Description
Creamy Mushroom Chicken and Wild Rice Soup is the ultimate cozy comfort food. Loaded with tender chicken, earthy mushrooms, wild rice, and a rich creamy broth, it’s a hearty one-pot meal that’s easy enough for a weeknight but impressive enough for guests.
Ingredients
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2 tbsp (30 g) butter
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1 lb (450 g) mushrooms, sliced
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1 tbsp (15 g) butter
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1 onion, diced (approx. 150 g)
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2 carrots, diced (approx. 120 g)
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2 celery stalks, diced (approx. 100 g)
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2 garlic cloves, chopped
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1 tsp (1 g) fresh thyme, chopped
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6 cups (1.4 L) chicken broth
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1 cup (190 g) wild rice or wild rice blend
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1½ cups (225 g) cooked chicken, shredded or diced
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1 cup (240 ml) milk or cream
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1 cup (100 g) grated Parmigiano Reggiano
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Salt and pepper, to taste
Instructions
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In a large pot, melt 2 tbsp butter over medium-high heat. Add mushrooms and sauté until browned and their liquid evaporates, about 10–15 minutes. Remove and set aside.
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In the same pot, melt 1 tbsp butter. Add onions, carrots, and celery. Cook for 8–10 minutes until softened.
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Add garlic and thyme; cook for 1 minute until fragrant.
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Pour in chicken broth. Stir in wild rice, cooked chicken, and sautéed mushrooms. Bring to a boil.
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Reduce heat, cover, and simmer for 20–30 minutes until rice is tender.
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Stir in milk or cream and Parmesan. Heat gently until cheese melts and soup is creamy.
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Season with salt and pepper to taste. Serve hot.
Notes
Let mushrooms sauté fully for rich flavor—don’t rush.
Rotisserie chicken is a great time-saver.
Use half-and-half for a richer texture or milk for a lighter version.
Add greens like spinach or kale for variation.
For freezing, omit dairy and cheese until reheating.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American