Name: Creamy Chicken and Wild Rice Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 tbsp butter, divided; 1 lb mushrooms, sliced; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, chopped; 1 tsp thyme, chopped; 6 cups chicken broth; 1 cup wild rice (or a blend of rice including wild rice); 1 1/2 cups cooked and diced or shredded chicken; 1 cup milk or cream; 1 cup parmigiano reggiano (parmesan), grated; Salt and pepper to taste

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This creamy chicken and wild rice soup is the perfect comfort food, offering a warm, hearty dish that's ideal for chilly evenings. Packed with tender vegetables, savory mushrooms, and a touch of parmesan, it's a bowl of goodness you can count on for a cozy meal.

Ingredients

3 tablespoon butter, divided

1 lb mushrooms, sliced

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 ½ cups cooked and diced or shredded chicken

1 cup milk or cream

1 cup parmigiano reggiano (parmesan), grated

Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook Mushrooms: In a large pan, melt 2 tablespoon butter over medium-high heat. Add mushrooms and cook until their liquids release and evaporate, about 10-15 minutes. Set aside.

Sauté Vegetables: In the same pan, add the remaining 1 tablespoon butter. Sauté onions, carrots, and celery until tender, about 8-10 minutes.

Add Garlic and Thyme: Stir in garlic and thyme; cook for another 1 minute until fragrant.

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

Finish with Dairy: Stir in milk and parmesan cheese until the cheese is melted. Season with salt and pepper to taste.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 60 minutes

Total Time: 70 minutes

Servings: 6 servings

Variations

Vegetarian Version: To make this soup vegetarian, simply substitute the chicken with additional vegetables like potatoes, peas, or even a plant-based protein.

Use Different Rice: If wild rice isn't your favorite, you can substitute with brown rice or white rice for a slightly different texture.

Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño for a little heat.

Herb Swap: If you don’t have thyme on hand, feel free to use rosemary or sage for a different flavor profile.

Storage/Reheating

I recommend storing leftovers in an airtight container in the fridge for up to 3-4 days. The soup can also be frozen for up to 3 months. When reheating, you can either warm it on the stove over low heat or microwave it until heated through. If the soup thickens too much after freezing, simply add a splash of milk or broth to bring it back to the desired consistency.

FAQs

How do I make this soup ahead of time?

I find that this soup actually tastes even better the next day, so it's perfect for making ahead. You can cook everything up to the point of adding the milk and parmesan, then refrigerate it. When you're ready to serve, just reheat it and stir in the dairy before serving.

Can I make this soup with cooked rotisserie chicken?

Absolutely! Using pre-cooked rotisserie chicken is a great shortcut to save time. Just shred it and add it to the soup when it’s time to simmer.

How can I make this soup creamier?

For an even creamier texture, I suggest using heavy cream instead of milk. It will give the soup a richer, more indulgent consistency.

Can I use a slow cooker to make this soup?

Yes, you can! Sauté the mushrooms, vegetables, garlic, and thyme on the stovetop first, then transfer everything to a slow cooker. Add the broth, rice, and chicken, and cook on low for 6-7 hours or until the rice is tender. Add the milk and parmesan just before serving.

Can I double the recipe?

Definitely! If you want to make a larger batch, just double all the ingredients. The cooking time should remain about the same, but make sure your pot is big enough to accommodate the extra ingredients.

Conclusion

This creamy chicken and wild rice soup is a meal that truly satisfies. It’s packed with flavor, hearty ingredients, and just the right amount of creaminess to make it irresistible. Whether you're cooking for a crowd or preparing a cozy dinner for yourself, this soup is sure to become a favorite. Enjoy!

Recipe:

Creamy Chicken and Wild Rice Soup

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Author: Cheryl
Total Time: 70 minutes
Yield: 6 servings
Diet: Low Fat

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Description

A creamy, hearty soup with tender chicken, wild rice, and savory vegetables, perfect for chilly evenings.

Instructions

In a large pan, melt 2 tablespoon butter over medium-high heat. Add mushrooms and cook until their liquids release and evaporate, about 10-15 minutes. Set aside.
In the same pan, add the remaining 1 tablespoon butter. Sauté onions, carrots, and celery until tender, about 8-10 minutes.
Stir in garlic and thyme; cook for another 1 minute until fragrant.
Add chicken broth, wild rice, cooked chicken, and cooked mushrooms. Bring to a boil, then reduce heat and simmer, covered, until the rice is tender, about 20-30 minutes.
Stir in milk and parmesan cheese until the cheese is melted. Season with salt and pepper to taste.