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.
Ingredients
1 cup wild rice blend
1.5 pounds boneless chicken breast or thighs
10 ounces cremini or baby bella mushrooms
2 medium carrots, sliced
2 celery stalks, chopped
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons butter
1 tablespoon olive oil (plus more for roasting)
6 cups chicken broth
1 cup heavy cream or half-and-half
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 tablespoons all-purpose flour
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.
Notes
For an extra depth of flavor, add a splash of white wine while sautéing the aromatics.
To save time, use pre-cooked rotisserie chicken and pre-cooked rice.
For best texture when freezing, leave the cream out and stir it in when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: wild rice chicken soup, roasted mushrooms, creamy soup