I ladle this soup on cold nights and the room goes quiet in the best way. Tender chicken meets nutty wild rice and silky mushrooms. The broth turns creamy and cozy. Comfort Food Recipes lives here with spoons tapping the sides and steam fogging the window. Mushroom Soup Recipes gives us the base we love and soup recipes chicken and soup recipes with chicken keep it hearty. Creamy Chicken Soup rests easy in the bowl and easy chicken soup recipes means dinner stays simple. A hint of paprika nods to a hungarian mushroom soup recipe and the flavor hums. I tested this version many times in my small kitchen. I kept notes. We adjusted salt. We added more mushrooms. The rice stayed firm with chew. The chicken stayed juicy. Each spoonful tasted clean and warm. I like how the herbs sit close to the cream. No fuss. No rush. Just a pot that works. Make a batch for friends or save it for lunch. Reheat on low and the texture stays smooth. Pair it with a green salad or a slice of bread. I know you will want seconds. I always do.
Table of Contents
- 1 Key Takeaways
- 2 Easy Creamy Mushroom Chicken and Wild Rice Soup Recipe
- 3 Ingredients for Creamy Mushroom Chicken and Wild Rice Soup
- 4 How to Make Creamy Mushroom Chicken and Wild Rice Soup
- 5 Tips for Making Creamy Mushroom Chicken and Wild Rice Soup
- 6 Making Creamy Mushroom Chicken and Wild Rice Soup Ahead of Time
- 7 Storing Leftover Creamy Mushroom Chicken and Wild Rice Soup
- 8 Try these soup recipes next
- 9 Creamy Mushroom Chicken and Wild Rice Soup
- 10 Nutrition
1 Key Takeaways
I call this pot home on cool nights. Comfort Food Recipes shows up here and it fits like a favorite sweater. Comfort Food Recipes sets the mood and I lean over the steam with a grin. The broth tastes rich yet clean. Wild rice brings chew. Mushrooms bring depth. Chicken brings gentle savor. I ladle and the table quiets. We pass warm bread. We relax.
The method stays simple. One heavy pot. Clear steps. Pantry herbs sit close to cream and stock. The soup holds for days and warms up well. It works for busy weeks and slow Sundays. I wrote this with care for home cooks who want calm and flavor in one bowl. It lands as cozy comfort meals without fuss.
I share this as Lisa from Cook Simple Recipes at https://www.cooksimplerecipes.com. I test often and I keep notes. I check salt. I check heat. I taste and I write what works. Comfort Food Recipes belongs in our kitchens and this bowl earns its spot. You can serve it to family or friends and feel proud.
2 Easy Creamy Mushroom Chicken and Wild Rice Soup Recipe
I like a recipe that meets me where I stand. This one does that. I chop a few vegetables and set a pot on medium heat. Butter melts. Onion softens. Mushrooms brown and smell earthy. Wild rice slides in and sits with stock. Chicken settles on top and cooks gentle. I sip tea and watch the pot hum. The steps feel clear. The result tastes full and warm. Comfort Food Recipes shine bright in simple form and this soup proves it twice in the first spoonful.
The texture stays balanced. The rice holds a firm bite. The chicken shreds clean. The mushrooms carry a woodsy note that plays nice with thyme and sage. A light cream finish brings everything together without weight. I lean on this when the fridge looks thin and the day runs long. It saves dinner and the mood. It reads like cozy comfort meals and it eats like a hug.
You can scale it for a crowd or cut it for two. You can swap breasts for thighs. You can use rotisserie in a pinch. The soup stays friendly and steady. I write this as Lisa for Cook Simple Recipes and I stand by it. If you love hearty comfort classics you will love this bowl.
3 Ingredients for Creamy Mushroom Chicken and Wild Rice Soup
Unsalted butter I use it to start the pot and build a soft base that welcomes onion and carrot. The flavor stays round and kind.
Olive oil A splash keeps the butter from browning too fast and adds fruit notes that sit well with mushrooms.
Onion One medium onion chopped small gives sweet bite and melts into the broth as it cooks.
Celery Two ribs chopped fine bring a fresh snap and lift the base so the cream does not feel heavy.
Carrots Two carrots chopped give color and gentle sweetness that balances the savory broth.
Garlic Three cloves minced wake the pot and make the kitchen smell like dinner in five minutes flat.
Cremini mushrooms A full pound sliced thick brings deep flavor and a tender bite that stands up to time on the stove. This nods to mushroom soup and keeps that note present.
Sweet paprika A teaspoon gives warm color and a soft echo of a hungarian mushroom soup recipe that we love.
Dried thyme and dried sage A teaspoon of each adds garden notes that sit close to stock and cream.
Bay leaf One leaf rounds out the pot and brings calm to the finish.
Chicken broth Six cups form the base. I use low sodium and season at the end for a clean taste.
Wild rice One cup rinsed gives chew and a nutty scent. It sets this apart from basic chicken soup.
Chicken One pound of boneless skinless breasts cooks in the pot and shreds tender. This fits soup recipes with chicken and soup recipes chicken in one move.
Kosher salt and black pepper Season the pot so every spoonful tastes right.
Butter flour milk and half and half This small roux and dairy blend adds a light creamy body for a true creamy chicken and rice soup feel.
Parsley Fresh chopped at the end wakes the bowl and adds color.
4 How to Make Creamy Mushroom Chicken and Wild Rice Soup
Step 1 Set a heavy pot on medium heat. Add butter and oil. When the foam fades add onion celery and carrots. Cook until soft and glossy. Stir now and then.
Step 2 Add garlic and mushrooms. Cook until the mushrooms give liquid and turn browned at the edges. Stir in paprika thyme sage and the bay leaf.
Step 3 Pour in chicken broth. Add rinsed wild rice. Bring to a gentle boil then drop to a steady simmer.
Step 4 Lay the chicken in the pot. Season with salt and pepper. Cover and cook until the rice feels tender and the chicken reads done on a thermometer or shreds with ease.
Step 5 Move the chicken to a board and shred. Return the meat to the pot. Pull the bay leaf.
Step 6 Make the cream. Melt butter in a small pan. Whisk in flour to a smooth paste. Cook one minute. Whisk in milk and half and half. Simmer until it coats a spoon.
Step 7 Stir the cream into the soup. Simmer a few minutes. Taste and adjust salt and pepper. Finish with parsley. Serve hot with bread. This reads like Comfort Food Recipes every time.
5 Tips for Making Creamy Mushroom Chicken and Wild Rice Soup
Brown the mushrooms well for deep flavor. Let them sit in contact with heat so they color. Stir only when the pan looks dry. That step builds a base that tastes like classic mushroom soup.
Pick real wild rice and not a blend. The grain keeps a firm bite and holds shape on the second day. Use low sodium broth so you control salt near the end. Add a small splash of stock if the soup tightens in the fridge.
Use thighs for richer body or keep breasts for a leaner bowl. Rotisserie works when time runs short. Keep herbs measured so they lift but never shout. For a flavor cue that links to Hungarian roots add a pinch more paprika. The bowl will sit squarely with hearty comfort classics and still feel light.
6 Making Creamy Mushroom Chicken and Wild Rice Soup Ahead of Time
I love a pot that helps my week. This one does that with ease. I cook the base with vegetables rice and stock on day one. I hold the dairy back. I chill the pot fast. The next day I warm the soup on low heat. I add the cream once steam rises. The texture stays smooth and the rice stays firm.
For a busy schedule I measure herbs and cut vegetables in the morning and keep them in sealed containers. At dinner I light the stove and the rest moves quick. The plan saves money and stress. It fits the spirit of Cook Simple Recipes where we write to make home cooks breathe easier.
Pack the finished soup in wide jars for lunch. It travels well and reheats in a few minutes on low power. Add a squeeze of lemon if you want lift. A sprinkle of parsley at the desk brings color and a fresh scent. Cozy comfort meals work beyond the dinner table and this one proves it.
7 Storing Leftover Creamy Mushroom Chicken and Wild Rice Soup
Cool the soup fast. Set the pot in a shallow ice bath and stir. Move the soup to tight containers. Leave a little space at the top for steam and expansion. Label the date. Store in the fridge up to three days.
For longer storage freeze without the cream. Rewarm on low heat and stir in fresh cream when hot. The texture will stay silky and the rice will keep bite. Add a splash of stock if the soup looks tight. Taste and season at the end.
Reheat single servings on the stove over low heat. Stir often so the bottom does not catch. Top with parsley and cracked pepper. A small drizzle of good olive oil adds shine. This keeps the promise of Comfort Food Recipes and makes lunch feel cared for.
8 Try these soup recipes next
9 Creamy Mushroom Chicken and Wild Rice Soup
Creamy Mushroom Chicken and Wild Rice Soup Comfort Food Recipes
Ingredients
For the Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 ribs celery chopped
- 2 carrots chopped
- 3 cloves garlic minced
- 16 ounces cremini mushrooms sliced
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 bay leaf
- 6 cups chicken broth
- 1 cup uncooked wild rice rinsed
- 1 pound boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the Cream Base
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 cup whole milk
- 1 cup half and half
- 2 tablespoons chopped parsley plus more for serving
Instructions
Make the Soup
- Warm butter and oil in a heavy pot over medium heat then add onion celery and carrots and cook until soft about eight minutes.
- Stir in garlic and mushrooms and cook until mushrooms give up their liquid and turn browned at the edges.
- Add paprika thyme sage and bay leaf and stir until fragrant.
- Pour in chicken broth and add wild rice then bring to a gentle boil and reduce to a steady simmer.
- Nestle chicken into the pot and season with salt and pepper then cover and cook until the rice is tender and the chicken is cooked through about forty five minutes.
- Lift chicken to a board and shred with forks then return it to the pot and discard the bay leaf.
Finish with Cream
- Melt butter in a small saucepan then whisk in flour to make a smooth paste cook one minute while whisking.
- Whisk in milk and half and half until smooth then simmer until it thickens to light cream.
- Stir the cream into the soup then simmer a few minutes more until the broth looks glossy.
- Taste and adjust salt and pepper then stir in parsley and serve hot.
10 Nutrition
I list numbers so you can plan. One bowl lands near four hundred ten calories with a balance that feels kind to an evening appetite. Protein sits strong from chicken and dairy. Carbohydrates come from wild rice and vegetables and bring steady fuel. Fat reads moderate with a mix from butter and milk. Sodium stays in check when you pick a low sodium stock and season near the end. Fiber shows up from wild rice carrots and celery which helps the bowl feel steady and complete. I cook this often for my family and the table feels satisfied not stuffed. Pair it with a green salad when you want more crunch. Save bread for a treat. For readers who track goals I see this soup fit a calm week of home cooking. It tastes rich yet sits light which is why it earns a place among cozy comfort meals on Cook Simple Recipes.
Short keyword wild rice soup appears once here as a guide for search. Short keyword chicken soup sits here in plain view. Short keyword mushroom soup shows up here as well. Longtail creamy chicken and rice soup lives in the ingredient note above. Longtail mushroom chicken wild rice fits in the title and reads clear. Longtail easy weeknight soup recipe applies to the method we followed with one pot and simple prep.
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