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Creamy Mushroom Chicken and Wild Rice Soup

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This hearty and creamy soup is packed with tender chicken, earthy mushrooms, and nutty wild rice, all in a rich, savory broth. It’s the perfect cozy meal for chilly days!


Ingredients

Scale
For the Soup:

 

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced (cremini or white)
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme (fresh or 1/2 teaspoon dried)
  • 1 teaspoon Italian seasoning
  • 1 cup wild rice, rinsed
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream (or half-and-half)
  • 1/4 cup grated Parmesan cheese (optional, for extra creaminess)
  • 2 tablespoons fresh parsley, chopped

Instructions

Sauté the Vegetables:
  1. In a large pot or Dutch oven, melt butter and olive oil over medium heat.
  2. Add onions, garlic, mushrooms, carrots, and celery. Cook for 5–7 minutes, until softened.
  3. Stir in salt, pepper, thyme, and Italian seasoning.
Cook the Rice & Chicken:
  1. Add wild rice and chicken broth, stirring to combine. Bring to a boil, then reduce heat to low.
  2. Cover and simmer for 40–45 minutes, until rice is tender.
  3. Stir in shredded chicken and let cook for another 5 minutes.
Make It Creamy:
  1. Stir in heavy cream and Parmesan cheese, if using. Simmer for 5 more minutes.
  2. Taste and adjust seasoning if needed.
Serve & Enjoy!

 

  1. Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread!

Notes

Swap heavy cream for coconut milk for a dairy-free option.

Use rotisserie chicken for a quick shortcut.

Store leftovers in the fridge for up to 4 days (it thickens over time, so add extra broth when reheating).