5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a hearty, comforting soup packed with tender chicken, nutty wild rice, caramelized mushrooms, and nutrient-rich vegetables. Finished with fresh herbs, cream, and parmesan, this elegant soup is perfect for cozy weeknight dinners or entertaining.
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
Use brown or white rice if wild rice blend is unavailable.
Substitute coconut milk for cream for a dairy-free option.
Add extra vegetables like zucchini or parsnips.
Swap chicken for turkey breast or thighs if preferred.