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Creamy Mushroom Chicken and Wild Rice Soup

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A comforting and creamy soup filled with tender mushrooms, wild rice, and hearty chicken, perfect for cold days! This soup is loaded with flavors and will warm you up in no time!

Ingredients

Scale
  • 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 fresh thyme, chopped
  • 6 cups chicken broth
  • 1 cup wild rice or a blend
  • 1 1/2 cups cooked chicken, diced or shredded
  • 1 cup milk or cream
  • 1 cup grated Parmigiano Reggiano cheese
  • Salt and pepper, to taste

Instructions

  1. Sauté Mushrooms: In a pan over medium-high heat, melt 2 tablespoons of butter. Add the sliced mushrooms and cook until they release their liquids and the liquid evaporates, about 10-15 minutes. Set aside.
  2. Cook Vegetables: In the same pan, melt 1 tablespoon of butter. Add the diced onion, carrots, and celery, cooking until tender, about 8-10 minutes.
  3. Add Aromatics: Stir in the garlic and thyme, cooking until fragrant, about 1 minute.
  4. Simmer Soup: Add the chicken broth, wild rice, cooked chicken, and sautéed mushrooms. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
  5. Finish with Cream: Stir in the milk and grated Parmesan cheese, cooking until the cheese melts. Season with salt and pepper to taste.

Notes

  • Optional Additions:
    • For extra mushroom flavor, soak 1 ounce of dried mushrooms in 1 cup of boiled water for 20 minutes. Add the soaked mushrooms and their water along with the garlic.
    • For a savory twist, add 2 tablespoons of white miso paste in step 5 before seasoning with salt and pepper.

Nutrition

Find it online: https://grandmarecipesflash.com/creamy-mushroom-chicken-and-wild-rice-soup/