Description
This Wild Rice Chicken Soup with Roasted Mushrooms is a hearty and comforting dish perfect for chilly days. Featuring tender shredded chicken, earthy roasted cremini mushrooms, and nutty wild rice, this creamy soup is rich in flavor with fresh herbs and a velvety texture. It combines roasting, sautéing, and simmering techniques to build deep flavors and wholesome nourishment in every bowl.
Ingredients
Scale
Soup Ingredients
- 1 cup wild rice blend
- 1.5 pounds boneless chicken breast or thighs
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 tablespoons all-purpose flour
Roasted Mushrooms
- 10 ounces cremini or baby bella mushrooms
- Olive oil (for tossing, about 1-2 tablespoons)
- Salt and pepper for seasoning
Instructions
- Roast Mushrooms: Preheat your oven to 425°F (220°C). Clean and slice the mushrooms evenly. Toss them with olive oil, salt, and pepper until well coated. Spread them out on a baking sheet and roast for 20–25 minutes until they become browned, crispy on the edges, and flavorful.
- Cook Wild Rice: While the mushrooms are roasting, prepare the wild rice blend according to the package instructions, which usually take about 45 minutes. Once cooked, set the rice aside to use later in the soup.
- Sauté Vegetables: In a large soup pot, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook these vegetables for 5–7 minutes until they soften and become fragrant. Stir in the minced garlic and cook an additional minute to release the aroma.
- Cook Chicken: Add the chicken pieces into the pot with the sautéed vegetables. Pour in 6 cups of chicken broth and add fresh thyme and rosemary. Bring the soup to a gentle simmer and cook for 15–20 minutes until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken pieces from the pot and shred them finely using two forks. Return all the shredded chicken back into the pot to continue building the soup’s flavor.
- Thicken Soup: Sprinkle 2 tablespoons of all-purpose flour over the soup and stir well to coat all the ingredients. Cook this mixture for 2–3 minutes to eliminate any raw flour taste. Gradually pour in 1 cup of heavy cream (or half-and-half), stirring constantly. Let the soup simmer for another 10 minutes so it thickens slightly and becomes creamy.
- Combine and Serve: Stir in the cooked wild rice and the roasted mushrooms into the soup. Taste and adjust seasoning by adding more salt and pepper if needed. Serve the soup hot, optionally garnished with fresh herbs or an extra drizzle of cream for added richness.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Use bone-in chicken for deeper flavor, but be sure to remove bones before shredding.
- The soup can be prepared a day in advance and tastes even better the next day after flavors meld.
- If wild rice blend cooking instructions differ, follow the package directions for best results.
- To make this gluten free, use a gluten-free flour or cornstarch as the thickening agent.
