Creamy Mushroom Chicken And Wild Rice Soup Recipe

There’s something about a warm, creamy soup that just wraps you up like a cozy blanket, especially as the days grow shorter and the air turns chilly. This creamy mushroom chicken and wild rice soup is one of my favorite ways to bring a bit of comfort into the kitchen. It’s packed with tender mushrooms, hearty wild rice, and juicy bites of chicken, all swimming in a rich, velvety broth with just the right amount of parmesan. This is the kind of soup that you’ll want to come back to for seconds – maybe even thirds!

One of the best things about this soup is how adaptable it is. Whether you’re looking to use up leftover chicken or craving a vegetarian option, this recipe has plenty of flexibility. It’s also one of those soups that gets even better the next day, so don’t hesitate to make a big batch. Let’s dive into the details – I’ll walk you through it all, including a few tips and tricks I’ve learned over the years to make this recipe truly foolproof.

this RECIPE

A recipe close to my heart 🧡

I remember the first time I made this soup. It was one of those dreary, rainy autumn days where all you want is something warm and comforting. I’d just come home with a bag of fresh mushrooms and some wild rice I’d been meaning to try, and this soup came together almost by accident. As it simmered on the stove, the whole kitchen filled with the earthy smell of mushrooms and the savory scent of thyme – it was instant coziness.

Since then, it’s become a regular in my kitchen, especially when I’m looking for a one-pot meal that leaves everyone satisfied. There’s just something about the combination of wild rice and mushrooms that makes it feel so nourishing and grounding. And the best part? It’s easy enough for a weeknight dinner but special enough to serve to guests on a chilly evening.

A little history: the origins of creamy chicken and rice soup

Creamy chicken and rice soups have a long history in American cooking, often found in community cookbooks and cherished family recipe collections. Traditionally, this type of soup would have been a way to stretch a bit of chicken into a full meal, adding grains and vegetables to make it more filling. Wild rice, with its nutty flavor and firm texture, is actually native to North America and has been a staple in Native American diets for centuries. Over time, the humble chicken and rice soup evolved to include mushrooms, dairy, and rich broths, creating a comfort food classic with countless variations.

Let’s talk ingredients: the key to flavor

• Mushrooms: The star of the show here, mushrooms bring an earthy, umami depth to the soup. I usually go for cremini or baby bella mushrooms, but you could also use a mix of wild mushrooms for extra flavor. If you’re out of mushrooms, try adding some diced zucchini or eggplant for a different twist.
• Wild rice: This grain has a nutty flavor and slightly chewy texture that stands up beautifully in the creamy broth. A blend of wild rice with other grains works well too, but avoid quick-cooking rice as it can get too soft and lose its texture.
• Chicken: Leftover cooked chicken works perfectly here. You could also use rotisserie chicken or poached chicken breasts. To make this soup vegetarian, just skip the chicken and add more mushrooms or even chickpeas.
• Milk or cream: This is what gives the soup its luscious, creamy base. I love using whole milk for a lighter version, but if you want something extra rich, go for heavy cream. For dairy-free options, canned coconut milk works surprisingly well!
• Parmigiano Reggiano: Parmesan adds a nice salty, nutty finish that enhances the overall flavor. If you don’t have it on hand, a handful of cheddar or even Gruyère would be delicious.

Essential kitchen gear 🥄

All you really need for this recipe is a good, heavy-bottomed pot or Dutch oven, which helps distribute the heat evenly and keeps the soup from sticking to the bottom. A large wooden spoon or spatula for stirring, and a sharp knife for chopping your veggies are also essential. If you don’t have a Dutch oven, no worries – any large soup pot will do. A ladle is also handy for serving, but I’ve been known to just pour it directly from the pot into my bowl when I can’t wait!

Step-by-step: my foolproof method

1. Sauté the mushrooms
   Start by melting 2 tablespoons of butter in your pot over medium-high heat. Add the sliced mushrooms, stirring occasionally. They’ll release a lot of liquid at first, but keep cooking until all the liquid evaporates, and the mushrooms start to brown – this takes about 10-15 minutes. This step adds a ton of flavor, so don’t rush it!
2. Cook the aromatics
   Set the mushrooms aside, and add another tablespoon of butter to the pot. Add your diced onions, carrots, and celery, and cook until they’re nice and tender, about 8-10 minutes. This forms the base of the soup and brings a slight sweetness that balances the savory mushrooms.
3. Add garlic and thyme
   Stir in the garlic and chopped thyme, cooking just until fragrant, about a minute. Don’t let the garlic burn – it can get bitter fast. If you’re out of fresh thyme, dried thyme works too, but reduce it to half a teaspoon.
4. Combine the main ingredients
   Add the chicken broth, rice, chicken, and mushrooms back into the pot. Bring it all to a gentle boil, then reduce the heat to low, cover, and let it simmer until the rice is tender – about 20-30 minutes, depending on your rice blend. This is when all the flavors start to meld together.
5. Finish with cream and cheese
   Once the rice is cooked, stir in the milk or cream and the grated parmesan. Let it simmer for a few more minutes until everything is warmed through and the cheese melts into the broth. Taste and season with salt and pepper as needed.

Variations and adaptations

• Vegetarian version: Skip the chicken and add more mushrooms or even some diced potatoes for heartiness. You could also toss in a can of chickpeas for protein.
• Vegan version: Use coconut milk instead of cream and nutritional yeast in place of parmesan for a creamy, dairy-free soup.
• Low-carb option: Swap the rice for cauliflower rice, adding it during the last 5 minutes of cooking to keep it from getting mushy.
• Add greens: Stir in a handful of fresh spinach or kale just before serving for a pop of color and added nutrients.
• Herb variations: Fresh rosemary or sage are also lovely in this soup if you want to switch up the thyme.

Serving suggestions

Ladle the soup into bowls and top with an extra sprinkle of parmesan for a little flair. A sprig of fresh thyme or a sprinkle of chopped parsley adds a nice pop of color. Serve it with a warm, crusty baguette or a slice of garlic bread – perfect for dunking! If you’re feeling fancy, you could even drizzle a little truffle oil on top for extra depth of flavor.

Drink pairings

For a cozy pairing, try a glass of white wine like a Chardonnay or Sauvignon Blanc. Their light acidity complements the creaminess of the soup without overpowering it. If you prefer a non-alcoholic option, a warm apple cider or ginger tea pairs beautifully with the earthy flavors in the soup.

Storage and reheating tips

Store any leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so you might need to add a splash of broth or water when reheating. Just warm it gently over low heat on the stovetop, stirring occasionally to keep it creamy. This soup doesn’t freeze well due to the dairy, but you could freeze it before adding the milk and cheese, then finish it off when you’re ready to serve.

Scaling up or down

This recipe serves about 4-6, but it’s easy to double if you’re feeding a crowd. If you want to halve it, just be careful with the rice, as it can easily soak up too much liquid if the ratios are off. Stick to 1/2 cup of rice for a smaller batch, and keep an eye on the texture.

FAQs

1. Can I use a different type of rice?
Yes! Brown rice or a wild rice blend works well, but avoid white rice, as it tends to get too soft in the creamy broth.

2. How do I make this gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free broth and check your parmesan for any additives.

3. What’s the best way to reheat without it separating?
Heat it slowly over low heat and stir frequently. Adding a bit of extra broth or milk can help keep it creamy.

4. Can I make this soup in a slow cooker?
Yes, just add all ingredients except for the milk and cheese and cook on low for 6-8 hours. Stir in the milk and cheese at the end.

5. What mushrooms work best?
Cremini or baby bellas are great for their hearty flavor, but feel free to experiment with other varieties like shiitake or oyster for added depth.

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