Creamy Mushroom Chicken and Wild Rice Soup
There’s nothing quite as comforting as a warm bowl of homemade soup, especially when it’s packed with rich flavors and hearty ingredients. This Creamy Mushroom Chicken and Wild Rice Soup is a perfect blend of earthy mushrooms, tender chicken, and a creamy broth that’s sure to satisfy your cravings. Whether you’re looking for a cozy dinner on a chilly evening or a meal to impress guests, this soup will not disappoint.
Ingredients:
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 1 tablespoon butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1 cup wild rice (or a blend of rice including wild rice)
- 1 1/2 cups chicken, cooked and diced or shredded
- 1 cup milk or cream
- 1 cup Parmigiano Reggiano (Parmesan), grated
- Salt and pepper to taste
Directions:
- Sauté the Mushrooms:
Begin by melting 2 tablespoons of butter in a large pan over medium-high heat. Add the sliced mushrooms and cook them until they have released their liquid and the liquid has evaporated. This process should take about 10-15 minutes. Once done, set the mushrooms aside. - Cook the Vegetables:
In the same pan, melt an additional tablespoon of butter. Add the diced onion, carrots, and celery. Cook these vegetables until they are tender, which should take about 8-10 minutes. - Add the Garlic and Thyme:
Mix in the chopped garlic and thyme, and cook for about a minute until fragrant. - Combine the Broth, Rice, Chicken, and Mushrooms:
Pour in the chicken broth, and then add the wild rice, cooked chicken, and the sautéed mushrooms. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it cook until the rice is tender, which will take approximately 20-30 minutes. - Incorporate the Cream and Cheese:
Once the rice is cooked, stir in the milk or cream and the grated Parmigiano Reggiano. Continue to cook until the cheese has fully melted and the soup is creamy. Season with salt and pepper to taste.
Final Thoughts
This Creamy Mushroom Chicken and Wild Rice Soup is a delicious, soul-warming meal that’s both easy to make and incredibly satisfying. The combination of tender chicken, earthy mushrooms, and creamy broth is perfect for any occasion, from weeknight dinners to special gatherings.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 65 minutes
Calories: 320 per serving
Servings: 6
Tips and Variations:
- Vegetarian Option: Replace the chicken with extra vegetables like zucchini or potatoes, and use vegetable broth instead of chicken broth.
- Dairy-Free Option: Use a non-dairy milk alternative, such as almond or coconut milk, and skip the cheese or use a dairy-free cheese substitute.
- Leftovers: This soup can be stored in the refrigerator for up to 3 days. It also freezes well, making it a great option for meal prep.
Enjoy this comforting and flavorful soup, and feel free to experiment with the ingredients to suit your taste!
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Creamy Mushroom Chicken and Wild Rice Soup
- Total Time: 65 minutes
- Yield: 6 1x
Ingredients
2 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
6 cups chicken broth
1 cup wild rice (or a blend of rice including wild rice)
1 1/2 cups chicken, cooked and diced or shredded
1 cup milk or cream
1 cup parmigiano reggiano (parmesan), grated
Salt and pepper to taste
Instructions
Melt 2 tablespoons butter in a pan over medium-high heat, add the mushrooms, and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes. Set aside.
Melt 1 tablespoon butter in the pan, add the onions, carrots, and celery, and cook until tender, about 8-10 minutes.
Mix in the garlic and thyme, and cook until fragrant, about a minute.
Add the broth, rice, chicken, and mushrooms. Bring to a boil, reduce the heat, and simmer, covered, until the rice is tender, about 20-30 minutes.
Mix in the milk and cheese, and cook until the cheese has melted. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320 Kcal