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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Creamy Mushroom Chicken and Wild Rice Soup

[heart_this] · Oct 30, 2017 · 103 Comments

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!

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
Creamy Mushroom Chicken and Wild Rice Soup
Creamy Mushroom Chicken and Wild Rice Soup
Creamy Mushroom Chicken and Wild Rice Soup
Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup
Creamy Mushroom Chicken and Wild Rice Soup

Creamy Mushroom Chicken and Wild Rice Soup

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6

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 (or a blend of rice including wild rice)
  • 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
  1. 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.
  2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  3. Mix in the garlic and thyme and cook until fragrant, about a minute.
  4. 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.
  5. Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.
Note: The cooking time may vary depending on the kind of rice that you use. if the package that says to cook the rice for more or less time, go with that time.
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.
Nutrition Facts: Calories 443, Fat 20g (Saturated 9g, Trans 0.2g), Cholesterol 65mg, Sodium 676mg, Carbs 38g (Fiber 3g, Sugars 10g), Protein 27g

Nutrition by: Nutritional facts powered by Edamam
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Creamy White Chicken Chili
Asiago Cauliflower and Quinoa Chowder
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Chicken, Food, Gluten-free, Main Course, Mushroom, One-Pan, One-Pot, Pasta, Recipe, Soup

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Reader Interactions

Comments

  1. Anonymous says

    October 31, 2017 at 1:40 pm

    Kevin, this looks amazing! Do you think it would be good without the chicken? And what type of milk do you recommend?

    Reply
    • Hima says

      October 6, 2019 at 3:37 pm

      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!

      Reply
  2. A Sparkling Journey says

    November 1, 2017 at 7:38 pm

    Looks so good and perfect dinner for a cold evening!

    https://asparklingjourney.com

    Reply
  3. Airin says

    November 2, 2017 at 1:26 am

    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?

    Reply
  4. kevin says

    November 2, 2017 at 1:36 pm

    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!

    Reply
  5. Anonymous says

    November 3, 2017 at 10:07 pm

    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!

    Reply
    • Ashley says

      January 15, 2020 at 11:58 am

      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?

      Reply
      • kevin says

        January 21, 2020 at 10:18 am

        ood catch! The onions are cooked inm step 2 with the other veggies! Enmjoy!

        Reply
        • Laura says

          January 27, 2020 at 3:32 pm

          Question: how much is a serving? Based on your nutrition facts? I see it serves 6, but I plan to double recipe and was just curious if it’s a cup, 1.5, 2? Thanks!

          Reply
          • kevin says

            February 3, 2020 at 11:55 am

            TH NFs are per serving and the servings are 2 cups. Enjoy!

  6. Dr Martin Huang says

    November 10, 2017 at 5:57 am

    This is perfect for my Saturday morning. Finally can have something special for my breakfast.

    Reply
  7. Anonymous says

    November 18, 2017 at 9:47 pm

    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!!

    Reply
  8. conns says

    November 27, 2017 at 3:46 am

    do you think this will freeze well for a week meal prep?

    Reply
  9. kevin says

    November 27, 2017 at 7:56 pm

    conns: Yes, this soup freezes well!

    Reply
  10. Airin says

    November 28, 2017 at 12:26 am

    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

    Reply
  11. Anonymous says

    December 24, 2017 at 3:56 am

    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.

    Reply
  12. Anonymous says

    June 20, 2018 at 1:59 am

    My brother suggested I may like this website. He used to be entirely right.
    This submit actually made my day. You cann't consider just how
    a lot time I had spent for this info! Thanks!

    Reply
  13. Ally says

    October 5, 2018 at 2:25 pm

    Made this soup today and it was delicious! I would definitely try seasoned chicken next time.

    Reply
  14. HTorre says

    December 19, 2018 at 6:03 pm

    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!

    Reply
  15. Amy says

    January 28, 2019 at 9:17 pm

    This is just delish! HH loved it too! Thanks for posting!

    Reply
  16. Amy vassallo says

    February 1, 2019 at 3:06 pm

    One of our new favorite soups. Used half cretinism and half dried woodear mushrooms.

    Reply
  17. Jodi Robinson says

    February 10, 2019 at 12:00 am

    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!

    Reply
  18. Karrie says

    March 15, 2019 at 10:59 am

    Has anyone substituted the chicken for shrimp?

    Reply
    • kevin says

      March 15, 2019 at 10:22 pm

      That would be good! Add the shrimp near the end so that they do not over cook.

      Reply
      • Savannah says

        March 22, 2020 at 3:42 pm

        Could I use beef broth? I don’t have chicken broth

        Reply
        • kevin says

          March 23, 2020 at 9:40 am

          Yes you can!

          Reply
  19. Jennifer says

    October 5, 2019 at 9:41 pm

    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!!!!!

    Reply
  20. jazmin says

    October 11, 2019 at 4:13 am

    how would you make this in the crock pot?

    Reply
    • kevin says

      October 11, 2019 at 9:53 am

      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!

      Reply
  21. Erika Fronko says

    October 12, 2019 at 12:40 pm

    Just made this today, it is delicious. Will definitely make again.

    Reply
  22. Bry says

    October 13, 2019 at 7:39 am

    This look amazing! What would you suggest instead of mushroom? Thanks for sharing such a delicious looking recipe x

    Reply
    • Beverly says

      December 23, 2019 at 2:14 am

      You might try cannellini beans, sun-dried tomatoes, tofu, russet potatoes, or egg plant – or just leave them out.

      Reply
  23. Helene says

    October 14, 2019 at 2:44 pm

    Do I cover soup while simmering?

    Reply
    • kevin says

      October 15, 2019 at 8:00 am

      Yes you do! Enjoy!

      Reply
  24. Kathy L says

    October 16, 2019 at 11:04 am

    I have some leftover Wild Rice. Can I use this? Would I have to adjust the liquid?

    Reply
    • kevin says

      October 16, 2019 at 1:40 pm

      Yes you can! Use about 2 cups less of chicken broth. Enjoy!

      Reply
  25. Denise says

    October 19, 2019 at 3:58 pm

    Excited to make this tonight for dinner!

    Reply
  26. Aneta says

    October 23, 2019 at 10:21 pm

    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.

    Reply
    • Vi says

      January 27, 2021 at 4:09 pm

      That’s what I thought the first time. I used the dried mushrooms and the leftover juices the second time and it made a world of difference

      Reply
  27. Stacey says

    October 27, 2019 at 12:53 pm

    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!!

    Reply
    • kevin says

      October 29, 2019 at 9:02 am

      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).

      Reply
  28. Lauren says

    November 2, 2019 at 12:42 pm

    What would you recommend if you don’t have wild rice on hand? White rice? Brown rice? Thanks!!

    Reply
    • kevin says

      November 4, 2019 at 9:28 am

      Brown rice works well in this soup!

      Reply
  29. Penny L Bjorlin says

    November 3, 2019 at 2:28 pm

    Am I supposed to add the seasoning packet from the box of wild rice/rice mix?

    Reply
    • kevin says

      November 4, 2019 at 9:29 am

      Do not add the seasoning packet from your rice! Enjoy!

      Reply
    • Barbara Miller says

      October 5, 2020 at 5:31 pm

      I added the packet and added no salt. It was fantastic.

      Reply
  30. Maria says

    November 7, 2019 at 11:23 am

    Could I substitute the rice for quinoa?

    Reply
    • kevin says

      November 8, 2019 at 8:54 am

      Quinoa is good in this soup! Enjoy!

      Reply
  31. Iwalani Harris says

    November 11, 2019 at 6:56 pm

    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!

    Reply
  32. Kristen says

    November 22, 2019 at 4:45 pm

    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!

    Reply
    • kevin says

      November 25, 2019 at 12:13 pm

      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.

      Reply
  33. Crystal says

    November 25, 2019 at 3:04 pm

    Has anyone tried evaporated milk instead of cream? Any suggestions to cut out the heavy cream?

    Reply
  34. Alice R says

    November 25, 2019 at 10:51 pm

    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!

    Reply
  35. Raina says

    December 4, 2019 at 8:14 pm

    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 🙂

    Reply
  36. Deanna says

    December 15, 2019 at 12:09 pm

    Is the note about using “dried mushrooms” a completely different step in addition to the initial step of sautéing mushrooms in butter?

    Reply
    • kevin says

      December 16, 2019 at 9:37 am

      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!

      Reply
  37. Samantha M. says

    December 22, 2019 at 12:16 am

    Do you add cooked or uncooked rice to the soup?

    Reply
    • kevin says

      December 22, 2019 at 4:52 pm

      it’s uncooked rice. Enjoy!

      Reply
  38. stephanie says

    December 30, 2019 at 7:10 pm

    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.

    Reply
  39. Kim says

    January 8, 2020 at 6:53 pm

    Good recipe, directions just unclear kinda pissed me off because I follow step by step but I pulled it together

    Reply
    • kevin says

      January 10, 2020 at 9:26 am

      What do you find unclear in the recipe?

      Reply
  40. Erika says

    January 9, 2020 at 1:41 am

    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.

    Reply
    • kevin says

      January 10, 2020 at 9:25 am

      I’m glad you like it! Miso is one of my favourite soup ingredients these days!

      Reply
    • Natalie says

      January 25, 2020 at 12:20 pm

      Hello! Just wondering if you added two stalks of celery or two sticks?? Trying to figure out if this is a typo?? I’m starting the soup now and not sure what to do with this step???

      Reply
      • kevin says

        February 3, 2020 at 12:16 pm

        2 stalks = 2 sticks of celery
        Enjoy!

        Reply
  41. Chrishaun Branch says

    January 23, 2020 at 4:46 pm

    What kind of mushrooms did you use?

    Reply
    • kevin says

      February 3, 2020 at 12:24 pm

      Pretty much any mushrooms work! In these photos I used a combination of cremini, oyster and shiitake mushrooms. Enjoy!

      Reply
  42. Chrishaun says

    January 24, 2020 at 7:49 pm

    The is soup is awesome!!!!!👩‍🍳👍

    Reply
  43. Tammy says

    January 28, 2020 at 11:50 pm

    I made this with organic cremini mushrooms and it was delicious! Next time I’m leaving out the chicken. This soup is good comfort food in the snowy Chicago winter.

    Reply
  44. Lisa says

    January 29, 2020 at 11:03 pm

    Made for the first time this evening and it was a big hit. I splurged and used heavy cream instead of milk, added lots of fresh ground black pepper, then added a few handfuls of fresh baby spinach as the very last step. The spinach quickly wilted into the soup and added another dimension of color, flavor and vitamins.

    Reply
  45. Tiffany says

    March 7, 2020 at 8:36 pm

    I made this and it is the best soup I have ever made! Although I put in the seasononing From my wild rice packet and it looks very herbal, the garlic and Parmesan give it the best flavor for the chicken and portabella mushrooms!!! Yummy

    Reply
  46. Karla says

    March 11, 2020 at 2:52 pm

    This is our new FAVORITE chicken soup!!! Thank you, Kevin.

    Reply
  47. Jeanine Carlson says

    March 12, 2020 at 1:36 am

    Love this recipe! Made it for a church supper and it was a big hit. Wouldn’t change a thing! Thanks for a wonderful recipe.

    Reply
  48. Jennifer Eaton says

    April 7, 2020 at 10:03 pm

    Do you add the chicken to the soup raw or already cooked and shredded?

    Reply
    • kevin says

      April 8, 2020 at 9:26 am

      The chicken in the recipe is cooked! Rotisserie chicken is super convenient!

      You could use raw/uncooked chicken in a number of different ways:
      1. Add full uncooked chicken breasts (or thighs) to the soup in step 4 and simmer until cooked through before removing, slicing (or shredding) and returning it to the soup.
      2. Add sliced/diced uncooked chicken to the soup in step 4 and simmer until cooked through.
      3. Saute sliced/diced uncooked chicken in oil in the sauce pan to brown before step 1 and set it aside until adding it to the soup in step 4.

      Enjoy!

      Reply
      • DavidF says

        January 30, 2021 at 6:04 am

        Kevin,
        Also, those canned Costco chicken cannisters sure make this meal quick in the Instant Pot. Wife said it was a “do-nothing” meal. And, this has the type of flavor and character that I’ll ask her to make at least once a month in future.

        Reply
  49. Manda says

    May 8, 2020 at 1:46 am

    AMAZING soup
    Couldn’t ask for a better recipe
    5☆

    Reply
  50. Nicole farris says

    June 15, 2020 at 2:23 pm

    Hi, was wondering what kind of bread is in the picture, looks delicious thank you!

    Reply
  51. Julia says

    June 23, 2020 at 1:30 am

    This looks so good, I can’t wait to make it, but I’m not sure what this wild rice blend is. Can you please tell me what kind of rice I need for this?
    Thanks so much, Julia

    Reply
    • kevin says

      June 23, 2020 at 8:43 am

      You can use all wild rice or a blend/combination/mixture of rices that include wild rice, brown rice, rice, etc. Enjoy!

      Reply
  52. Janet Bradley says

    September 11, 2020 at 7:13 am

    I can’t e at mushroom, can I leave them out? Sooooo want to try this recipe. It sounds amazing!!!!

    Thanks

    Reply
    • kevin says

      September 11, 2020 at 7:46 am

      You can leave the mushrooms out and make this a chicken and wild rice soup!

      Reply
  53. Jill says

    September 15, 2020 at 10:44 am

    This look amazing, can’t wait to try today! Any idea how this might work in the Instant Pot? Thank you for sharing! 🙂

    Reply
  54. Barbara Miller says

    October 5, 2020 at 5:40 pm

    I made this yummy recipe this past weekend. I used rotisarie chicken breasts, half n half, 4 cups of water and 4 chicken bouillon cubes, Rice a roni wild rice and tossed in the seasoning pkt. very yummy. Will be making it again.

    Reply
  55. Anna says

    October 8, 2020 at 8:53 am

    Hello 🙂 I am wanting to make this today, and just want to make sure on something. The recipe calls for grated Parmesan, so just want to make sure you mean the powdery one? The picture shows shredded on top, so just making sure. Thank you so much!

    Reply
    • kevin says

      October 13, 2020 at 8:27 am

      I usually use a wedge of parmesan that I grate myself but the canned powdery one works just as well!

      Reply
  56. Robyn says

    November 16, 2020 at 11:03 pm

    So good! Threw in the rind from the Parmesan cheese while the rice cooked. Also used heavy cream and did the miso step. Served with toasted rosemary bread- a real winner!

    Reply
  57. Valeigh Davis says

    November 22, 2020 at 9:06 pm

    THIS WAS SOOOOOO GOOD! I omitted the Parmesan cheese because after adding the heavy cream, it was perfection! I added about 3 generous tablespoons of Better than Boulion at the end instead of salt. Delish!

    Reply
  58. Deb says

    November 30, 2020 at 9:36 pm

    After reading thru your recipe I am anxious to make it.
    I’ll keep it low-carb by substituting cauliflower “rice” for the rice and save time using a rotisserie chicken.
    This definitely looks like a winner! Perfect to have on hand in the freezer.

    Reply
  59. Linda Kleinbart says

    December 1, 2020 at 3:00 pm

    This was delicious….even better the next day! I let it sit a while and the rice puffed up like crazy! I loved it and will make it again!

    Reply
  60. KAREN says

    December 14, 2020 at 9:35 pm

    This was delicious. MY husband is a picky eater and he raved about it. Perfect for a chilly evening.

    Reply
    • DavidF says

      January 30, 2021 at 6:02 am

      Same, Karen. Exactly. I just wrote Kevin about the same. I’m a Man’s Man — if you know what I mean, but I still liked it when Wifey cooked it. I made a few changes, such as thicker broth; but, that’s just me. Glad your Hubby liked it.

      Reply
  61. DavidF says

    January 30, 2021 at 6:01 am

    What do I say, Kevin? Another excellent recipe. We cooked it tonight on 1-30-2021, and I really liked it. Granted, I wish the soup was a little more saucey-like (instead of brothy), but wife said she could corn-slurry it where it is more dense of a liquid. Also, she might not have simmered it long enough, because as we ate it, there were some hard rock-like stuff in it. But, I assume that the rice is tougher than she is used to, so she said it was still on the pot; and, she’d simmer it more tomorrow before we eat it. But, barring all of that, this is such an incredible recipe. Here are her notes: I used 2 boxes rice a roni wild rice blend with seasoning and 2 cans Costco chicken (12 oz cans). And, the canned Costco chicken helped make the recipe go quicker, so I suggested to her to really cut it down & decimate it when she adds it & pull out gritty pieces, then it is just like unnoticeable in the soup. So, thanks. Hope any of my suggestions help. I didn’t read the above.

    Just a recipe like this, is worth yearly rewarding you / “tipping you” by buying your new year’s cookbook. We do that every year. Again, thank you, Kevin. You are a friend of our family. If you ever come to Houston, Texas … let us know … David

    Reply
  62. DavidF says

    January 30, 2021 at 6:08 am

    Let me make another comment. I am not normally a soup kind-of guy, but this soup really checks all my boxes (other than the liquid being more brothy and not saucy — like gravy). So, I can’t say enough that your recipes really help America (and Canada too, I guess) eat better and save money. So, thank you Kevin for all that you and your Staff at ClosetCooking do for the Middle Class people in this world. Also, maybe, have a page on your site to list out types of soups. I love saucey soups more, but this will be adapted into a thicker, sludgey hearty, homestyle soup.

    Reply
  63. skip torok says

    February 6, 2021 at 5:58 pm

    I made this today. MOST EXCELLENT! Iadded shrimp! Mmmmmmmmmm! I’ll be making this very often.

    Reply

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  6. The Little Issues E-newsletter #233 - Week Seven Giveaway | Barefeet within the Kitchen - Cooking Love says:
    November 14, 2020 at 9:54 am

    […] I’m CRAVING: This Creamy Mushroom, Chicken, and Wild Rice Soup seems and sounds completely improbable. And with that completely toasted slice of bread too? Simply […]

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  7. 25 Hühnersuppenrezepte – Tolle Rezepte – Fabelhafter Geschmack says:
    November 18, 2020 at 12:26 pm

    […] […]

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  8. The Little Things Newsletter #233 – Week Seven Giveaway – Best Weight Loss Diets says:
    November 25, 2020 at 5:35 am

    […] I’m CRAVING: This Creamy Mushroom, Chicken, and Wild Rice Soup looks and sounds absolutely fantastic. And with that perfectly toasted slice of bread too? Just […]

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