For us busy moms, soup is the ultimate one-pot hero, but sometimes standard recipes feel a bit flat. Are you tired of watery, bland broths that don’t satisfy the kids?
This Creamy Wild Rice Chicken Soup is the solution.
It is thick, hearty, and features a flavor profile that tastes like it came from a high-end bistro, yet it’s made with simple pantry staples. The ‘wow’ factor comes from the roasted mushrooms, which provide a deep, caramelized richness that elevates the entire dish.
It’s the kind of meal that makes everyone at the table go quiet because they’re too busy enjoying every spoonful. Plus, it reheats beautifully for school lunches the next day!
At-A-Glance
- Dietary: Nut-Free
- Time: 15 mins prep, 45 mins cook
- Difficulty: Medium
- Cost per serving: $2.15
Why This Recipe Works (No Mushy Rice!)
Most wild rice soups suffer from two problems: the rice turns into grey mush, and the mushrooms feel like rubber tires. This recipe solves both issues.
First, we embrace the “Roasting Rule.” By roasting the mushrooms in the oven while the soup simmers, we draw out the moisture and concentrate the flavor. Instead of slippery, boiled fungus, you get meaty, caramelized flavor bombs in every spoonful.
Second, we use a Wild Rice Blend rather than pure wild rice. Pure wild rice can take forever to cook. A blend gives you that nutty, chewy texture we love, but it cooks in the same amount of time as the soup base, keeping everything perfectly timed.
Key Ingredients & Notes
- 1 cup (160g) Wild Rice Blend: This provides texture and fiber.
- Chef’s Tip: Ensure you are using a ‘blend’ or pre-soaked rice if you want it to cook within 45 minutes; pure black wild rice can take over an hour.
- 1 lb (450g) Chicken Thighs, diced: Thighs have more fat and flavor than breasts.
- Chef’s Tip: Searing the chicken first locks in the juices so the meat doesn’t dry out in the simmering broth.
- 8 oz (225g) Cremini Mushrooms, sliced: These offer more flavor than white button mushrooms.
- Chef’s Tip: Roast them at high heat until they are golden brown for maximum umami.
- 4 cups (1L) Chicken Bone Broth: For a richer protein content and deeper flavor.
- Chef’s Tip: Use low-sodium broth so you can control the seasoning yourself.
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Sheet pan (for roasting)
- Chef’s knife
- Wooden spoon
Step-by-Step Instructions
- Prep: Preheat your oven to 400°F and toss your sliced mushrooms with a bit of olive oil and salt on a sheet pan.
- Roast: Roast them for about 15-20 minutes until they are brown and slightly crispy around the edges.
- Sear: While those roast, sear your diced chicken in the Dutch oven until golden.
- Sauté: Add your diced onions, carrots, and celery (the classic mirepoix) and sauté until soft.
- Simmer: Now, pour in the chicken broth and the wild rice. Simmer the mixture gently for about 35-40 minutes. Don’t worry if it looks like a lot of liquid at first; the rice will drink it up!
- Finish: Once the rice is tender, stir in those beautiful roasted mushrooms and a splash of heavy cream. Taste and adjust the salt and pepper.
It’s like a warm hug in a bowl!
Expert Tips
Storage:
To prevent the soup from becoming too thick the next day, store the rice separately if you aren’t eating it all at once. If the soup does thicken in the fridge, simply add a splash of broth or water when reheating to restore the creamy consistency.
Flavor Booster:
For a deeper flavor, add a tablespoon of soy sauce or Worcestershire sauce—the salt and acidity act as flavor enhancers for the mushrooms.
Variations & Substitutions
- Dairy-Free: To make this dairy-free, swap the heavy cream for full-fat canned coconut milk or a cashew cream.
- Vegetarian: For a vegetarian version, use vegetable broth and replace the chicken with extra roasted root vegetables like parsnips or sweet potatoes.
FAQ
Can I use a slow cooker?
Yes! Add everything except the cream and roasted mushrooms to the slow cooker for 6 hours on LOW. Stir the cream and mushrooms in at the end.
Why roast the mushrooms instead of sautéing?
Roasting removes more moisture, leading to a concentrated flavor and a better, firmer texture.
What is the best rice to use?
A ‘Wild Rice Blend’ (usually a mix of wild, brown, and red rice) works best for the perfect balance of cook time and texture.
Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Equipment
- Large Dutch Oven or Heavy-Bottomed Pot
- Rimmed sheet pan (for roasting mushrooms)
- Chef's Knife
- Cutting Board
- Wooden Spoon or Silicone Spatula
Ingredients
- 1 cup 160 g wild rice blend
- 1 lb 450 g boneless, skinless chicken thighs, diced
- 8 oz 225 g cremini mushrooms, sliced
- 1 tablespoon olive oil for mushrooms
- 1 tablespoon olive oil or butter for soup base
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 cups 1 L low-sodium chicken bone broth
- ½ cup 120 ml heavy cream
- Salt and black pepper to taste
Instructions
- Roast the Mushrooms:
- Preheat oven to 400°F (200°C). Toss sliced mushrooms with olive oil and a pinch of salt. Spread in a single layer on a sheet pan and roast for 15–20 minutes until golden and slightly crisp on the edges. Set aside.
- Sear the Chicken:
- Heat olive oil or butter in a Dutch oven over medium-high heat. Add diced chicken and sear until lightly golden on the outside. Remove excess liquid if needed.
- Build the Base:
- Add onion, carrots, and celery to the pot. Sauté for 5–6 minutes until softened and aromatic.
- Simmer the Soup:
- Pour in the chicken broth and add the wild rice blend. Bring to a gentle simmer, cover partially, and cook for 35–40 minutes, stirring occasionally, until rice is tender.
- Finish:
- Stir in the roasted mushrooms and heavy cream. Season with salt and pepper to taste. Simmer for 2–3 minutes, then remove from heat.
Notes
- No Mushy Rice: Use a wild rice blend, not 100% wild rice, to ensure proper cook time and texture.
- Storage Tip: If storing leftovers, add a splash of broth when reheating to restore the creamy consistency.
- Flavor Booster: A tablespoon of Worcestershire or soy sauce enhances the mushroom umami without making the soup taste “soy-forward.”
