Creamy Mushroom Chicken Soup

This creamy mushroom chicken and wild rice soup is my ultimate comfort food on chilly evenings when I want something warm, filling, and a little luxurious without a fuss. It balances earthy mushrooms with tender chicken and chewy wild rice all swimming in a cheesy broth that feels like a hug in a bowl.

I first whipped this up on a weekend when I wanted soup that felt homemade but didn’t take all day. It quickly became a staple in my rotation for cozy dinners.

Ingredients

• Two tablespoons butter: to start which adds richness and helps brown the mushrooms
• One pound of mushrooms sliced fresh: choose firm ones without wrinkles for the best texture and flavor
• One tablespoon butter: for the sautéed vegetables which builds a tasty base
• One onion diced: provides sweetness and depth—yellow onions work well here
• Two carrots diced: bring subtle sweetness and a little crunch—look for firm, bright carrots
• Two stalks celery diced: for a classic aromatic layer giving the soup balance
• Two cloves garlic chopped fresh: garlic is essential for warming the overall flavor
• One teaspoon fresh thyme chopped: adds a hint of herbal brightness—dried thyme is okay but fresh is best
• Six cups chicken broth: as the soup’s flavorful liquid, homemade or a good quality low sodium store-bought broth works great
• One cup wild rice: or a blend that includes wild rice, adds interesting texture and a slightly nutty flavor
• One and a half cups cooked chicken diced or shredded: rotisserie chicken saves time and adds great flavor
• One cup milk or cream: to create the rich, velvety soup base—whole milk works best for creaminess but half and half is a lighter option
• One cup Parmigiano Reggiano grated: it melts into the soup giving a salty, savory boost—buy a wedge and grate fresh if possible for best flavor
• Salt and pepper to taste: to finish and balance the flavors perfectly

Instructions

Build The Mushroom Base:

Melt two tablespoons butter in a pan over medium-high heat. Add the sliced mushrooms and cook them for about ten to fifteen minutes until they release their moisture and then that liquid completely evaporates. This step intensifies their flavor. Once done, set mushrooms aside.

Sauté The Vegetables:

In the same pan, melt one tablespoon butter. Add diced onions, carrots, and celery. Cook over medium heat for eight to ten minutes until the vegetables become tender and start to soften. This gentle cooking prepares the flavor foundation for the soup.

Add Aromatics:

Stir in chopped garlic and thyme and cook for about one minute until fragrant. This quick step releases their essential oils and flavors to enhance the broth.

Simmer The Soup:

Pour in six cups chicken broth. Add wild rice, cooked chicken, and the reserved mushrooms. Bring to a boil. Once boiling, reduce heat to low, cover the pot and let it simmer gently for twenty to thirty minutes until the rice is fully tender and the flavors meld beautifully.

Finish With Creaminess:

Stir in milk or cream along with the grated Parmigiano Reggiano. Cook gently until the cheese melts completely and the soup turns creamy and luscious. Taste and season with salt and pepper according to your liking. Serve warm.

One winter, my family demanded I make this soup on repeat because it reminded us of cozy holiday dinners around my grandmother’s table.

Storage Tips

This soup keeps well in the fridge for up to four days in an airtight container. When reheating add a splash of milk or broth to loosen it up as it thickens in the fridge. You can also freeze it but wild rice can get a bit chewy, so freeze in smaller portions and thaw gently overnight.

Ingredient Swaps

Swap mushrooms for baby bella or cremini if you want a more meaty flavor. Use brown rice instead of wild rice for a quicker cook time but the texture will be different. Greek yogurt can replace some cream to lighten the dish, add it at the end off the heat so it doesn’t curdle.

Serving Ideas

Serve with crusty bread or garlic toast to soak up every last bit. A crisp green salad on the side adds brightness and contrast. Sprinkle with fresh parsley or chives for a fresh herbal note before serving.

This soup brings warmth and comfort with every spoonful and is sure to become a family favorite.

Frequently Asked Recipe Questions

→ What type of mushrooms work best?

Button or cremini mushrooms retain a good texture and deepen flavor when sautéed slowly.

→ Can I use other types of rice?

A blend including wild rice offers a chewy texture, but long grain or brown rice can be substituted.

→ How do I make the broth creamy?

Adding milk or cream towards the end, along with grated Parmigiano Reggiano, creates a velvety texture.

→ What’s the best way to cook the vegetables?

Sauté onions, carrots, and celery until tender to develop their natural sweetness before adding broth.

→ How long should the soup simmer?

Simmer covered for about 20-30 minutes, until the wild rice is plump and tender.