This Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty dish that’s perfect for chilly days. It’s packed with tender chicken, earthy mushrooms, vegetables, and nutty wild rice, all simmered together in a creamy, savory broth. With a touch of parmesan and fresh thyme, this soup has rich flavors that will warm you up from the inside out. Plus, it’s easy to make and ideal for family dinners or meal prepping.

Why You’ll Love This Creamy Mushroom Chicken and Wild Rice Soup :

This Creamy Mushroom Chicken and Wild Rice Soup is a soul-warming bowl of comfort that’s loaded with textures and flavors. The wild rice adds a nutty bite, while the mushrooms bring a deep, earthy flavor to the soup. The creamy broth, enhanced with parmesan cheese, gives it a rich and velvety texture. The best part? It’s an easy, one-pot meal that comes together with simple ingredients, and it’s a perfect way to use up leftover cooked chicken.

“This soup is one of my favorite cold-weather recipes! The combination of creamy broth, tender chicken, and hearty wild rice makes it so comforting and delicious.”

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Ingredients You’ll Need for Creamy Mushroom Chicken and Wild Rice Soup :

Here’s what you’ll need to make this delicious Creamy Mushroom Chicken and Wild Rice Soup:

2 tablespoons butter: For sautéing the mushrooms and veggies.
1 pound mushrooms, sliced: Adds an earthy, savory flavor.
1 tablespoon butter: For sautéing the vegetables.
1 onion, diced: Adds sweetness and depth.
2 carrots, diced: Adds a touch of natural sweetness and color.
2 stalks celery, diced: Provides an earthy flavor and texture.
2 cloves garlic, chopped: Adds aromatic richness.
1 teaspoon thyme, chopped: Brings a fragrant, herby note.
6 cups chicken broth: Forms the base of the soup.
1 cup wild rice (or a blend including wild rice): Adds a hearty, chewy texture.
1 1/2 cups cooked chicken, diced or shredded: Use leftover chicken or a rotisserie chicken for convenience.
1 cup milk or cream: Adds creaminess to the soup.
1 cup parmesan cheese, grated: Adds a rich, salty flavor to the soup.
Salt and pepper to taste: For seasoning.

Step-by-Step Guide to Making Creamy Mushroom Chicken and Wild Rice Soup :

Step 1: Cook the Mushrooms

In a large pan or soup pot, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook for about 10-15 minutes, stirring occasionally, until the mushrooms release their liquids and the liquid evaporates. Once the mushrooms are cooked, set them aside.

Pro Tip: Cooking the mushrooms until their liquid evaporates intensifies their flavor and prevents the soup from becoming too watery.

Step 2: Sauté the Vegetables

In the same pot, melt 1 tablespoon of butter. Add the diced onion, carrots, and celery, and sauté for 8-10 minutes, until the vegetables are tender and starting to soften.

“Sautéing the veggies in butter helps build a flavorful base for the soup.”

Step 3: Add Garlic and Thyme

Once the vegetables are tender, stir in the chopped garlic and thyme. Cook for about 1 minute, or until the garlic becomes fragrant.

Pro Tip: Be careful not to burn the garlic. Cooking it for just a minute releases its flavor without making it bitter.

Step 4: Add Broth, Rice, Chicken, and Mushrooms

Pour in the chicken broth and add the wild rice, cooked chicken, and the reserved mushrooms. Bring the soup to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-30 minutes, or until the wild rice is tender.

Pro Tip: Wild rice can take a bit longer to cook, so check for tenderness after 20 minutes, and continue cooking if necessary.

Step 5: Add Cream and Cheese

Once the rice is tender, stir in the milk or cream and the grated parmesan cheese. Let the soup simmer for another few minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy.

Step 6: Season and Serve

Taste the soup and season with salt and pepper to your liking. Remove from heat and serve hot, garnished with additional fresh thyme or parsley if desired.

Frequently Asked Questions :

Q: Can I make this soup ahead of time?
A: Yes! This soup stores well in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. When reheating, you may need to add a bit more broth or milk, as the rice tends to absorb the liquid.

Q: Can I freeze this soup?
A: While the soup can be frozen, note that the texture of the rice and the cream may change slightly when thawed. If freezing, let the soup cool completely before transferring to freezer-safe containers. Thaw in the fridge overnight and reheat gently on the stovetop.

Q: Can I use a different type of rice?
A: Absolutely! You can use a rice blend or even white or brown rice if you prefer. Just adjust the cooking time based on the type of rice you use.

Serving Suggestions for Creamy Mushroom Chicken and Wild Rice Soup :

This Creamy Mushroom Chicken and Wild Rice Soup is a meal on its own, but here are a few ideas to make it even more satisfying:

Crusty Bread: Serve with a slice of warm, crusty bread for dipping.
Side Salad: Pair with a light green salad for a well-rounded meal.
Grilled Cheese: Serve with a melty grilled cheese sandwich for the ultimate comfort food combo.

“I love serving this soup with a slice of garlic bread—it’s perfect for soaking up all the creamy, flavorful broth.”

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Name: Creamy Mushroom Chicken and Wild Rice Soup -- CLONED
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
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 cooked chicken, diced or shredded; 1 cup milk or cream; 1 cup parmesan cheese, grated; Salt and pepper to taste

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Yield: 6-8 bowls

Creamy Mushroom Chicken and Wild Rice Soup -- CLONED

This Creamy Mushroom Chicken and Wild Rice Soup is the perfect combination of earthy mushrooms, hearty chicken, and creamy goodness—perfect for cozy nights in! Enjoy!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

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 cooked chicken, diced or shredded
1 cup milk or cream
1 cup parmesan cheese, grated
Salt and pepper to taste

Instructions

Melt 2 tablespoons butter in a pan and cook the mushrooms for 10-15 minutes. Set aside.

In the same pot, melt 1 tablespoon butter and sauté the onion, carrots, and celery for 8-10 minutes, until tender.

Stir in the garlic and thyme, and cook for about 1 minute.

Add the broth, wild rice, chicken, and mushrooms. Bring to a boil, then reduce heat and simmer, covered, for 20-30 minutes until the rice is tender.

Stir in the milk and parmesan cheese until the cheese is melted. Season with salt and pepper.

Serve hot and enjoy!

Notes

he cooking time may vary depending on the kind of rice that you use. if the package that says to cook the rice for more or less time, go with that time.Option: Soak 1 ounce of dried mushrooms in 1 cup of just boiled water for 20 minutes before chopping the mushrooms and adding along with the garlic and adding the mushroom water along with the broth for an even more intense mushroom flavour!Option: Add 2 tablespoons white miso paste in step 5 before seasoning with salt and pepper.