This hearty and comforting Creamy Mushroom Chicken and Wild Rice Soup combines tender chicken, earthy mushrooms, and nutty wild rice in a rich, flavorful broth. It’s an ideal meal for cozy dinners, offering a delightful blend of textures and tastes that will warm you from the inside out.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of milk or cream with Parmesan cheese creates a luscious, velvety broth that envelops each ingredient.
- Hearty and Filling: Wild rice and chicken provide a satisfying and nutritious base, making this soup a complete meal.
- Flavorful Depth: Sautéed mushrooms and a blend of aromatic vegetables and herbs infuse the soup with deep, savory flavors.
- Versatile and Adaptable: Easily modify the recipe to suit dietary preferences or to incorporate available ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Mushrooms (such as cremini, shiitake, or portobello), sliced
- Onion, diced
- Carrots, diced
- Celery stalks, diced
- Garlic cloves, chopped
- Fresh thyme, chopped
- Chicken broth
- Wild rice (or a blend including wild rice)
- Cooked chicken, diced or shredded
- Milk or cream
- Parmesan cheese, grated
- Salt and freshly ground black pepper to taste
Directions
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Sauté the Mushrooms: In a large pot, melt butter over medium-high heat. Add sliced mushrooms and cook until they release their moisture and become golden brown, approximately 10-15 minutes. Remove mushrooms from the pot and set aside.
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Cook the Vegetables: In the same pot, melt additional butter if needed. Add diced onions, carrots, and celery, cooking until softened, about 8-10 minutes.
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Add Aromatics: Stir in chopped garlic and fresh thyme, cooking until fragrant, roughly 1 minute.
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Combine Base Ingredients: Pour in chicken broth, then add wild rice, cooked chicken, and the sautéed mushrooms. Bring the mixture to a boil, then reduce heat to low. Cover and simmer until the rice is tender, approximately 20-30 minutes.
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Incorporate Creaminess: Stir in milk or cream and grated Parmesan cheese, allowing the cheese to melt and the soup to heat through. Season with salt and freshly ground black pepper to taste.
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Serve: Ladle the soup into bowls and garnish with additional fresh thyme or parsley if desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Variations
- Vegetarian Option: Omit the chicken and substitute chicken broth with vegetable broth. Add chickpeas or white beans for added protein and texture.
- Herb Substitutions: Fresh herbs can be replaced with dried ones; use one-third the amount of fresh herbs called for.
- Nutmeg Addition: A pinch of nutmeg can be added to the creamy base for a subtle, warming flavor.
- Mushroom Variety: Experiment with different mushroom types, such as oyster or portobello, to enhance the soup’s depth of flavor.
Storage/Reheating
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. The soup may thicken upon standing; add a splash of broth or milk when reheating to achieve desired consistency.
- Freezing: For longer storage, freeze the soup in airtight containers or freezer bags for up to 3 months. To prevent curdling, it’s advisable to add the milk or cream after reheating the thawed soup.
- Reheating: Warm the soup over medium heat on the stovetop, stirring occasionally until heated through. Avoid boiling to maintain the soup’s creamy texture.
FAQs
What type of mushrooms work best for this soup?
A combination of cremini, shiitake, and portobello mushrooms adds depth and variety to the soup’s flavor profile.
Can I use pre-cooked wild rice?
Yes, if using pre-cooked wild rice, reduce the simmering time accordingly and add the rice later in the cooking process to prevent overcooking.
How can I make this soup gluten-free?
This soup is naturally gluten-free, but always verify that all packaged ingredients, such as broth and seasonings, are certified gluten-free to avoid cross-contamination.
Is it possible to make this soup dairy-free?
Absolutely! Substitute butter with olive oil and replace milk or cream with coconut milk or a dairy-free alternative. Omit the Parmesan cheese or use a dairy-free cheese substitute.
Can I prepare this soup in a slow cooker?
Yes, combine all ingredients except for the milk/cream and Parmesan cheese in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the milk/cream and cheese during the last 30 minutes of cooking.
What can I use instead of wild rice?
Brown rice or a wild rice blend can be used as alternatives, though cooking times may vary. Adjust the simmering time to ensure the rice is tender.
Print
Creamy Mushroom Chicken and Wild Rice Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting dish made with tender chicken, earthy mushrooms, and nutty wild rice in a rich, velvety broth. Packed with savory flavors, fresh herbs, and Parmesan cheese, this cozy soup is perfect for chilly nights. Easily adaptable for gluten-free, vegetarian, or dairy-free diets, it’s a must-try for soup lovers!
Ingredients
- 2 tbsp butter (or olive oil for dairy-free)
- 8 oz mushrooms (cremini, shiitake, or portobello), sliced
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp fresh thyme, chopped (or ⅓ tsp dried thyme)
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup wild rice (or a wild rice blend)
- 2 cups cooked chicken, diced or shredded
- 1 cup milk or heavy cream (or coconut milk for dairy-free)
- ½ cup Parmesan cheese, grated (optional, or dairy-free alternative)
- Salt and freshly ground black pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Sauté Mushrooms: In a large pot, melt 1 tbsp butter over medium-high heat. Add sliced mushrooms and cook until golden brown (10-15 minutes). Remove from pot and set aside.
- Cook Vegetables: Melt remaining butter in the same pot. Add onions, carrots, and celery, cooking until softened (8-10 minutes).
- Add Aromatics: Stir in garlic and thyme, cooking for 1 minute until fragrant.
- Combine Ingredients: Pour in chicken broth, then add wild rice, cooked chicken, and the sautéed mushrooms. Bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender (20-30 minutes).
- Make it Creamy: Stir in milk or heavy cream and Parmesan cheese, allowing it to melt and heat through. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley. Enjoy!
Notes
- Vegetarian Option: Use vegetable broth and omit the chicken. Add chickpeas or white beans for extra protein.
- Dairy-Free Adaptation: Use olive oil instead of butter, coconut milk instead of cream, and omit Parmesan or use a dairy-free cheese substitute.
- Slow Cooker Method: Add all ingredients except milk/cream and Parmesan cheese to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the dairy ingredients in the last 30 minutes.
- Make it Gluten-Free: This soup is naturally gluten-free, but always check ingredient labels for possible cross-contamination.
- Using Pre-Cooked Rice? Reduce the simmering time and add the rice later to prevent overcooking.
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