If you are craving a comforting bowl of rich, satisfying soup that warms your soul on any day, this Creamy Mushroom Chicken and Wild Rice Soup Recipe is a treasure you must try. Bursting with tender chicken, earthy mushrooms, nutty wild rice, and a luscious creamy base, this soup combines textures and flavors in a truly delightful way. Every spoonful offers a harmony of silky cream, aromatic herbs, and savory goodness that feels like a big, cozy hug—perfect for a family dinner or a special treat for yourself.
Ingredients You’ll Need
Getting ready to make this soup is a breeze because it relies on simple, wholesome ingredients that each play a crucial role in delivering rich depth and texture. From the tender mushrooms to the nutty wild rice and the creamy half-and-half, these components come together beautifully to create a dish everyone will love.
- Butter: Adds richness and helps sauté the vegetables to develop deep flavors.
- Onion: Provides a sweet, aromatic foundation that enhances the soup’s savory profile.
- Garlic: Lends a subtle pungency that brightens and deepens the overall taste.
- Mushrooms: Bring an earthy, meaty texture that complements the chicken perfectly.
- Wild Rice: Offers a chewy, nutty bite that makes this soup feel hearty and satisfying.
- Chicken Broth: Creates the flavorful liquid base that ties all ingredients harmoniously.
- Half-and-Half: Adds the creamy luxuriousness needed for that silky smooth mouthfeel.
- Cooked Chicken: Provides protein and heartiness, turning the soup into a complete meal.
- Dried Thyme: Infuses the soup with an herbal earthiness that elevates the flavor profile.
- Salt and Black Pepper: Essential seasonings that balance and enhance all the flavors.
- Olive Oil: Used to create a roux that thickens the soup and adds subtle fruitiness.
- Flour: Works with olive oil to form a perfect roux for a creamy texture.
- Fresh Parsley: Adds a fresh, vibrant pop of color and flavor at the end.
- Parmesan Cheese: Melts beautifully into the soup, boosting umami and creaminess.
How to Make Creamy Mushroom Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Onion and Garlic
Start by melting butter in a large pot over medium heat. Once the butter is melted and shimmering, toss in your chopped onion. Cook it just until soft and translucent—about 3 to 4 minutes—to unlock its sweetness. Next, add the minced garlic and sauté for about one minute, stirring frequently so it doesn’t burn but instead releases its fragrant aroma.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pot and allow them to cook down for 5 to 6 minutes. As they heat up, they’ll release their moisture and soften, creating a meaty, earthy base that infuses the soup with incredible flavor.
Step 3: Introduce the Wild Rice
Stir in the wild rice, coating each grain with the buttery, mushroom-infused goodness already in your pot. This step helps the rice absorb the flavors from the beginning, ensuring every bite is flavorful.
Step 4: Add Broth and Simmer
Pour in the chicken broth and crank the heat until the mixture boils. Then, lower the heat to a gentle simmer, cover the pot, and let it cook for 40 to 45 minutes. The wild rice will absorb all the liquid and become tender without getting mushy, creating that perfect chewy texture.
Step 5: Make the Creamy Roux
While the rice simmers, heat olive oil in a small separate pan over medium heat. Whisk in the flour and cook it for about 2 minutes until it turns lightly golden. This golden roux is key—it will thicken the soup and add a gentle nutty flavor.
Step 6: Prepare the Cream Base
Slowly pour the half-and-half into the roux, whisking constantly to keep it smooth and lump-free. Continue stirring this mixture over medium heat for 4 to 5 minutes until it thickens into the silky creaminess that will make this soup especially indulgent.
Step 7: Combine Ingredients and Season
Add the shredded cooked chicken along with dried thyme, salt, and black pepper to the pot with the wild rice and mushrooms. Stir everything together thoroughly to distribute the flavors evenly.
Step 8: Incorporate the Cream Mixture
Pour the thickened half-and-half mixture into the soup pot. Stir well to combine all the creamy goodness with the flavorful broth, chicken, and vegetables. Let it simmer gently for another 5 to 7 minutes so the flavors can meld beautifully.
Step 9: Add the Finishing Touches
Once the soup tastes just right with a final seasoning adjustment, stir in the freshly grated Parmesan cheese until it melts fully, enriching the soup’s creaminess and adding a hint of savory umami. Finally, remove the pot from heat and fold in the chopped fresh parsley to brighten the dish with color and fresh flavor.
Step 10: Serve Up the Creamy Mushroom Chicken and Wild Rice Soup Recipe
Ladle this inviting, hearty soup into bowls and top with extra Parmesan if desired. Now you’re ready to enjoy a soul-satisfying meal that feels like a warm embrace in a bowl.
How to Serve Creamy Mushroom Chicken and Wild Rice Soup Recipe
Garnishes
Fresh parsley and a sprinkle of Parmesan cheese are classic garnish choices that add both visual appeal and an extra flavor kick. For an extra touch, a drizzle of truffle oil or a handful of crunchy toasted breadcrumbs can elevate the texture and aroma even further.
Side Dishes
This soup is wonderfully filling on its own, but if you want to round out the meal, consider serving it alongside a crisp green salad or garlic bread. A crusty baguette works beautifully to soak up every last creamy drop.
Creative Ways to Present
For entertaining or special occasions, serve the soup in hollowed-out bread bowls or attractive soup crocks. Garnish each bowl with a swirl of cream, fresh herbs, and a few extra Parmesan flakes for a restaurant-worthy presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to airtight containers and store it in the refrigerator for up to 3 days. The flavors will continue to develop, making the leftovers even tastier the next day.
Freezing
You can freeze Creamy Mushroom Chicken and Wild Rice Soup Recipe, but because it contains dairy, it’s best to freeze it before adding the half-and-half and Parmesan cheese. Freeze in airtight containers for up to 2 months, then add creamy ingredients upon reheating to maintain that perfect creamy texture.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If the soup appears too thick, add a splash of chicken broth or half-and-half to loosen it up while preserving creaminess.
FAQs
Can I use white rice instead of wild rice?
Absolutely! While wild rice adds a distinct nutty flavor and chewy texture, white rice will cook faster and produce a softer texture, which can still be delicious if that’s your preference or what you have on hand.
Is there a way to make this soup dairy-free?
Yes, you can substitute half-and-half with coconut milk or a creamy plant-based milk. Additionally, use a dairy-free butter substitute and omit the Parmesan or use a vegan cheese alternative to keep it creamy and flavorful.
How long does the wild rice take to cook?
Wild rice typically takes about 40 to 45 minutes to become tender when simmered, which is why it’s added early in the cooking process. Be sure to keep the pot covered for even cooking.
Can I prepare this soup vegetarian?
Of course! Simply replace the chicken broth with vegetable broth and omit the chicken, or use a plant-based protein alternative to keep it hearty and satisfying.
What type of mushrooms work best in this recipe?
Cremini or baby bella mushrooms are great choices due to their rich, earthy flavor and meaty texture. However, button mushrooms or shiitake can also work well depending on your taste preferences.
Final Thoughts
This Creamy Mushroom Chicken and Wild Rice Soup Recipe is one of those special dishes that combines comforting familiarity with a touch of gourmet flair. It’s easy enough for a weeknight dinner but impressive enough to serve guests. Warm, hearty, and incredibly flavorful, it’s the kind of recipe that you’ll want to keep coming back to and sharing with anyone who appreciates a good, wholesome meal. Give it a try—you might just discover your new favorite soup!
Print
Creamy Mushroom Chicken and Wild Rice Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting dish perfect for chilly days. It combines tender wild rice, sautéed mushrooms, and shredded chicken in a rich, creamy broth thickened with a homemade roux and enhanced with Parmesan cheese and fresh parsley for a luscious finish.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup wild rice
- 4 cups chicken broth
- 1 1/2 cups half-and-half
- 1 cup cooked chicken, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Roux (Thickening Agent)
- 1 tablespoon olive oil
- 2 tablespoons flour
Finishing Touches
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Heat butter: In a large pot, heat the butter over medium heat until it melts.
- Sauté onion: Add the chopped onion and cook for 3-4 minutes until soft and translucent.
- Add garlic: Stir in minced garlic and sauté for 1 minute, stirring frequently to prevent burning.
- Cook mushrooms: Add sliced mushrooms and continue cooking for 5-6 minutes until they release moisture and become tender.
- Incorporate wild rice: Stir in the wild rice, coating it with the butter and vegetable mixture.
- Add chicken broth and boil: Pour in chicken broth and bring to a boil over medium-high heat.
- Simmer rice: Reduce heat to low, cover the pot, and simmer for 40-45 minutes until wild rice is tender.
- Prepare roux: In a separate small pan, heat olive oil over medium heat.
- Cook flour: Add flour to the oil and whisk constantly for about 2 minutes until slightly golden.
- Add half-and-half: Gradually pour half-and-half into the roux, whisking constantly to avoid lumps.
- Thicken cream mixture: Continue cooking, stirring frequently, for 4-5 minutes until thickened.
- Add seasonings and chicken: Stir cooked chicken, dried thyme, salt, and black pepper into the soup pot.
- Combine roux mixture with soup: Pour the thickened cream mixture into the soup, stirring thoroughly.
- Simmer soup: Let the soup simmer an additional 5-7 minutes to meld flavors.
- Adjust seasoning: Taste and add more salt or pepper as needed.
- Add Parmesan cheese: Stir in grated Parmesan cheese until melted and incorporated.
- Finish with parsley: Remove soup from heat and stir in chopped fresh parsley.
- Serve: Ladle soup into bowls and top with extra Parmesan cheese if desired. Serve hot.
Notes
- Use cooked chicken leftover or rotisserie chicken for convenience.
- Wild rice can take a while to cook; ensure it is tender before proceeding to the next steps.
- If preferred, substitute half-and-half with heavy cream or whole milk for a different texture.
- For a thicker soup, increase the flour slightly in the roux.
- Fresh thyme can be used instead of dried; adjust quantities accordingly.
- Leftovers keep well refrigerated for up to 3 days and also freeze well.
