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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
I’m so glad I found this recipe tonight! This has been the most flavorful and veggie-packed chicken and wild rice soup I’ve made so far. I did the old-school stovetop method and I appreciate you giving instructions for each. I really like that the chicken cooks in the pot, which made it much more flavorful that shredding precooked chicken. It really hit the spot. I did use canned coconut milk because I always have some on hand during the pandemic. It worked great.
Hi Kathleen! Thank you so much for trying this recipe! I am so happy it turned out so well for you! xTieghan
Delicious! I halved the cream amount- used 1/2 cup of half and half and was plenty creamy for us. So flavorful and easy!!!
Amazing! Thank you for trying this one, Kim! xTieghan
okay. fine. i’m in. i’m all in. i’m a half baked harvest hoe. this shit was DEEVINEEEEE. i loved it. paired with sourdough it’s just…too good.
Wow yes! I am so glad this recipe turned out so well for you, Mary! xTieghan
This soup was absolutely devine. It’s hearty, full of great flavor and each bite seems to surprise your mouth with something new. Wil be making this recipe again and again!
Love that! Thank you for trying this Beckie! xTieghan
Hello I am confused with the chicken bread ? When should I add the chicken how I cook not to be dry?
Hey Anna,
You are adding the chicken in step 1. Follow the directions as is and your chicken will not be dry:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Planning on making this recipe tonight in the IP. Is it okay to cook the rice in a rice cooker separately then add it to the IP with the roasted mushrooms later? I’m worried the rice will be too mushy if I add it to the IP in the beginning. What are your thoughts on this? If I do add the rice later, what adjustments would need to be made?
Looking forward to trying this on a chilly, autumn sat.
Night! Thanks!
Hey Lauren,
I would recommend following the recipe as is, I promise it will not be mushy:) I hope you love the recipe, please let me know if you have any other questions!
Can I use wild rice instead of a “wild rice blend”
Hey Katie,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I’m planning to making this recipe for a dinner party on Saturday and based on the reviews / comments below, it sounds like sometimes the rice can get mushy depending on the crockpot / length. If I were to make the rice separately and add it in at the end would that negatively impact the recipe at all?
Hey Marae,
That would be totally fine! Or you can simply serve the soup over the rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this and it was delicious!! Thank you, so much!
Thank you Chelsea! xTieghan
I made this last night and it was INCREDIBLE! I love mushrooms and this recipe was perfect. The flavors were very very good.
I am so happy to hear that Bailey! Thank you for trying this! xTieghan
Hi this is AMAZING. Cooking it now for the second time, and I never repeat recipes lol.
Wow yes! I am really glad this turned out so well for you, Laura! xTieghan
Perfection! I was anxious to try this for a family dinner as I try to not use new recipes on guests, but you’ve never let me down! I made it in the Instapot, and it was delicious I was anxious about the rice overcooking, but I followed your directions and the rice was perfectly cooked. A few changes just based on preferences and what we had on hand: didn’t do the mushroom part, and used a container of mirepoix instead of the individual celery, shallots, and carrots. Subbed poultry seasoning for the thyme and sage. I think we may have our new favorite fall dinner!
Love that!! I am so glad this turned out so well for you, Hilary! Thank you for trying it! xTieghan
This soup was so delicious. It made such a huge pot i shared it with friends and a neighbor and got rave reviews from all. I sautéed the mushrooms instead of roasting them for texture reasons. It will be a repeat.
Yes! Thank you for trying this Jack! xTieghan
My family really, really, really enjoyed this recipe for it tasted like Thanksgiving with the wild rice, carrots, and celery! I made it in our Instant Pot and not only was it effortless to make but led to a speedy clean up. You have become the go to for dinner recipes and we are never disappointed. Thank you so much for continually delivering wonderful ideas for meals that everyone looks forward to and asks for seconds!
Thank you so much Laura! I am really happy this recipe turned out so well for you! xTieghan
My husband can be picky about eating mushroom “whole”, but loves cream of mushroom soups. Any thoughts on a good way to blend some of the mushrooms / soup with an emersion blender? Obviously pull out the chicken, but curious about how to handle with the rice. Thoughts?
Hey Joey,
I would recommend just chopping the mushrooms before adding them to the recipe, that way the mushrooms aren’t whole but you still have a nice texture soup! I hope you love the recipe, please let me know if you have any other questions! xTieghan