Creamy Mushroom Chicken And Wild Rice Soup Recipe

There’s just something so comforting about a big bowl of creamy mushroom chicken and wild rice soup. The earthy mushrooms, the tender chicken, and the hearty wild rice all come together in a silky, creamy broth that’s as cozy as your favorite sweater. This soup is rich and satisfying without feeling overly heavy, making it perfect for cool evenings or when you need a little extra warmth in your life. Plus, it’s super versatile and easy to make, even on a busy weeknight.

this RECIPE

A little story about my first encounter with this soup 🍲

I remember the first time I tried a creamy wild rice soup—it was a chilly autumn day, and I was visiting a friend who had just moved into a new apartment. She had whipped up a huge pot of this soup, and the second I walked in, I could smell the sautéed mushrooms and fresh thyme. We sat around her tiny kitchen table, catching up over steaming bowls of soup, and I immediately fell in love with the way the earthy mushrooms balanced the creamy broth and nutty wild rice. Ever since that day, this soup has been my go-to for cozy nights, and it never fails to bring me that same sense of comfort.

Where this recipe comes from and how it’s evolved

Creamy mushroom and wild rice soup has roots in the Midwest, where wild rice is a staple in many kitchens, thanks to its abundance in the lakes and rivers of Minnesota. Traditionally, it was a humble dish, often made with wild mushrooms and rice harvested locally. Over time, people started adding chicken for extra protein and cream to make the broth even richer. These days, you’ll find all sorts of variations, from dairy-free versions to vegan twists, but the classic combination of earthy mushrooms, tender chicken, and hearty wild rice has stood the test of time.

Let’s talk ingredients: the stars of the show

• Mushrooms: The earthy flavor of mushrooms is what makes this soup so special. I prefer a mix of cremini and white button mushrooms, but you can use any variety. If you want something extra special, try adding a handful of shiitake or portobello mushrooms for a deeper flavor.
• Wild Rice: Wild rice has a nutty, chewy texture that holds up beautifully in soup. You can use a blend if that’s what you have on hand, but I recommend using at least some wild rice for its distinct flavor. It also brings fiber and essential nutrients to the dish.
• Chicken: This soup is a great way to use up leftover cooked chicken. Shredded or diced chicken works well, and if you’re in a hurry, rotisserie chicken is a lifesaver.
• Thyme: Fresh thyme adds an herby, slightly floral note that pairs perfectly with mushrooms. If you don’t have fresh thyme, dried thyme will work, but use a bit less since it’s more concentrated.
• Parmigiano Reggiano (Parmesan): This cheese adds depth and a hint of saltiness. Try to get a good-quality parmesan if possible—it really makes a difference. If you need a substitute, Pecorino Romano or even Gruyère could work in a pinch.

Essential kitchen tools: what you need (and what you can skip)

• Large Soup Pot: A big, heavy pot (like a Dutch oven) is ideal for making this soup. It helps distribute the heat evenly and gives the soup room to simmer and develop flavor.
• Sharp Knife and Cutting Board: You’ll be chopping a lot of veggies for this recipe, so a sharp knife makes the job easier. If you’re a fan of shortcuts, pre-chopped veggies from the store can save some time.
• Wooden Spoon: For stirring and sautéing the veggies. I like using a wooden spoon because it’s gentle on the pot and doesn’t scratch the surface.
• Grater: A microplane or cheese grater is handy for grating parmesan. Freshly grated cheese melts better and has a stronger flavor than pre-grated options.

Step-by-step: my foolproof method for creamy mushroom chicken and wild rice soup

1. Cook the mushrooms: Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the mushrooms and cook until they release their moisture, and then keep cooking until that liquid evaporates, about 10-15 minutes. This step is key to getting that deep, earthy flavor, so don’t rush it. Once done, set the mushrooms aside.
2. Sauté the veggies: In the same pot, add the remaining tablespoon of butter. Add the diced onions, carrots, and celery, and cook until they’re tender, about 8-10 minutes. This is where the soup starts building its base flavor, and you’ll notice the lovely aroma as the veggies soften.
3. Add garlic and thyme: Toss in the chopped garlic and fresh thyme, cooking for about a minute until fragrant. This quick step brings out the full flavors of the herbs without letting the garlic burn.
4. Combine broth, rice, chicken, and mushrooms: Pour in the chicken broth, then add the rice, cooked chicken, and the mushrooms you set aside. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 20-30 minutes, or until the rice is tender. Stir occasionally and check for rice doneness.
5. Finish with milk and cheese: Once the rice is fully cooked, stir in the milk or cream, along with the grated parmesan cheese. Stir until the cheese melts into the soup, giving it a creamy, velvety texture. Taste and adjust the salt and pepper if needed.

Variations and adaptations: make it your own!

• Vegetarian version: Leave out the chicken and use vegetable broth instead of chicken broth. You can add extra mushrooms or even chickpeas for a bit more protein and texture.
• Dairy-free option: Swap out the milk or cream for a dairy-free milk, like coconut or almond milk. You can also use nutritional yeast in place of parmesan to keep it creamy without dairy.
• Add greens: Toss in a handful of fresh spinach or kale during the last few minutes of cooking for added color and nutrients. The greens wilt nicely in the hot soup and add a lovely pop of color.
• Spice it up: For a little kick, add a pinch of red pepper flakes or a dash of smoked paprika. This adds a subtle heat that pairs well with the creamy broth.
• Herb variations: If you’re out of thyme, rosemary or sage can be wonderful substitutes. Just use a little less, as these herbs have strong flavors.

How to serve and garnish for a perfect presentation

For a beautiful presentation, ladle the soup into bowls and sprinkle a bit of extra grated parmesan and a few fresh thyme leaves on top. If you have some crusty bread, serve it alongside for dipping—it’s practically essential with this soup! You can also add a drizzle of good-quality olive oil or a sprinkle of black pepper to each bowl for a touch of extra flavor and a bit of visual contrast.

Beverages to pair with this soup

This creamy mushroom chicken and wild rice soup pairs well with light, refreshing drinks. A sparkling water with a twist of lemon or lime helps cleanse the palate between bites. For a cozy pairing, try a mild herbal tea, like chamomile or peppermint, which won’t overpower the flavors of the soup. Another option is a glass of lightly sweetened iced tea or a honey-sweetened green tea, which adds just the right amount of contrast to the savory soup.

Storage and reheating tips

This soup stores well in the fridge for up to 4 days, making it a great option for meal prep. To store, let the soup cool completely, then transfer it to an airtight container. When reheating, do so over low heat on the stovetop, stirring occasionally to keep the cream from separating. If the soup has thickened in the fridge, you can add a splash of chicken broth or milk to thin it out.

Adjusting for different serving sizes

This recipe makes about 4-6 servings, but you can easily double it if you’re cooking for a crowd. Just be sure to use a large enough pot to hold all the ingredients comfortably. If you’re making a smaller batch, you can halve the ingredients, though keep an eye on the cooking time, as the rice may cook a little faster in a smaller quantity.

Potential issues and how to solve them

• Soup too thick: If the soup becomes too thick, just add a bit more broth or milk until you reach your desired consistency.
• Rice overcooked: Wild rice should retain a bit of chewiness, so keep an eye on it as it simmers. If it seems done before the cooking time is up, turn off the heat and let it sit.
• Curdled milk: To avoid curdling, make sure the soup isn’t boiling when you add the milk or cream. Lower the heat to a gentle simmer, then slowly stir in the dairy.

Ready to give this cozy soup a try?

This creamy mushroom chicken and wild rice soup is a true bowl of comfort, packed with flavors and textures that’ll make you feel right at home. Whether you’re cooking for family or just treating yourself, it’s a simple recipe that’s sure to impress. So grab a pot, get those veggies chopped, and prepare for the kind of meal that wraps you up in warmth. Enjoy every spoonful, and don’t hesitate to put your own spin on it!

Frequently Asked Questions

Q1: Can I use white rice instead of wild rice?
Yes, you can use white rice, but keep in mind it will cook faster than wild rice and may get a bit softer in the soup.

Q2: What’s the best way to freeze this soup?
This soup can be frozen, but leave out the milk and cheese before freezing. Add them in when you reheat to avoid separation.

Q3: How can I make this soup thicker?
If you prefer a thicker soup, try adding a slurry of cornstarch and water during the last few minutes of cooking.

Q4: Can I make this soup in a slow cooker?
Yes! Just add everything except the milk and cheese, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the dairy at the end.

Q5: Is there a substitute for fresh thyme?
If you don’t have fresh thyme, dried thyme works too. Just use half the amount, as dried herbs are more concentrated.

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