chicken mushroom and wild rice soup recipe

Written ByJenny Smyth Posted on
chicken mushroom and wild rice soup recipe
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The Best chicken mushroom and wild rice soup recipe

I’m so excited to share this chicken mushroom and wild rice soup recipe with you all. This dish is a staple in our household, and for good reason – it’s hearty, comforting, and packed with nutrients. The combination of tender chicken, earthy mushrooms, and nutty wild rice is simply irresistible.

Plus, it’s incredibly easy to make and can be customized to suit your tastes. In fact, I’ve been making this recipe for years now, and my family still can’t get enough of it. It’s perfect for a weeknight dinner or a special occasion – just serve it with some crusty bread or a side salad for a satisfying meal.

As a bonus, this soup is also great for using up leftover ingredients like chicken broth and vegetables. So go ahead, give this recipe a try, and I promise you won’t be disappointed! This soup has become a tradition in our home, and I’m sure it will become one in yours too.

I love how the flavors meld together in perfect harmony – it’s truly a culinary delight. My kids devour this soup in seconds, and my husband asks for seconds (and sometimes thirds!) The best part?

It’s ready in under an hour, making it perfect for busy weeknights or weekends when you want something comforting without the hassle of complicated preparation.

Chicken Mushroom and Wild Rice Soup

Chicken Mushroom and Wild Rice Soup

4.9 from 1019 votes

A hearty and creamy soup featuring tender chicken, earthy mushrooms, and nutty wild rice. This comforting dish is perfect for chilly days and is packed with rich flavors and textures.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup Base

1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt

For the Soup

1/2 cup wild rice, rinsed
6 cups chicken broth
1 1/2 cups cooked chicken, shredded or diced
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add onion, celery, and carrots and cook for 5 minutes until softened, stirring occasionally.
3Add garlic and mushrooms and cook for another 5 minutes until mushrooms release their liquid and begin to brown.
4Stir in thyme, rosemary, pepper, and salt and cook for 1 minute until fragrant.
5Pour in chicken broth and add wild rice.
6Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until the rice is tender and has split open.
7In a small bowl, whisk together heavy cream and flour until smooth.
8Slowly stir this mixture into the soup and cook for 5 minutes until the soup thickens slightly.
9Add the cooked chicken and stir well.
10Cook for 3 minutes until heated through.
11Remove from heat and stir in fresh parsley before serving.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For a lighter version, substitute half-and-half for heavy cream. Wild rice can be cooked separately and added at the end to control texture.

Watch Video Of How Chicken Mushroom and Wild Rice Soup Works

This chicken mushroom and wild rice soup recipe has become a staple in our household over the years – we love how versatile it is and how easy it is to customize with your favorite ingredients. One of my favorite things about this recipe is how well it reheats – whether you’re serving leftovers the next day or freezing them for later use.

The flavors only meld together better with time! My family raves about this soup every time I serve it – they love how hearty and comforting it is.

And let’s be honest… who doesn’t love a good excuse to indulge in some delicious homemade chicken noodle soup?!

❓ Frequently Asked Questions About Chicken Mushroom and Wild Rice Soup

Q: What type of mushrooms should I use?

A: You can use any variety of mushroom you like – button mushrooms work well if you’re short on time, but feel free to get creative with cremini, shiitake, or even oyster mushrooms if you have them on hand!

Q: Can I use fresh herbs instead of dried thyme?

A: Absolutely! Fresh herbs add such depth to this soup – try using parsley or basil if you prefer their flavor profiles over thyme.

Q: How do I store leftovers?

A: This soup freezes beautifully – simply let it cool completely before transferring it to an airtight container or freezer-safe bag. When you’re ready to reheat it, thaw overnight in the fridge before reheating as needed.

Q: Can I make this recipe gluten-free?

A: Yes! Simply swap out the regular pasta for gluten-free pasta or omit the pasta altogether for a low-carb option.

Q: Is this soup suitable for children?

A: This soup is kid-friendly – feel free to add some diced veggies like carrots or zucchini to make it more appealing to little ones.

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