Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup is a warm, filling bowl of comfort. It blends tender chicken, earthy mushrooms, and chewy wild rice in a silky, cheesy broth. People love it for the rich flavor and homey feel. Make it on a cool night, for a family dinner, or when you want a bowl of comfort. If you enjoy hearty chicken recipes, it sits nicely beside choices like chicken pesto caprese sandwiches.

Why make this recipe

This soup is simple and beginner-friendly. You use basic ingredients and common techniques. It beats canned soup in flavor and texture. It fills hungry people and stretches well for leftovers. You can make it on a weeknight or for a relaxed weekend meal. If you crave rich, comforting dishes, also try creamy bacon and cheddar gnocchi for another cozy option.

What makes Creamy Mushroom Chicken and Wild Rice Soup special

This soup balances textures and flavors. The mushrooms give an earthy depth. The wild rice adds chew and a nutty bite. Parmesan and cream make the broth silky and savory. The result feels homemade and satisfying. The mix of vegetables, rice, and chicken makes each spoonful rich and varied. If you love creamy meals with bold flavor, you may also enjoy creamy garlic parmesan chicken pasta for a different take.

Is Creamy Mushroom Chicken and Wild Rice Soup healthy

This soup uses real ingredients and no preservatives. It has protein from chicken and some healthy vegetables. Wild rice brings fiber and a hearty texture. Using milk instead of heavy cream lowers calories. Watch portion size if you watch calories. Homemade soup lets you control salt and fat. For a lighter, spicy comfort option, compare it to creamy white chicken chili.

How to make Creamy Mushroom Chicken and Wild Rice Soup

The method is straightforward. You brown mushrooms first to deepen their flavor. Then you cook the base vegetables until soft. Add broth, rice, cooked chicken, and the mushrooms. Let it simmer until the rice is tender. Finish with milk (or cream) and grated Parmesan for a silky finish. The steps are calm and forgiving, so this recipe suits beginners. For an extra umami idea, you can borrow techniques from miso udon noodle soup with teriyaki mushrooms.

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 that includes 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

Optional variations:

• Soak 1 ounce dried mushrooms in 1 cup just-boiled water for 20 minutes and use the mushroom water in the soup for extra depth.
• Add 2 tablespoons white miso paste in step 5 for extra umami.

Directions

1. Melt 2 tablespoons butter in a large pot over medium-high heat. Add the sliced mushrooms. Cook until their liquids are released and evaporated, about 10–15 minutes. Remove mushrooms and set aside.
2. In the same pot, melt 1 tablespoon butter. Add the diced onion, carrots, and celery. Cook until tender, about 8–10 minutes.
3. Add the chopped garlic and thyme. Cook until fragrant, about 1 minute.
4. Add the chicken broth, wild rice, cooked chicken, and the cooked mushrooms. Bring to a boil, then reduce heat and simmer, covered, until the rice is tender, about 20–30 minutes. Note: cooking time may vary with rice type.
5. Stir in the milk or cream and the grated Parmesan. Cook until the cheese melts and everything is well combined. Season with salt and pepper to taste. If using, add the soaked mushroom water with the broth in step 4. Add 2 tablespoons white miso paste in this step for extra depth, if desired.
6. Serve hot with extra Parmesan or a dollop of sour cream, and garnish with fresh herbs or a drizzle of truffle oil if you like.

How to serve Creamy Mushroom Chicken and Wild Rice Soup

Serve in deep bowls to hold the rice and broth. Top with extra grated Parmesan for richness. Add a spoonful of sour cream for tang. Garnish with chopped parsley or chives for color. Drizzle a little truffle oil for a special touch. Pair with crusty bread or a simple green salad. This soup works well for lunch or dinner. It also makes a cozy dinner when you want something warm and filling.

Best occasions to make Creamy Mushroom Chicken and Wild Rice Soup

Make it on cool weeknights for a quick comfort meal. Bring it to family gatherings for an easy crowd-pleaser. Use it for meal prep; it reheats well. Serve it at casual dinner parties for a cozy starter. It also fits into a slow weekend cooking plan when you want a low-effort, high-reward dish.

How to store Creamy Mushroom Chicken and Wild Rice Soup

Cool the soup to room temperature before refrigerating. Store in airtight containers in the fridge for 3–4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Note that rice can absorb liquid when frozen. You may need to add a splash of broth or milk when reheating. Do not leave the soup at room temperature for more than 2 hours.

Can you make Creamy Mushroom Chicken and Wild Rice Soup ahead of time

Yes. Make the soup a day ahead and chill it overnight. The flavors will meld and taste even better. If you plan to freeze, cool fully and freeze in portions. Thaw in the fridge before reheating. Reheat gently over low heat and stir in a little extra milk or broth if it seems thick.

Tips to make Creamy Mushroom Chicken and Wild Rice Soup

• Use a mix of mushroom types for more flavor.
• Brown mushrooms well to remove excess moisture.
• Cook the rice until just tender; it will continue to soften slightly.
• Use freshly grated Parmesan for best melting and flavor.
• If the soup is too thick, thin with extra broth or milk.
• Taste and adjust salt at the end, especially if you use mushroom soaking liquid.

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Variation

• Vegetarian: Replace chicken with white beans and use vegetable broth.
• Dairy-free: Use a plant-based cream and a dairy-free Parmesan alternative.
• Extra mushrooms: Use both fresh and soaked dried mushrooms for deeper flavor.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
• Herb-forward: Stir in chopped tarragon or dill at the end for a fresh note.

FAQs

Q: Can I use brown rice instead of wild rice?

A: Yes. Brown rice works, but cooking time may change. Check the rice package and adjust simmering time.

Q: Can I use leftover roast chicken for this recipe?

A: Yes. Leftover roast or rotisserie chicken works great in Creamy Mushroom Chicken and Wild Rice Soup.

Q: Will the soup thicken after refrigeration?

A: Yes. The wild rice and starches can thicken the soup. Thin with a splash of broth or milk when reheating.