Wild Rice Chicken Soup with Roasted Mushrooms

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Creamy, savory, and bursting with earthy richness, this Wild Rice Chicken Soup with Roasted Mushrooms is your cozy comfort in a bowl. Think of it as the perfect marriage of creamy chicken soup and mushroom risotto—but easier and cozier. With tender chicken, nutty wild rice, caramelized roasted mushrooms, and just the right touch of herbs, it’s a soul-warming dish perfect for chilly evenings or when you just need a big food hug.

Whether you’re meal prepping for the week or making a wholesome dinner the whole family can agree on, this soup delivers big-time flavor with simple ingredients. It’s hearty enough to stand alone, yet light enough to pair beautifully with your favorite sides. Plus, it reheats like a dream.

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What Kind of Mushrooms Should I Use?

Baby bella mushrooms (also known as cremini) are the go-to here for their deep, meaty flavor and ability to caramelize beautifully when roasted. You can also mix in shiitake or portobello mushrooms for variety. Roasting them before adding to the soup adds incredible umami and texture. Avoid using canned mushrooms, which tend to go mushy and lack depth.

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Ingredients for the Wild Rice Chicken Soup with Roasted Mushrooms

Wild Rice – The base of this soup, wild rice adds a nutty bite and chewy texture that contrasts beautifully with the creamy broth.

Chicken Breasts – Boneless and skinless chicken breasts keep the soup lean yet hearty. They’re gently poached and stay tender in the creamy broth.

Roasted Mushrooms – Roasting the mushrooms draws out moisture and concentrates their earthy flavor, making them the savory hero of this soup.

Carrots & Celery – Classic soup veggies that add natural sweetness and depth to the broth.

Onion & Garlic – These two are essential for building that flavorful base.

Butter & Flour – Together they form a roux that thickens the soup to creamy perfection.

Chicken Broth – Choose low-sodium broth so you can better control the seasoning.

Heavy Cream – Just a splash brings the luscious creaminess that makes every bite rich and satisfying.

Thyme & Bay Leaf – Aromatic herbs that infuse the soup with subtle earthy and floral notes.

Salt & Black Pepper – To taste, but don’t skimp. Seasoning brings all the flavors together.

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How To Make the Wild Rice Chicken Soup with Roasted Mushrooms

Step 1: Roast the Mushrooms

Preheat your oven to 400°F. Slice your mushrooms and spread them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until golden and caramelized, flipping halfway.

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Step 2: Cook the Wild Rice

In a medium pot, bring 3 cups of water to a boil. Add 1 cup of wild rice, reduce to a simmer, cover, and cook for 45 minutes or until tender. Drain any excess water and set aside.

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Step 3: Sauté the Base

In a large Dutch oven or soup pot, melt 4 tablespoons of butter over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 5-6 minutes. Add minced garlic and cook for 1 more minute.

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Step 4: Make the Roux

Sprinkle in 1/4 cup of all-purpose flour and stir to coat the veggies. Cook for 2 minutes to eliminate the raw flour taste. Slowly pour in 6 cups of chicken broth, whisking constantly to avoid lumps.

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Step 5: Add Chicken and Herbs

Add whole chicken breasts, thyme, and a bay leaf. Simmer for 20 minutes or until the chicken is fully cooked. Remove the chicken, shred it with two forks, and return it to the pot.

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Step 6: Add Rice, Cream, and Mushrooms

Stir in the cooked wild rice and roasted mushrooms. Pour in 1 cup of heavy cream and mix well. Let everything simmer for another 10 minutes. Season with salt and freshly cracked black pepper to taste.

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Step 7: Garnish and Serve

Ladle the soup into bowls and garnish with fresh thyme or an extra pat of butter for added richness. Serve hot and enjoy the comfort in every spoonful.

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How to Serve and Store This Wild Rice Chicken Soup

Serve this soup piping hot with a crusty piece of bread or a soft dinner roll to soak up the creamy broth. It also pairs beautifully with a side salad of baby greens and vinaigrette if you’re aiming for balance. The hearty, rich nature of this soup makes it a full meal, but a sprinkle of fresh parsley or cracked pepper on top adds a final touch of finesse.

When it comes to storing, this soup holds up like a champ. Let it cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth or cream to restore its velvety texture.

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What to Serve With Wild Rice Chicken Soup with Roasted Mushrooms?

Freshly Baked Bread

Whether it’s a crusty sourdough or warm garlic bread, nothing beats dipping bread into that creamy bowl.

Parmesan Baked Potatoes

Golden, cheesy, and tender, these are a perfect hearty side. Try these Parmesan Baked Potatoes for a crisp and comforting partner.

Roasted Rosemary Sweet Potatoes

Sweet and herby with just the right caramelization. Find the recipe for Roasted Rosemary Sweet Potatoes to round out your meal.

Southern Deviled Eggs

These Southern Deviled Eggs bring a classic creamy contrast that works well with soups.

Light Fluffy Sourdough Focaccia

Tear-and-share style bread with airy texture and golden crust. Just a drizzle of olive oil and you’re in heaven.

Cabbage Fat Burning Soup

For a fun and light pairing or as a second soup course, check out our Cabbage Fat Burning Soup that’s packed with veggies.

Easy Cheesy Scalloped Potatoes

Ultra creamy and cheesy, these Scalloped Potatoes double down on the comfort.

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Want More Soup Ideas?

If you’re loving the cozy comfort of this Wild Rice Chicken Soup with Roasted Mushrooms, you won’t want to miss these other soul-warming favorites from the kitchen:

• Cheeseburger Soup for a meaty, cheesy delight in every bite.
• Creamy Parmesan Italian Sausage Soup for bold flavors and hearty goodness.
• Slow Cooker Creamy Chicken Gravy when you’re in the mood for effortless richness.
• Crockpot Ham and Potato Soup for classic winter comfort.
• Philly Cheesesteak Soup Recipe if you’re craving something cheesy, savory, and loaded with flavor.

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Tried this soup with a little twist? Maybe a splash of sherry or a handful of spinach stirred in? Let us know how you made it your own in the comments.

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