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My goal? Make November the coziest month ever…starting with this cream of mushroom chicken wild rice soup!

Cream of Mushroom Chicken Wild Rice Soup | halfbakedharvest.com @hbharvest

Okok, and December too…obviously.

Yes, my two favorite months of the year, with all of my favorite foods.

This soup clearly being one of them! I mean, it’s creamy, full of wild rice, caramelized garlic, mushrooms and well, maybe just a splash…or two of wine! Perfect soup for a mid November night, right? RIGHT. Also, it’s quick and easy, one of those recipes where you might even have a lot of the ingredients on had at this very moment. Like for realz. 🙂

I spent Monday playing all the usual head games with myself. I mean, there are just not enough days in the next month and half to make all the recipes I want to make…soo many good recipes – both sweet and savory! I couldn’t choose which ones would be best so I went back and forth, back and forth, UGH.

Here’s the deal though, it seems that lately, all I have been wanting to make are cozy types of recipes: roasts, meals with mushrooms, squash, chicken and pasta, lots and lots of pasta! Oh, and pomegranate and cranberry dishes too! Tis the season.

Cream of Mushroom Chicken Wild Rice Soup | halfbakedharvest.com @hbharvestCream of Mushroom Chicken Wild Rice Soup | halfbakedharvest.com @hbharvest

As you can see, I’m pretty indecisive as to what to make for the upcoming holiday weeks. My mind is so filled with recipes that it cannot organize them all into the proper categories of “must make now” and “maybe later”. First world problems, here, right?

On another totally off topic note. I was running around kitchen cooking on Monday night, trying to work way too fast because the days are just too darn short and there’s a bit of hustle and bustle…I gotta keep up! I was slicing mushrooms (yes, more mushrooms) and I accidentally bumped the knife next to my cutting board off the counter.

SIDE NOTE: I feel like I should say that nothing bad happened and no one should tremble through this next paragraph. No horror story today!

Normally when knives take the plunge off the counter I jump outta the way and let the knife fall, but Monday was not friendly to my brain. Meaning I was not thinking clearly and decided to try to stop the knife from falling with my leg. Not sure how on Earth that seemed like a good idea, but like I said it was Monday, and my brain just was not at full strength. Long story short, the knife cut through my favorite leggings and left me with a nice little cut. I was super lucky the knife didn’t cut me deeper because my dad had just come over and sharpened all my knives over the weekend and it was crazy sharp. It was also weird because at first I didn’t realize I was cut, but then I saw my leggings had a huge gash. Not going to lie, I was (and am) way more upset about the slash in my Lululemon tights.

So yeah, that was my Monday, but hey, it’s now Wednesday and things are lookin’ up…it’s supposed to SNOW tomorrow – yeah! Therefore, I’m thinking that tomorrow seems like the perfect day to have Christmas things baking away while the snow falls all around me. Did I mention I kind of love what I do? Cause I do, I do!

Cream of Mushroom Chicken Wild Rice Soup | halfbakedharvest.com @hbharvest

Alright, but back to this soup!

How delicious does this soup sound? It really doesn’t get better than a creamy soup, flavored with mushrooms and loaded with wild rice. I added the chicken for protein and heartiness, but it can easily be left out if you’re a vegetarian, or even if you’re simply looking for a meatless soup!

Question: how do you guys feel about rice in soup? I know that chicken and wild rice soup is kind of a classic, but do you like to put rice in other soups? Growing up my mom would put rice in all of her soups. Minute rice to be exact. I LOVED it, and clearly still do. But I’m curious if that’s just us or do you guys dig the whole rice in soup thing too?

Regardless, this soup is kind of my everything right now. It’s the perfect easy weeknight meal, but still feels special enough for a cold weekend by the fire.

Also, I added a little parmesan just before serving…perfection.

Cream of Mushroom Chicken Wild Rice Soup | halfbakedharvest.com @hbharvestCream of Mushroom Chicken Wild Rice Soup | halfbakedharvest.com @hbharvest

Cream of Mushroom Chicken Wild Rice Soup.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Servings
Calories Per Serving: 362 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • Melt the butter and olive oil in a large, heavy bottomed soup pot over medium heat. Add the garlic and onion and cook for 5-8 minutes, stirring often until the onion is soft. Season with salt and pepper. Add the cremini mushrooms and the wild mushrooms, cook another 5 minutes or until the mushrooms are caramelized. Stir in the thyme and cook another minute longer. Remove the pot from the heat and ladle out half of the wild mushrooms. Transfer the remaining ingredients to a food processor. Add 2 cups broth and pulse until smooth, about 2 minutes.
  • Return the mixture to the soup pot and add the remaining 4 cups broth plus 2 cups water. Bring the mixture to boil and stir in the rice and chicken. Cover and reduce the heat to medium low. Simmer for 30 minutes or until the rice is tender and the chicken has cooked through. Shred the chicken in the pot. Stir in the milk and parmesan. Season the soup with salt + pepper. Simmer the soup for 5-10 minutes until warmed through.
  • Ladle the soup into bowls. Top with the reserved wild mushrooms (warm them if needed). Enjoy!

Notes

To make this vegetarian, simple omit the chicken from the recipe.
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Cream of Mushroom Chicken Wild Rice Soup | halfbakedharvest.com @hbharvest

Nothing feels cozier than this bowl of soup right now, NEED IT!

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Comments

  1. I am definitely going to make this soup on the weekend! What do you think of using one of those rice mixes with wild rice instead of just wild rice (since I have one of those mixes at home!)?

    Reply

    1. HI! I have never tried those, so I cant say, but I am sure if you like them that it will be great! Let me know if you have questions. Thank you!

      Reply

  2. Im all about cozy this time of year! This soup look perfect to curl up in my mermaid tail blanket and watch a good movie in! And I am sorry about your leggings ( I would be more upset about that than my cut too!) lol priorities right???

    Reply

  4. I make wild rice soup but have never used the food processor for part of the mushroom/broth mixture. Now I know why your soup is a different color than my recipe. My question is you mentioned that you added a splash of wine…I was wondering your suggestion of wine and approximately how much? Thanks!

    Reply

  5. Growing up on a farm with so many root vegetables, squash, pumpkins, corn and grains, rice was different and sort of a treat. So it was preferred, and yes it was minute rice, in soups, casseroles and desserts. Rice still has that comfort feel in soup, though not to the same extent. I have never had it in mushroom soup, so look forward to trying this.

    Reply

  7. Yum this looks delicious!! I love adding rice to soups too, sometimes I add it to minestrone instead of pasta. Wild rice is such a good idea too!

    Reply

  8. I recently started eating mushrooms after my fear for their taste for the last 26 years and holy smokes, they’re like my favorite veggie now! I am so excited to make this tonight for dinner. It looks so rich and flavorful and it seems like the perfect meal right now. I can’t wait to get cooking; thanks for sharing!

    Reply

  9. I love, love, love rice in soup and this combines two of my favorite soups…mushroom and chicken and wild rice. Definitely going on the “to make soon” list. Just need it to get really cold here.

    Reply

  11. I am totally making this tonight!!! The recipe came at the perfect time for me! I have some mushrooms and chicken that I neede to use! I’ll make a few adjustments because of the ingredients I have on hand, I’ll use diced portobello mushrooms and brown rice. I’m too lazy to go to the grocery store again. Hah! I’m so excited to try it! It’s raining here, so comfort food is a must. 🙂

    Reply

  12. This look really good ! Just did a huge batch of homemade ‘chicken’ broth with leftover duck bones. Frozed it since I also did a chicken soup and didn’t plan to make another one right after I ate it all. But I still crave soup. And this sounds soooo yummy ! I don’t think my broth will be any longer in the freezer ahah :p

    Reply

  13. I am so glad you didn’t try to stop the knife with your hand 🙁 Two weeks ago I was trying to take the pit out of an avocado. My knife was not THAT sharp and I had the halved avocado in my left hand. I whacked the knife into the pit but it slid and sliced into the tips of my two fingers. I couldn’t get them to stop bleeding — yuck. Couldn’t type or cook for a few days. Hubby has now taken over avocado pit removal detail.
    Question??? Did you use some regular rice or a wild rice mix? My package of wild rice is just the little black stuff. The recipe looks terrific — it would be a great first course for a special dinner. Stay safe and watch those knives!!!

    Reply

    1. OH no!! I am sorry, but so glad you are OK! 🙂

      The package I used was called wild rice, but it was mixed rice of black, white and brown. Let me know if you have any questions and stay safe too! Thank you and hope you love this! 🙂

      Reply

  15. I’m in, this definitely needs to be a cozy month! Also, this soup sounds divine, Girl! It definitely fits the cozy criteria with all that creamy goodness

    Reply