why make this recipe

Creamy Mushroom Chicken and Wild Rice Soup is a perfect dish for any season, offering comfort and warmth with every spoonful. This soup is rich and hearty, making it an ideal choice on chilly days or when you’re feeling under the weather. Packed with flavors from mushrooms and chicken, and combined with the unique texture of wild rice, this recipe is not only delicious but also nourishing. It’s a satisfying meal that brings family and friends together around the table.

how to make Creamy Mushroom Chicken and Wild Rice Soup

Ingredients:

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: The recipe includes optional variations: soak 1 ounce dried mushrooms in 1 cup just-boiled water for 20 minutes and use that mushroom water, add 2 tablespoons white miso paste in step 5 for extra depth.

Directions:

Melt 2 tablespoons butter in a large pot over medium-high heat. Add the sliced mushrooms and cook until their liquids are released and evaporated, about 10–15 minutes. Remove the mushrooms and set aside.
In the same pot, melt 1 tablespoon butter. Add diced onion, carrots, and celery; cook until tender, about 8–10 minutes.
Add the chopped garlic and thyme; cook until fragrant, about 1 minute.
Add chicken broth, wild rice, diced chicken, and the reserved mushrooms. Bring to a boil, then reduce heat and simmer, covered, until the rice is tender, about 20–30 minutes.
Stir in milk or cream and grated Parmesan cheese. Cook until the cheese is melted and well combined. Season with salt and pepper to taste. Note: Cooking time may vary with rice type. Optional: soak dried mushrooms and use mushroom water; add miso paste in step 5 if desired.

how to serve Creamy Mushroom Chicken and Wild Rice Soup

Serve this delicious soup hot in bowls. You can top it with extra Parmesan cheese or a dollop of sour cream for added richness. Garnish with fresh herbs or a drizzle of truffle oil for a special touch. Pair it with crusty bread or a fresh salad for a complete meal.

how to store Creamy Mushroom Chicken and Wild Rice Soup

To store leftovers, let the soup cool to room temperature. Place it in an airtight container and store in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage. To do this, use freezer-safe containers, leaving a little space at the top for expansion. Thaw in the refrigerator overnight before reheating.

tips to make Creamy Mushroom Chicken and Wild Rice Soup

For more depth of flavor, consider sautéing the mushrooms until they are golden brown. This adds a nice umami taste to the soup.
If you want a thicker soup, you can blend part of it using an immersion blender and then mix it back in.
Feel free to add other vegetables like spinach or kale for extra nutrients and color.

variation (if any)

For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth. You can also add other vegetables like peas or corn for variety.

FAQs

1. Can I use other types of rice?
Yes, you can use a blend of rice that includes wild rice or substitute it with brown rice, but cooking time may vary.

2. How long can I keep the soup in the freezer?
You can keep the soup in the freezer for up to 3 months. Just make sure it’s in a secure container.

3. Can I make this soup ahead of time?
Yes, this soup can be made ahead. Just store it in the fridge and reheat on the stove before serving.

Enjoy your comforting bowl of Creamy Mushroom Chicken and Wild Rice Soup!