Creamy Mushroom Chicken and Wild Rice Soup
Creamy Mushroom Chicken and Wild Rice Soup: A Cozy Twist
Ever walked into a kitchen where the smell of rich, creamy goodness just wraps around you like a warm hug? That’s the magic you’ll experience with this Creamy Mushroom Chicken and Wild Rice Soup! It’s not just any soup; it’s creamy, hearty, and bursting with flavor, making it the perfect meal when the temperature drops. Plus, it’s a one-pot wonder, so cleanup is a breeze!
Why Make This Recipe
This recipe is practically begging you to try it, and for good reason!
- Quick Cleanup: Who doesn’t love a meal that doesn’t involve a mountain of dishes? With just one pot, you’ll be saying hello to more time on the couch with your favorite show! 🍿
- Family-Friendly: Even the pickiest eaters will fall for this rich, comforting soup, making it a hit at the dinner table.
- Affordable Ingredients: Everything you need is easy to find and won’t break the bank. You can enjoy a restaurant-quality meal at home!
Ingredients
You don’t need fancy stuff — just these basics!
- 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 thyme (chopped)
- 6 cups chicken broth
- 1 cup wild rice (or a blend of rice including wild rice)
- 1 1/2 cups chicken (cooked and diced or shredded)
- 1 cup milk or cream
- 1 cup parmigiano reggiano (parmesan, grated)
- Salt and pepper to taste
Note: For an extra boost, try soaking 1 ounce of dried mushrooms in 1 cup of boiling water for 20 minutes. Use that mushroom water for even more depth! Add 2 tablespoons of white miso paste in step 5 for a flavor explosion! 💣
Directions
Ready to dive into deliciousness? Here’s how you whip up this masterpiece:
- Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms and cook until they release their liquids and evaporate, about 10–15 minutes. Remove mushrooms and set aside.
- In the same pot, melt 1 tablespoon of butter, then toss in the diced onion, carrots, and celery. Cook until tender, about 8–10 minutes.
- Add the chopped garlic and thyme; cook until fragrant, around 1 minute.
- Pour in the chicken broth, wild rice, cooked chicken, and those delicious mushrooms. Bring to a boil, then reduce heat and let it simmer, covered, until rice is tender, about 20–30 minutes.
- Stir in the milk or cream and parmesan. Cook until the cheese is melted and well combined. Season with salt and pepper to taste.
Tip: Cooking time may vary with rice type, so keep an eye on it!
How to Make Creamy Mushroom Chicken and Wild Rice Soup (Overview)
Alright, let’s break it down.
- Start by sautéing those mushrooms; let them get all nice and cozy.
- While they chill, sweat the veggies in that buttery goodness until they’re tender.
- Add the garlic and thyme for that aromatic heaven.
- Now, toss in your broth, rice, and chicken, and let it all simmer together until it’s a big happy pot of yum.
- Finally, stir in the cream and cheese—because let’s be real, that’s when the magic happens!
Pro Tip: Don’t skip that garlic toasting step—it makes all the difference! 😉
How to Serve Creamy Mushroom Chicken and Wild Rice Soup
Serving this soup is just plain fun! Ladle it into bowls and top with an extra sprinkle of grated parmesan or a dollop of sour cream for a creamy finish. For a pop of green and freshness, sprinkle some chopped herbs or drizzle a bit of truffle oil on top. Imagine the aroma wafting through your kitchen—utter bliss!
How to Store Creamy Mushroom Chicken and Wild Rice Soup
Got leftovers? Lucky you! This soup keeps in the fridge for about 3–4 days. Just make sure to let it cool fully before packing it up.
If you want to freeze it, it’ll be good for about 2–3 months. When reheating, add a splash of broth or water to keep it creamy if it thickens too much.
Tips to Make Creamy Mushroom Chicken and Wild Rice Soup
- Rice Timing: Different types of rice cook at different speeds. Check the package for timing!
- Texture Play: If you want a creamier texture, use white rice instead of wild rice.
- Chicken Swap: Have leftover rotisserie chicken? Perfect! Just shred it and toss it in.
- Creamy without guilt? Use low-fat milk instead of cream for a lighter version.
Variation
Feeling adventurous? Make it vegan by swapping out the chicken for hearty chickpeas or cannellini beans. You can also use vegetable broth instead of chicken broth, and replace cream with coconut milk for a fun twist. Want a little kick? Toss in some crushed red pepper flakes for a spicy twist!
FAQs
1. Can I use brown rice instead of wild rice?
Yes, but it will require a longer cooking time. You might need to adjust the water as well!
2. What can I substitute for chicken?
Try tofu or chickpeas for a plant-based option that’s just as hearty!
3. How do I make this in advance?
You can make the soup a day ahead and store it in the fridge. Just reheat when you’re ready to eat!
📌 Pin this recipe for your next cozy dinner night!
Creamy Mushroom Chicken and Wild Rice Soup
Ingredients
Method
- Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the sliced mushrooms and cook until they release their liquids and evaporate, about 10–15 minutes. Remove mushrooms and set aside.
- In the same pot, melt 1 tablespoon of butter, then toss in the diced onion, carrots, and celery. Cook until tender, about 8–10 minutes.
- Add the chopped garlic and thyme; cook until fragrant, around 1 minute.
- Pour in the chicken broth, wild rice, cooked chicken, and the mushrooms. Bring to a boil, then reduce heat and let it simmer, covered, until rice is tender, about 20–30 minutes.
- Stir in the milk or cream and parmesan. Cook until the cheese is melted and well combined. Season with salt and pepper to taste.
