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
I could have eaten the whole pan of mushrooms before putting them in the soup. Really delicious soup.
Thank you so much Shelley! xTieghan
Tieghan,this soup looks delicious! We are going to make it for out Thanksgiving camping trip.We will have it for thanksgiving dinner.Yummy.
I was curious if i could just use brown rice and wild rice? i found a mix at the store and it looks so so it has basmati rice and wild and red rice.It just doesn’t look very fresh.
What do you think?
Its snowing today in Utah..a gorgeous day!!
Thank you for all your amazing recipes and lovely work!!!
Much happiness and love to you,Allison
Hey Allison,
I think that would work well!I hope you enjoy the recipe, please let me know if you have any other questions! Have a wonderful camping Thanksgiving, sounds so relaxing! xTieghan
in the 1980’s I made a soup made with Wild Rice, Chicken and Cream of Mushroom soup. It was always a big hit and delicious. Alas, the sodium in canned soups went by the wayside…..and so did this beloved recipe. UNTIL Tieghan recalled my memory with this soup. I can not even express how excited it was to refresh my memory with the flavors of this medley. THANK YOU from the bottom of my heart and our soup bowls. The roasted mushrooms with rosemary, garlic and lemon zest was the perfect garnish.
Aw I love that this recipe could bring back some amazing memories! Thank you so much Scotty! xTieghan
I made this yesterday and WOW! I am not a big soup fan but this has converted me!!! I am not a mushroom lover so I removed these but it still has soooo much flavour and I love the spice from the chilli flakes
I am really happy you loved this one, Samantha! Thank you so much! xTieghan
This soup is incredible! I have made it a few times and am preparing to make again today. I just wanted to shoot you a note to thank you for all the delicious recipes. I appreciate the care you take to give options and workarounds with both ingredients and cooking methods. You’re the best Tieghan!
You are too sweet! I am really glad this recipe has been turning out so well for you! xTieghan
I followed the directions but the rice never cooked in the soup. I used the crockpot. I am so bummed bec everything else was ok. What did I do wrong?
Hey Taylor,
I am so sorry your rice did not cook! What kind of rice did you use? Please let me know how I can help! xTieghan
Hey there!
This looks amazing – do you think I could sub the heavy cream for almond milk? Or would it change the taste?
Thanks!
Hey Christine,
That would be fine to do:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Okay. This is the best soup I have ever made! Simply delicious!!!!! I cooked the wild rice separately. So earthy, so comforting, so amazing. Winner winner!!
Thank you so much Cindy! xTieghan
Followed recipe the consistency was nothing a like picture shown
Hi Rebecca! I am sorry to hear that! Is there anything that could have gone wrong while making this? I would love to help! xTieghan
This is the best soup for cold days! So creamy and comforting. My whole family loves it!
I am so happy to hear that! Thank you Ania! xTieghan
Tieghan,
I’m a huge fan. I made this soup for dinner tonight. It was out of this world amazing! My other half requested I keep this recipe on hand to make again. Well done!!!!
Thank you so much Rachel! I am really glad this recipe turned out so well for you! xTieghan
I don’t eat meat but made this recipe for my husband (his request) and he said it was fabulous! I did find that it took longer than 45 minutes to complete….mostly the prep work. Will definitely make again:)
Thank you so much Maribeth! I am really glad this recipe turned out so amazing for you! xTieghan
Absolutely delicious!!! So much flavor…. the roasted mushrooms and garlic are amazing!!!!
So happy to hear that! Thank you Lori! xTieghan
This soup is an instant family favorite – so good! My first HBH recipe and I’m hooked!
Yes!! So happy this recipe turned out so amazing for you, Jenny! Thank you! xTieghan
Turned out great! I used half and half since i didn’t have heavy cream or whole milk. It didn’t turn out exactly as thick/creamy as I hoped. Not sure if thats the intended texture. But will try heavy cream next time.
I hope this turns out better for you with heavy cream! Please let me know if there is anything else I can help with! xTieghan