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A garnished bowl of healthy creamy wild rice and chicken soup with sliced mushrooms.

Creamy Wild Rice Chicken Soup with Roasted Mushrooms

Lauren Bennett
This Creamy Wild Rice Chicken Soup is thick, hearty, and deeply satisfying, featuring tender chicken, nutty wild rice, and richly caramelized roasted mushrooms. Roasting the mushrooms concentrates their flavor, giving this one-pot soup a high-end bistro taste without complicated techniques. It’s comforting, kid-approved, and reheats beautifully for next-day lunches.
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Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 385 kcal

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.”
Keyword chicken wild rice soup, creamy wild rice soup, mushroom chicken soup, wild rice chicken soup