Warm up with a hearty and comforting bowl of Creamy Mushroom Chicken and Wild Rice Soup. This delicious soup is packed with tender chicken, earthy mushrooms, and hearty wild rice, all enveloped in a rich, creamy broth. The addition of Parmesan cheese elevates the flavor, while fresh thyme adds an aromatic touch. Whether you’re seeking a filling lunch or a cozy dinner, this soup brings together wholesome ingredients that create a deliciously balanced meal. Perfect for chilly days or as a comforting treat anytime, this soup is sure to become a family favorite.
Ingredients
For the Soup:
- 2 tablespoons butter (for mushrooms)
- 1 pound mushrooms, sliced
- 1 tablespoon butter (for vegetables)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 6 cups chicken broth
- 1 cup wild rice (or a wild rice blend)
- 1 1/2 cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup grated Parmesan (Parmigiano Reggiano)
- Salt and pepper to taste
Instructions
Step 1: Cook the Mushrooms
Begin by melting 2 tablespoons of butter in a large pan over medium-high heat. Once the butter is melted, add the sliced mushrooms. Sauté the mushrooms for about 10-15 minutes, stirring occasionally, until they release their liquid and it evaporates. The mushrooms should become golden brown. Once cooked, remove them from the pan and set them aside.
Step 2: Cook the Vegetables
In the same pan, melt 1 tablespoon of butter over medium heat. Add the diced onion, carrots, and celery, and cook for 8-10 minutes, stirring frequently. The vegetables should soften and become tender. This step builds the foundation of flavor for the soup.
Step 3: Add Garlic and Herbs
Once the vegetables are tender, stir in the minced garlic and chopped thyme. Cook for 1 more minute until fragrant, stirring continuously to prevent the garlic from burning.
Step 4: Combine Soup Ingredients
Add the chicken broth, wild rice, cooked chicken, and the sautéed mushrooms into the pot with the vegetables. Stir everything together to combine, ensuring the rice and chicken are evenly distributed throughout the mixture. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-30 minutes, or until the wild rice is tender and has absorbed the flavors.
Step 5: Finish with Creaminess
Once the rice is cooked, reduce the heat to low and stir in the milk or cream and grated Parmesan cheese. Allow the cheese to melt into the soup, stirring occasionally to achieve a creamy texture. Simmer for an additional 5-10 minutes to ensure the soup is hot and all the ingredients are well combined.
Season the soup with salt and pepper to taste, adjusting the seasoning to suit your preferences.
Step 6: Serve and Enjoy
Ladle the creamy mushroom chicken and wild rice soup into bowls. Serve it hot, and if desired, sprinkle with extra Parmesan cheese for added richness. This soup is perfect on its own or paired with a side of crusty bread for dipping. Enjoy!
Helpful Tips
- Wild Rice: If you prefer, you can use a wild rice blend for additional variety and texture. Keep in mind that different rice blends may require slightly different cooking times, so check the instructions on the package for the best results.
- Chicken: This soup is a great way to use up leftover rotisserie chicken or any cooked chicken you have on hand. Shredded chicken works particularly well as it blends into the soup.
- Dairy-Free Option: For a dairy-free version, replace the milk or cream with coconut milk or a non-dairy cream substitute, and use a dairy-free Parmesan cheese alternative.
- Make Ahead: The soup can be made in advance and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits. Reheat gently on the stove over low heat.
- Thickening: If the soup becomes too thick over time, simply add more chicken broth or milk to reach your desired consistency.
Substitutions and Variations
- Add More Vegetables: Feel free to incorporate other vegetables like parsnips, leeks, or spinach to add more nutrients and color to the soup.
- Seasoning Variations: If you prefer a more robust flavor, you can add a bay leaf, rosemary.
- Different Rice: If you don’t have wild rice, brown rice or quinoa could work as substitutes. Adjust the cooking time based on the type of rice you use.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 3 days. The flavors deepen and become even more delicious. To reheat, simply add a bit of broth or milk to loosen it up, as it may thicken upon cooling.
Can I freeze this soup?
This soup can be frozen, but for the creamiest texture, it’s best to freeze it without the milk or cream. When reheating, stir in the milk or cream after the soup has been defrosted.
What can I serve with this soup?
This creamy mushroom chicken and wild rice soup pairs wonderfully with crusty bread, garlic bread, or even a light green salad with a tangy vinaigrette to balance the richness of the soup.
Conclusion
Enjoy a bowl of comfort with our Creamy Mushroom Chicken and Wild Rice Soup, a dish that brings together savory mushrooms, tender chicken, and hearty wild rice in a rich, creamy broth. This soup is perfect for a chilly evening or any time you need a warm, satisfying meal. Whether you make it for your family or guests, it’s sure to become a go-to favorite. Serve with a side of crusty bread, and savor every spoonful of this deliciously comforting dish.