Description

If you’re in the mood for a rich and comforting soup that’s both creamy and full of flavor, look no further than this Creamy Mushroom Chicken and Wild Rice Soup. Packed with savory mushrooms, tender chicken, and earthy wild rice, this soup is the perfect way to warm up on a chilly day. The combination of aromatic vegetables, thyme, and creamy broth creates a heartwarming dish that will quickly become a family favorite. Plus, it’s easy to prepare, making it an ideal choice for a weeknight meal or weekend gathering.

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 of rice including 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

Instructions

Start by melting 2 tablespoons of butter in a pan over medium-high heat. Add the sliced mushrooms and cook for about 10-15 minutes until the mushrooms have released their liquid and it has evaporated. Set the mushrooms aside.

In the same pan, melt another tablespoon of butter. Add the diced onion, carrots, and celery, cooking until they are tender, about 8-10 minutes.

Mix in the chopped garlic and thyme and cook for an additional minute until fragrant.

Add the chicken broth, wild rice, cooked chicken, and sautéed mushrooms to the pan. Bring to a boil, then reduce the heat and simmer, covered, for about 20-30 minutes until the rice is tender.

Stir in the milk (or cream) and grated Parmesan cheese. Cook until the cheese has melted, and then season with salt and pepper to taste.

Notes

Serving Tips

Garnish for Extra Flavor: Serve the soup with a sprinkle of freshly grated Parmesan cheese or a drizzle of heavy cream for an extra touch of richness.
Bread Pairings: Pair this creamy soup with crusty bread, such as a baguette or sourdough, to help soak up the delicious broth. For a lighter option, serve with a simple side salad.
Seasonal Touches: Add a pinch of freshly ground black pepper or a squeeze of lemon juice just before serving for added brightness. You can also top the soup with fresh herbs like parsley or thyme for extra flavor and color.

Storage Tips

Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days. Reheat on the stovetop or in the microwave, adding a splash of milk or broth to restore its creamy texture if necessary.
Freezing: To freeze, it’s best to store the soup in individual portions in freezer-safe containers. However, since the rice can become soft after freezing, you might want to undercook the rice slightly before freezing. Thaw overnight in the refrigerator and reheat thoroughly.
Reheating: When reheating, be sure to stir the soup frequently to prevent the cream from separating. If the soup has thickened too much, simply add a little milk or chicken broth to achieve your desired consistency.