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Creamy Chicken and Wild Rice Soup with Mushrooms

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A cozy and creamy chicken soup featuring wild rice and mushrooms, perfect for warm, comforting meals that come together in under 45 minutes.

Ingredients

Scale
  • 2 cups cooked chicken breast or thighs, shredded
  • 3/4 cup dry wild rice
  • 8 ounces cremini or button mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup small-curd cottage cheese
  • 3 tablespoons unsalted butter
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Rinse 3/4 cup wild rice under cold water. Add to a pot with 2 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender but chewy. Drain any excess water and set aside.
  2. In a large soup pot, melt 3 tablespoons butter over medium heat. Add chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 6-8 minutes until softened.
  3. Add sliced mushrooms and minced garlic to the pot. Cook for another 5 minutes until mushrooms release moisture and start browning. Add a splash of broth if mushrooms soak up the butter.
  4. Pour in 6 cups chicken broth. Stir in thyme and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes to let flavors meld.
  5. Add shredded cooked chicken and cooked wild rice to the pot. Stir well and simmer for another 5 minutes to warm through.
  6. In a blender, combine 1/2 cup small-curd cottage cheese with 1 cup heavy cream. Blend until smooth and pour into the soup pot. Stir gently and heat on low for 3-5 minutes, just until warmed through but not boiling. Season with salt and pepper to taste.
  7. Remove the bay leaf. Taste and adjust seasoning as needed. If soup is too thick, add a splash of broth or water to reach desired consistency.
  8. Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve warm with crusty bread or a light salad.

Notes

Start cooking the wild rice first as it takes the longest. Blend the cottage cheese well to avoid lumps. Add cream on low heat to prevent curdling. Season gradually and taste before final adjustment. Sauté vegetables slowly to develop sweetness and umami. Rinse wild rice thoroughly to remove grit.

Nutrition

Keywords: chicken soup, wild rice soup, creamy soup, mushroom soup, comfort food, easy soup recipe, weeknight dinner

Find it online: https://freshforkful.com/creamy-chicken-and-wild-rice-soup-with-mushrooms-easy-recipe-to-try-today/