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
Sooo good!!
Thank you Kacey! xTieghan
Mmmm, this recipe was delicious! Just the perfect amount of rich and savory. I cooked the rice (on stovetop) at the minimum recommended amounts and thus, didn’t have any soggy rice issues like some people were commenting.
I am really glad this turned out so well for you Sophia! Thank you so much for trying it! xTieghan
I made this in my slow cooker. I used fresh herbs and found the sage a bit overpowering; I would use less next time. The smell of roasting mushrooms was absolutely amazing and I loved them in the soup. I would totally make this again.
Hi Kerry! I am really glad this recipe turned out so amazing for you! Thank you for trying this! xTieghan
Sooo good! Did the stovetop version and it was a hit! Will definitely be saving to make again.
Thank you so much Christine! I am really glad this soup turned out so amazing for you! xTieghan
Hi, my name is Dana and I live in Oregon. It was a cold wet day when this recipe hit my mailbox. Wow. It was truly excellent. I am not a mushroom person…but my husband is. I loved roasted them first! Delicious. I completely forgot to add the kale or spinach. Shoot! It was’t even missed. Shhh. I won’t even tell my family. We have tried several of your recipes and we love them. I have passed your website onto about 10 people now. Congrats on your truly marvelous work!
Hi Dana! I am so happy this recipe turned out so well for you on a chilly night! Thank you so much for trying this one! I hope you continue to enjoy all of the recipes you try of mine! xTieghan
Ok this soup is Amazing! By far the best soup I ever made, super delicious, creamy and yummy ?
Thank you so much Mirna! xTieghan
It’s great with the chicken. But I’ve been putting turkey tenderloin in it for that extra game taste and it is fantastic. I also used the turkey broth with it. Great recipe. Works well with chicken and turkey.
Thank you so much Aria! I am really glad this soup turned out so well for you! xTieghan
Made this for dinner tonight and it was a hit with Hubby. It’s going into our winter meal rotation.
Thank you so much Christy! xTieghan
I made this yesterday and it was delicious! Everyone loved it. I made a few edits: I used 2c plain wild rice, added a lot of extra broth (up to 9c by the end), so upped the fresh herbs as well. Definitely the perfect soup for chilly weather. I’ve already sent the recipe to a handful of friends!
Thank you so much Jenny! I am really glad this turned out so amazing for you! xTieghan
I have not been able to find wild rice mix, so was thinking I’d use brown rice. Would you make any other tweaks with this substitute?
Hey Sarah,
You should be okay to follow the recipe as is with the brown rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My husband and I loved this soup! The mushrooms really make it special. I also made beer bread using cup4cup GF flour and it is too good. It is the best bread we have had since going GF 10 years ago.
Thank you so much Tricia! xTieghan
This looks incredible! I was thinking of making it vegan, omitting the chicken and using a can of coconut milk instead of the dairy. Do you think the coconut milk would work? Thanks so much, love your recipes!! Xoxo ?
Hey Yolanda,
Yes the coconut milk will work well here! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
This is an absolutely amazing recipe!!! Thank you!!
If you’re like me and not a fan of coconut milk or milk in soup, I tried this with a can of cream of mushroom and it turned out pretty creamy and delicious!
Love that! Thank you so much Ally! xTieghan
This soup IS delicious. I made it on the stovetop and didn’t change a thing. It’s delicious and will definitely be a fall go to from here on out. Thanks for sharing all the fantastic recipes. Congrats on the newest family member!
I am really happy you enjoyed this one! Thank you Sheyenne! xTieghan