• Facebook
  • Pinterest
  • Twitter
  • Linkedin

Delicious by Design

  • Recipes
  • About
  • Accessibility
menu icon
go to homepage
  • Recipes
  • About
  • Accessibility
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accessibility
  • ×
    • featured image burrata and arugula salad
      Arugula Burrata Salad with Prosciutto and Pears
    • featured image of chicken thighs parmesan on white plate with sauce and herbs
      Baked Parmesan Chicken Thighs (Quick Red Sauce)
    • chicken spiedini skewers on greens and a white plate
      Chicken Spiedini with Lemon Butter Finishing Sauce
    • charred broccolini feature
      Charred Broccolini Roasted with Lemon, Parmesan, Garlic
    • bean and farro soup feature
      Tuscan Borlotti Bean Soup with Farro
    • featured image for butternut squash carrot ginger soup
      Butternut Squash Ginger Carrot Soup
    • Marry me Butter Beans Featured image
      Marry Me Butter Beans
    • pesto rosso feature
      Sun-dried Tomato Pesto Rosso
    • featured image for pesto made from lemons
      Lemon Pesto Pasta
    • square featured image scarpaccia zucchini tart
      Zucchini Scarpaccia (Italian Zucchini Tart)
    • featured image penne alla napolitana in a white bowl with basil leaf garnish
      Penne Napoli
    • featured image caprese salad with burrata cheese
      Burrata Caprese with Basil Oil
    Home » Chicken and Poultry

    Mushroom Chicken Wild Rice Soup

    Published: Nov 10, 2021 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    This delectable soup is filled with tender mushrooms swimming in a rich, creamy broth full of tender vegetables, savory chicken, and filling wild rice.

    finished mushroom 
soup in small bowl with bread and greens

    Mushroom chicken soup feels a little fancy to me. Cremini mushrooms and wild rice have an earthy sophistication, however, the ingredients are so simple and it is really just a great way to give leftover chicken a little makeover. 

    I love that this mushroom chicken soup is  just a little bit creamy. The cream adds richness and gives the broth a silky texture without making it thick or overwhelmingly a cream soup. The mushrooms and wild rice stand out as the strongest flavors and if you love mushrooms you will want seconds.

    Contents hide
    Ingredients
    Instructions
    FAQs
    Tips for Success
    Related Recipes
    📖 Recipe
    Mushroom Chicken Wild Rice Soup

    Ingredients

    mushroom chicken soup ingredients

    White Mushrooms- Also known as button mushrooms, they are tender and have a mild flavor. They tend to shrink and even disappear as they cook, making them perfect for adding bulk to brothy soup.

    Cremini Mushrooms- This brown capped mushroom is larger and meatier than white mushrooms and has a nuttier flavor. Large slices hold up to cooking and will still be firm and full of flavor after an hour of simmering.

    Leftover Chicken- You can use white and dark meat from a roasted or rotisserie chicken. I like to use a little bit of both because the dark meat is more flavorful and adds some fat.

    If you don’t have leftover chicken, you can dice raw boneless-skinless chicken thighs and sauté them in olive oil first. Then remove them from the pot and set them aside until the recipe calls for cooked chicken. 

    Wild Rice- Wild rice is not actually rice, but a seed from wild grasses that grow in marshy areas. A package of pure wild rice can be quite expensive, so I opt to buy a wild rice blend that has long grain brown, black, and red rice blended with some actual wild rice. The dark, nutty rice varieties have great flavor and are more sustainable.

    Instructions

    Step 1

    • Heat a large soup pot on medium heat and add olive oil to the pan. 
    • Then, sauté diced carrots, celery, onions, and minced garlic until the onions become translucent.
    step 1- sauté vegetables

    Step 2

    • Roughly dice the white mushrooms and slice the cremini mushrooms into thick pieces.
    step 2-diced and sliced mushrooms

    The white mushrooms are roughly chopped and will mostly disappear into the broth as they simmer.

    The Cremini Mushroom slices will stay firm and visible even after simmering for a long time.

    Step 3

    • Next, add diced white cap mushrooms and sliced cremini mushrooms and sprinkle with one teaspoon of salt and black pepper to taste. Cook until the mushrooms have released much of their water and some of that water has evaporated away.
    • Then, add two tablespoons of butter. Stir and let the butter coat the sautéed vegetables and mushrooms.
    step 3-mushrooms and butter added

    Step 4

    • Next, add a cup of wild rice and heat the rice, toasting it for 2-3 minutes.
    step 4- toast wild rice blend

    Step 5

    • Then, add chicken broth and diced, cooked chicken. Bring to a low simmer, cover, and let cook on low for 45 minutes.
    • Finally, add one cup of heavy cream and stir until well combined.
    • Serve this creamy mushroom chicken wild rice soup with a crusty piece of French bread and enjoy.

    I used homemade broth which was a little fattier than store bought. If you use store bought broth, you won't get this oily look on the top of the soup. The homemade broth did make this mushroom chicken soup extra special.

    FAQs

    What is the difference between button and cremini mushrooms?

    The short answer is age. Button, cremini, and Portobello mushrooms are all the same type of mushroom, but their color and flavor depend on when they are harvested. Buttons are the youngest with the most mild flavor. Then, cremini with a brown cap and more meaty texture. Finally, Portobello are the oldest being very large, meaty, and dark brown.

    Tips for Success

    Let the mushrooms cook mostly undisturbed until they give up their water. There will be a good deal of water in the bottom of the pan. Have patience and let it steam out. Once, the water is gone, the mushrooms will absorb the moisture and fats you are adding in the forms of butter and broth and take on a really great flavor.

    Make sure the rice gets a good coating of butter and warms through to bring out it’s full flavor.

    It is important to cook the soup at a low simmer and not a boil. This is very important, because high heat will make the chicken and mushrooms very tough. 

    Cover the mushroom chicken wild rice soup while it simmers to keep the liquids in the pot.

    Related Recipes

    • Mushroom Rice Pilaf
    • Mushroom Marsala Sauce over Chicken Thighs
    • Avgolemono Soup (Greek Chicken and Rice Soup)
    • Leftover Turkey Corn Chowder
    • Simple Whole Roasted Chicken

    📖 Recipe

    bowl of mushroom chicken soup with bread and greens on side

    Mushroom Chicken Wild Rice Soup

    This delectable soup is filled with tender mushrooms swimming in a rich, creamy broth full of tender vegetables, savory chicken, and filling wild rice.
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 5 People
    Calories: 512kcal
    Author: Diana Reis

    Equipment

    • Stock Pot or Dutch Oven

    Ingredients

    • 2 Cups Cremini Mushrooms Sliced
    • 2 Cups White Mushrooms diced
    • 8 Cups Chicken Broth
    • ½ Yellow Onion diced
    • 2 Carrots diced
    • 2 Celery Stalks diced
    • 2 Cloves Garlic minced
    • 2 Cups Cooked Chicken diced
    • 1 Cup Wild Rice
    • 1 Cup Heavy Cream
    • 2 Tablespoons Butter
    • 2 Tablespoons Olive Oil
    • 1 Teaspoon Salt
    • Black Pepper to taste

    Instructions

    • Heat a large soup pot on medium heat and add two tablespoons of olive oil to the pan.
    • Then, sauté diced carrots, celery, onions, and minced garlic until the onions become translucent.
    • Roughly dice the white mushrooms and slice the cremini mushrooms into thick pieces.
    • Next, add diced white cap mushrooms and sliced cremini mushrooms and sprinkle with one teaspoon of salt and black pepper to taste. Cook until the mushrooms have released much of their water and some of that water has evaporated away.
    • Then, add two tablespoons of butter. Stir and let the butter coat the sautéed vegetables and mushrooms.
    • Next, add one cup of wild rice and heat the rice, toasting it for 2-3 minutes.
    • Then, add chicken broth and cooked chicken. Bring to a low simmer and let cook on low for 45 minutes.
    • Finally, add one cup of heavy cream and stir until well combined.
    • Serve with a crusty piece of French bread and enjoy.

    Notes

    What is the difference between button and cremini mushrooms?
    The short answer is age. Button, cremini, and Portobello mushrooms are all the same type of mushroom, but their color and flavor depend on when they are harvested. Buttons are the youngest with the most mild flavor. Then, cremini with a brown cap and more meaty texture. Finally, Portobello are the oldest being very large, meaty, and dark brown.
    Tips For Success
    • Let the mushrooms cook mostly undisturbed until they give up their water. There will be a good deal of water in the bottom of the pan. Have patience and let it steam out. Once, the water is gone, the mushrooms will absorb the moisture and fats you are adding in the forms of butter and broth and take on a really great flavor.
    • Make sure the rice gets a good coating of butter and warms through to bring out it’s full flavor.
    • Bring the broth to a low simmer and not a boil. This is very important, because high heat will make the chicken and mushrooms very tough. 
    • Cover the soup while it simmers to keep the liquids in the pot.

    Nutrition

    Calories: 512kcal | Carbohydrates: 33g | Protein: 24g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1966mg | Potassium: 957mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4960IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

    Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.

    • featured image prawn risotto
      Creamy Prawn Risotto (Shrimp)
    • featured image fettuccine alfredo without cream
      Fettuccine Alfredo without Heavy Cream
    • broccolini pasta close up hero image
      Shrimp Sausage Broccolini Pasta (with lemon garlic sauce)
    • roasted kale and brussels sprouts salad with crispy quinoa feature
      Roasted Kale and Brussels Sprouts Salad with Crispy Quinoa
    Share this...
    Share on facebook
    Facebook
    Share on pinterest
    Pinterest
    Share on twitter
    Twitter
    Share on linkedin
    Linkedin

    More Chicken and Poultry Recipes

    • Overhead crispy taquitos on a black plate with toppings
      Easy Air Fryer Taquitos (Chicken & Black Bean)
    • hero image three meats and peppers in skillet
      Texas Fajitas with Steak, Chicken, and Shrimp
    • overhead shot teriyaki chicken and rice bowl
      Teriyaki Chicken Bowl with Rice and Steamed Vegetables
    • square feature photo roasted chicken thighs on white plate line with lettuce
      Roasted Lemon Pepper Chicken Thighs (with Crispy Skin)
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    head shot round

    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

    It's Soup Season

    • finished vegetable pea soup in white bowl
      Split Pea Vegetable Soup with Pearl Barley

    • bowl of mushroom chicken soup with bread and greens on side
      Mushroom Chicken Wild Rice Soup

    • bowl of butternut squash soup surrounded by sage and crostini
      Creamy Butternut Squash Soup

    • Dutch Oven chili feature
      Dutch Oven Chili with Beans

    See more Soup →

    Recent Recipes

    • featured image Italian sub sliders
      Hot Italian Sub Sliders on Hawaiian Rolls

    • featured image calabrese pesto
      Roasted Red Pepper Pesto: Pesto Calabrese

    • cake hero image
      Cardamom Pear Upside-Down Cake

    • close up sliced baby back ribs square feature
      Sous Vide Baby Back Ribs

    infographic advertising free e-cookbooks with sign up

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Copyright © 2020 Delicious by Design on the deliciousbydesign.net

    finished soup served in black bowl

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.