Here’s a rich, comforting Creamy Mushroom Chicken & Wild Rice Soup — perfect for cozy dinners 🍄🍗🍲
Creamy Mushroom Chicken & Wild Rice Soup
Serves: 4–6
Time: ~50 minutes
Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 250 g (8–9 oz) mushrooms, sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 chicken breasts, diced
- 1 cup wild rice, rinsed
- 6 cups chicken stock
- 1 tsp dried thyme or Italian herbs
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- Salt & black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté aromatics & mushrooms
In a large pot, melt butter over medium heat. Cook onion, garlic, carrots, and celery for 5–6 minutes until softened. Add mushrooms and cook until lightly browned. - Add chicken & rice
Stir in diced chicken and cook 2–3 minutes. Add wild rice, herbs, and bay leaf. - Add stock & simmer
Pour in chicken stock, bring to a boil, then reduce heat. Cover and simmer 30–35 minutes, until rice is tender and chicken cooked through. - Finish creamy
Stir in cream, season with salt and pepper, and heat gently (do not boil). Remove bay leaf. - Serve
Ladle into bowls and garnish with chopped parsley. Serve with crusty bread if desired.
Variations
- Thickened version: Mix 1–2 tbsp flour with butter to make a roux before adding stock.
- Extra mushroomy: Use a mix of button, cremini, and shiitake mushrooms.
- Slow-cooker version: Combine all ingredients except cream, cook 4–6 hours on low, stir in cream at the end.
- Low-fat option: Use milk or half-and-half instead of cream, and reduce butter.
Tips
- Wild rice adds a nutty flavour and chewy texture — brown or black rice works too.
- You can make this ahead; soup often tastes even better the next day.
- For extra richness, finish with a little Parmesan or Gruyère.
I can also write a one-pot, quick version that uses pre-cooked chicken and white rice to cut cooking time in half if you want.
Do you want me to do that?
