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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
New fall favorite! I am always looking for a way to jazz up chicken and rice soup, and the roasted mushrooms were a decadent addition!
Thank you Cassy! xTieghan
Two questions, can i make this with regular rice? Can I use Frozen chicken in the crock pot and increase the time?
Thanks!
Hey Clare,
You can use another rice of your choice but I would recommend thawing the chicken first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is there a trick to making it a bit thicker?
Hey Sara,
You could make a roux if you wanted to thicken the soup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would you ever be willing to start adding nutritional information to your recipes? I need to watch salt and would It be great if you had that info.
Thanks.
Hi Sheri! I have thought about this a lot, and am still considering it! I really love to try and cook with whole, healthy foods rather than focusing on the nutritional info.. I hope you understand! xTieghan
Great recipe! Have made this twice and would make again
Thank you Cathy! xTieghan
Surprisingly easy and sooo good. My family LOVED it. I did the stovetop method and it was done in about an hour. Closer to a risotto taste, but you could easily add more broth to make it thinner!
Thank you so much Gina! I am really glad you all enjoyed this one! xTieghan
This looks delicious! Can it be frozen with the cream in it? Expecting a baby in a few weeks and looking to stock the freezer with some meals to reheat. Thank you!
Hey Lisa,
Yes, you can freeze this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This turned out delicious!! I substituted Trader Joe’s Holiday Hash (chopped butternut squash, sweet potato, red onion, celery, sage, and rosemary) in place of the carrots, onion, and celery and it was perfect!! This soup is definitely going to be added into my fall/winter meal rotation.
I am so happy you loved this one, Becky! Thank you so much for trying this one! xTieghan
Prep time is more like 1 hour. I used 2 lbs of chicken (more hearty). I also used 8 cups of spinach (2 just wasn’t enough). Very good and fairly easy!
I am really glad this turned out well for you, Cathy! Thank you! xTieghan
I was so excited to make this.
Not sure what went wrong.. the rice is completely overcooked, you can’t even tell it’s Rice. I had to add so much extra water because it was so thick. Very disappointed. Every other recipe I made from her has been delicious though!!
Hi Katie! I am really sorry to hear that! Is there anything that could have changed while making this? I would love to help! xTieghan
Perfect bowl of fall comfort I was hoping for! I will be making this again for sure. Thank you and I can’t wait to try more of your recipes.
I am really happy this turned out so well for you, Melanie! Thank you for trying it! xTieghan
This is the best soup I have ever had! I moved from a big city to the country a year ago. I miss the food the most (restaurant, takeout and fresh produce).Your recipes are so good, I can’t wait to make the next one. Thank you!
I am so happy this recipe turned out so well for you, Judy! Thank you so much! xTieghan
How many cups is a serving? I need to make 4 quarts for a group, so wondering how many times to multiply the recipe, or how many servings to enter into the recipe to calculate the quantity for ingredients I’d need. Thanks!
Hey Sarah,
I would enter the number of people in your group into the servings and follow the measurements. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks wonderful! How long do you think it’ll stay good?
Hey Sarah,
I would say 3-4 days. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there,
Do you mean 3 stalks of celery or 3 stick? I am planning on multiplying this 4x. I can’t imagine chopping 12 whole stalks of celery!
Hey Eve,
You want to use 3 sticks of celery. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Going to make this today and just reading through the comments to plan any possible adjustments (cannot find wild rice blend anywhere right now). I got that question answered, but now I am wondering what the difference is between a stalk and a stick of celery?
Hey Andrea,
A stalk of celery would be the entire head of celery, a stick would just be one stick of celery. I hope you love the recipe, please let me know if you give it a try! xTieghan