Name: Wild Rice Chicken Soup with Roasted Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 1.5 lbs boneless skinless chicken thighs or breasts 2 tablespoons olive oil 1 lime, juiced 2 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon ground cumin; 0.5 teaspoon chili powder (optional) Salt and black pepper, to taste; 1.5 cups fresh strawberries, hulled and chopped; 0.5 small red onion, finely diced 1 small jalapeño, thinly sliced; 0.5 lime, juiced; 0.25 cup fresh mint leaves, chopped 2 tablespoons fresh cilantro, chopped Salt and pepper, to taste Cooked rice, quinoa, or greens Extra lime wedges Drizzle of hot honey or balsamic glaze

I’ve made a lot of comforting soups over the years, but nothing hits the spot quite like this Wild Rice Chicken Soup with Roasted Mushrooms. It’s everything I crave on a chilly evening — warm, creamy, earthy, and packed with flavor. The richness of the mushrooms, the heartiness of the wild rice, and the tender, juicy chicken come together in a bowl of pure comfort that feels like a hug from the inside out.

What makes this soup extra special for me is the way the mushrooms are roasted until golden and just a little crisp around the edges — it brings out a nutty, caramelized depth that takes this dish to a whole new level. Paired with buttery broth, sweet carrots, and fresh herbs, this is the kind of soup you’ll come back to again and again. I know I do.

Why You’ll Love This Wild Rice Chicken Soup with Roasted Mushrooms

This soup checks every box: it’s hearty enough to be a full meal, yet wholesome and packed with nutrients. The wild rice gives it a lovely chew and nutty flavor, while the roasted mushrooms add depth and umami. It’s one of those dishes that feels both rustic and elevated — perfect for impressing guests or just curling up solo with a big bowl. Plus, it’s easy to make ahead and reheats like a dream.

What Kind of Chicken Should I Use?

For this Wild Rice Chicken Soup with Roasted Mushrooms, I like to use boneless, skinless chicken breasts because they cook quickly and shred easily into the soup. But if you prefer something with a little more flavor, bone-in thighs are a fantastic option — they add richness and stay incredibly juicy even after simmering. You can even use leftover rotisserie chicken in a pinch, making this an excellent fridge-cleanout meal. The key is to keep the chicken tender and well-seasoned to complement the earthiness of the mushrooms and wild rice.

Options for Substitutions

Whether you’re working with dietary restrictions or just trying to use what you have on hand, this soup is wonderfully flexible:

Mushrooms: While cremini or baby bella mushrooms roast beautifully, you can use button mushrooms or even shiitake for a different depth of flavor.
Wild Rice: Can’t find wild rice? A wild rice blend or even brown rice can work as a substitute. Just keep in mind that cooking times may vary.
Cream: If you’re dairy-free, swap the heavy cream with full-fat coconut milk or a plain, unsweetened non-dairy creamer for a similar richness.
Butter: Olive oil or vegan butter can replace regular butter if needed.
Herbs: Thyme adds a beautiful woodsy note, but rosemary or sage can step in and shine just as well.

This soup is all about cozy, customizable comfort — feel free to tweak it to match your mood or pantry.

Ingredients for This Wild Rice Chicken Soup with Roasted Mushrooms

Chicken Breasts: These form the protein base of the soup, soaking up flavor as they simmer and adding heartiness to every bite.
Wild Rice: Nutty, chewy, and slightly earthy, wild rice gives the soup its signature texture and depth.
Mushrooms: Roasted until golden and caramelized, mushrooms bring an umami-rich layer that makes this soup stand out.
Carrots: Their natural sweetness balances the savory broth and adds color and texture.
Celery: Adds a subtle crunch and builds classic soup flavor in the base.
Onion: Essential for depth and savory undertones — the aromatic backbone of the soup.
Garlic: Just a few cloves elevate the flavor with a warm, fragrant kick.
Butter: Used for sautéing and finishing — it enriches the soup and gives it a silky feel.
Chicken Broth: Acts as the liquid base and carries all the flavors — use low-sodium to control saltiness.
Heavy Cream: Adds a luxurious creaminess that brings everything together.
Fresh Thyme: This herb adds earthiness and ties in beautifully with the wild rice and mushrooms.
Salt & Black Pepper: Simple but essential for seasoning every layer of the soup.

Step 1: Roast the Mushrooms

Preheat your oven to 425°F (220°C). Toss sliced mushrooms with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until they’re golden brown and slightly crisp around the edges. Set aside.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 6–8 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

Step 3: Cook the Chicken

Nestle the chicken breasts into the pot with the veggies. Pour in the chicken broth and add fresh thyme. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the chicken is cooked through.

Step 4: Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

Step 5: Add the Wild Rice

Stir in the wild rice and let the soup simmer gently, uncovered, for 30–40 minutes or until the rice is tender. Stir occasionally to prevent sticking.

Step 6: Stir in Cream and Mushrooms

Once the rice is cooked, reduce the heat to low. Stir in the heavy cream and roasted mushrooms. Let it warm through for about 5 minutes. Taste and adjust salt and pepper as needed.

Step 7: Serve

Ladle into bowls and garnish with extra roasted mushrooms or a sprig of thyme if you’re feeling fancy. Serve hot and enjoy every cozy spoonful.

How Long to Cook the Wild Rice Chicken Soup with Roasted Mushrooms

From start to finish, you’re looking at just over an hour of cooking time — most of it hands-off:

Roasting the mushrooms takes about 20–25 minutes.
Sautéing the veggies and cooking the chicken takes roughly 20 minutes.
Simmering the wild rice adds another 30–40 minutes depending on the type of rice and how tender you like it.
Finishing with cream and mushrooms takes just 5 minutes.

It’s not a “quick” recipe, but it’s straightforward — and every minute is worth the wait.

Tips for Perfect Wild Rice Chicken Soup with Roasted Mushrooms

Roast the mushrooms separately: This step deepens their flavor and keeps them from going soggy in the soup.
Don’t rush the rice: Wild rice takes longer to cook than white rice, but that chewy, nutty bite is essential. Be patient — it pays off.
Use quality broth: Since the broth is the backbone of the flavor, use homemade or a good low-sodium store-bought option.
Season in layers: Add salt and pepper gradually as you go — during the veggie sauté, while simmering the chicken, and again after adding cream.
Add cream at the end: This keeps it from curdling and ensures a silky finish.

This soup is all about balance and depth, and with just a few careful steps, you’ll get a pot full of rich, layered flavor every single time.

Watch Out for These Mistakes While Cooking

Skipping the mushroom roasting: Tossing raw mushrooms straight into the soup might save time, but you’ll miss out on the deep, savory flavor that roasting brings.
Overcooking the chicken: If you simmer it too long, it can dry out. Once it’s cooked through, shred it and return it just long enough to warm back up.
Undercooking the wild rice: It takes time to become tender — rushing this step will leave the rice too chewy and underdone.
Adding the cream too early: Heating cream on high can cause it to separate or curdle. Always stir it in at the very end on low heat.
Using too much salt upfront: The broth will reduce and concentrate — taste and season at the end for better control.

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

Crusty Artisan Bread

Perfect for soaking up every last drop of that creamy broth — warm it in the oven for a crisp, golden edge.

Simple Green Salad

A light and fresh contrast to the richness of the soup. Toss mixed greens with a lemon vinaigrette or balsamic.

Garlic Parmesan Toast

Buttery and crisp with a hit of savory cheese — a crowd-pleaser next to this earthy soup.

Baked Brie with Honey and Walnuts

A cozy appetizer that pairs well with the woodsy thyme and mushrooms in the soup.

Pickled Vegetables

A tangy, crunchy side that cuts through the creaminess and refreshes the palate.

Herbed Flatbread

Soft, chewy, and infused with rosemary or thyme — mirrors the flavors in the soup beautifully.

A Glass of Pinot Noir

Light-bodied and earthy, it complements the mushrooms and wild rice without overpowering them.

Lemon-Honey Yogurt Parfait

If you’re finishing with something light and sweet, this makes a perfect creamy-meets-bright dessert.

Storage Instructions

This Wild Rice Chicken Soup with Roasted Mushrooms stores beautifully — in fact, the flavors deepen after a day or two.

Refrigerator: Transfer cooled soup into airtight containers and store for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally.
Freezer: For longer storage, freeze without the cream (dairy can separate). Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, reheat, then stir in fresh cream before serving.
Make-Ahead Tip: You can also prep the soup base (veggies, chicken, rice, broth) ahead of time, and just add the roasted mushrooms and cream right before serving for best texture.

Estimated Nutrition (Per Serving)

Note: These are approximate values based on a standard serving size (1 ½ cups of soup).

Calories: 390
Protein: 28g
Carbohydrates: 30g
Fiber: 4g
Sugar: 5g
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Cholesterol: 90mg
Sodium: 620mg

This soup offers a great balance of protein and fiber while still being creamy and satisfying — perfect for a hearty lunch or cozy dinner.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes! Sauté the veggies and garlic first, then add everything except the cream and mushrooms to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, shred the chicken, stir in the cream and roasted mushrooms just before serving.

Can I use pre-cooked or rotisserie chicken?

Absolutely. Skip the poaching step and add the shredded cooked chicken when the rice is nearly done. Let it warm through for the last 10–15 minutes of simmering.

What if I don’t have wild rice?

You can substitute with a wild rice blend, brown rice, or even farro. Just keep in mind cooking times may vary — check for tenderness before serving.

Can I make this dairy-free?

Yes. Use olive oil or vegan butter in place of butter, and swap the heavy cream with full-fat coconut milk or an unsweetened dairy-free creamer. The flavor will shift slightly but still be rich and delicious.

Is this soup gluten-free?

It is — as long as your broth and other ingredients are certified gluten-free. Wild rice is naturally gluten-free, so you’re good to go.

How do I thicken the soup more?

If you like a thicker texture, you can add a slurry of cornstarch and water (1 tbsp each), stir it in after the rice is cooked, and let it simmer until thickened. Or purée a cup of the soup and stir it back in.

Can I make this soup vegetarian?

Yes. Omit the chicken and replace the broth with vegetable stock. You can bulk it up with cannellini beans, chickpeas, or extra roasted mushrooms.

Can I freeze this soup with cream in it?

Technically, yes, but the cream can sometimes separate after thawing. For best texture, freeze the soup without the cream, and add it fresh when reheating.

Conclusion

This Wild Rice Chicken Soup with Roasted Mushrooms is more than just a cozy meal — it’s a layered, flavorful experience that wraps you up like your favorite sweater. From the deep roasted mushroom flavor to the creamy wild rice base and tender chicken, it’s a soup that feels both rustic and refined. Whether you’re serving it for family dinner, meal prepping for the week, or ladling it into a thermos on a snowy day, this is the kind of recipe you’ll find yourself turning to again and again.

Comforting. Nourishing. Completely satisfying. I can’t wait for you to try it.