Description
Creamy Mushroom Chicken and Wild Rice Soup is a hearty, comforting soup made with tender chicken, earthy mushrooms, nutty wild rice, and a rich Parmesan cream broth. Perfect for cozy dinners or meal prep, it’s nourishing and full of flavor.
Ingredients
- 2 tablespoons butter
- 1 pound mushrooms, sliced
- 1 tablespoon butter (additional)
- 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 wild rice blend)
- 1 1/2 cups cooked chicken, diced or shredded
- 1 cup milk or cream
- 1 cup grated Parmigiano Reggiano (Parmesan)
- Salt and pepper to taste
Instructions
- Melt 2 tablespoons of butter in a large soup pot over medium-high heat. Add mushrooms and cook 10–15 minutes until liquid is released and evaporated. Remove and set aside.
- Add remaining 1 tablespoon butter to the pot. Sauté onion, carrots, and celery until tender, about 8–10 minutes.
- Stir in garlic and thyme; cook 1 minute until fragrant.
- Pour in chicken broth. Add wild rice, chicken, and cooked mushrooms. Bring to a boil, then reduce heat and simmer covered until rice is tender, 20–30 minutes (depending on rice type).
- Once rice is cooked, stir in milk or cream and Parmesan. Heat until cheese melts and broth is creamy.
- Season with salt and pepper to taste. Serve hot.
Notes
- For deeper flavor, soak dried mushrooms and add both the mushrooms and soaking liquid.
- Use whole milk instead of cream for a lighter version.
- For a thicker soup, whisk a tablespoon of flour into the butter when sautéing vegetables.
- Freeze before adding cream and cheese for best results.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
