Best 7 Cream Of Chicken Soup With Wild Rice And Mushrooms Recipes

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If you are craving a warm, comforting, yet delicious meal, look no further than the classic combination of cream of chicken soup, wild rice, and mushrooms. This creamy, savory dish is perfect for a cold winter night or a cozy weekend brunch. With its creamy broth, tender wild rice, and earthy mushrooms, this soup is sure to satisfy your taste buds and leave you feeling satisfied. The best part is that it can be easily customized to your preferences, whether you prefer a thicker or thinner soup, more or less vegetables, or a different type of mushroom. So grab your favorite soup pot and get ready to make a delicious and hearty meal that the whole family will love.

Here are our top 7 tried and tested recipes!

CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP



Creamy Mushroom Chicken and Wild Rice Soup image

A warm and creamy mushroom, chicken and wild rice soup that is down right one of the best comfort food around!

Time 50m

Yield 6

Number Of Ingredients 14

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 (or a blend of rice including wild rice)
1 1/2 cups chicken, cooked and diced or shredded
1 cup milk or cream
1 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste

Steps:

  • Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
  • Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  • Mix in the garlic and thyme and cook until fragrant, about a minute.
  • Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
  • Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.

Nutrition Facts : Nutrition Facts Calories 443, Fat 20g (Saturated 9g, Trans 0.2g), Cholesterol 65mg, Sodium 676mg, Carbs 38g (Fiber 3g, Sugars 10g), Protein 27g Nutrition by

CHICKEN WILD RICE SOUP WITH MUSHROOMS



Chicken Wild Rice Soup with Mushrooms image

Dried thyme and tarragon add much flavor to this hearty soup. Every time I make it, it receives many compliments.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

1 package (6 ounces) long grain and wild rice mix
1/2 pound boneless skinless chicken breasts, cubed
1/2 pound sliced fresh mushrooms
1-1/4 cups chopped onions
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons cornstarch
1 can (12 ounces) evaporated milk
6 tablespoons sliced green onions

Steps:

  • Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, saute the chicken, mushrooms and onions in oil until chicken is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer., Add the prepared rice, broth, tarragon, thyme and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.

Nutrition Facts : Calories 120 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

MUSHROOM CHICKEN WITH WILD RICE



Mushroom Chicken with Wild Rice image

Fix chicken dinner in a snap with this simple recipe. It warms you up, head to toe. -Cindy Cothern, Nampa, Idaho

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
6 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup water
2 tablespoons sherry or chicken broth
1 can (7 ounces) mushroom stems and pieces, drained
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice., In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes., Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.

Nutrition Facts : Calories 403 calories, Fat 16g fat (7g saturated fat), Cholesterol 97mg cholesterol, Sodium 1079mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.

Provided by Stephanie G

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 9

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

Steps:

  • In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  • In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  • Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 22.6 g, Cholesterol 135.1 mg, Fat 36.5 g, Fiber 1 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 996.9 mg, Sugar 1.1 g

CREAM OF CHICKEN WITH WILD RICE SOUP



Cream of Chicken with Wild Rice Soup image

This makes a lovely chicken and wild rice soup.

Provided by Thomas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 14

1 ⅓ cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
¾ teaspoon ground white pepper
½ teaspoon salt
½ cup margarine
¾ cup all-purpose flour
4 cups milk
¾ cup white wine

Steps:

  • Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
  • In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
  • In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
  • Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
  • Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 38.1 g, Cholesterol 84.5 mg, Fat 29.6 g, Fiber 2.7 g, Protein 33.6 g, SaturatedFat 7.4 g, Sodium 431.7 mg, Sugar 8 g

CREAM OF CHICKEN SOUP WITH WILD RICE



Cream of Chicken Soup With Wild Rice image

Good friend Nancy Dooley shared this with me, and it's become a family favorite...especially good for fall and winter, but we eat it year round.

Provided by Mimi Hiller

Categories     Whole Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 13

8 ounces wild rice, uncooked (1 1/3 cup)
1 1/2 lbs fryer chickens, cut up
7 cups water
12 ounces mushrooms, sliced
2 tablespoons cooking oil
1 cup onion, chopped
1 cup celery, chopped
2 tablespoons instant chicken bouillon granules
3/4 teaspoon white pepper
1/2 cup butter
3/4 cup all-purpose flour
4 cups milk
3/4 cup dry sherry

Steps:

  • *I used Superior Touch Chicken Base and it was heavenly.
  • Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly.
  • Set partially cooked rice aside. In a large saucepan, combine the chicken and water.
  • Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
  • Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
  • Strain and reserve broth.
  • Remove chicken meat from bones.
  • Cut into bite-size pieces.
  • In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
  • Remove from heat. Return broth to the saucepan.
  • Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
  • Bring to boiling.
  • Reduce heat and simmer, uncovered, for 15 minutes.
  • In a large separate saucepan, melt the butter.
  • Stir in flour until it all clings together and is smooth.
  • Add the milk all at once and stir and cook until it's bubbly and thick.
  • Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry.
  • Heat through.

Nutrition Facts : Calories 610, Fat 31.8, SaturatedFat 13.9, Cholesterol 123, Sodium 1117.6, Carbohydrate 42.6, Fiber 3.2, Sugar 2.9, Protein 35.2

CHICKEN SOUP WITH WILD RICE AND MUSHROOMS



Chicken Soup With Wild Rice and Mushrooms image

Make and share this Chicken Soup With Wild Rice and Mushrooms recipe from Food.com.

Provided by Lvs2Cook

Categories     Rice

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 cups onions, peeled and diced
2 cups carrots, diced
2 cups celery, diced
2 cloves garlic, peeled and diced
1 cup wild rice
8 cups chicken stock
2 bay leaves
1 teaspoon dried thyme
1/2 cup white wine
2 cups cooked chicken
2 cups fresh mushrooms, cleaned and sliced
salt and pepper
fresh parsley (to garnish)

Steps:

  • Melt the butter in a large soup pot and add the onions, carrots, celery and garlic.
  • Saute until soft.
  • Add the rice, stock, bay leaves and thyme.
  • Simmer, covered, for one hour.
  • Add the wine, chicken, mushrooms and seasonings (I continue to simmer until all ingredients are hot although the recipe doesn't say to do this).
  • Garnish with chopped fresh parsley.

Tips:

  • To save time, use pre-cooked wild rice or microwaveable rice packets.
  • Use a variety of mushrooms for a more flavorful soup. Some good choices include shiitake, cremini, and oyster mushrooms.
  • If you don't have any chicken broth on hand, you can substitute vegetable broth or water.
  • To make the soup creamier, add a dollop of sour cream or yogurt before serving.
  • Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

Cream of chicken soup with wild rice and mushrooms is a delicious and hearty soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own preferences. For example, you can add more or less mushrooms, or you can use a different type of rice. You can also add other vegetables to the soup, such as carrots, celery, or peas. No matter how you make it, cream of chicken soup with wild rice and mushrooms is sure to be a hit with your family and friends.

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