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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
Don’t make this in a crockpot! By hour 6 the rice had disintegrated. I had it on low,followed all instructions, I’m not new to cooking, I just should have read the reviews first.I think the flavor combo and ending of roasted mushrooms is genius, but done on stove top instead.
Hi Jennifer! I am so sorry to hear that! I hope you try this on the stovetop and it turns out better for you. Please let me know if you have any other questions! xTieghan
Hey Jennifer, First, I am sorry you had trouble. Second, I would recommend cooking 1 hour less and adding in additional broth, if needed. Slow cookers can vary from brand to brand, so it sounds like yours just runs on the hot side. Cooking less will keep the soup from getting mushy. Please let me know if you have any other questions. I hope this helps!! Thank you! xTieghan
I made this in the crockpot and the consistency was more casserole-y than soup-y. I just added chicken broth to break it down some. (No big deal!) That being said…this was dee-licious! All. The. Herbs. Yes, please! And the roasted mushrooms? Don’t even get me started. This was the perfect Thursday night dinner.
I am so glad you loved this Beth! Thank you so much for trying this! xTieghan
I made this tonight in a slow cooker and it came out very thick, more like a risotto than a soup! I even added more liquid. Not sure if it was the cooking method or if the wild rice blend I used didn’t have enough wild rice in it.? I have wild rice but bc you called for a blend I bought another pkg. LMK any suggestions bc the family loved the flavors and Id like to try it again. The lemon zest on the shrooms was genius!!!
Hi Kellie! First, I am sorry you had trouble. Second, I would recommend cooking 1 hour less and adding in additional broth, if needed. Slow cookers can vary from brand to brand, so it sounds like yours just runs on the hot side. Cooking less will keep the soup from getting mushy. Please let me know if you have any other questions. I hope this helps!! Thank you! xTieghan
I made this earlier today and served it for dinner and it was AMAZING!! A great combination of flavors, veggies, wild rice and chicken. I used all wild rice instead of the mix and after the first cooking time in the slo-cooker, I added the warm water I had used to reconstitute the dried mixed wild mushrooms as there was not enough liquid in the soup. I added whole milk, then after the final cook time added an additional 2c of chicken broth and after heating that into the soup I added abt. a cup of cream. The consistency was great. Again, a great recipe even tho I adjusted the liquid amounts!
I am really glad this turned out so well for you Cathryn! Thank you! xTieghan
Mine was mush in the slow cooker as well. I love the taste and would like to know what I need to do different. Please help.
Hi Kelley! First, I am sorry you had trouble. Second, I would recommend cooking 1 hour less and adding in additional broth, if needed. Slow cookers can vary from brand to brand, so it sounds like yours just runs on the hot side. Cooking less will keep the soup from getting mushy. Please let me know if you have any other questions. I hope this helps!! Thank you! xTieghan
I don’t have wild rice would brown rice work or basmati?
Hi Marta! I would recommend the brown rice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’d like to make this tomorrow, and I’m wondering about the butter for roasting the mushrooms. I’m sorry if I missed it, but when you put everything on the sheet pan, is the butter melted or just softened? I feel like those mushrooms should be well-coated, but I’m not sure. Thanks!
P.S. I’m not sure how I can even think about food right now with a belly full of your beer braised chicken, rice, and beer bread!
Hi Joni!! The butter should be melted and tossed with the mushrooms before roasting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this in my slow cooker the other night and it was a huge hit with my whole family, including my 3 year old son! Delicious, hearty and healthy – a great combination. Even the leftovers (of which we made plenty!) were fantastic. Thank you – I will be making this again and again this winter!
Amazing! I am so glad you loved this recipe!! Thank you! xTieghan
Just made this so darn disappointed! Wild rice is MUSH. I made in the crockpot and I am a very experienced chef!!! If anyone is making in crockpot do not cook wild rice from the beginning. I have made numerous of your recipes and they ALWAYS turn out perfect!
Hi Laura! I am so sorry to hear that! Is there anything that could have gone wrong with this? Please let me know so I can help! xTieghan
I tried making this soup last night In the slow cooker and it turned
into the consistency of oatmeal and was all mush.. any suggestions for what I might have done wrong or anything to change?
HI! I would recommend cooking 1 hour less and adding in additional broth, if needed. Slow cookers can vary from brand to brand, so it sounds like yours just runs on the hot side. Cooking less will keep the soup from getting mushy. Please let me know if you have any other questions. I hope this helps!! Thank you! xTieghan
Cooked this last night and it was absolutely delicious! Used coconut milk, spinach and a combination of regular and crimini mushrooms with purple and black garlic. Loved it! It will become a go to when needing a comfort food recipe.
Amazing! I am so glad this turned out so well for you Sheila! xTieghan
What mix of mushrooms would you recommend for this recipe?
HI! I like to use shiitake mushrooms and cremini mushrooms. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Haven’t tried this recipe yet, but noticed when printing it that your logo and website doesn’t appear on the printout. I have both your cookbooks and will try this recipe tonight or tomorrow; I’ve enjoyed nothing but success with your recipes.
That is so amazing to hear! Thank you so much! xTieghan
This looks amazing! Any recommendations for mailing this dairy free? Sub in a different milk or possibly make with cashew cream?
Hi Andrea! You can use canned coconut milk or cashew 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
I cannot wait to make this soup! Do you have any recommendations on changes that should be made if I cut the wild rice (I’m grain-free)?
Hey Shelly! I am not sure how this soup will turn out without the wild rice. I guess it would be very, very soupy. I would reduce the amount of broth by 3 cups, then add more ass needed. I think that might work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan