Creamy Wild Rice Chicken Soup with Roasted Mushrooms. is the ultimate comforting bowl, featuring tender chicken, nutty wild rice, and deeply savory roasted mushrooms in a rich, creamy broth. This from-scratch recipe is ready in about 95 minutes, making it perfect for a cozy weeknight dinner or a leisurely weekend meal. The combination of textures and flavors creates a truly heartwarming and satisfying experience.

I first fell for the earthy charm of wild rice on a trip through the Midwest, and it has been a staple in my kitchen ever since. This particular creamy chicken soup recipe is my go-to for chilly evenings when only a truly comforting bowl will do. I love serving it with a side of crusty bread for dipping, and it pairs beautifully with a crisp salad or even a simple side like my wild rice stuffing for a more complete feast. It’s the kind of meal that feels both nourishing and celebratory, much like my favorite creamy roasted cauliflower soup.

The process of roasting the mushrooms separately is a trick I learned years ago, and it makes all the difference, concentrating their flavor and adding a wonderful texture that you just can’t achieve by simmering them in the broth. This technique reminds me of the careful preparation for a dish like my mushroom croissant filling, where each component is treated with intention. It’s a small step that elevates the entire pot of soup from simple to sublime.

What You’ll Need for Creamy Wild Rice Chicken Soup with Roasted Mushrooms.

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Creamy Wild Rice Chicken Soup with Roasted Mushrooms

Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting, hearty dinner loaded with earthy flavors, tender chicken, and rich cream for chilly days.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

5 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 420 kcal

Equipment

• rimmed baking sheet
• large Dutch oven or heavy-bottomed pot
• oven
• knife
• cutting board
• measuring cups
• measuring spoons
• wooden spoon
• small bowl
• whisk

Ingredients

  

Roasted Mushrooms

• 1/4 cup pure olive oil
• 1 pound cremini mushrooms cleaned and sliced into 1/4-inch thick pieces
• 1/2 tsp salt
• 1/4 tsp pepper

Soup Base

• 1 large yellow onion finely chopped
• 3 medium carrots peeled and diced into 1/2-inch pieces
• 3 stalks celery diced into 1/2-inch pieces
• 4 cloves garlic minced
• 1 tsp dried thyme
• 1/2 cup dry white wine
• 8 cups chicken broth
• 1 cup uncooked wild rice blend
• 1 pound boneless chicken pieces cut into 1-inch cubes
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup cold water
• Kosher salt to taste
• freshly ground black pepper to taste
• 1/4 cup fresh parsley finely chopped

Instructions

 

• Preheat your oven to 425°F. On a large, rimmed baking sheet, toss the sliced mushrooms with 2 tablespoons of the pure olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them in a single layer and roast for 20 to 25 minutes until deeply browned and slightly crispy at the edges, stirring halfway through.
• While the mushrooms roast, heat the remaining 2 tablespoons of pure olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
• Stir in the minced garlic and dried thyme and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes until reduced by half.
• Add the chicken broth and wild rice blend to the pot. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to maintain a steady simmer, cover the pot, and cook for 35 minutes. The rice should be tender and most grains will have split open.
• Add the cubed boneless chicken pieces to the simmering soup. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink in the center.
• In a small bowl, whisk together the 1/4 cup of all-purpose flour and 1/极 cup of cold water until completely smooth to create a slurry. While stirring the soup continuously, slowly drizzle in the flour slurry. Simmer for 3 to 4 minutes, stirring often, until the soup has thickened slightly.
• Turn off the heat. Stir in the heavy cream and all of the roasted mushrooms. Taste the soup and season with additional kosher salt and freshly ground black pepper as needed. Let the soup stand off the heat for 5 minutes to allow the flavors to meld before serving.
• Ladle the soup into bowls and garnish each serving with a sprinkle of the freshly chopped parsley.

Keyword chicken, roasted mushrooms, soup, wild rice

Ways to Customize This Hearty Soup

• Vegetarian Version: Omit the chicken, use vegetable broth, and add cannellini beans for protein.
• Creamier Texture: Stir in a half-cup of grated Parmesan cheese along with the heavy cream.
• Gluten-Free Adaptation: Replace the all-purpose flour with cornstarch or a gluten-free flour blend for the slurry.

My Pro Tips for Perfect Soup Every Time

• Don’t Rush the Roast: Let the mushrooms roast until they are deeply browned and crispy at the edges for maximum flavor, a technique I also use in my roasted basil tomato soup.
• Sauté Aromatics Gently: Cook the onion, carrots, and celery until they are softened and translucent to build a sweet foundation.
• Whisk the Slurry Smooth: Ensure the flour and water are completely lump-free before adding it to the simmering soup to avoid clumps.
• Let It Rest: Allowing the soup to stand for five minutes after adding the cream helps the flavors meld beautifully.

How to Store and Reheat Your Leftovers

• Store: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating.
• Freeze: This soup freezes well for up to 3 months. For best results, freeze without the cream, then stir it in after thawing and reheating gently.
• Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid boiling to prevent the cream from separating.
• Make-Ahead Tip: You can roast the mushrooms and chop the vegetables a day in advance to streamline the cooking process on the day you serve it.

Frequently Asked Questions

More Comforting Soup Recipes You’ll Love

• Creamy Potato Soup
• Chicken Enchiladas
• Easy Chicken Pho
• Vegetable Beef Soup
• Chicken Pot Pie Soup
• Ginger Chicken Soup

Make This Creamy Wild Rice Chicken Soup with Roasted Mushrooms. Tonight

With its rich, creamy broth and satisfying combination of textures, this homemade chicken soup is a true crowd-pleaser. It’s the perfect project for a cozy afternoon in the kitchen, filling your home with the most incredible aromas. I hope this hearty soup recipe becomes a cherished favorite in your home, offering comfort and nourishment with every delicious spoonful.