Name: Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 1 1/2 cups dry wild rice blend; 6 carrots, chopped; 3 stalks celery, chopped; 2 medium shallots, chopped; 6 cups low-sodium chicken broth; 2 tablespoons chopped fresh thyme (or 2 teaspoons dried); 1 tablespoon chopped fresh sage (or 1 teaspoon dried); 1/2 teaspoon crushed red pepper flakes; 2 cups fresh baby spinach or kale; 2 tablespoons chopped fresh parsley; 1 cup heavy cream or whole milk; 1/2 cup grated parmesan, plus more for serving; Kosher salt and black pepper; 6 tablespoons salted butter, melted; 2 pounds mixed mushrooms, roughly torn; 2 sprigs fresh rosemary; 4 cloves garlic, smashed; Zest from 1 lemon

Why You’ll Love This Recipe

You’ll love this soup because it’s rich, flavorful, and wholesome. The wild rice adds a nutty texture, while fresh herbs like thyme, sage, and parsley infuse the broth with aromatic warmth. Roasted mushrooms and a hint of lemon zest elevate the flavor, and the creamy parmesan finish makes every spoonful indulgent. This soup is a perfect balance of comfort, elegance, and nutrition.

Ingredients

(Tip: Full measurements are in the recipe card below.)

Soup

1 pound boneless, skinless chicken breasts
1 1/2 cups dry wild rice blend
6 carrots, chopped
3 stalks celery, chopped
2 medium shallots, chopped
6 cups low-sodium chicken broth
2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
1/2 teaspoon crushed red pepper flakes
2 cups fresh baby spinach or kale
2 tablespoons chopped fresh parsley
1 cup heavy cream or whole milk
1/2 cup grated parmesan, plus more for serving
Kosher salt and black pepper

Roasted Mushrooms

6 tablespoons salted butter, melted
2 pounds mixed mushrooms, roughly torn
2 sprigs fresh rosemary
4 cloves garlic, smashed
Zest from 1 lemon

Directions

Preheat oven to 425°F (220°C). Toss mushrooms with melted butter, rosemary, garlic, lemon zest, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until mushrooms are golden and caramelized. Remove rosemary sprigs and garlic before adding to the soup.
In a large pot or Dutch oven, combine chicken breasts, wild rice, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until chicken is cooked and rice is tender.
Remove chicken from the pot, shred with two forks, and return it to the soup.
Stir in roasted mushrooms, spinach or kale, parsley, heavy cream, and parmesan. Simmer for another 5–10 minutes until the greens are wilted and the soup is creamy. Adjust seasoning with salt and pepper to taste.
Serve hot with extra parmesan and fresh herbs for garnish.

Servings and Timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

Use brown rice or white rice if you don’t have a wild rice blend.
Substitute coconut milk for cream for a dairy-free version.
Include other vegetables like zucchini or parsnips for extra nutrients.
Swap chicken for turkey breast or thighs if preferred.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium heat, adding a splash of broth if needed. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup in a slow cooker?

Yes! Combine all soup ingredients (except cream and parmesan) and cook on low for 6–7 hours or high for 3–4 hours. Add cream, parmesan, and roasted mushrooms at the end.

Can I skip the roasted mushrooms?

Yes, but roasting enhances the earthy flavor. You can also sauté mushrooms directly in the soup.

Can I use pre-cooked chicken?

Yes, shred cooked chicken and add it during the last 10 minutes of simmering.

How can I make this soup spicier?

Add more crushed red pepper flakes or a pinch of cayenne.

What herbs work best for garnish?

Fresh parsley, thyme, or a small sprinkle of chives are excellent choices.

Conclusion

Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a hearty, flavorful, and elegant soup that’s perfect for family dinners or entertaining. With tender chicken, nutty wild rice, caramelized mushrooms, and aromatic herbs, each spoonful is a comforting yet sophisticated experience. Easy to prepare and packed with nutrients, this soup is a true crowd-pleaser.

Creamy Wild Rice Chicken Soup with Roasted Mushrooms

Why You’ll Love This Recipe

Ingredients