Creamy, cozy, and brimming with savory depth, this Wild Rice Chicken Soup with Roasted Mushrooms is the definition of comfort food. It’s a bowlful of tender chicken, chewy wild rice, sweet carrots, and caramelized mushrooms swimming in a rich, herb-infused broth. The toasted edges of the mushrooms offer just enough smoky bite to make this feel like something you’d get in a tucked-away bistro on a chilly evening.

It’s a soul-warming one-pot dinner that balances rustic texture with elegant flavor. Whether you’re meal-prepping for the week or serving guests on a fall evening, this soup makes an impression. It also holds beautifully in the fridge, letting the flavors deepen each day. Grab a crusty loaf of bread and dive in.

What Kind of Mushrooms Should I Use?

Baby bella mushrooms (cremini) are the go-to for this soup thanks to their meaty texture and rich umami flavor. Roasting them separately before adding them to the pot gives them an irresistible golden edge and prevents them from becoming rubbery. If you’re looking to elevate the dish, a mix of shiitake and oyster mushrooms can add layers of complexity.

Ingredients for the Wild Rice Chicken Soup with Roasted Mushrooms

Chicken breasts – These provide hearty protein and become wonderfully tender as they simmer in the broth.

Wild rice – This variety of rice brings chewy texture and earthy flavor that pairs perfectly with the mushrooms.

Baby bella mushrooms – Roasted for a golden finish, they add savory depth and a touch of smokiness.

Carrots – Add sweetness and color while boosting the nutritional profile.

Celery – Essential for that classic soup base aroma and flavor.

Onion and garlic – They build the savory foundation of the broth.

Chicken broth – Rich and full-bodied, it enhances the flavors of every ingredient.

Fresh thyme and rosemary – These aromatic herbs add warmth and a fragrant finish.

Olive oil and butter – Used to roast the mushrooms and sauté the base vegetables, providing richness and balance.

Heavy cream – A splash of cream at the end makes the broth luscious and smooth.

How To Make the Wild Rice Chicken Soup with Roasted Mushrooms

Step 1: Roast the Mushrooms

Preheat your oven to 400°F (200°C). Toss sliced baby bella mushrooms with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, stirring once halfway through, until golden brown and crisp on the edges.

Step 2: Sauté the Base

In a large pot or Dutch oven, heat a tablespoon of olive oil and a tablespoon of butter over medium heat. Add diced onions, carrots, and celery. Cook until softened and fragrant, about 5–7 minutes. Stir in minced garlic and cook for an additional minute.

Step 3: Add Chicken and Broth

Add the raw chicken breasts directly to the pot. Pour in the chicken broth and bring everything to a gentle boil. Reduce to a simmer and cover, letting the chicken cook through and absorb flavor—this should take about 15–20 minutes.

Step 4: Shred the Chicken

Once the chicken is fully cooked, remove it from the pot and shred it with two forks. Return the shredded meat to the soup.

Step 5: Stir in the Wild Rice

Add rinsed wild rice to the pot and simmer uncovered for 40–45 minutes, or until the rice is tender but still has a slight chew.

Step 6: Add Roasted Mushrooms & Finish with Cream

Stir in your roasted mushrooms. Add a few sprigs of thyme and rosemary. Let the flavors meld together for 5–10 more minutes. Finally, pour in the heavy cream, stir gently, and let the soup simmer for another 5 minutes until rich and velvety.

Step 7: Taste and Adjust

Taste the soup and adjust salt and pepper as needed. Remove herb stems before serving. Ladle into bowls and garnish with a sprig of fresh rosemary or a few extra roasted mushrooms if desired.

Serving and Storing This Cozy Soup

Wild Rice Chicken Soup with Roasted Mushrooms is best served piping hot, preferably with a slice of crusty sourdough or a thick slice of herbed focaccia to soak up the creamy broth. It’s a hearty standalone meal, but if you’re feeling indulgent, a side salad or grilled cheese makes an ideal companion.

To store, let the soup cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 4 days. The flavors intensify over time, making leftovers even more delicious. To reheat, simply warm on the stovetop over medium heat, adding a splash of broth or cream if needed.

This soup also freezes beautifully. Leave out the cream if you plan to freeze it, and stir it in fresh when reheating for the best texture.

Frequently Asked Questions

How do I know when the wild rice is fully cooked?

Wild rice is done when the grains split open and become tender, but still retain a bit of chew. It takes longer than white or brown rice—usually 40 to 45 minutes of simmering.

Can I use rotisserie chicken instead?

Absolutely! If you’re short on time, shredded rotisserie chicken is a great shortcut. Just reduce the simmer time and stir it in during the last 10 minutes.

What if I don’t have heavy cream?

You can substitute with half-and-half or whole milk, though the result will be slightly less rich. For a dairy-free option, full-fat coconut milk works beautifully and adds a subtle sweetness.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just make sure your chicken broth is labeled as such.

Can I make it vegetarian?

Yes! Swap the chicken for cannellini beans or chickpeas, use vegetable broth, and add more roasted mushrooms or a sprinkle of nutritional yeast for added depth.

What herbs can I substitute if I don’t have rosemary or thyme?

Sage or oregano can offer a similar warmth. Just use a lighter hand, as they can quickly overpower the other flavors.

Want More Soup Ideas to Cozy Up With?

If this Wild Rice Chicken Soup with Roasted Mushrooms hit the spot, you’ll love exploring these other comforting bowls from Life with Jam:

Easy Thai Red Curry Dumpling Soup for a spicy, slurpable twist.
Creamy Alfredo Lasagna Soup when you’re craving a mashup of pasta and cozy soup.
Chicken Pot Pie Soup packed with nostalgic flavors and tender veggies.
Cheesy Hamburger Potato Soup that feels like a hearty hug in a bowl.
Cajun Shrimp Scampi for a bold coastal spin with a little spice.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Jam on Pinterest

And let me know in the comments how yours turned out. Did you add extra herbs? Go dairy-free? Or maybe added bacon for a smoky twist?

I love hearing your creative versions of this cozy classic. Drop your questions or tips—let’s keep inspiring each other in the kitchen!

Wild Rice Chicken Soup with Roasted Mushrooms

Author: Jam Scott
Total Time: 1 hour 30 minutes
Yield: 6 servings

Print Recipe

Description

This Wild Rice Chicken Soup with Roasted Mushrooms is rich, creamy, and packed with flavor. A comforting bowl made with roasted mushrooms, tender chicken, and nutty wild rice—perfect for chilly nights or meal-prepping ahead.

Instructions

1. Preheat oven to 400°F (200°C). Toss mushrooms with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and crisp on the edges.

2. In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Sauté onions, carrots, and celery for 5–7 minutes until soft. Add garlic and cook for 1 more minute.

3. Add chicken breasts and pour in chicken broth. Bring to a boil, then reduce to simmer. Cover and cook chicken for 15–20 minutes or until fully cooked.

4. Remove chicken, shred with two forks, and return to the pot.

5. Stir in wild rice and simmer uncovered for 40–45 minutes until rice is tender but chewy.

6. Add roasted mushrooms, thyme, and rosemary. Simmer another 5–10 minutes.

7. Stir in heavy cream and simmer for 5 minutes more until thickened.

8. Taste and season with additional salt and pepper if needed. Remove herb stems and serve hot.