Creamy Mushroom Chicken and Wild Rice Soup

Why You’ll Love This Creamy Mushroom Chicken and Wild Rice Soup

This creamy mushroom chicken and wild rice soup combines browned mushrooms, vegetables, cooked chicken, and wild rice in a Parmesan broth. Using cooked chicken makes it a practical way to use leftovers, while the rice simmers in the broth until tender.

How the Soup Comes Together

Brown the mushrooms first to cook off their moisture, then soften the onion, carrots, and celery in the same pot. Add the broth, rice, chicken, and mushrooms and simmer until the rice is tender. Finish with milk or cream and Parmesan. For another creamy vegetable soup, try this one-pot creamy vegetable soup.

How to Make Creamy Mushroom Chicken and Wild Rice Soup

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

Note: The recipe includes optional variations: soak 1 ounce dried mushrooms in 1 cup just-boiled water for 20 minutes and use that mushroom water. You can also add 2 tablespoons white miso paste in step 5 for extra depth.

Directions

1. Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the mushrooms and cook until their liquids are released and evaporated, about 10–15 minutes. Remove mushrooms and set aside.
2. In the same pot, melt 1 tablespoon of butter. Add onion, carrots, and celery; cook until tender, about 8–10 minutes.
3. Add garlic and thyme; cook until fragrant, about 1 minute. If using the optional miso, stir it in with the broth in the next step.
4. Add chicken broth, wild rice, cooked chicken, and mushrooms. Bring to a boil, reduce heat, and simmer, covered, until rice is tender, about 20–30 minutes.
5. Stir in milk (or cream) and parmesan; cook until cheese is melted and well combined. Season with salt and pepper to taste.

Cooking time varies by rice type. For extra mushroom flavor, soak dried mushrooms in just-boiled water for 20 minutes and use some of the strained soaking liquid in place of broth. Stir 2 tablespoons miso into the broth if desired. Serve with extra Parmesan, sour cream, herbs, or a little truffle oil.

How to Serve Creamy Mushroom Chicken and Wild Rice Soup

Ladle the soup into bowls and finish with Parmesan, sour cream, or fresh herbs. Serve it with crusty bread or a simple side salad.

How to Store Creamy Mushroom Chicken and Wild Rice Soup

Cool the soup promptly and refrigerate it in an airtight container for up to 3 days. Freeze for up to 3 months if needed, then thaw overnight in the refrigerator. Reheat gently on the stove, stirring as it warms; cream-based soups may change texture after freezing.

Tips for Creamy Mushroom Chicken and Wild Rice Soup

• Use a mix of mushrooms for a broader, savory flavor.
• If you like it creamier, add more cream or milk.
• Adjust the seasoning by adding more herbs or spices according to your taste.
• For added texture, reserve some cooked chicken and mushrooms to add just before serving.

Variations

Add spinach or kale near the end of cooking, or stir in peas or corn for a different vegetable mix. If you use another rice, check its package for timing and adjust the simmer accordingly.

Frequently Asked Questions

Can I use a different type of rice?
Yes. Rice varieties cook at different rates, so check the package directions and adjust the simmer time. The broth amount may also need to change.

Can I make the soup ahead?
Yes. Refrigerate it and reheat gently before serving. The rice may absorb more broth as it sits, so add a little broth or water if needed.

Can I make a vegetarian version?
Omit the chicken and use vegetable broth. For a fully plant-based version, choose dairy-free milk and cheese alternatives and check that the Parmesan substitute is vegan.

For a related recipe, see one-pot creamy vegetable soup. For additional technique or safety guidance, consult FoodSafety.gov’s safe temperature chart.

Creamy Mushroom Chicken and Wild Rice Soup

Print Recipe

A warm and comforting soup featuring rich flavors of mushrooms, chicken, and wild rice, perfect for any season.

• Author: Emily
• Prep Time: 15
• Cook Time: 45
• Total Time: 60
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free

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

1. Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the mushrooms and cook until their liquids are released and evaporated, about 10–15 minutes. Remove mushrooms and set aside.
2. In the same pot, melt 1 tablespoon of butter. Add onion, carrots, and celery; cook until tender, about 8–10 minutes.
3. Add garlic and thyme; cook until fragrant, about 1 minute.
4. Add chicken broth, wild rice, cooked chicken, and mushrooms. Bring to a boil, reduce heat, and simmer, covered, until rice is tender, about 20–30 minutes.
5. Stir in milk (or cream) and parmesan; cook until cheese is melted and well combined. Season with salt and pepper to taste.

Notes

Serve topped with extra parmesan or a dollop of sour cream. Garnish with fresh herbs or truffle oil. Optional: add greens like spinach or kale, or reserve some cooked chicken and mushrooms for texture.