There’s something deeply comforting about a bowl of Wild Rice Chicken Soup with Roasted Mushrooms. Creamy, savory, and infused with earthy goodness, this soup isn’t just a meal—it’s a full-body hug in a bowl. With tender chunks of chicken, nutty wild rice, and deeply caramelized mushrooms, every spoonful delivers texture, warmth, and depth.

It’s the perfect dish for chilly evenings or cozy weekends when you want something nourishing without fuss. The roasted mushrooms elevate the soup, adding a bold umami punch that’s hard to resist. Whether you serve it with crusty bread or enjoy it solo, this soup has a way of stealing the spotlight at any table.

What Kind of Mushrooms Should I Use?

For the most flavor, cremini or baby bella mushrooms are ideal. They roast beautifully and offer a deep, meaty flavor. If you’re feeling fancy, a mix of shiitake, oyster, and cremini mushrooms can turn this into an even more gourmet experience. Avoid canned mushrooms here—you want that fresh, roasted richness to shine.

Ingredients for the Wild Rice Chicken Soup with Roasted Mushrooms

Wild Rice Blend – Adds a chewy texture and nutty flavor. It holds up well in creamy soups and gives substance.

Boneless Chicken Breast or Thighs – These provide hearty protein. You can also use rotisserie chicken if you’re short on time.

Mushrooms (Cremini or Baby Bella) – Roasted to deepen their flavor, these are the stars of the soup.

Carrots and Celery – Classic aromatics that offer sweetness and balance.

Onion and Garlic – The base for that deep, comforting flavor.

Butter and Olive Oil – Used for sautéing and roasting, they bring richness.

Chicken Broth – A flavorful base that ties everything together.

Heavy Cream or Half-and-Half – Adds creaminess and body.

Fresh Thyme and Rosemary – Herbs that infuse the soup with cozy, savory notes.

Salt and Pepper – For seasoning, always to taste.

Flour – Used to thicken the soup slightly, giving it that creamy consistency without being too heavy.

How To Make the Wild Rice Chicken Soup with Roasted Mushrooms

Step 1: Roast the Mushrooms

Preheat your oven to 425°F. Clean and slice your mushrooms, then toss them with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20–25 minutes until they’re golden brown and slightly crispy at the edges. This step brings out their deep, umami-rich flavor.

Step 2: Cook the Wild Rice

While the mushrooms roast, cook your wild rice blend according to package instructions. This typically takes about 45 minutes. You can do this ahead of time if you prefer to save time.

Step 3: Sauté the Aromatics

In a large soup pot, heat butter and a splash of olive oil over medium heat. Add chopped onions, carrots, and celery, and cook for 5–7 minutes until soft and fragrant. Add minced garlic and cook for another minute.

Step 4: Add Chicken and Broth

Add your chicken (raw, diced breasts or thighs) to the pot and pour in the chicken broth. Toss in the fresh thyme and rosemary. Bring to a simmer and cook until the chicken is cooked through and tender—about 15–20 minutes.

Step 5: Shred the Chicken

Remove the chicken pieces with tongs and shred them using two forks. Add the shredded chicken back into the pot.

Step 6: Thicken the Soup

Sprinkle in the flour and stir to combine. Cook for 2–3 minutes to remove the raw flour taste, then slowly stir in the cream. Let it simmer gently for another 10 minutes until the soup thickens slightly.

Step 7: Combine and Serve

Add the cooked wild rice and roasted mushrooms into the soup. Stir well, taste, and adjust seasoning with salt and pepper. Serve hot, optionally garnished with extra herbs or a drizzle of cream.

How to Serve and Store Wild Rice Chicken Soup with Roasted Mushrooms

This soup is best served piping hot with a slice of crusty sourdough or a warm buttered roll. A sprinkle of fresh herbs like thyme or rosemary on top makes for a beautiful and aromatic garnish. For an extra touch, a swirl of cream or a few extra roasted mushrooms on top takes it from rustic to restaurant-worthy.

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even more delicious the next day. To reheat, warm gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much. This soup also freezes well—just be sure to freeze before adding the cream for the best texture.

Frequently Asked Questions

How can I make this soup dairy-free?

You can swap the butter for olive oil and use full-fat coconut milk or a plant-based cream alternative instead of heavy cream. The result is still luscious and flavorful.

Can I use leftover cooked chicken?

Absolutely! Shredded rotisserie chicken or any cooked chicken will work. Add it in Step 5 when the recipe calls to return shredded chicken to the pot.

What’s the best wild rice blend to use?

Look for a mix that includes long grain wild rice, brown rice, and red rice. These hold up well in soup and offer a great mix of textures.

Can I make this in a slow cooker?

Yes! Sauté the aromatics first, then add everything except the cream and mushrooms to the slow cooker. Cook on low for 6-7 hours. Stir in the cream and roasted mushrooms at the end.

How do I prevent the soup from becoming too thick?

Keep extra broth or water on hand to thin it out when reheating. Wild rice tends to absorb liquid as it sits, which can thicken the soup.

Can I add other vegetables?

Of course! Chopped kale, spinach, or even diced sweet potatoes work beautifully in this recipe.

Want More Soup Ideas?

If this Wild Rice Chicken Soup with Roasted Mushrooms hit the spot, here are more cozy, flavorful recipes you’ll want to try next:

Creamy Shrimp Chowder for a seafood twist with a rich, velvety broth.
One Pot Creamy Chicken Pasta Dinner when you’re craving soup’s comforting cousin.
Creamy Parmesan Italian Sausage Soup that’s loaded with savory herbs and cheesy goodness.
Zesty Tuscan Artichoke Soup for a tangy vegetarian option.
Crockpot Thai Coconut Chicken Soup that brings a hint of spice and tropical flair.

These recipes carry the same soul-warming energy and are perfect for busy weeknights or weekend cooking sprees.

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Have you tried this Wild Rice Chicken Soup with Roasted Mushrooms? Leave a comment and let me know how it turned out! Did you use coconut milk instead of cream? Did you try a different mushroom variety?

I love seeing your twists and takes on the recipes. Don’t forget to rate it and tag me if you share it online so we can keep the cozy soup love going!

Wild Rice Chicken Soup with Roasted Mushrooms

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 6
Category: Soup
Method: Stovetop
Cuisine: American Comfort

Print Recipe

Description

This Wild Rice Chicken Soup with Roasted Mushrooms is the ultimate cozy comfort dish. Loaded with nutty wild rice, tender chicken, and deeply roasted mushrooms in a creamy herb-infused broth, it’s a soul-warming bowl you’ll crave all season long.

Instructions

1. Preheat oven to 425°F. Clean and slice mushrooms. Toss them with olive oil, salt, and pepper, then roast on a baking sheet for 20–25 minutes until browned and crisp on the edges.

2. While mushrooms roast, cook wild rice blend according to package instructions (typically 45 minutes). Set aside.

3. In a large soup pot, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until soft. Add minced garlic and cook for 1 more minute.

4. Add chicken to the pot. Pour in chicken broth and toss in thyme and rosemary. Bring to a simmer and cook 15–20 minutes until chicken is fully cooked.

5. Remove chicken and shred it using two forks. Return shredded chicken to the pot.

6. Sprinkle flour over the soup and stir to coat the ingredients. Cook 2–3 minutes to eliminate raw flour taste. Slowly stir in cream and simmer for 10 more minutes to thicken slightly.

7. Stir in cooked wild rice and roasted mushrooms. Taste and adjust salt and pepper. Serve hot with optional herb garnish or extra drizzle of cream.