Get ready to wrap your hands around the ultimate bowl of comfort: Creamy Mushroom Chicken and Wild Rice Soup. This recipe takes everything you crave about cool-weather cooking—hearty veggies, luscious mushrooms, rich chicken, and a creamy finish—and blends it together for a satisfyingly cozy meal. The wild rice adds a delightful chew, making every spoonful a celebration of flavors and textures. Whether you need a soul-warming dinner or a make-ahead lunch, Creamy Mushroom Chicken and Wild Rice Soup delivers heart and home in every bite.

Creamy Mushroom Chicken and Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

Every component in this recipe brings something special to the pot, from the earthy depth of mushrooms to the creamy, comforting base. Don’t skip anything—each ingredient matters for taste, aroma, and that irresistible creamy spoonful!

Butter: Adds richness and helps every ingredient develop its flavor from the very beginning.
Mushrooms (1 pound, sliced): The stars of the show! Their earthy, meaty texture is essential for that signature taste.
Onion (1, diced): Delivers subtle sweetness and forms the backbone of the soup’s flavor profile.
Carrots (2, diced): Offer color, sweetness, and a soft bite in every spoonful.
Celery (2 stalks, diced): Balances the flavors with gentle bitterness and herbal notes.
Garlic (2 cloves, chopped): Infuses the whole pot with its aromatic, warming kick.
Thyme (1 teaspoon, chopped): Adds a delicate, herby perfume that pairs perfectly with mushrooms and chicken.
Chicken Broth (6 cups): The flavorful foundation that ties everything together—use quality broth for best results.
Wild Rice (1 cup): The texture hero of this dish, wild rice soaks up the flavors and gives the soup its signature chew.
Chicken (1 1/2 cups, cooked and diced or shredded): Brings satisfying protein and classic comfort to the soup.
Milk or Cream (1 cup): This is where the magic happens, giving you that luxurious, velvety finish.
Parmigiano Reggiano (1 cup, grated): Melts into the soup for a deeply savory, nutty lift no one can resist.
Salt and Pepper (to taste): Essential finishing touches to make every ingredient sing.

How to Make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: Sautéing the Mushrooms

Start by melting the butter in a large, heavy-bottomed pan over medium-high heat. Add your sliced mushrooms and let them cook down, stirring occasionally. You want them to release every drop of their liquid and turn beautifully browned—this takes about 10 to 15 minutes. This step builds the deep, earthy flavor that makes Creamy Mushroom Chicken and Wild Rice Soup so memorable, so don’t rush it!

Step 2: Cooking the Aromatics

With the mushrooms set aside, melt the final bit of butter in the same pan. Toss in the diced onion, carrots, and celery, letting them sweat and soften together for a full 8 to 10 minutes. This is like the “building a house” phase—the more patient you are, the richer your soup’s flavor will be. You want everything gently tender, not browned.

Step 3: Adding Garlic and Herbs

Next up is creating the heady bouquet that welcomes you into the kitchen. Stir in chopped garlic and fresh thyme, letting them sizzle in the pan just until fragrant—usually only about a minute. Your kitchen will smell like heaven, and your soup will have a gorgeous layer of flavor woven through every bite.

Step 4: Simmering the Soup

Pour in the chicken broth, add the wild rice, toss back in the sautéed mushrooms, and stir in the cooked chicken. Bring everything up to a gentle boil, then reduce the heat and cover. Let the soup simmer away for 20 to 30 minutes, so the wild rice becomes tender and soaks up all those savory flavors. Now it’s really starting to look (and smell) like Creamy Mushroom Chicken and Wild Rice Soup!

Step 5: Making It Creamy

Time for the decadent finale! Stir in the milk or cream and the grated Parmigiano Reggiano. Let it warm through and melt—don’t rush. The texture transforms into silky perfection, and that cheese brings a savory depth that sets this soup apart. Finish with salt and pepper to taste, then ladle up the Creamy Mushroom Chicken and Wild Rice Soup you’ve been dreaming about.

How to Serve Creamy Mushroom Chicken and Wild Rice Soup

Garnishes

A simple flourish makes this soup worthy of any dinner guest! Sprinkle extra Parmigiano Reggiano, freshly cracked black pepper, and a few thyme leaves over each bowl. For a pop of green, a little chopped parsley always makes the soup look as good as it tastes.

Side Dishes

Crusty bread is practically required, perfect for soaking up that creamy broth. If you want to round out the meal, serve Creamy Mushroom Chicken and Wild Rice Soup alongside a crisp green salad with a light vinaigrette or even a handful of crackers for some crunch.

Creative Ways to Present

For cozy gatherings, serve this soup in hollowed-out small round loaves for an edible soup bowl. Or, offer in dainty mugs for a party appetizer—just the right size for sipping! No matter how you serve it, Creamy Mushroom Chicken and Wild Rice Soup is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, lucky you! Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, which makes it even tastier for lunch or a quick dinner.

Freezing

Creamy soups can be a little finicky when frozen, but Creamy Mushroom Chicken and Wild Rice Soup holds up quite well. Let the soup cool completely, transfer to freezer-safe containers, and freeze for up to three months. Just note that the dairy may separate slightly after thawing, but a good stir sorts that out.

Reheating

To reheat, simply warm gently on the stovetop over low heat, stirring frequently. If the soup seems too thick after chilling, add a splash of broth or milk to loosen it to your desired consistency. Avoid boiling, as that can make the dairy separate.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is a time-saving option that brings tons of flavor. Just shred or dice the meat and stir it in as you would the cooked chicken in the recipe.

What types of mushrooms work best?

Any fresh mushroom variety will be delicious, but cremini, baby bella, or a mix with shiitake or oyster mushrooms will give Creamy Mushroom Chicken and Wild Rice Soup an even more interesting texture and flavor.

Can I make this soup dairy-free?

Yes! Use a dairy-free butter substitute for the sauté, opt for full-fat coconut milk or a plain, unsweetened plant-based creamer instead of dairy milk or cream, and skip the Parmesan or use a non-dairy cheese alternative.

How can I speed up the cooking time?

If you’re short on time, use pre-cooked wild rice or a quick-cooking wild rice blend, which can shave at least 15 minutes off your simmering time.

Does this soup taste good the next day?

It tastes even better! The flavors continue to develop and meld as it rests, making Creamy Mushroom Chicken and Wild Rice Soup a fantastic make-ahead option.

Final Thoughts

There’s just something special about sharing a big pot of Creamy Mushroom Chicken and Wild Rice Soup with family or friends. With its rich, silky base and vibrant flavors, this is a dish you’ll find yourself making over and over again. Give it a try, and let this soup warm both your kitchen and your heart!

Creamy Mushroom Chicken and Wild Rice Soup Recipe

★★★★★

4.7 from 23 reviews

Author: lilan
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Creamy Mushroom Chicken and Wild Rice Soup is a hearty and comforting dish that combines earthy mushrooms, tender chicken, nutty wild rice, and creamy Parmesan cheese in a flavorful broth.

Instructions

Sauté the mushrooms: Melt 2 tablespoons of butter in a pan over medium-high heat. Add the sliced mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes. Set aside.
Prepare the soup: In the same pan, melt 1 tablespoon of butter. Add the onions, carrots, and celery. Cook until tender, about 8-10 minutes.
Mix in the garlic and thyme. Cook until fragrant, about a minute.
Add the broth, rice, chicken, and sautéed mushrooms. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
Mix in the milk and Parmesan cheese. Cook until the cheese has melted. Season with salt and pepper to taste.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American