Creamy Mushroom Chicken and Wild Rice Soup

by 247tasty

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

I love a warm bowl of rich and creamy soup in Winter. And this Creamy Mushroom Chicken and Wild Rice Soup have been one of my go-to. The combination of all the ingredients makes my mouth water. This hearty and savoury bowl of goodness is a must-try and to to keep.


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

How to make Creamy Mushroom Chicken and Wild Rice Soup

Step 1: In a pan, melt the butter over medium-high heat. Once melted, add the mushrooms and cook for about 10 to 15 minutes or until the liquids are released and evaporated. Set aside.

Step 2: In the same pan, add more butter. Melt before adding in the onions, carrots, and celery. Cook for about 8 to 10 minutes or until tender.

Step 3: Then, add in the garlic and thyme. Stir and cook for a minute or until fragrant.

Step 4: Pour in the broth, followed by rice and mushrooms. Bring the mixture to a boil. Adjust the heat and simmer for about 20 to 30 minutes, covered, until the rice is tender.

Step 5: Add in the milk, then, the cheese and stir. Cook some more until the cheese melts. To taste, season with salt and pepper.


1. Follow the direction on the packaging on how to go about cooking the rice. As the cooking time varies depending on the rice you use.

2. For a more intense mushroom flavour, soak an ounce of dried mushrooms in a cup of hot water for about 20 minutes. Chop after and add along with garlic plus the mushroom water into the broth.

3. Before you season with salt and pepper in Step 5, you can first add in 2 tbsp white miso paste.

Nutrition Facts:

Calories 443, Fat 20g (Saturated 9g, Trans 0.2g), Cholesterol 65mg, Sodium 676mg, Carbs 38g (Fiber 3g, Sugars 10g), Protein 27g

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