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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.

overhead photo of Creamy Wild Rice Chicken Soup with Roasted Mushrooms with bread and spoons on table next to soup bowls

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.

overhead photo of soup ingredients in slow cooker before cooking

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…

overhead photo of Creamy Wild Rice Chicken Soup in slow cooker after cooking

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.

overhead photo of Roasted Mushrooms on baking sheet

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.

overhead close up photo of Creamy Wild Rice Chicken Soup with Roasted Mushrooms in soup bowl

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.

overhead photo of Creamy Wild Rice Chicken Soup with Roasted Mushrooms in soup bowls with hands on bowl and bread in soup

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.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

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Ingredients

US Customary – Metric

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 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.

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. 
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horizontal photo of Creamy Wild Rice Chicken Soup with Roasted Mushrooms

This post was originally published on November 4, 2019
4.16 from 1841 votes (1,557 ratings without comment)

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Comments

  1. 5 stars
    Wow.. this soup is SO good. I didn’t end up adding the mushrooms but still felt the soup was incredibly delicious. This soup is now on my winter soup rotation!

    Reply

  2. I was so disappointed that this recipe flopped for me! It smelled wonderful. I followed the slow cooker directions (low for 8 hours), but came home to mush. The rice absorbed all the broth and was way too mushy to save. I know my slow cooker is working properly, because the next day I made your (always wonderful) braised beef short rib Sunday sauce. Just wanted to leave this feedback in case it’s helpful for the future.

    Reply

    1. Hi Joni! I am really sorry to hear that this did not turn out well for you! I think it is best to cook it stovetop. Please let me know if you have any questions! xTieghan

      Reply

  3. 5 stars
    Made this yesterday and it was delicious! I did do in the crockpot and, granted (as others have said)…a lot of my rice disintegrated. But it didn’t ruin anything. I added some extra liquid and it all came together like a think & hearty cream soup. I knew it wasn’t the quite the correct rice when I purchased but it was the best my grocery had to offer. I have just purchased the suggested rice online for next time! The roasted mushrooms are the star of the show and take this soup to Next Level Status! Yumyumyum.

    Reply

  4. Looks delicious! Since I want leftovers I plan on using a little less broth in the recipe and cooking the rice separate! That way I can add rice each time I want to heat up the soup!

    Reply

  5. 5 stars
    Made this soup last night and it was so delicious! Instant favorite! One question, though: I followed the stovetop directions exactly, but had to add two extra cups of broth at the end; should I cook for less time? Seems like too much liquid evaporated.

    Reply

    1. HI! Was your rice cooked? If so then, yes next time cook less. If your rice was just right, then no do not cook less and instead just add more broth like you did. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! xTieghan

      Reply

  6. I made this tonight and it was SO easy and majorly delicious!! The cream of chicken and wild rice at Panera is my kids favorite soup but this just blew them away! Thank you!!

    Reply

    1. Hi Lindsay! Love the idea of using potatoes. I would use only about 1-2 smaller potatoes as you don’t want the soup to become too starchy. Also, you can simply just omit the chicken and not replace it with anything too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  9. This looks delicious!!! I cannot wait to make it tonight! One quick question – can this be frozen? Thank you so much!!

    Reply

    1. Hi Camille! Yes, this freezes very well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  10. I’ve made several wild rice soup recipes but this was soooo good!! Used dry herbs and all Minnesota wild rice in crockpot. My new favorite wild rice soup recipe!! The mushrooms with rosemary added a lot of flavor.

    Reply

  11. 5 stars
    This was delicious. I made the stovetop version. I don’t have an Instapot and sometimes I feel like my soups turn out a little thin in the slow cooker. The ingredients are spot on for making a hearty, autumn soup. The only negative drawback would be that I would maybe find it a little difficult to put together on a weeknight. There’s a lot of love that goes in to making this, so I would say take your time in preparing it the first time. Definitely a keeper and will be making again!

    Reply

  12. 4 stars
    Delicious! I made mine in the crockpot. It turned out REALLY thick. I think next time I’ll half the chicken. It was just a little much for my personal taste. My husband thought it was great! Quick, simple, and so yummy. The perfect autumn, weeknight dinner.

    Reply

  13. Hi Tiegan…

    I am making this for dinner tomorrow and was wondering if the wild rice could be swapped out for a different grain? Maybe orzo? If I cooked the orzo separately and then added in the end would it change the consistency? My kids are not big fans of wild rice. What are your thoughts?
    Thanks for all of the wonderful recipe ideas! I am excited to try this.

    Tara

    Reply

    1. Hey Tara! I’d leave out the orzo until the last 30 minutes of cooking. Cook the orzo separately, then stir it into the soup. I think that will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  14. Do you think it would be okay to cook the chicken separately and not incorporate it into the dish? I have a vegetarian-ish friend coming to dinner and is trying to avoid meat but the rest of us would like to enjoy the dish with chicken. Im thinking of just having the shredded chicken on the side and people can add as they please? Thoughts or tips to accommodate this?

    Reply

    1. Hey Marissa! yes, of course! I would just roast the chicken in the oven, then shred it and stir into the everyones soup bowls who would like chicken. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  15. 1 star
    Wish I’d read the comments before making – after 6 hours in the slow cooker on low, it’s an inedible mush.

    Reply

    1. Hi Sarah, 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

      Reply