• Butter, Salt, Pepper: Basic seasoning and cooking fat that balance and elevate the soup's overall taste.

Making Mushroom Chicken Wild Rice Soup

Step 1: Roast Mushroom Magic

Heat butter in a large pot over medium-high heat.

Toss in mushrooms and cook until they release their juices and the pan looks completely dry.

This process takes about 10-15 minutes and develops a rich, deep mushroom flavor.

Transfer cooked mushrooms to a separate bowl and set aside.

Step 2: Sauté Veggie Blend

In the same pot, add another pat of butter.

• Diced onions
• Chopped carrots
• Sliced celery

Cook the vegetables until they become tender and the onions turn translucent, roughly 8-10 minutes.

Stir occasionally to prevent sticking.

Step 3: Awaken Aromatic Herbs

Drop in minced garlic and fresh thyme.

Stir quickly and cook for about one minute until the kitchen fills with an incredible fragrant aroma.

Move fast to prevent garlic from burning.

Step 4: Build Soup Foundation

Pour chicken broth into the pot.

• Cooked wild rice
• Shredded chicken
• Roasted mushrooms

Bring the mixture to a rolling boil, then reduce heat to a gentle simmer.

Cover the pot and let everything meld together for 20-30 minutes.

Check occasionally and add water if the liquid reduces too much.

Step 5: Create Creamy Finale

Stir in milk or heavy cream and grated Parmesan cheese.

Let the soup simmer for a few more minutes until the cheese melts completely and creates a luxurious, velvety texture.

Season with salt and pepper to your preference.

Serve hot and enjoy the comforting flavors.

Tips for a Creamy Mushroom Soup

• Sauté mushrooms slowly until pan looks completely dry to concentrate their rich, earthy flavors and create an intense umami base for the soup.
• Stir rice occasionally while simmering and add extra liquid if needed to ensure each grain cooks evenly and remains separate.
• Remove pot from direct heat when adding Parmesan to prevent cheese from becoming grainy or separating, creating a smooth, creamy texture.
• Swap chicken with rotisserie, leftover turkey, or plant-based chicken alternatives to match dietary preferences without compromising the soup's delicious profile.
• Use fresh thyme sprigs instead of dried herbs to elevate the soup's aromatic quality and provide a brighter, more vibrant flavor experience.

Keep Mushroom Chicken Soup Fresh

• Transfer cooled soup to an airtight container and refrigerate for up to 3-4 days. Keep the container sealed tightly to prevent absorbing other food odors.
• Pour soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 2-3 months. Remove excess air to prevent freezer burn.
• Pour soup into a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Check temperature and stop when steaming hot.
• Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally. Add a splash of chicken broth or water to restore original consistency if soup has thickened during storage.

Pairing Options for Mushroom Soup

• Perfectly Paired Wine: Choose a Chardonnay with moderate oak to complement the creamy, earthy mushroom and chicken flavors, creating a harmonious balance between the soup's richness and the wine's subtle buttery notes.
• Rustic Bread Companion: Select a crusty sourdough or rosemary focaccia to soak up the soup's creamy broth, adding textural contrast and enhancing the overall dining experience with its hearty, slightly tangy profile.
• Crisp Side Salad: Prepare a light arugula salad with lemon vinaigrette, which will cut through the soup's creaminess and provide a fresh, zesty counterpoint to the rich, warm flavors of the mushroom chicken soup.
• Herbal Tea Finish: Brew a mild chamomile or sage tea after the meal to aid digestion, offering a soothing conclusion that echoes the herbaceous thyme notes in the soup and cleansing the palate.

Style Ideas for Mushroom Chicken Soup

• Vegetarian Wild Rice Delight: Replace chicken with extra firm tofu or chickpeas, use vegetable broth instead of chicken broth. Swap Parmesan with nutritional yeast for a dairy-free cheese alternative.
• Gluten-Free Mushroom Comfort: Use certified gluten-free wild rice blend, ensure chicken broth is gluten-free, replace wheat-based thickeners with cornstarch or arrowroot powder.
• Low-Carb Cauliflower Fusion: Substitute wild rice with riced cauliflower, reduce cooking time to 10-15 minutes, maintain creamy texture with heavy cream and extra cheese.
• Dairy-Free Herbal Adaptation: Replace milk and Parmesan with coconut milk and cashew cream, add extra herbs like rosemary or sage for deeper flavor complexity.

Creamy Mushroom Chicken And Wild Rice Soup Recipe

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4.7 from 39 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Hearty mushroom chicken and wild rice soup delivers comfort straight from a rustic kitchen in Wisconsin. Earthy mushrooms, tender chicken, and nutty wild rice blend into a rich, warming bowl that embraces you with deep, satisfying flavor.

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Ingredients

Scale 1x2x3x

Protein and Meat:

• 1 lb (454 g) chicken, cooked and diced or shredded

Vegetables:

• 1 diced onion
• 2 diced carrots
• 2 diced celery stalks
• 1 lb (454 g) mushrooms, sliced
• 2 cloves of garlic, chopped
• 1 teaspoon fresh thyme, chopped

Liquid and Dairy:

• 6 cups (1.4 liters) chicken broth
• 1 cup (240 ml) milk or cream
• 1 cup (100 g) grated Parmigiano Reggiano
• 3 tablespoons (45 g) butter
• 1 cup (185 g) wild rice or rice blend with wild rice
• Salt and pepper to taste

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Instructions

1. Elevate mushroom depth by caramelizing them in butter over medium-high heat for 10-15 minutes, allowing complete liquid evaporation. Transfer richly browned mushrooms to a separate container.
2. Using the same pot, sauté onions, carrots, and celery in remaining butter until vegetables soften and onions become translucent, approximately 8-10 minutes, stirring periodically to prevent scorching.
3. Introduce minced garlic and fresh thyme, cooking briefly until aromatic, roughly 45-60 seconds. Exercise caution to prevent garlic from burning.
4. Incorporate chicken broth, wild rice, cooked chicken, and reserved mushrooms. Bring mixture to a rolling boil, then reduce heat to low. Simmer covered for 20-30 minutes, monitoring rice tenderness and adding liquid if necessary.
5. Integrate milk or cream and grated Parmesan cheese, allowing soup to simmer an additional 3-4 minutes until cheese completely dissolves and creates a smooth, creamy consistency. Adjust seasoning with salt and pepper according to preference.

Notes

• Take time to cook mushrooms thoroughly, allowing them to release moisture and concentrate their rich, earthy flavor for a deeper taste profile.
• Chop vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
• Wild rice takes longer to cook, so monitor liquid levels and add extra broth if needed to prevent burning or sticking.
• Add milk or cream at the end to prevent curdling and maintain a smooth, creamy consistency.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch, Snacks
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 3g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 70mg