Creamy Mushroom Chicken And Wild Rice Soup Recipe

When the weather turns chilly, there’s nothing quite like a big bowl of soup to warm you up from the inside out. This creamy mushroom chicken and wild rice soup is one of those dishes that feels like a hug in a bowl—rich, hearty, and full of savory flavors that hit the spot. Mushrooms, tender pieces of chicken, fresh herbs, and wild rice combine to create a meal that’s nourishing but indulgent, perfect for a quiet night in or a cozy family dinner.

One of my favorite memories of this soup involves a rainy day where we were all a bit under the weather. This soup came together with simple ingredients we had on hand, and it filled the house with the comforting smell of garlic, thyme, and earthy mushrooms. There’s something so soul-soothing about a creamy soup that makes you feel like you’re right where you belong, even if the world outside is cold and grey.

this RECIPE

A little history behind wild rice soups

Wild rice is a staple in many northern and Midwestern U.S. kitchens, especially in Minnesota where wild rice grows abundantly in lakes and rivers. It’s technically not a rice at all but a type of grass seed that has a nutty flavor and a satisfying chewiness, making it perfect for soups. This creamy wild rice soup is inspired by classic recipes that often use turkey after Thanksgiving, but I prefer chicken for an easier, year-round version. Adding mushrooms elevates the earthy flavors, while a touch of cream gives it a luxurious finish.

The ingredients that make this soup shine

Each ingredient in this soup plays a special role, adding flavor, texture, or richness. Here’s a quick rundown of the main players and why they matter.

• Mushrooms: Mushrooms bring an earthy, savory depth to the soup that pairs beautifully with chicken and rice. I recommend cremini or baby bellas for their slightly richer flavor, but you can use any mushrooms you have on hand. If you’re looking for extra flavor, try adding a few wild mushrooms like shiitake or oyster.
• Wild rice: Wild rice has a nutty, chewy texture that holds up well in soup, even after simmering. You can use a wild rice blend if you like a softer texture or prefer a mix of rice types. Wild rice is high in fiber and protein, so it makes the soup more filling and nutritious.
• Chicken: This recipe works great with leftover chicken, rotisserie chicken, or even a poached chicken breast. For a vegetarian version, you could leave the chicken out and add extra mushrooms or even chickpeas for a protein boost.
• Garlic and thyme: These aromatics add warmth and fragrance to the soup. Fresh thyme has a subtle, almost lemony note that balances the richness of the cream and cheese. If you don’t have fresh thyme, dried thyme works too—just use about half as much.
• Milk or cream: This is what makes the soup creamy and satisfying. Use heavy cream if you like a really luxurious texture, or go with milk for a lighter version. For a dairy-free option, unsweetened almond milk or oat milk work surprisingly well.
• Parmesan: Parmigiano Reggiano adds a salty, nutty note that brings all the flavors together. You can also use Pecorino Romano if you prefer a sharper cheese.

Kitchen tools you’ll need for this soup

This soup doesn’t require any fancy equipment, but there are a few tools that make the process smoother.

• Large pot or Dutch oven: You’ll want something large enough to hold all the ingredients and give you room to stir. A heavy-bottomed pot or Dutch oven distributes heat evenly, which helps prevent the milk and cheese from scorching.
• Sharp knife and cutting board: For dicing the vegetables and mushrooms. Take your time here—well-cut vegetables make a big difference in the soup’s texture.
• Wooden spoon: A wooden spoon is perfect for stirring the soup as it simmers, helping to keep everything well-mixed without scratching your pot.
• Ladle: For serving up those cozy bowls without making a mess!

Step-by-step: Making creamy mushroom chicken and wild rice soup

Let’s get cooking! This soup comes together in just a few simple steps.

1. Cook the mushrooms: Start by melting 2 tablespoons of butter in your pot over medium-high heat. Add the mushrooms and cook them until they release their liquids and the pan looks dry again, about 10-15 minutes. This step intensifies the mushroom flavor. Don’t rush it—the longer you cook, the more depth of flavor you get. Once they’re done, set them aside in a bowl.
2. Sauté the veggies: In the same pot, add the remaining tablespoon of butter. Add the diced onion, carrots, and celery, and cook until they’re tender, about 8-10 minutes. Stir occasionally to prevent sticking. You’ll know they’re ready when the onions are translucent and the carrots are starting to soften.
3. Add garlic and thyme: Stir in the chopped garlic and fresh thyme, and cook for just about a minute until fragrant. Be careful not to burn the garlic—it only needs a little time to release its flavor.
4. Simmer the soup: Pour in the chicken broth, and add the rice, cooked chicken, and reserved mushrooms. Bring everything to a boil, then reduce the heat to a low simmer. Cover the pot and let it cook for about 20-30 minutes, or until the rice is tender. Wild rice can take a bit longer, so check occasionally and add a splash of water if needed.
5. Finish with milk and cheese: Once the rice is tender, stir in the milk or cream and the grated Parmesan. Let the soup cook for a few more minutes until the cheese melts and everything is creamy. Season with salt and pepper to taste.

Make it your own: Variations and adaptations

This soup is super versatile! Here are a few ways you can adapt it to suit different tastes or dietary needs.

• Make it dairy-free: Use a plant-based milk like almond or oat milk, and skip the Parmesan. You could also add a tablespoon of nutritional yeast for a slightly cheesy flavor.
• Go vegetarian: Simply leave out the chicken and add an extra half pound of mushrooms or some diced tofu for protein. Chickpeas would also be a good addition for a heartier soup.
• Add greens: Toss in a few handfuls of spinach, kale, or Swiss chard towards the end of cooking for a burst of color and nutrition. The greens wilt beautifully in the warm soup.
• Use brown rice or a different grain: If you don’t have wild rice, try using brown rice, farro, or barley. Just keep in mind that cooking times may vary depending on the grain.
• Seasonal twist: In the fall, try adding a pinch of nutmeg or a splash of apple cider vinegar for a subtle twist. In the spring, add fresh herbs like parsley or chives for a pop of brightness.

Serving and presentation ideas

When it’s time to serve, ladle the soup into bowls and garnish with a sprinkle of fresh thyme or parsley for color. For a little extra flair, add a few shavings of Parmesan on top. This soup pairs beautifully with a slice of crusty bread or a warm roll for dipping.

If you’re feeling extra indulgent, serve it in a bread bowl! The bread soaks up the soup, turning each bite into a delightful, creamy experience.

Perfect drink pairings

For a drink that complements the earthy, savory flavors of the soup, here are a few options:

• Hot herbal tea: A mild tea like chamomile or a fragrant green tea can enhance the warmth of the soup without overpowering it.
• Apple cider: Warm apple cider adds a touch of sweetness that balances the richness of the soup. If you like a bit of spice, add a cinnamon stick for extra flavor.
• Sparkling water with lemon: The acidity of lemon cuts through the creaminess, making each sip feel refreshing and light.

Storing and reheating tips

Leftover soup can be stored in an airtight container in the fridge for up to 3 days. If you’re planning to keep it longer, freeze it! Just make sure to leave out the milk and Parmesan if freezing, then add them when you reheat the soup on the stovetop. This prevents the dairy from curdling.

To reheat, warm the soup on the stove over low heat, stirring occasionally. You might need to add a splash of broth or milk to loosen it up, as the rice will absorb some liquid as it sits.

Adjusting the recipe for different serving sizes

This recipe serves about four people as a main course. If you’re cooking for a crowd, you can double the ingredients, but keep an eye on the cooking time as larger batches may take a bit longer to heat through. For a smaller portion, halve the ingredients but keep the same cooking times.

Frequently asked questions

1. Can I use white rice instead of wild rice?
Yes, but white rice cooks much faster, so reduce the simmering time to about 15 minutes. The texture will be softer compared to wild rice.

2. Can I make this soup ahead of time?
Absolutely! The flavors deepen as it sits. Just keep the milk and cheese out until reheating, then add them to avoid curdling.

3. What if I don’t have fresh thyme?
You can substitute with 1/2 teaspoon of dried thyme. Or try rosemary or sage for a slightly different flavor.

4. Can I freeze this soup?
Yes, but leave out the milk and cheese if freezing. Add them after reheating to keep the soup creamy.

5. Can I make this in a slow cooker?
Yes! Sauté the mushrooms and vegetables first, then add everything except the milk and cheese to the slow cooker. Cook on low for 6-8 hours, then stir in the milk and cheese before serving.

Now grab your favorite soup pot and give this creamy mushroom chicken and wild rice soup a try. Whether it’s for a cozy weeknight dinner or a comforting meal to share, this soup is sure to warm your heart and fill your belly. Enjoy!

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