Creamy Wild Rice Chicken Soup with Roasted Mushrooms is the ultimate comfort food made from scratch with tender chicken, earthy wild rice, and deeply roasted cremini mushrooms. It’s ready in just over an hour, features a luxuriously creamy broth, and is perfect for chilly evenings or cozy family gatherings.

I discovered this recipe during my travels through Minnesota’s Northwoods, where wild rice grows abundantly in the cold lakes. The combination of roasted mushrooms and creamy broth became an instant favorite in my household, especially during autumn when we crave hearty, warming meals. I often serve it alongside my wild rice stuffing or with crusty bread for dipping into that rich broth. It’s become our go-to Sunday supper, much like my Marry Me Chicken Soup, but with an earthier, more rustic character that perfectly captures the essence of fall.

What You’ll Need for Creamy Wild Rice Chicken Soup

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Creamy Wild Rice Chicken Soup with Roasted Mushrooms

380kcal

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Prep 20 minutes mins

Cook 1 hour hr 15 minutes mins

Total 1 hour hr 35 minutes mins

Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a rich, comforting dinner recipe featuring tender chicken, earthy roasted mushrooms, and wild rice in a velvety broth.

Servings 6 servings

Course Dinner

Cuisine American

Ingredients

• 1/4 cup pure olive oil
• 1 pound cremini mushrooms cleaned and sliced into 1/4-inch thick pieces
• 1 large yellow onion finely chopped
• 3 medium carrots peeled and diced into 1/2-inch pieces
• 3 stalks celery diced into 1/2-inch pieces
• 4 cloves garlic minced
• 1 teaspoon dried thyme
• 1/2 cup dry white wine
• 8 cups chicken broth
• 1 cup uncooked wild rice blend
• 1 pound boneless chicken pieces cut into 1-inch cubes
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup cold water
• Kosher salt to taste
• freshly ground black pepper to taste
• 1/4 cup fresh parsley finely chopped

Equipment

• oven
• baking sheet
• Dutch oven
• knife
• cutting board
• measuring cups
• measuring spoons
• wooden spoon
• mixing bowl
• whisk

Method

1. Preheat your oven to 425°F. On a large, rimmed baking sheet, toss the sliced mushrooms with 2 tablespoons of the pure olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them in a single layer and roast for 20 to 25 minutes until deeply browned and slightly crispy at the edges, stirring halfway through.
2. While the mushrooms roast, heat the remaining 2 tablespoons of pure olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3. Stir in the minced garlic and dried thyme and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes until reduced by half.
4. Add the chicken broth and wild rice blend to the pot. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to maintain a steady simmer, cover the pot, and cook for 35 minutes. The rice should be tender and most grains will have split open.
5. Add the cubed boneless chicken pieces to the simmering soup. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink in the center.
6. In a small bowl, whisk together the 1/4 cup of all-purpose flour and 1/4 cup of cold water until completely smooth to create a slurry. While stirring the soup continuously, slowly drizzle in the flour slurry. Simmer for 3 to 4 minutes, stirring often, until the soup has thickened slightly.
7. Turn off the heat. Stir in the heavy cream and all of the roasted mushrooms. Taste the soup and season with additional kosher salt and freshly ground black pepper as needed. Let the soup stand off the heat for 5 minutes to allow the flavors to meld before serving.
8. Ladle the soup into bowls and garnish each serving with a sprinkle of the freshly chopped parsley.

Recipe Variations

• Vegetarian Version: Omit chicken and use vegetable broth, adding extra mushrooms or white beans.
• Gluten-Free Adaptation: Replace all-purpose flour with cornstarch or gluten-free flour blend for thickening.
• Creamier Texture: Add an extra 1/2 cup heavy cream and reduce broth slightly for richer results.

My Favorite Tips for Soup Success

• Roast Until Crispy: Cook mushrooms until edges are browned and crispy for maximum flavor development, similar to techniques in my roasted Brussels sprouts.
• Uniform Vegetable Dice: Cut carrots and celery to similar sizes for even cooking throughout the soup.
• Whisk Slurry Smooth: Ensure no flour lumps remain before adding to prevent grainy texture in your broth.
• Rest Before Serving: Let soup stand off heat for 5 minutes to allow flavors to fully meld together.

How to Store Your Soup Properly

• Store: Refrigerate in airtight containers for up to 4 days, ensuring soup cools completely before storing.
• Freeze: Freeze without cream for up to 3 months in freezer-safe containers, leaving headspace for expansion.
• Reheat: Warm gently over medium-low heat, stirring occasionally, adding cream if frozen without it.
• Make-Ahead Tip: Prepare through step 5, then refrigerate and add cream and mushrooms when reheating.

Frequently Asked Questions

Other Favorite Comforting Recipes

• Creamy Roasted Cauliflower Soup
• Vegetable Beef Soup
• Classic Chicken Stew
• Creamy Lamb Curry

Why This Soup Becomes a Family Favorite

With its creamy texture, earthy wild rice, and deeply flavorful roasted mushrooms, this soup delivers restaurant-quality results from your own kitchen. It’s surprisingly easy to make yet feels special enough for weekend entertaining or comforting weeknight dinners. Once you try this Creamy Wild Rice Chicken Soup with Roasted Mushrooms, it will become a regular in your rotation, especially during those chilly months when we all crave something warm and nourishing.