What is garlic parmesan creamy mushroom chicken and wild rice soup?

It’s a flavorful twist on the classic recipe where extra garlic and parmesan cheese are added for a bold, savory taste. The parmesan gives the soup a nutty, salty richness that perfectly complements the creamy base, mushrooms, and wild rice.

How do you make creamy chicken and wild rice soup at home?

Start by sautéing aromatics like onions, garlic, and carrots, then add mushrooms, chicken, and wild rice with chicken broth. Simmer until the rice is tender and the chicken is cooked through. Shred the chicken, return it to the pot, and finish with cream for a silky, comforting texture.

Can you make creamy mushroom chicken and wild rice soup in a slow cooker?

Yes! Place chicken, mushrooms, rice, vegetables, and broth in a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours , then shred the chicken and stir in cream during the last 30 minutes of cooking. This method makes it nearly hands-free while still flavorful.

What makes creamy mushroom chicken and wild rice soup soulful and comforting?

It’s the combination of hearty chicken, earthy mushrooms, nutty wild rice, and a smooth, creamy broth that creates comfort in every spoonful. The flavors are layered and warm, making it a perfect dish for cold nights or whenever you crave a nourishing meal that feels homemade and soulful.

Creamy Mushroom Chicken And Wild Rice Soup

Description

A hearty and cozy soup made with tender chicken, earthy mushrooms, and nutty wild rice in a creamy broth. Perfect for family dinners, gatherings, or a comforting night in.

Ingredients

Scale

1 lb chicken breasts or thighs (boneless, skinless)
8 oz mushrooms (cremini, shiitake, or button), sliced
1 cup uncooked wild rice
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
4 cups chicken broth (low sodium recommended)
1 cup cream, half-and-half, or milk
1 tbsp olive oil or butter
1 tsp fresh thyme
1 bay leaf (optional)
Fresh parsley for garnish

Salt and black pepper to taste

Instructions

Heat olive oil or butter in a large pot or Dutch oven.
Add onion, carrots, and celery. Sauté until softened.
Stir in garlic and mushrooms. Cook until mushrooms are golden brown.
Add chicken, wild rice, broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
Cook for 40–45 minutes, until the rice is tender and chicken is cooked through.
Remove chicken, shred it with two forks, and return to the pot.
Stir in cream and adjust seasoning with salt and pepper.

Garnish with fresh parsley before serving.

Notes

For a lighter version, substitute cream with evaporated milk or Greek yogurt.

Cook wild rice separately if you want to control texture and prevent it from soaking too much broth.

Freezing tip: Freeze before adding cream, then stir cream in after reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup / Dinner
Method: Stovetop (can be adapted to Slow Cooker or Instant Pot)
Cuisine: American Comfort Food

Nutrition

Serving Size: 1 ½ cups
Calories: 350
Sugar: 4g
Sodium: 750mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 24g
Cholesterol: 70mg

Keywords: creamy mushroom chicken and wild rice soup, hearty chicken soup, comfort food