Why You’ll Love This Recipe
- Packed with flavor: The earthy taste of mushrooms combined with creamy broth and a hint of thyme creates an irresistible flavor profile.
- Hearty and filling: Loaded with chicken, vegetables, and wild rice, this soup is satisfying enough to be a complete meal.
- Customizable: Easy to adapt with your favorite vegetables or spices to suit your taste.
- Perfect for meal prep: Make ahead and reheat for a quick, delicious lunch or dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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)
- 1½ cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Directions
- Sauté Mushrooms
- In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
- Add sliced mushrooms and cook until their moisture has evaporated, about 10–15 minutes.
- Remove mushrooms from the pan and set aside.
- Sauté Vegetables
- In the same pan, melt 1 tablespoon of butter.
- Add diced onion, carrots, and celery, sautéing until tender (about 5–7 minutes).
- Stir in garlic and thyme; cook until fragrant, about 1 minute.
- Add Broth and Rice
- Pour in the chicken broth and bring to a boil.
- Stir in wild rice, reduce heat to low, cover, and simmer until rice is tender (about 20–25 minutes).
- Combine Ingredients
- Return the cooked mushrooms to the pan.
- Add cooked chicken, milk or cream, and Parmesan cheese.
- Stir well and cook until heated through, about 5 minutes.
- Season and Serve
- Season with salt and pepper to taste.
- Serve hot, garnished with additional thyme or parsley if desired.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Variations
- Protein swaps: Substitute chicken with turkey or keep it vegetarian by using chickpeas or tofu.
- Dairy-free: Use coconut milk or almond milk in place of cream and skip the Parmesan.
- Add greens: Stir in spinach or kale during the last few minutes of cooking for extra nutrition.
- Herb options: Experiment with rosemary or sage for a different flavor profile.
Storage/Reheating
- Storage: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stove over low heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use white rice instead of wild rice?
Yes, but adjust the cooking time as white rice cooks faster than wild rice.
2. What type of mushrooms work best?
Button, cremini, or a mix of wild mushrooms all work well for this soup.
3. Can I make this soup ahead of time?
Absolutely. This soup reheats beautifully and can be made a day in advance.
4. Is this soup gluten-free?
Yes, if you ensure all ingredients, including the chicken broth, are gluten-free.
5. How can I make it vegetarian?
Use vegetable broth and replace the chicken with chickpeas, tofu, or additional vegetables.
6. Can I substitute the cream?
Yes, try coconut milk or almond milk for a dairy-free alternative.
7. How do I prevent the soup from becoming too thick?
Add extra chicken broth or water if the soup thickens too much after sitting.
8. Can I add other vegetables?
Absolutely. Peas, corn, or diced potatoes make great additions.
9. What can I use instead of Parmesan cheese?
Try grated Gruyere or omit it for a lighter version.
10. How do I make it spicier?
Add red pepper flakes or a dash of hot sauce for a bit of heat.
Conclusion
Creamy Mushroom Chicken and Wild Rice Soup is a deliciously hearty meal that’s perfect for cozy nights or entertaining guests. With its rich flavors and comforting ingredients, it’s sure to become a family favorite. Enjoy this versatile recipe that warms the heart and soul with every spoonful.
Creamy Mushroom Chicken and Wild Rice Soup
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Creamy Mushroom Chicken and Wild Rice Soup is a comforting, hearty dish filled with tender chicken, earthy mushrooms, and wild rice. Perfect for cozy nights or meal prep, this flavorful soup is customizable, nutritious, and easy to make.
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 with wild rice)
- 1½ cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Sauté Mushrooms:
- Melt 2 tablespoons of butter in a large saucepan over medium-high heat.
- Add mushrooms, cooking until moisture evaporates (10–15 minutes). Set aside.
- Sauté Vegetables:
- In the same pan, melt 1 tablespoon of butter.
- Add onion, carrots, and celery; sauté for 5–7 minutes until tender.
- Stir in garlic and thyme; cook for 1 minute.
- Add Broth and Rice:
- Pour in chicken broth and bring to a boil.
- Stir in wild rice, reduce heat, cover, and simmer for 20–25 minutes until rice is tender.
- Combine Ingredients:
- Return cooked mushrooms to the pan.
- Add cooked chicken, milk or cream, and Parmesan cheese. Stir and cook for 5 minutes.
- Season and Serve:
- Season with salt and pepper. Garnish with thyme or parsley if desired.
Notes
- Substitute wild rice with white rice or other grains, adjusting cooking time.
- To make it vegetarian, use vegetable broth and replace chicken with chickpeas or tofu.
- Add spinach, kale, or other vegetables for extra nutrition.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
