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 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, covered, 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.
Creamy Roasted Mushroom and Brie Soup
Creamy Mushroom and Roasted Cauliflower Soup
Hungarian Mushroom Soup
Creamy Asiago Chicken and Mushroom Tortellini Soup
Creamy Parmesan Sundried Tomato and Spinach Tortellini Cauliflower Soup
Creamy Garlic and Brie Mushrooms
Creamy White Chicken Chili
Asiago Cauliflower and Quinoa Chowder
Chicken Noodle Soup
Creamy Chicken and Gnocchi Soup
Kevin, this looks amazing! Do you think it would be good without the chicken? And what type of milk do you recommend?
I make this recipe with no chicken and substituted the chicken broth with veggie broth… it was an absolute hit!! Making it for the second time this month today!
Looks so good and perfect dinner for a cold evening!
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Could 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?
Airin: 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!
This 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!
Looking to make, but confused on directions. Do I melt 2 tbl butter with the mushrooms and onions and then split the onions and mushrooms up from eachother?
ood catch! The onions are cooked inm step 2 with the other veggies! Enmjoy!
This is perfect for my Saturday morning. Finally can have something special for my breakfast.
Kevin, 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!!
do you think this will freeze well for a week meal prep?
conns: Yes, this soup freezes well!
I 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
this 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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Made this soup today and it was delicious! I would definitely try seasoned chicken next time.
Just 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!
This is just delish! HH loved it too! Thanks for posting!
One of our new favorite soups. Used half cretinism and half dried woodear mushrooms.
I 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!
Has anyone substituted the chicken for shrimp?
That would be good! Add the shrimp near the end so that they do not over cook.
I added a can of cream of chicken with herbs and made a roux….. so good!!! I also made the long grain wild rice separately from rice-a-roni just because it’s my favorite!!!! This is my new favorite soup ever!!!!!
how would you make this in the crock pot?
Optionally implement steps 1-3 and throw everything into the slow cooker and cook on low until the rice is tender, about 6-10 hours on low or 3-4 hours on high. Enjoy!
Just made this today, it is delicious. Will definitely make again.
This look amazing! What would you suggest instead of mushroom? Thanks for sharing such a delicious looking recipe x
You might try cannellini beans, sun-dried tomatoes, tofu, russet potatoes, or egg plant – or just leave them out.
Do I cover soup while simmering?
Yes you do! Enjoy!
I have some leftover Wild Rice. Can I use this? Would I have to adjust the liquid?
Yes you can! Use about 2 cups less of chicken broth. Enjoy!
Excited to make this tonight for dinner!
This soup was just MEH. I make homemade soups often so I was very excited to try something new after reading the reviews. I wouldn’t make it again. I felt it lacked flavor. Pros: Incredibly easy recipe for novice cooks.
My daughter is dairy free, do you think almond milk would be ok to use? I cannot add the cheese also, would that take away too much flavor? Thanks, this looks delicious!!
You can use an alternative milk like almond milk and you can replace the cheese with some nutritional yeast (taste test as you add it).
What would you recommend if you don’t have wild rice on hand? White rice? Brown rice? Thanks!!
Brown rice works well in this soup!
Am I supposed to add the seasoning packet from the box of wild rice/rice mix?
Do not add the seasoning packet from your rice! Enjoy!
Could I substitute the rice for quinoa?
Quinoa is good in this soup! Enjoy!
This recipe was so easy to make and just SCREAMS…Comfort food!!! I actually used chicken thighs and made it in an InstaPot. It took on a life that was more like a stew but oh so delish! Thank you for sharing this hit of a recipe! Iʻll be taking this to potlucks for certain!
Just curious if this is supposed to turn out soupy or more thick? I followed instructions exactly and mine has kind of turned to a creamy mush. The flavour is good, but just not too sure about the consistency. Thanks!
This should have a broth consistency. If it was mushy, it sounds like the rice was cooked until it started to dissolve and ‘thicken’ the soup.
Has anyone tried evaporated milk instead of cream? Any suggestions to cut out the heavy cream?
I’ve made this 3 times in the last 2 weeks. It is my family’s new favorite soup! When I used homemade chicken broth, it took it over the top! I used 1/3C wild rice 1/3C barley and 1/3C long grain white rice. Thank you for this wonderful recipe!
Made this tonight. Absolutely delicious. I used homemade turkey stock and 2 cups of turkey instead of chicken and baby bella mushrooms. Even my 3 year old enjoyed it! Will definitely make it again 🙂
Is the note about using “dried mushrooms” a completely different step in addition to the initial step of sautéing mushrooms in butter?
Yes it is! Saute the fresh mushrooms as per the directions and then add the rehydrated and chopped dried mushrooms with the garlic and cook briefly before continuing. Enjoy!
Do you add cooked or uncooked rice to the soup?
it’s uncooked rice. Enjoy!
Quite possibly the most delicious thing that’s ever come out of my kitchen. I omitted the mushrooms as I had a few picky eaters and went with adding the white miso paste. And I was thrilled to of used up the remaining cheese I had from an xmas dish I made. Absolutely fabulous.
Good recipe, directions just unclear kinda pissed me off because I follow step by step but I pulled it together
What do you find unclear in the recipe?
Wow this was so GOOD!! I ended up cooking the chicken in the same pot from the beginning and then took it out when it was done and shredded it and added it back in at the very end. I also added the miso paste and I really think it added a lot. This was so tasty. I can’t wait to make it again.
I’m glad you like it! Miso is one of my favourite soup ingredients these days!