Creamy Mushroom Chicken Soup – Cozy One-Pot Dinner (Easy)
A rich and hearty soup combining tender chicken, earthy mushrooms, and nutty wild rice in a creamy, flavorful broth — perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 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
Instructions
1. Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, then set aside.
2. Melt the remaining butter in the pan, add the onions, carrots, and celery, and cook until tender, about 8-10 minutes.
3. Mix in the garlic and thyme and cook until fragrant, about a minute.
4. Add the broth, rice, chicken, and mushrooms, bring to a boil, then reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
5. Stir in the milk and parmesan cheese and cook until the cheese has melted.
6. Season with salt and pepper to taste.
Notes
The cooking time for the rice may vary depending on the type used — follow package instructions if needed.
For deeper flavor, soak 1 ounce of dried mushrooms in 1 cup of just-boiled water for 20 minutes, chop them, and add with the garlic; include the mushroom soaking liquid with the broth.
For an umami boost, stir in 2 tablespoons of white miso paste before seasoning.