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Creamy Comfort Chicken Mushroom Wild Rice Soup

This Creamy Chicken Mushroom Wild Rice Soup is a cozy, hearty meal perfect for cold evenings. Made with tender chicken, flavorful mushrooms, and a wild rice blend, it offers the perfect combination of textures and flavors. The rich and creamy broth is enhanced by fresh thyme and parmesan, making it irresistibly delicious. Easy to prepare, this soup is ideal for weeknight dinners or as a comforting dish to enjoy on a weekend. Serve it with crusty bread to soak up every bit of the creamy goodness.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Monday 25 November 2024
Creamy Chicken Mushroom Wild Rice Soup
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Creamy Chicken Mushroom Wild Rice Soup | Myhomemaderecipe.com

Looking for a cozy, satisfying meal? This Creamy Comfort Chicken Mushroom Wild Rice Soup is the perfect option. Combining tender chicken, earthy mushrooms, and wild rice in a rich, creamy broth, it’s a delightful choice for chilly nights and comforting dinners.

INGREDIENTS

  • Unsalted butter: 2 tablespoons, for sautéing the mushrooms and adding richness to the soup.
  • Mushrooms: 1 pound, sliced, bringing a hearty, earthy flavor that complements the chicken and rice.
  • Extra butter: 1 tablespoon, for cooking the vegetables and adding depth to the flavor.
  • Onion: 1 medium, finely diced to add sweetness and aroma to the soup base.
  • Carrots: 2 medium, diced, for a touch of natural sweetness and color.
  • Celery: 2 stalks, diced, to bring balance and a subtle crunch.
  • Garlic: 2 cloves, minced, infusing the soup with a warm, savory note.
  • Fresh thyme: 1 teaspoon of chopped thyme leaves, adding a fresh herbaceous flavor.
  • Chicken broth: 6 cups, providing the base of the soup and a savory richness.
  • Wild rice: 1 cup, for a hearty texture and unique nutty taste that pairs well with the creamy broth.
  • Cooked chicken: 1 ½ cups, diced or shredded, adding protein and making the soup filling and satisfying.
  • Whole milk or heavy cream: 1 cup, for the creamy, smooth consistency that makes this soup comforting.
  • Parmesan cheese: 1 cup grated, to melt into the soup and bring a savory, umami flavor.
  • Salt and pepper: To taste, balancing and enhancing the flavors of the soup.

INSTRUCTIONS

Step 1: Sauté the Mushrooms
In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and the liquid evaporates, about 10-15 minutes. Set the mushrooms aside once they're browned and tender.
Step 2: Cook the Vegetables
In the same pot, melt the remaining 1 tablespoon of butter. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, around 8-10 minutes. This will create a flavorful base for the soup.
Step 3: Add Garlic and Thyme
Stir in the minced garlic and chopped thyme. Cook for about 1 minute, until the garlic is fragrant and the thyme has released its aroma.
Step 4: Combine Broth, Rice, and Chicken
Pour in the chicken broth, then add the wild rice, cooked chicken, and sautéed mushrooms. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20-30 minutes, or until the rice is tender.
Step 5: Add Cream and Parmesan Cheese
Once the rice is cooked, stir in the milk or heavy cream along with the grated parmesan cheese. Continue to simmer until the cheese is fully melted, and the soup reaches a creamy consistency.
Step 6: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired. This comforting soup is best enjoyed warm for a hearty, cozy meal.

Serving and Storage Tips

  • Serve this Creamy Comfort Chicken Mushroom Wild Rice Soup warm with a slice of crusty bread or a side salad for a complete meal.
  • This soup pairs well with a sprinkle of extra Parmesan cheese or a dash of fresh parsley for added flavor and color.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent the cream from separating.
  • If you plan to freeze the soup, do so without adding the cream. Thaw and reheat, then stir in the cream to keep the soup’s texture smooth.

Helpful Notes

  • For a dairy-free version, substitute the cream with coconut milk or a dairy-free alternative, and replace the Parmesan with nutritional yeast.
  • To save time, use rotisserie chicken instead of cooking chicken from scratch. Shredded or diced rotisserie chicken works well and adds a boost of flavor.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add to the soup after stirring in the cream.

Tips from well-known chefs

  • Chef Julia Child: Recommends using fresh thyme and a high-quality chicken broth for the best flavor foundation in any soup.
  • Chef Gordon Ramsay: Suggests browning the mushrooms deeply to release their umami flavors, enhancing the richness of the soup.
  • Chef Ina Garten: Recommends adding a pinch of nutmeg to cream-based soups for an extra depth of flavor.

Chicken Mushroom Soup

A rich and comforting chicken soup with mushrooms and wild rice in a creamy broth. Perfect for a hearty dinner on chilly nights!

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes
By: Zaho

Category: Dinners

Difficulty: Easy

Cuisine: Soups

Yield: 6 Servings (6 bowls)

Ingredients

01 2 tablespoons unsalted butter.
02 1 pound mushrooms, sliced.
03 1 tablespoon unsalted butter (extra).
04 1 medium onion, finely diced.
05 2 medium carrots, diced.
06 2 celery stalks, diced.
07 2 garlic cloves, minced.
08 1 teaspoon fresh thyme leaves, chopped.
09 6 cups chicken broth.
10 1 cup wild rice (or a blend with wild rice).
11 1 ½ cups cooked chicken, diced or shredded.
12 1 cup whole milk or heavy cream.
13 1 cup grated parmesan cheese.
14 Salt and pepper to taste.

Instructions

Step 01

In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and the liquid evaporates, about 10-15 minutes. Set the mushrooms aside.

Step 02

In the same pot, melt the remaining 1 tablespoon of butter. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened, around 8-10 minutes.

Step 03

Stir in the minced garlic and chopped thyme, cooking until fragrant, about 1 minute.

Step 04

Pour in the chicken broth, then add the wild rice, cooked chicken, and sautéed mushrooms. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 20-30 minutes, or until the rice is tender.

Step 05

Stir in the milk or cream and grated parmesan cheese. Continue to simmer until the cheese is fully melted and the soup is creamy.

Step 06

Taste the soup and season with salt and pepper as needed. Serve hot and enjoy this comforting, hearty dish!.

Notes

  1. A creamy and comforting chicken and mushroom soup made with wild rice, perfect for chilly days. This hearty dish is loaded with flavor and is easy to make for a satisfying meal.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15g
  • Total Carbohydrate: 28g
  • Protein: 20g