If you’re searching for a meal that wraps you in cozy comfort with every spoonful, this Creamy Mushroom Chicken and Wild Rice Soup will become an instant favorite. Brimming with tender chicken, earthy mushrooms, hearty wild rice, and a lush, cheesy broth, it’s the kind of soup that feels like giving yourself a culinary hug. Whether you’re planning a family dinner or just want something deliciously soul-nourishing for yourself, you’ll love how this dish balances rustic flavors and creamy decadence. Let’s get ready to savor every bit of this irresistible soup!

Creamy Mushroom Chicken and Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is wonderfully simple, and each one brings something unique to the finished soup. From the deep umami flavor of mushrooms to the satisfying chew of wild rice and the richness of cream, every component is essential for the vibrant taste and comforting texture of Creamy Mushroom Chicken and Wild Rice Soup.

Butter: Adds a deliciously rich base for sautéing and enhances the overall flavor.
Mushrooms (1 pound, sliced): Choose your favorite variety or mix for extra umami depth—mushrooms are the star of this soup!
Onion (1, diced): Provides aromatic sweetness and builds flavor right from the start.
Carrots (2, diced): Bring gentle sweetness and bright pops of color to the pot.
Celery (2 stalks, diced): Adds irresistible crunch and a classic aromatic touch.
Garlic (2 cloves, chopped): Infuses every bite with that familiar, savory warmth.
Thyme (1 teaspoon, chopped): Earthy and fragrant, it perfectly complements the mushrooms and chicken.
Chicken Broth (6 cups): The savory backbone—homemade or store-bought works well.
Wild Rice (1 cup, or blend): Hearty texture and nutty flavor; blends add even more color and taste.
Chicken (1 1/2 cups, cooked and diced or shredded): Rotisserie, leftover roasted, or freshly cooked chicken make this comforting and filling.
Milk or Cream (1 cup): Go for cream for richness, or milk for a lighter touch—either creates a velvety finish.
Parmigiano Reggiano (1 cup, grated): Parmesan’s nutty, salty depth transforms the soup’s texture and taste.
Salt and Pepper (to taste): The simplest seasoning brings every flavor into perfect balance.

How to Make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: Sauté the Mushrooms

Start by melting two tablespoons of butter in a large pot or Dutch oven over medium-high heat. Add your sliced mushrooms and cook them patiently, stirring occasionally, until they’ve released all their liquid and that liquid fully evaporates. This takes about 10-15 minutes and delivers maximum earthy flavor—don’t rush this step! Once golden-brown, set the mushrooms aside in a bowl.

Step 2: Cook the Aromatics

In the same pot, melt an additional tablespoon of butter. Toss in the diced onion, carrots, and celery. Cook, stirring gently, until everything softens—about 8-10 minutes. The vegetables will look beautifully vibrant and almost sweetly fragrant, ready to form the base of your Creamy Mushroom Chicken and Wild Rice Soup.

Step 3: Add Garlic and Thyme

Sprinkle in the chopped garlic and thyme. Stir constantly for about a minute—just until the kitchen fills with herby, garlicky fragrance. This quick step helps unfold even more layers of flavor.

Step 4: Combine and Simmer

Now, return the sautéed mushrooms to the pot, then add the chicken broth, wild rice (or blend), and cooked chicken. Give everything a hearty stir, bring the pot to a gentle boil, then reduce the heat, cover, and let it all simmer. Depending on your rice, this step can take anywhere from 20 to 30 minutes—taste the rice to gauge doneness. All the flavors start melding beautifully at this point!

Step 5: Add Creaminess and Cheese

Pour in the milk or cream, then sprinkle in the grated Parmigiano Reggiano. Stir until the cheese melts into the soup, making it lusciously creamy. Season with salt and pepper to taste, then enjoy the transformation—your Creamy Mushroom Chicken and Wild Rice Soup is ready for the table!

How to Serve Creamy Mushroom Chicken and Wild Rice Soup

Garnishes

The finishing touch can make all the difference! Shower your bowl with fresh parsley, extra thyme leaves, or a swirl of cream for color and aroma. If you’re feeling fancy, a drizzle of truffle oil or a sprinkle of more grated parmesan will have everyone swooning over their bowl of Creamy Mushroom Chicken and Wild Rice Soup.

Side Dishes

Pair this soup with a crisp salad—think arugula or spinach with a light vinaigrette—or a warm, crusty bread for dipping into the velvety broth. Even something simple like garlic toast or roasted vegetables rounds out the meal without stealing the spotlight from your soup.

Creative Ways to Present

Ladle the Creamy Mushroom Chicken and Wild Rice Soup into rustic mugs for a fireside gathering, or serve in small bowls as a luxurious starter at a dinner party. For a restaurant-style touch, top each bowl with shaved parmesan and a sprig of fresh thyme. However you serve it, this soup looks gorgeous and inviting!

Make Ahead and Storage

Storing Leftovers

This soup actually gets better as it sits, its flavors deepening overnight! Store cooled leftovers in an airtight container in the fridge for up to 3 days. The rice will soak up some broth and the soup may thicken, but that makes it heartier and even more comforting the next day.

Freezing

Freezing Creamy Mushroom Chicken and Wild Rice Soup is perfectly doable—just allow it to cool completely before transferring it to freezer-safe containers. Keep in mind that creamy soups may sometimes separate a bit when thawed, but a quick stir upon reheating brings everything back together.

Reheating

Warm leftovers gently on the stovetop or in the microwave, adding a splash of chicken broth or milk if the soup seems thick. Low heat is your friend here; it keeps the dairy from separating and preserves that incredible texture. Stir frequently as it warms to keep the soup silky and melty-cheesy.

FAQs

Can I use different types of mushrooms for the soup?

Absolutely! Mixing varieties like cremini, button, or shiitake adds even more depth and excitement to the soup’s flavor profile. Experiment to find your favorite combination for Creamy Mushroom Chicken and Wild Rice Soup.

How can I make this soup vegetarian?

It’s easy—a simple swap of vegetable broth for chicken broth, plus omitting the chicken or substituting with extra mushrooms or even white beans, turns this into a hearty vegetarian treat!

What’s the best way to thicken the soup?

If you like your Creamy Mushroom Chicken and Wild Rice Soup extra thick, mix a tablespoon of cornstarch with two tablespoons of cold water and stir this slurry into the soup during the final minutes of simmering.

Can I make this soup ahead of time?

Yes, and it only gets tastier! Make it a day in advance, and store it in the fridge—when reheated, the flavors are even richer and more developed.

What cheese can I use instead of parmesan?

If you’re out of parmesan or want to try something different, Gruyère or Pecorino Romano both melt beautifully and add a wonderful nutty or sharp note to the soup.

Final Thoughts

I can’t wait for you to cozy up with a bowl of Creamy Mushroom Chicken and Wild Rice Soup—it’s like having your favorite comfort food and elevated, restaurant-worthy flavors all in one. Don’t be surprised if this becomes a staple in your kitchen; it’s that delicious and rewarding to make. Give it a try, and let the warmth and richness of this soup make your day!

Creamy Mushroom Chicken and Wild Rice Soup Recipe

★★★★★

5.2 from 18 reviews

Author: Lila
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and hearty Creamy Mushroom Chicken and Wild Rice Soup that is perfect for chilly days. This soup is loaded with earthy mushrooms, tender chicken, nutty wild rice, and creamy Parmesan cheese for a flavorful and satisfying meal.

Instructions

Sauté Mushrooms: Melt 2 tablespoons of butter in a pan over medium-high heat. Add sliced mushrooms and cook until the liquids evaporate, about 10-15 minutes. Set aside.
Cook Vegetables: In the same pan, melt 1 tablespoon of butter. Add onions, carrots, and celery. Cook until tender, about 8-10 minutes.
Season and Simmer: Stir in garlic and thyme. Add broth, rice, chicken, and mushrooms. Bring to a boil, then simmer covered until rice is tender, about 20-30 minutes.
Add Creaminess: Mix in milk and Parmesan. Cook until cheese melts. Season with salt and pepper.