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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
Made the slow cooker version of this last week and it was SO good! My grocery only had baby Bella mushrooms so I lacked a little variety there and they were a little more juicy when roasted but the flavor was all there. I think shiitakes would have been great. I also just tossed in the entire container of spinach because I can never have too much greens. This is a great size recipe for me, I had it for dinner and froze the rest for 5 large lunch portions, which is perfect. Cook once, eat all week! Highly recommended!!
Thank you so much Sara!! I am so glad this turned out so well for you!! xTieghan
I’ve made this twice in the past 3 days! Once for guests we had over and again to have a batch to work on at home for my boyfriend and I. The first time was slow cooker and I loved how the rice almost entirely lost its structure and just thickened the soup, I didn’t get the same effect in the instant pot and didn’t like the full grains of rice in the soup as much. Amazing flavors though, keeper recipe for sure!
That is so amazing! I am so glad you have been loving this recipe! xTieghan
Hi there! Stupid math question here: Mushrooms at my grocery store are sold in 8oz containers, which would be 4 of them to get to 2 lbs….but that seems like way more than could fit in a 9×13 baking dish. What am I missing??
Hey Rachel! You should roast the mushrooms on a large baking sheet and not in a 9×13. The baking sheet should hold all the mushrooms, but if not just fit whatever you can on the baking sheet. It will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this last night in the instant pot and it was very very delicious. My husband and I had seconds, and our three little ones (ages 6, 5, 3) all ate it too. So much flavor! The mushrooms I think were a perfect final touch. Love your recipes! Thank you!
Thank you so much! I am so glad you all loved this! xTieghan
I made this in my instant pot, it’s amazing. Best chicken and rice soup ever.
Thank you so much C! xTieghan
Great tasty recipe! Easy in the instant pot. The flavours were so wonderful. It was quite thick, so I think next time I will add more stock.
I am so glad you enjoyed this Erin! Thank you! xTieghan
Amazing! We all loved it.
Thank you! xTieghan
Outstanding! Best thing I have eaten in a long time!
Thank you! I am so happy to hear that! xTieghan
This is one of my favorite recipes. My kids absolutely loved it, they never ate so good. Thank you so much.
Thank you Kimberly! I am so glad your family loved this! xTieghan
This recipe is delicious!! The buttery mushrooms and parmesan at the end is an amazing touch that gives the recipe so much depth of flavor. I used unsalted butter because my husband is very salt sensitive. I can always add salt to mine, but I can’t take it out! I had it leftover today and it was even better the next day. The rice did absorb a lot of the liquid so it was more like a stew vs a soup, but still incredible. I only have one piece of feedback and that is the slow-cooker times are too short. I had mine in the crockpot on high for 4 hours and it wasn’t near done. I was out of time so I dumped everything into a stock pot on the stove and cooked for another 30 minutes. I will definitely be making again!
I am so glad this turned out so well for you Sarah! Thank you so much! xTieghan
I made this on a cold Boston night. The store was out of thyme so I left it out and shouldn’t have. My mushrooms never got crispy but all in all it is a hearty and comforting soup!
I am so glad you loved this Katrina! Thank you so much! xTieghan
So delicious! I fed it to hungry college students and they loved it.
I have tried a few of your recipes and am always happy with the the finish product.
Thank you!
That is so great! I am so glad you all enjoyed this Jackie! xTieghan
Thank you for this fantastic recipe! Can’t wait to make next week!
Thank you so much Charissa! I am so glad you loved this recipe! xTieghan
This was such a great fall recipe!! Loved the creaminess and herbs and will definitely keep this in the fall/winter rotation for soups. That said, I have been disappointed with the estimated total times for HBH recipes. Please be more realistic with your prep times! This recipe took me over an hour from start to finish (with the Instant Pot), and although it was worth the wait, it’s nice to have accurate estimates for weeknight cooking.
Hi Christina! I am so glad you loved this recipe and I apologize that it took so long! I will try to adjust the time more accurately for you guys, I just do it by how long it takes me! Thank you! xTieghan
This was so good! I made it last night and we’ve all eaten leftovers of it today. I think I cooked the soup on the stovetop a little too long, so I had a thick stew instead of a soup, but we all decided it was perfect that way. My daughter is lactose free, so I used a lactose-free half and half instead of the whole milk or cream. Worked perfectly! Thank you!
I am so glad this turned out so well for you Elaine! Thank you so much! xTieghan