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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.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Servings
Calories Per Serving: 468 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. Sounds amazing – we’re trying this tonight! Quick question just to clarify – are you supposed to add the chicken into the broth raw? Is 30 minutes enough time for it to cook through? My roommate is a little paranoid about this kinda thing so thought I’d ask! Cheers.

    1. Hi! Yup, add the chicken raw. #0 minutes should be good, but just make sure the chicken is white throughout before you eat or just add an extra 10 minutes onto the cooking time. Let me know if you have questions. hope you love this! 🙂

  2. I know I have probably commented here originallly, but I wanted to come back and say I made this and it’s officially my new favorite soup! LOVE this. It came out creamy, savory, and the wild rice…SO GOOD! Thanks Tieghan and Merry Christmas!

  3. I have never written in the comment section of a blog before, but this recipe was too delicious not to! I made this soup yesterday and it is SO TASTY. Some of the flavors remind me of my mom’s pozole, which gives me all the feels. Thank you for sharing! I will definitely be making this again 🙂

  4. Hi there! I just made this. Added 2 cups rice and turned into sort of a pot rice, so amazingly tasty. All of us LOVED IT! Thank you 🙂

  5. Absolutely loved this soup! I substituted the chicken with cubed tofu and added enoki mushrooms after blending half. Both my partner, grandma and I thoroughly enjoyed it and it was great as left overs.

  6. Tieghan,
    You are some kind of special univorn of a woman. I have been plowing through as many recipes of yours as possible and quite possibly have single handedly made my entire network of people fall in love with you. So many groups threads started by me saying “stop what you’re doing and make this right now”. So first of all. Thank you. For every beautiful photo and for each and every fail proof recipe. I always know it will be the best thing ever. I never comment on websites but I thought I would let you know that crisping up those with held mushrooms for the garnish on top in a little butter put it over the delicious edge. Also, not that a single recipe of yours hasn’t been perfection but you need to NEED to know about this vanilla paste. It will change your life and I don’t say that lightly. Somehow they have made a paste of vanilla beans citrus magic and the most beautiful magical flowers. I’m putting some in my own stocking. Maybe you can hint to the person filling yours to do the same. Just thought I would pass on such a treat to thank you for all you have done for my family and friends’ bellies. Can’t wait for the most beautiful cookbook to ever hit the market.
    Cheers to you Tieghan!
    http://www.mactaggartsbrand.com/product/vanilla-bean-fiori-di-sicilia

    1. Jennifer!! Wow! Thank you SOOOO much for your kind as ever comment. You have me smiling ear to ear!! Honestly, just thank you so much. I hope you continue to love every recipe you try! Happy Holidays! 🙂

  7. I tried this recipe last week and it was delicious! I believe I overdid it with the thyme though and over boiled the rice. Still it is a great recipe I need to perfect! I am loving your blog so much, I’ve shared it with all my friends (the ones who cook).
    Thank you so much for your wonderful work.
    Cheers,
    Tatjana

    1. Thank you! I would just add everything to the crockpot and cook low and slow. Should work great! Let me know if you have questions. Thank you!

  8. Made this tonight. So so so comfy and warm! I could eat mushrooms every. single. day. Saw this recipe a couple days and ago and used that as my excuse to once again pick up mushrooms at the store on my way home. I love so many of your recipes!

  9. I will be making this soon for sure! I saw the mention in the beginning of the post about adding wine, a little bit of sherry could be perfect for this too!!

    1. Hey Sherry! Yes, I think dried mushrooms will work just fine. They will moisten in the soup. Let me know if you have questions. Thank you! 🙂

  10. Hi! What can I use instead of the whole milk? I can’t wait to try this recipe. I’ve tried your oatmeal chocolate chip cookies and a crock-pot chili, and am just obsessed with both.