Name: Creamy Mushroom, Chicken, and Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb chicken breasts or thighs, cooked and shredded; 1 cup wild rice; 8 oz mushrooms, sliced; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups chicken broth; 2 cups heavy cream; 1 cup milk; 2 tbsp butter; 2 tbsp olive oil; 1 tsp thyme (dried or fresh); Salt and pepper to taste; 1/4 cup fresh parsley, chopped (optional)

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This creamy mushroom, chicken, and wild rice soup is the ultimate comfort food for chilly evenings. It's packed with tender chicken, earthy mushrooms, and nutty wild rice, all simmered together in a rich, flavorful broth. Whether you're cooking for a crowd or craving something warm and hearty, this soup is the perfect choice.

Creamy Mushroom, Chicken, and Wild Rice Soup

Ingredients

1 lb chicken breasts or thighs, cooked and shredded

1 cup wild rice

8 oz mushrooms, sliced

1 medium onion, diced

2 cloves garlic, minced

4 cups chicken broth

2 cups heavy cream

1 cup milk

2 tablespoon butter

2 tablespoon olive oil

1 teaspoon thyme (dried or fresh)

Salt and pepper to taste

¼ cup fresh parsley, chopped (optional)

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

Directions

First, I cook the wild rice according to the package instructions and then set it aside.

In a large pot, I heat the olive oil and butter over medium heat. Then, I add the mushrooms and sauté for 5-7 minutes until they soften.

Next, I add the diced onion and minced garlic to the pot, cooking for another 3-4 minutes, or until the onion becomes translucent.

I pour in the chicken broth, stirring to combine everything. I bring the mixture to a simmer.

I then add the shredded chicken, cooked wild rice, thyme, salt, and pepper to the pot, stirring everything together.

I reduce the heat and stir in the heavy cream and milk. I let it simmer for another 10-15 minutes to allow the flavors to meld.

Once it’s ready, I taste the soup and adjust the seasoning with more salt and pepper, if needed.

Finally, I serve it hot, garnished with fresh parsley if desired.

Servings and Timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Storage/Reheating

This soup stores well in the fridge for up to 3 days in an airtight container. To reheat, I simply warm it on the stovetop over low heat, stirring occasionally. If it’s too thick, I can add a splash of chicken broth or milk to loosen it up. For longer storage, I can freeze the soup for up to 3 months. When reheating from frozen, I let it thaw overnight in the fridge and then heat it on the stovetop.

FAQs

Can I use a different type of rice in this recipe?

Yes! While wild rice adds a unique flavor and texture, I can use white or brown rice if I prefer. Keep in mind that the cooking times may vary depending on the type of rice.

Can I make this soup dairy-free?

To make this soup dairy-free, I can swap the heavy cream and milk with coconut milk or a dairy-free cream substitute. The flavor will be slightly different, but it will still be delicious!

How can I make this soup spicier?

If I want to add some heat, I can sprinkle in some red pepper flakes or add a diced jalapeño when cooking the onions and garlic. Adjust the amount to my liking.

Can I make this soup in a slow cooker?

Yes, I can! To make it in a slow cooker, I simply sauté the mushrooms, onion, and garlic first, then add everything to the slow cooker, including the chicken, rice, broth, and seasonings. Let it cook on low for 4-6 hours or high for 2-3 hours. Add the cream and milk in the last 30 minutes of cooking.

Can I add other vegetables to this soup?

Absolutely! I can add carrots, celery, or even spinach to boost the vegetable content. Just be sure to adjust the cooking times based on the veggies I choose.

Conclusion

This creamy mushroom, chicken, and wild rice soup is everything I crave in a hearty, comforting meal. The combination of tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth is simply irresistible. It’s an easy, versatile recipe that can be made ahead of time and enjoyed on cold days, making it a staple in my kitchen. I love how customizable it is, allowing me to add extra vegetables, spice it up, or make it dairy-free based on my preferences.

Recipe:

Creamy Mushroom, Chicken, and Wild Rice Soup

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This creamy mushroom, chicken, and wild rice soup is a comforting and hearty meal with tender chicken, earthy mushrooms, and nutty wild rice in a rich, velvety broth. Perfect for chilly evenings or family dinners.

Instructions

Cook the wild rice according to the package instructions and set it aside.
In a large pot, heat the olive oil and butter over medium heat. Add the mushrooms and sauté for 5-7 minutes until they soften.
Add the diced onion and minced garlic, cooking for another 3-4 minutes until the onion becomes translucent.
Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.
Add the shredded chicken, cooked wild rice, thyme, salt, and pepper to the pot, stirring everything together.
Reduce the heat and stir in the heavy cream and milk. Let it simmer for 10-15 minutes to allow the flavors to meld.
Adjust the seasoning with more salt and pepper, if needed.
Serve hot, garnished with fresh parsley, if desired.