Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup is a cozy, hearty meal packed with tender chicken, earthy mushrooms, and nutty wild rice simmered in a rich, creamy broth. Perfect for chilly nights or easy family dinners, this comforting soup is simple to make and full of flavor!

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Course: Dinner, Soup

Cuisine: American

Keyword: Creamy Mushroom Chicken and Wild Rice Soup

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 360kcal

Ingredients

2 tablespoons butter
1 pound mushrooms sliced
1 tablespoon butter extra for sautéing vegetables
1 onion diced
2 carrots diced
2 stalks celery diced
2 cloves garlic chopped
1 teaspoon thyme chopped (fresh or dried)
6 cups chicken broth
1 cup wild rice or a blend of rice including wild rice
1 ½ cups cooked chicken diced or shredded
1 cup milk or cream
1 cup Parmigiano Reggiano grated Parmesan cheese
Salt and black pepper to taste

Instructions

Sauté the Mushrooms:

In a large pot, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for about 8 minutes until they’re browned and tender. Remove them and set aside.

Cook the Veggies:

Add another tablespoon of butter to the same pot. Toss in the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and thyme, and stir for another 30 seconds.

Add the Broth and Rice:

Pour in the chicken broth and wild rice. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for about 35 minutes, or until the rice is tender.

Add Chicken and Mushrooms:

Stir in the cooked chicken and the sautéed mushrooms. Let everything cook together for 5–10 minutes so the flavors blend.

Add Cream and Cheese:

Lower the heat and slowly stir in the milk (or cream) and grated parmesan. Keep stirring until the soup is creamy and smooth.

Season and Serve:

Taste and add salt and black pepper as needed. Serve hot with extra parmesan on top.

Notes

Wild rice continues to soak up liquid as it sits, so don’t worry if it thickens — just add a splash of broth.
Use rotisserie chicken for the fastest version.
Fresh thyme gives the best flavor, but dried works fine too.
Always sauté mushrooms first for rich flavor.

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