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Creamy Chicken Wild Rice Soup with Roasted Mushrooms

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A warm and soothing creamy chicken wild rice soup featuring roasted mushrooms for a deep, earthy flavor and a comforting texture. Perfect for cozy dinners and easy to prepare in under an hour.

Ingredients

Scale
  • 1 pound (450 g) boneless, skinless chicken breast or thighs
  • 3/4 cup (140 g) wild rice blend
  • 8 ounces (225 g) cremini or baby bella mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups (1.4 liters) low sodium chicken broth
  • 1 cup (240 ml) heavy cream or half-and-half
  • 3 tablespoons (42 g) unsalted butter
  • 3 tablespoons (24 g) all-purpose flour
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish
  • Optional: 1 tablespoon olive oil (for roasting mushrooms)

Instructions

  1. Preheat oven to 425°F (220°C). Toss sliced mushrooms with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 18-20 minutes, stirring halfway through, until deeply browned and caramelized. Set aside.
  2. Rinse wild rice blend under cold water. In a medium saucepan, combine rice with 2 1/2 cups (600 ml) water. Bring to a boil, reduce heat to simmer, cover, and cook for 40-45 minutes until tender but chewy. Drain excess water and set aside.
  3. In a large soup pot or Dutch oven, melt butter over medium heat. Add chopped onions, carrots, and celery. Sauté for 5-7 minutes until vegetables soften and onions become translucent. Stir in minced garlic and cook for 1 more minute until fragrant.
  4. Sprinkle flour over the softened vegetables and stir constantly for 2-3 minutes to cook out raw flour taste and gently thicken the base.
  5. Slowly pour in chicken broth while whisking to avoid lumps. Add chopped thyme, salt, and pepper. Bring to a gentle simmer and cook for 15-20 minutes to marry flavors and thicken slightly.
  6. Cube or shred cooked chicken breasts or thighs (poached or roasted ahead). Stir in the chicken and cooked wild rice. Let simmer for 5-10 minutes to heat through and blend flavors.
  7. Lower heat and stir in heavy cream. Fold in roasted mushrooms carefully to keep their texture intact. Warm gently without boiling.
  8. Taste and adjust seasoning with salt, pepper, or thyme as needed. Garnish with fresh parsley before serving if desired.

Notes

Roast mushrooms separately to enhance umami flavor and avoid sogginess. Cook wild rice separately to maintain chewy texture. Use gluten-free flour or cornstarch for thickening to keep recipe gluten-free. For dairy-free version, substitute heavy cream with coconut milk or cashew cream. Avoid boiling soup after adding cream to prevent curdling. Adjust seasoning gradually as broth and mushrooms add saltiness.

Nutrition

Keywords: creamy chicken soup, wild rice soup, roasted mushrooms, comfort food, easy soup recipe, homemade soup, weeknight dinner

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