Next Post
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs.
This post may contain affiliate links, please see our privacy policy for details.
The coziest bowl of Creamy Wild Rice Chicken Soup with Roasted Mushrooms to welcome these cold November nights. An easy and delicious slow cooker meal (or instant pot or stove-top). This soup is made using pantry staples like wild rice, autumn herbs, and chicken breasts. It’s a hearty warming meal to enjoy any night of the week. And the best part? It’s the easiest dinner to prepare! Just throw everything into the slow cooker and done. The roasted buttery mushrooms only take minutes to make but add just the right amount of texture to this creamy soup. It’s creamy, buttery, and every spoonful is so delicious.
Hands down I could not think of a better November soup than this wild rice chicken soup. It is the perfect comfort food and just has cold November nights written all over it. I LOVE this recipe.
Back home in Colorado, the temperatures are pretty chilly and we’ve even had some below zero days. Funny enough though, I’m in sunny eighty…ish degree LA today and it feels like summer. But honestly…and I cannot believe I am saying this, at this time of year I prefer the crisp, cold, and cozy Colorado weather. It’s fall and there’s nothing all too cozy about eighty degrees. That said, I’m going to enjoy every minute of the warm sunshine. I know that it will be a long time before I feel warmth like this again.
Anyway, point is, if you’re experiencing true fall November weather, then my guess is that you need a cozy bowl of cream of mushroom soup.
This is that bowl of soup.
Here is how you make this wild rice chicken soup.
First things first, you can make this on the stove, in the slow cooker, or in the instant pot. Either option tastes the same, it’s really just a matter of how much time you have. These days I’m loving my instant pot and slow cooker, so I normally go with one of those. Either way, the process is the same.
Add all the ingredients for the soup into the slow cooker, cover and simmer low and slow. This will take about six hours in the slow cooker or fifteen minutes in the instant pot. Once the rice and chicken are both cooked, shred the chicken and stir it back into the soup. Add in a touch of cream, some parmesan cheese, and fresh spinach for a pop of vegetables.
And that’s it, simple and easy. By this time your house is going to smell amazing and you’ll have delicious soup all ready for eating…
But first, you should roast some mushrooms.
Here’s the thing about creamy soups, especially ones with rice, they lack texture. This is where the roasted mushrooms come in.
I know this is an extra step, but I promise, it’s easy as can be and worth the extra effort. Roast the mushrooms with a good amount of butter, fresh rosemary, lemon, garlic, and a little salt. See – simple as that.
The butter browns in the oven and creates the most delicious, buttery, herby, slightly crisp mushroom. The perfect finishing touch to this creamy soup. I like to stir the mushrooms into the soups just before serving.
It. Is. SO GOOD.
I’d highly recommend serving this soup with a side of crusty bread. If you own the HBH Super Simple cookbook, there’s a really good, really easy, no-knead bread recipe that’s perfect to pair with this soup.
If you’re planning to enjoy this soup leftover, there is one little hangup…the rice will soak up all the broth. The taste is still incredible, but you will no longer have soup, you’ll have super creamy rice, similar to a rice casserole. Store in an airtight container and you can either warm and enjoy as is, or just add a little broth to make the rice and chicken soupy again.
Alright, and with that, I’m going to leave you all to it. If your Monday night needs some warming soup, this should be it. It’s honestly what I wish I was enjoying tonight after my signing. Oh, how I would love a bowl…for sure remaking this as soon as I get home.
Cannot wait!
Psst…can’t you tell I am such a homebody? It’s really shining through these days.
Lastly, if you’re looking for a vegetarian version of this wild recipe soup, check out this slow cooker wild rice soup.
If you make this creamy wild rice chicken soup with roasted mushrooms, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Wild Rice Chicken Soup with Roasted Mushrooms.
Servings: 6
Calories Per Serving: 645 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 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
Instructions
Slow Cooker
- 1. In the bowl of your slow cooker, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Add 1/2 cup water. Cover and cook on low for 5-6 hours or on high for 2-3 hours. 2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 30 minutes. Stir in the parsley. If the soup is thick, add an additional 1/2 cup water. 3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the soup among bowls and top with rosemary and additional parmesan.
Instant Pot
- 1. In the bowl of your instant pot, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Cover and cook on high pressure for 15 minutes. Quick release the steam.2. Switch the instant pot to sauté. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 10 minutes. Stir in the parsley. 3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the soup among bowls and top with rosemary and additional parmesan.
Stove-Top
- 1. In a large soup pot, melt 2 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender. 2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in the parsley. 3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the soup among bowls and top with rosemary and additional parmesan.
Notes
Leftovers: If eating this leftover, the rice will soak up a good amount of liquid. It will still taste great, but if you’d like for it to be soup again, you will need to add broth. Or just eat good flavored rice!
Slow Cooker: please note that slow cookers can vary and some are having issues with their rice getting mushy. I recommend to start checking for doneness around 5 hours on low. If the soup gets too thick, add water to thin.
This post was originally published on November 4, 2019
Can you make it dairy free?
HI Sarah! You can use canned coconut milk and omit the cheese to make this dairy free. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Super rich and creamy. Love the roasted mushrooms with the fresh rosemary, it made the house smelled wonderful. Looking forward to sharing leftovers at work tomorrow!
I am so glad you enjoyed this Laura! Also, I hope your coworkers enjoy as well! xTieghan
Hi Tieghan,
WOW!!! When I received your email this morning about this soup and after reading it on your beautifully executed website (you are amazing!), I knew I wanted to try it. I just finished eating a second bowl (I couldn’t get enough) of this delicious soup!!! And you are right about roasting the mushrooms! I tasted them while waiting for the soup to finish and I could’ve eaten them all before the soup was done! The only exception I made was I didn’t add all the chopped sage to the soup as I was afraid of the taste being too much. When I saw it could be made in an instant pot (my favorite way to make soup) made it another reason I wanted to make it! I took a picture of the soup right in the IP and also in my soup bowl. Anyone who thinks of making this wonderful recipe won’t be sorry—IT IS DEFINITELY A WINNER!!! It is on my to-do Christmas recipe list!!!
Thank you, Tieghan, for all the wonderful recipes and your beautiful photos for each of your amazing recipes! I look forward to receiving them and, more importantly, making them!
WOW I am so glad you loved this recipe Susan! Thank you so much for trying it!! xTieghan
I am eating this as I type…OMG, it’s everything comfort and delicious in a bowl. I only had chicken thighs, so that’s what I used, otherwise I followed this to a T. It’s amazing. Thank you for sharing this!
Thank you for trying it Brenda! I am so glad you loved it! xTieghan
Tieghan, thanks for working so quickly and diligently to fix the print view! I printed this yummy looking off just now and it’s all fixed! Yeah!! Thank you again! You’re the best!!!
So happy to hear that Debbie! Thank you! xTieghan
Omgosh this looks incredibly DELICIOUS ..
Thank you Arpita! xTieghan
Can I ask how you calculate your calorie counts? This looks delicious, but when I enter the ingredients into my fitness app, I’m getting a minimum calorie count of 600+ a serving (and that’s assuming that you sub in coconut milk in place of the heavy cream).
Hi jen! We use a calculator that is apart of our recipe box. It’s calculated through an online system that takes in all the ingredients and measurements. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Looks great.
I made your creamy chicken gnocchi soup from HBH Super Simple yesterday, it was SO good! I’m in Scotland as it hit the spot on a cold rainy day.
Also wanted to say love the downloaded bonus chapter after buying your new book, the cozy pictures are just fabulous! You should do a winter book! Xx
I am so happy to hear that Kelly-Jane!! I hope you are staying warm! xTieghan
Hello,
Generally when recipe states to “shred chicken” it has been cooked.
You do not state breasts to be cooked either in ingredients list or directions, unless I have missed it.
Please advise
Thank you
JK
Hi! Yes, in the first step you add the chicken to the slow cooker, instant pot, or stove top depending on which you are doing. This will cook the chicken and then you shred! Please let me know if you still have questions on this! xTieghan
This looks amazing–I will be making it later this week for my family! What are your favorite mushrooms to use with any wild rice dish?
Hi Nikki! I love using a mix of shiitake mushrooms and cremini mushrooms. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is on my list of recipes to try. I have already made and love quite a few of your recipes. I’m sure this will be another keeper!
And can I just say how amazing you are to include slow-cooker, instant pot, AND stove-top directions????
I hope you LOVE this one, Nicole! Thank you so much! xTieghan
Dear Tiegan, I love when this happens! I was going through your cheddar soups looking for one to cook, and your recipe arrived on the mailbox! I also happened to have some portobello mushrooms that I needed to cook before they go bad and some wild rice. So, I cooked this for lunch! Me and my husband loved it! For one more time, that was “souper” good! Thank you!
So perfect!! I am so glad you loved this soup! Thank you! xTieghan
Why all of a sudden are you recipes printing with such big text the whole first page is do big print it used to be smaller with first page having smaller text and not stretching out so big on right side
Is there s way to fix this
Hi Kayla! I am SO SORRY for the trouble. We had a glitch with our recipe box, but it’s all fixed now. Again, sorry for any trouble. Please let me know if you have any other questions or issues with the site. I hope you love this recipe! Thank you! xTieghan
I’ve been out of the country for a month and just returning but has something changed re: printing recipes? I used to be able to print it on one page and now it is always 3 pages? The first page is really big font. Is it me or have you changed the format? thx.
Hi Sharon! I am SO SORRY for the trouble. We had a glitch with our recipe box, but it’s all fixed now. Again, sorry for any trouble. Please let me know if you have any other questions or issues with the site. I hope you love this recipe! Thank you! xTieghan
It looks really delicious
Thank you Ruth! xTieghan