Creamy Mushroom Chicken and Wild Rice Soup

By Lacey Newlin of Lacey’s Pantry

Total Time: 1 Hour

Servings: 6-8


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 blend

1 1/2 cups chicken, cooked and shredded

1 cup milk or cream

1 cup parmigiano reggiano, grated

salt and pepper to taste


  1. Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
  2. Melt the 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, reduce the heat and simmer until the rice is tender, about 20-30 minutes.
  5. Mix in the milk and cheese and cook until the cheese has melted before seasoning with salt and pepper to taste.