Creamy Chicken & Wild Rice Soup with Roasted Garlic Mushrooms

Gluten-Free, Dairy-Free Option, High-Protein, Hormone-Supportive, Gut-Friendly, Immune-Boosting, Cozy + Nourishing

There’s something about a creamy, hearty soup that feels like a warm hug from the inside out, especially when it’s made with wholesome, nutrient-dense ingredients that actually love you back. This Creamy Chicken & Wild Rice Soup is everything you crave on a cold day: comforting, flavourful, and deeply nourishing. Made with tender organic chicken, earthy wild rice, caramelized vegetables, and roasted garlic mushrooms, it’s layered with umami richness and slow-simmered goodness. The base is a silky, dairy-free broth made from chicken bone broth and creamy coconut milk (or cashew cream), giving you all the comfort of a traditional creamy soup without the heaviness. Wild rice adds hearty texture and is rich in plant-based protein, fibre, and minerals like magnesium and zinc, key nutrients for hormone production, blood sugar balance, and metabolism. The roasted mushrooms not only enhance flavour but also provide beta-glucans to support immune function and gut health. Fresh herbs like thyme, sage, and parsley bring anti-inflammatory and antimicrobial properties, supporting your digestion and immune system while adding beautiful aromatic depth. This soup is a true one-pot meal, grounding, balanced, and full of nourishment. Enjoy it as a cozy dinner with crusty gluten-free bread or keep a batch on hand for easy weekday lunches. It’s the kind of meal that reminds you that food can be both deeply comforting and functional, feeding your body, your hormones, and your soul.

Ingredients (Serves 6–8)

For the Soup:
1 lb organic boneless, skinless chicken breasts or thighs
1½ cups dry wild rice blend, rinsed
6 medium organic carrots, chopped
3 stalks celery, chopped
2 medium shallots or 1 small onion, chopped
6 cups chicken bone broth (shorba is my absolute favourite)
2 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
½ tsp crushed red pepper flakes
2 cups fresh baby spinach, roughly chopped
2 tbsp chopped fresh parsley
1 cup full-fat coconut milk or cashew cream (see below)
½ cup dairy-free parmesan (Violife or homemade cashew parm), plus more for serving
Sea salt and cracked black pepper, to taste

For the Roasted Mushrooms:
2 lbs mixed mushrooms (cremini, oyster, shiitake, or wild), roughly torn
4 tbsp olive oil or ghee
4 cloves garlic, smashed
2 sprigs fresh rosemary
Zest of 1 organic lemon
Sea salt and black pepper, to taste

Method
In a large soup pot, heat 2 tbsp olive oil or ghee over medium heat. Add carrots, celery, and shallots with a pinch of salt and pepper. Sauté for 4–5 minutes, until fragrant and lightly golden.
Add broth, chicken, wild rice, thyme, sage, and crushed red pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 35–45 minutes, until rice is tender and chicken is cooked through.
Remove chicken, shred with two forks, and return to the pot. Stir in coconut milk (or cashew cream), dairy-free parmesan, and spinach. Simmer gently for 10 minutes until creamy and warmed through. Stir in parsley just before serving.
While the soup simmers, preheat the oven to 425°F (220°C). On a large baking sheet, toss mushrooms with olive oil, garlic, rosemary, lemon zest, salt, and pepper. Roast 25–30 minutes, stirring halfway, until golden and crisp.
Mash the roasted garlic cloves and stir them into the soup with any leftover pan oil for an umami-rich finish.
Ladle the soup into bowls and top with roasted mushrooms, fresh herbs, and extra dairy-free parmesan.

Homemade Cashew Cream (Optional)

Blend 1 cup soaked raw cashews with ¾ cup warm water, 1 tsp lemon juice, and a pinch of sea salt until smooth. Use in place of coconut milk for a silky, neutral creaminess.

Serving Suggestions

Serve with a slice of my Gluten-Free Herb Focaccia or a side of roasted root vegetables.

Add a squeeze of fresh lemon before serving for brightness and digestion support.

Store leftovers in the fridge for up to 3 days. Add extra broth when reheating, as the rice will continue to absorb liquid.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist