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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

  2. 5 stars
    I made this for my husband who has a thing against soup. He is obsessed with it. Literally. He cannot stop talking about the soup and how he wants me to make it again and again. More than his love for it, though, I couldn’t stop eating it. The mushrooms and the chicken and the creaminess. Oh my gosh. So amazing!

    Reply

  3. 5 stars
    Holy moly.
    I’m new here and let me just say, I’m thrilled to have found this blog!
    This was one of the most delicious soups I’ve ever had—and you were totally right to spend the energy on the mushrooms. 100% worth it.
    I loved it, my wife loved it, Dad loved it. Win, win, win.

    Reply

  4. OMG! this soup is out of this world! Thank you Tieghan. This is something you’d get at a 5 star restaurant. There’s only one thing I would change though and that would be to cut back on the rice a bit. I would like a bit more broth. Aside from that…fabulous!

    Reply

  5. Hi!

    This looks amazing! Wondering if you think this would work as a vegan soup so emitting the chicken and using vegan substitutes?

    Thank you!

    Reply

    1. HI! Yes, making this vegan will be so delicious. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

      Reply

  6. 5 stars
    This sound was SO good, Tieghan! I made it for our annual progressive dinner last weekend, and it was devoured! I loved the flavors so much that I didn’t even add the cream. I made it on a large Dutch oven on the stove with homemade chicken stock. I cooked the rice in a separate pot with chicken broth ahead of time so that I could make the soup the morning of the party without the rice getting mushy. It worked great! We just spooned the rice into the bowl, added the soup, and topped with the roasted mushrooms. So absolutely satisfying!!

    Reply

  7. 5 stars
    Amazing flavors. So easy and delicious! I omitted the cream and rice to keep it lighter and it was still incredible. Love this blog and can’t wait to try more recipes. Thank you!

    Reply

  9. This is awesome. I did make changes though. Celery salt instead of celery. No kale or spinach. My husband and I love really thick soups so about 2 hours before wanted to eat this I made a basic roux. Wow it was super thick, creamy and filling. It takes hardly anytime since I put it in crockpot. I also used shredded carrots. I’m going to try more of your soups! We can’t wait to experiment.

    Reply

  10. 5 stars
    this soup was delicious! the roasted mushrooms and fresh herbs really make it standout. a couple learning lessons… i cooked on high on the crockpot for 3 hours and the rice still wasn’t close to being done, so i transferred to stovetop and cooked there for about 30 minutes to finish it off and it was fine. next time i may just do it all on the stovetop unless i have a whole day free for it to cook in the crockpot on low. also, ALL of the broth absorbed overnight by the rice so the leftovers the next day weren’t soup-like (though still tasty). i recommend adding a couple more cups of broth. even if it seems too liquid-y at first, it will be perfect once it settles a bit.

    Reply

  12. 5 stars
    This was SO yummy! I used the broth from the boiled -down turkey carcass from Thanksgiving as well as the bits of turkey meat on it instead of the broth and chicken. I also used regular white mushrooms leftover from my Thanksgiving Green Bean Casserole instead of the mushrooms called for, and I used brown rice since I didn’t have wild rice on hand. It was still amazingly delish! We had whole grain crackers on the side and had your Smoky Harvest Apple Cider Margaritas to drink, which finished up the apple cider from Thanksgiving sangrias, too! Altogether satistfying, warming, and lovely…as your recipes always are. Thanks, Tieghan!

    Reply

  13. 5 stars
    I made this last night using the stove top method and it was wonderful! I felt the prep was very manageable even for after work. Only Variation I made is I used plain white sliced mushrooms since my store didn’t have the cremini and porcini variety recommended but it was still delicious. Next time I’ll plan ahead and find the more interesting mushrooms.

    Reply

  14. 5 stars
    Thank you for including different modes of instruction! This is going to be the recipe for the soup potluck at work!

    Reply

  15. 5 stars
    Tieghan, I made this for a friend who had surgery and because I don’t eat chicken, I had another friend taste test before I delivered the full batch. They both loved it! Thank you so much for all the amazing recipes. I have made many with and for friends and we have loved them all.

    Reply