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Creamy Wild Rice Chicken Soup with Roasted Mushrooms

A hearty chicken soup with wild rice, roasted mushrooms, and a creamy herb-infused broth.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 lb chicken breast cubed
  • 1 cup wild rice uncooked
  • 3 cups mushrooms sliced
  • 1 yellow onion chopped
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup heavy cream

Equipment

  • Large pot
  • Baking sheet
  • Wooden spoon
  • Chef knife

Method
 

  1. Cook wild rice according to package instructions.
  2. Roast mushrooms with olive oil at 400°F until golden.
  3. Sauté onion, carrots, and celery in butter until soft.
  4. Add garlic and thyme, cooking briefly.
  5. Add chicken and cook until lightly browned.
  6. Pour in broth and add bay leaf, then simmer.
  7. Stir in wild rice and roasted mushrooms.
  8. Add cream, season, and simmer gently before serving.

Notes

Roasting mushrooms adds deep flavor and prevents sogginess.