I certainly have been enjoying making a lot of soups lately and my favourite has to be this creamy mushroom chicken and wild rice soup which is a combination of two amazing soups, cream of mushroom soup and chicken and wild rice soup! This soup has the best of both worlds with chicken, wild rice and plenty of veggies from the one soup to the mushrooms and creamy broth from the other soup and the combination is just magical! I like to use a variety of mushrooms from button, to cremini, shiitake, oyster, etc. and I saute them in butter before moving on to the veggies. I season the soup with a generous helping of parmesan cheese which just melts into the broth infusing it with its umami packed flavour! One of the great things about this soup is how easy it is to make and it only takes about 40 minutes making it a good meal even when there isn’t a lot of time. If you are looking for a tasty soup to enjoy this fall or winter this creamy mushroom chicken and wild rice soup is a great way to go!
Creamy Mushroom Chicken and Wild Rice Soup
A warm and creamy mushroom, chicken and wild rice soup that is down right one of the best comfort food around!
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 blend
- 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
directions
- Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
- Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
- Mix in the garlic and thyme and cook until fragrant, about a minute.
- Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer until the rice is tender, about 20-30 minutes.
- Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.
Option: Soak 1 ounce of dried mushrooms in 1 cup of just boiled water for 20 minutes before chopping the mushrooms and adding along with the garlic and adding the mushroom water along with the broth for an even more intense mushroom flavour!
Option: add 2 tablespoons white miso paste in step 5 before seasoning with salt and pepper.
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Creamy White Chicken Chili
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Anonymous says
October 31, 2017 at 1:40 pmKevin, this looks amazing! Do you think it would be good without the chicken? And what type of milk do you recommend?
A Sparkling Journey says
November 1, 2017 at 7:38 pmLooks so good and perfect dinner for a cold evening!
https://asparklingjourney.com
Airin says
November 2, 2017 at 1:26 amCould you clarify two of your steps? Which step do you add the onions? Which step do you use the 2 T of butter? You have butter, mushrom and onions in step 1 and then you have butter, onions carrot and celery in step 2. Also, step 5 is "Mix" right?
kevin says
November 2, 2017 at 1:36 pmAirin: You cook the mushrooms in the 2T of butter, set aside and cook the onions, carrots, celery in the next 1T butter before adding the mushrooms back in along with the broth. Yes, that should have been mix not milx! LOL! Enjoy!
Anonymous says
November 3, 2017 at 10:07 pmThis was very tasty. I tried option 1 and it gave the soup a wonderful flavour. I didn’t have chicken so went without and it was still delicious!
Dr Martin Huang says
November 10, 2017 at 5:57 amThis is perfect for my Saturday morning. Finally can have something special for my breakfast.
Anonymous says
November 18, 2017 at 9:47 pmKevin, I just wanted to let you know that I made this soup the other day, with just one tiny addition, and it was awesome. I had some pancetta in the fridge, so I cooked that up with the chicken first, removed that from the pan, then cooked the mushrooms in the pancetta fat with a little extra butter. I then proceeded with the recipe as written, and it was very, very good. Thanks for your recipes and time! You have a wonderful collection here!!
conns says
November 27, 2017 at 3:46 amdo you think this will freeze well for a week meal prep?
kevin says
November 27, 2017 at 7:56 pmconns: Yes, this soup freezes well!
Airin says
November 28, 2017 at 12:26 amI have made this soup twice for 2 different groups of dinner guest and I received rave reviews. Both times, we used applewood smoked skinless thighs
Anonymous says
December 24, 2017 at 3:56 amthis is the best tasting soup of its kind that I have ever tried. Have made this 2 times now over the past month. Will be making again soon.
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Ally says
October 5, 2018 at 2:25 pmMade this soup today and it was delicious! I would definitely try seasoned chicken next time.
HTorre says
December 19, 2018 at 6:03 pmJust made this tonight, using skinless, boneless, thighs, 8 oz of fresh cremini mushrooms and 8 oz of dried reconstituted mushrooms from the Asian market. It was absolutely delicious! Definitely making it again. Thanks so much!
Amy says
January 28, 2019 at 9:17 pmThis is just delish! HH loved it too! Thanks for posting!
Amy vassallo says
February 1, 2019 at 3:06 pmOne of our new favorite soups. Used half cretinism and half dried woodear mushrooms.
Jodi Robinson says
February 10, 2019 at 12:00 amI made this for dinner tonight, but when the rice was done, I totally forgot to add the cream and parmesan. Still, it was one of the best soups I’ve ever made … and I’ve made a whole lot!! Leftovers tomorrow, and I’ll remedy the forgotten ingredient omission. I don’t see how i could be better, but cream and parm couldn’t make it worse!
Karrie says
March 15, 2019 at 10:59 amHas anyone substituted the chicken for shrimp?
kevin says
March 15, 2019 at 10:22 pmThat would be good! Add the shrimp near the end so that they do not over cook.