This rich and hearty soup brings together earthy mushrooms, shredded chicken, and chewy wild rice for the ultimate cozy meal. It’s perfect when the weather cools down or you need something comforting and nourishing. The balance between tender vegetables, aromatic herbs, and a creamy broth ensures every bite feels like a warm hug. Whether you’re cooking for family or preparing meals ahead, this dish promises satisfaction with every spoonful.
Why You’ll Love This Recipe:
- Perfect for Batch Cooking: Tastes even better the next day.
- Great Texture: Wild rice adds chewiness, and mushrooms add umami depth.
- Customizable: Easy to adjust with plant-based milk or extra veggies.
- Freezer-Friendly: Make it ahead and reheat for busy nights.
- Gluten-Free Option: Skip the flour or substitute with cornstarch for a GF version.
Ingredients You’ll Need:
- Butter (or olive oil) – For sautéing and building flavor.
- Mushrooms – A mix of shiitake, cremini, or button mushrooms for depth.
- Onion, carrots, celery – Diced for the aromatic base.
- Garlic – Freshly minced for a bold, savory kick.
- Fresh thyme – Adds an earthy aroma (sub with dried if needed).
- Chicken broth – Rich base for the soup.
- Wild rice blend – Nutty flavor and hearty texture.
- Cooked chicken – Rotisserie chicken makes things easier.
- Milk or heavy cream – Gives the soup its luxurious creaminess.
- Parmesan cheese – Adds richness and complexity.
- Salt and pepper – Essential seasoning.
- Optional garnish: Fresh parsley or extra Parmesan for serving.
How to Make Creamy Mushroom Chicken and Wild Rice Soup
Step-by-Step Instructions:
- Sauté the Mushrooms
- In a large pot, melt butter over medium heat. Add sliced mushrooms and cook for 8-10 minutes until browned and fragrant. This step deepens the mushroom flavor. Remove and set aside.
- Cook the Aromatics
- Using the same pot, sauté onions, carrots, and celery until softened (about 7 minutes). Stir in minced garlic and thyme and cook for an additional minute.
- Simmer the Soup Base
- Pour in the chicken broth and stir in the wild rice. Bring the mixture to a boil, reduce heat to low, cover, and let it simmer for 30-35 minutes until the rice is tender but still slightly chewy.
- Incorporate Chicken and Mushrooms
- Add the shredded chicken and reserved mushrooms. Stir well to combine. Let everything simmer together for 5-10 minutes so the flavors meld.
- Finish with Cream and Cheese
- Reduce heat and stir in milk or cream. Once heated through, add Parmesan cheese and stir until melted. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve
- Ladle into bowls and top with chopped parsley or a sprinkle of Parmesan. Serve with warm bread for dipping.
Cooking Tips:
- Don’t Rush the Mushrooms: Allowing them to brown properly adds incredible depth to the soup.
- Control the Creaminess: Use more milk or broth to adjust the consistency based on your preference.
- Wild Rice Cooking Time: Some blends may take up to 40 minutes—taste along the way to ensure it’s done.
- Shredded Chicken Tip: Use leftover rotisserie chicken for convenience or poach fresh chicken breasts with herbs for extra flavor.
Helpful Tips:
- Freezing: If you plan to freeze the soup, add the milk and cheese only when reheating to avoid curdling.
- Vegetarian Version: Replace chicken with cannellini beans or tofu, and use vegetable broth instead.
- Thicker Soup: For a thicker consistency, mix 1 tablespoon of cornstarch with water and stir it in during the final 5 minutes of simmering.
Details:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
- Method: Stove-top
- Cuisine: American
- Diet: Gluten-Free Friendly (with modifications)
Notes:
- Mushroom Substitutions: If you can’t find wild mushrooms, white button mushrooms will work, though the flavor may be milder.
- Reheating Tip: Add extra broth or milk when reheating as the rice absorbs liquid over time.
- Storage: Keep in the fridge for up to 3 days or freeze for up to 3 months.
Nutritional Information (per serving):
- Calories: 350
- Protein: 20g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 4g
- Sugar: 5g
- Sodium: 750mg
Frequently Asked Questions:
Can I substitute brown rice for wild rice?
Yes, but brown rice will give a softer texture and may require a different cooking time.
What’s the best way to reheat this soup?
Reheat on the stove over low heat, stirring occasionally, and add a splash of broth to loosen it up.
Can I make this soup dairy-free?
Absolutely! Use coconut milk or almond milk, and skip the Parmesan or replace it with nutritional yeast.
Storage Instructions:
- In the Refrigerator: Store in an airtight container for up to 3 days.
- In the Freezer: Store in freezer-safe containers, leaving space for expansion. Thaw overnight in the fridge before reheating.
- Reheating: Use low heat on the stove and add more liquid to achieve your desired consistency.
Related Recipes:
If you enjoyed this, try these other hearty dishes:
Conclusion:
This Creamy Mushroom Chicken and Wild Rice Soup is your go-to for cozy, nourishing meals. It’s perfect for chilly days, easy to make ahead, and flexible enough to adapt to dietary preferences. Whether served with a side of bread or on its own, this soup will quickly become a family favorite. Happy cooking!
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Creamy Mushroom Chicken and Wild Rice Soup
Description
This rich and hearty soup brings together earthy mushrooms, shredded chicken, and chewy wild rice for the ultimate cozy meal. It’s perfect when the weather cools down or you need something comforting and nourishing.
Ingredients
- Butter (or olive oil) – For sautéing and building flavor.
- Mushrooms – A mix of shiitake, cremini, or button mushrooms for depth.
- Onion, carrots, celery – Diced for the aromatic base.
- Garlic – Freshly minced for a bold, savory kick.
- Fresh thyme – Adds an earthy aroma (sub with dried if needed).
- Chicken broth – Rich base for the soup.
- Wild rice blend – Nutty flavor and hearty texture.
- Cooked chicken – Rotisserie chicken makes things easier.
- Milk or heavy cream – Gives the soup its luxurious creaminess.
- Parmesan cheese – Adds richness and complexity.
- Salt and pepper – Essential seasoning.
- Optional garnish: Fresh parsley or extra Parmesan for serving.
Instructions
- Sauté the Mushrooms
- In a large pot, melt butter over medium heat. Add sliced mushrooms and cook for 8-10 minutes until browned and fragrant. This step deepens the mushroom flavor. Remove and set aside.
- Cook the Aromatics
- Using the same pot, sauté onions, carrots, and celery until softened (about 7 minutes). Stir in minced garlic and thyme and cook for an additional minute.
- Simmer the Soup Base
- Pour in the chicken broth and stir in the wild rice. Bring the mixture to a boil, reduce heat to low, cover, and let it simmer for 30-35 minutes until the rice is tender but still slightly chewy.
- Incorporate Chicken and Mushrooms
- Add the shredded chicken and reserved mushrooms. Stir well to combine. Let everything simmer together for 5-10 minutes so the flavors meld.
- Finish with Cream and Cheese
- Reduce heat and stir in milk or cream. Once heated through, add Parmesan cheese and stir until melted. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve
- Ladle into bowls and top with chopped parsley or a sprinkle of Parmesan. Serve with warm bread for dipping.
Notes
- Mushroom Substitutions: If you can’t find wild mushrooms, white button mushrooms will work, though the flavor may be milder.
- Reheating Tip: Add extra broth or milk when reheating as the rice absorbs liquid over time.
- Storage: Keep in the fridge for up to 3 days or freeze for up to 3 months.