Recipe: Chicken Wild Rice & Mushroom Soup

Chicken Wild Rice & Mushroom Soup


  • 2 tbsp butter
  • 1 pound mushrooms, sliced
  • 1 tbsp butter
  • 1 sweet onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, chopped
  • 1 tsp thyme, chopped
  • 6 cups chicken stock
  • 1 cup wild rice
  • 1 1/2 cups chicken, cooked and diced
  • 1 cup heavy cream
  • 1 cup parmigiano reggiano, shredded
  • Salt & pepper to taste
  • Parsley, for garnish


  1. Melt 2 tbsp of butter in a pan over medium heat, add the mushrooms, and cook until the mushroom liquid has evaporated, about 10-15 minutes. Set aside.
  2. Melt 1 tbsp of butter in same pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  3. Add the garlic and thyme and cook until fragrant, about 1 minute.
  4. Add the broth, rice, and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
  5. Stir in the cream, add the parmigiano and season with salt and pepper to taste.
  6. Garnish with parsley, serve, and enjoy!

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