You have to try this creamy mushroom chicken and wild rice soup recipe! It combines the earthy flavors of mushrooms with tender chicken and nutty wild rice.
You’ll love this hearty and comforting dish on cold chilly days. It is a simple yet nutritious and satisfying meal that will surely warm your soul.
The Chicken for Creamy Mushroom and Wild Rice Soup
You can use a rotisserie chicken for this recipe if you please and chicken broth from the grocery. If you’ve followed my blog for a while, you’ll know that I typically stew a chicken for any dishes requiring cooked chicken and broth. It only takes an hour to an hour and a half to stew a chicken, but the broth is so much better than any you buy in the grocery store.
For this recipe, I had a little store-bought chicken broth left over from another recipe and substituted 2 cups of the leftover broth for 2 of the 4 cups of the water in my stewed chicken recipe. There will be excess chicken, which you can use for another dish. I used it for some chicken salad the next day.
Click here ► Printable Recipe
Creamy Mushroom Chicken and Wild Rice Soup
Serves 6
Ingredients:
- 2 Tablespoons butter
- 1 pound baby Bella mushrooms – sliced
- 1 Tablespoon butter
- 1 onion – diced
- 2 carrots, diced
- 2 stalks celery – diced
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves
- 2 cups cooked chicken – cut into bite-size pieces
- 1 cup wild rice
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmigiano Reggiano
Directions:
First, melt the 2 Tablespoons of butter in a heavy skillet over medium-high heat.
Add the sliced mushrooms and cook until the mushrooms release their liquid and the liquid evaporates. This should take from 10 to 15 minutes. Then, transfer the mushrooms to the chicken broth.
Melt the remaining tablespoon of butter in the same skillet. Toss in the carrots, celery, and onion.
Cook the vegetables until they’re tender. Then, add the garlic and thyme. Stir and cook for another minute until you smell the garlic.
Add the cooked vegetables to the broth.
Then, add the chicken and rice. Stir the mixture and bring it to a boil, reduce the heat to simmer, and cover with a lid. Simmer for 30 minutes or until the rice is tender.
Mix in the heavy cream and 1 cup of freshly grated Parmigiano Reggiano cheese. Stir and cook until the cheese is melted —season with salt and pepper to taste.
This soup is really delicious, but is honestly better the next day! The soup thickens and is creamier the following day making it great for leftovers. You can customize the soup with additional herbs and seasonings for extra flavor.
Creamy Mushroom Chicken and Wild Rice Soup
This hearty soup is really delicious, but is honestly better the next day! The soup thickens and is creamier the following day making it great for leftovers. You can customize the soup with additional herbs and seasonings for extra flavor.
Ingredients
- 2 Tablespoons butter
- 1 pound baby Bella mushrooms - sliced
- 1 Tablespoon butter
- 1 onion - diced
- 2 carrots, diced
- 2 stalks celery - diced
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves
- 2 cups cooked chicken
- 1 cup wild rice
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmigiano Reggiano
Instructions
First, melt the 2 Tablespoons of butter in a heavy skillet over medium-high heat.
Add the sliced mushrooms and cook until the mushrooms release their liquid and the liquid evaporates. This should take from 10 to 15 minutes. Then, transfer the mushrooms to the chicken broth.
Melt the remaining tablespoon of butter in the same skillet. Toss in the carrots, celery, and onion.
Cook the vegetables until they're tender. Then, add the garlic and thyme. Stir and cook for another minute until you smell the garlic.
Add the cooked vegetables to the broth.
Then, add the chicken and rice. Stir the mixture and bring it to a boil, reduce the heat to simmer, and cover with a lid. Simmer for 30 minutes or until the rice is tender.
Mix in the heavy cream and 1 cup of freshly grated Parmigiano Reggiano cheese. Stir and cook until the cheese is melted —season with salt and pepper to taste.
Stewed Chicken and Broth
This is my base recipe for stewing chicken and making broth. Typically, I add a few sprigs of fresh rosemary and thyme, too. The house will smell divine!
Ingredients
- 1 (3 – 5 pound) chicken
- 4 cups water
- 1 onion quartered
- 3 celery tops
- 3 sprigs of fresh parsley
- 1 bay leaf
- 8 – 10 peppercorns
- 2 – 1/2 teaspoons salt
Instructions
Place chicken in a stockpot, add water and the remaining ingredients. Heat to boiling and turn down to a simmer for 1 – 1 1/2 hours, until the meat is tender and starts to fall off the bone.
Strain the broth and set it aside. Pull the chicken from the bones, removing the skin and bones.
* This is my base recipe for chicken pot pie, homemade chicken and noodles, chicken and dumplings, chicken rice soup, etc. If I have excess broth, I put it in a freezer bag, lay it flat in the freezer, freeze and use it to flavor rice or use it in another recipe.
Be Social!
