Creamy Mushroom Chicken And Wild Rice Soup Recipe

There’s something incredibly comforting about a big bowl of soup, especially when the days get shorter and the air a little chillier. This creamy mushroom chicken and wild rice soup is perfect for cozying up with on a fall evening or nourishing yourself after a long day. It’s hearty without being too heavy, and it brings together so many cozy flavors that make it feel like a warm hug in a bowl. Plus, it’s packed with tender chicken, earthy mushrooms, and that wonderful chewiness from wild rice.

I first made this recipe on a rainy day when I needed something extra comforting but also nutritious. I had some leftover rotisserie chicken, and after rummaging through my pantry, I realized I had everything I needed for a creamy, filling soup. A little chopping, a little simmering, and an hour later, I had a delicious pot of soup that lifted my spirits immediately. Since then, this has become one of my go-to recipes whenever I need a quick dose of coziness.

this RECIPE

A little history of creamy mushroom soups 🍄

Creamy mushroom soups have a long and beloved history. Originating as a simple way to cook mushrooms with broth and cream, these soups became especially popular in European cuisine. In France, mushrooms are often paired with cream in various dishes, and this influence has traveled around the world. Wild rice, on the other hand, is native to North America, particularly among Native American tribes in the Great Lakes region. Combining wild rice with creamy mushrooms and chicken creates a beautiful fusion that blends the earthy flavors of North America with the creamy richness of European traditions.

Let’s talk ingredients: the essentials for that perfect creamy soup

The ingredients for this soup are pretty straightforward, but each one adds something special:

• Mushrooms: The star of the show here! Mushrooms add an earthy depth that’s essential for this soup. You can use any variety, but I love cremini or baby bellas for their rich flavor. If you’re out, button mushrooms work well too. You could even go fancy with a mix of wild mushrooms!
• Wild rice: Wild rice has a wonderful chewiness and nutty flavor that makes it perfect for this soup. If you can’t find it, a wild rice blend is a good substitute. It’ll be a little softer but still adds texture.
• Chicken: This is a great recipe to use leftover or rotisserie chicken. It keeps things easy and gives the soup that satisfying protein boost. You could also try shredded turkey if you happen to have some on hand.
• Carrots, celery, and onion: these veggies add flavor, sweetness, and a little texture. Dice them up small so they cook down nicely.
• Parmigiano Reggiano: Adding parmesan cheese gives the soup a subtle umami richness. Grate it fresh if you can, and add a little more on top when serving for an extra cheesy finish!
• Cream or milk: This brings the creamy factor! I like to use whole milk for a lighter feel, but for extra indulgence, go for cream.

Kitchen gear you’ll need (and what you can skip)

You won’t need any fancy equipment for this soup, but a few basic kitchen tools will make the process a lot smoother:

• A large pot or Dutch oven: This is essential for getting all your ingredients in one pot, and a Dutch oven distributes heat evenly, making it perfect for soups. A deep, heavy-bottomed pot will also work.
• A sharp knife: Since there’s a fair amount of chopping involved, having a good knife makes all the difference. A dull knife makes everything take longer and increases the risk of mishaps.
• Wooden spoon or spatula: This helps with stirring without scraping the bottom of your pot.
• Ladle: This isn’t a must, but a ladle makes it easy to serve the soup without spilling, especially if you’re sharing it at a dinner table.

Step-by-step: bringing your soup to life

Alright, let’s get cooking! I’ll walk you through each step, so we’re in this together:

1. Sauté the mushrooms
   Start by melting 2 tablespoons of butter in your pot over medium-high heat. Add the mushrooms and cook until they’ve released their liquids and that liquid has evaporated. This can take about 10-15 minutes, depending on how juicy your mushrooms are. Don’t rush this part! Let the mushrooms get a little golden for extra flavor. Once done, set them aside.
2. Cook the veggies
   Melt the remaining tablespoon of butter in the same pot. Add the diced onions, carrots, and celery, and cook until they’re soft and starting to caramelize, about 8-10 minutes. This step builds a lot of flavor as the veggies release their natural sweetness.
3. Add garlic and thyme
   Stir in the chopped garlic and fresh thyme. This part is quick—just cook for about a minute until it’s fragrant. Be careful not to let the garlic burn, as it can turn bitter.
4. Pour in the broth and add the rice, chicken, and mushrooms
   Add the chicken broth, then stir in the wild rice, cooked chicken, and those delicious mushrooms. Bring everything to a boil, then reduce the heat, cover the pot, and let it simmer for 20-30 minutes, or until the rice is tender. Wild rice can be a little unpredictable in cooking time, so just check it every few minutes near the end.
5. Stir in the milk and cheese
   Once the rice is cooked, pour in the milk or cream and add the parmesan. Stir until the cheese melts and everything is well combined. Give it a taste and season with salt and pepper as needed.

And that’s it! Your soup is ready to serve. I like to sprinkle a little extra parmesan on top for that “just a bit more” cheesy touch.

Variations to try: make it your own

This soup is delicious as is, but there are plenty of ways to adapt it:

• Vegetarian version: Skip the chicken and add more mushrooms for an extra earthy flavor. You could even toss in some diced potatoes or white beans for added heartiness.
• Dairy-free: Swap the milk or cream with coconut milk for a dairy-free option. It will add a slight sweetness, which is lovely with the mushrooms.
• Low-carb option: For a low-carb twist, swap the wild rice with cauliflower rice. Add it near the end of cooking since it cooks quickly.
• Herb variations: If you’re not a fan of thyme, try rosemary or sage. Just be mindful that these are stronger herbs, so start with a smaller amount.
• Spicy kick: For a little heat, add a pinch of red pepper flakes along with the garlic and thyme.

Experiment and see which version you like best!

Serving suggestions: make it a meal

When I serve this soup, I love to add a sprinkle of fresh herbs like parsley or a little extra grated parmesan on top. It’s also wonderful with a slice of crusty bread or a side of garlic toast for dipping. If you’re hosting, consider pairing this with a simple side salad—something light and fresh like mixed greens with a lemon vinaigrette to balance the richness of the soup.

Beverage pairings

This soup pairs beautifully with a range of drinks. Here are a few of my favorites:

• Herbal tea: A hot cup of chamomile or thyme tea can bring out the earthy flavors of the mushrooms and thyme in the soup.
• Sparkling water with lemon: For a refreshing contrast, a glass of sparkling water with a slice of lemon or lime keeps the palate fresh.
• Apple cider: Warm or cold, apple cider has just enough sweetness and acidity to balance the creamy richness of the soup. Perfect for fall!

Storing and reheating tips

This soup keeps well in the fridge for up to 4 days, so it’s great for meal prep or leftovers. Just let it cool to room temperature before transferring it to an airtight container. When reheating, you might need to add a splash of broth or milk to get it back to the desired consistency, as the rice can absorb some of the liquid over time.

If you want to freeze it, I’d recommend leaving out the milk or cream and adding it when you reheat the soup. The dairy can sometimes separate after freezing, and adding it fresh keeps the soup creamy.

Scaling the recipe for more (or less)

This recipe serves about 4-6 people, but you can easily double it if you’re cooking for a crowd. Just make sure you have a large enough pot! If you’re cooking for one or two, you can halve the recipe, although wild rice freezes well, so you might enjoy having extra servings on hand.

FAQs

1. Can I use regular rice instead of wild rice?
Yes! You can use regular rice, but it will cook faster, so keep an eye on it. The texture will be a bit softer than wild rice.

2. Can I make this soup in a slow cooker?
Absolutely! Sauté the mushrooms and veggies on the stovetop first, then transfer everything (except the milk and cheese) to a slow cooker. Cook on low for 4-5 hours, then stir in the milk and cheese at the end.

3. What other cheeses can I use?
Parmesan adds a nice depth, but you could try Gruyère or even white cheddar for a slightly different flavor profile.

4. Can I make this soup gluten-free?
Yes! All the ingredients are naturally gluten-free as long as you’re using a gluten-free broth. Just double-check your labels.

5. How can I add more veggies?
Feel free to add spinach or kale at the end of cooking. They’ll wilt down nicely and add a pop of color and nutrition.

This creamy mushroom chicken and wild rice soup is so versatile and forgiving—you can really make it your own. I hope you give it a try and find it as comforting and delicious as I do!

Print