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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
This recipe is what made me keep coming back to your website! I recommend it to everyone I know. I had tried a similar soup, but your step to roast the mushrooms with butter, garlic, and rosemary elevated it to an entirely different level. Thank you for sharing your talent with us all!
Hi Hayden! That is so great!! I am so glad you have been loving this recipe! I hope you love all of the others you try! xTieghan
This recipe sounds amazing! Do you think the recipe would taste just as good without the cream/milk?
Hi Alissa! I think you need a touch of the cream to help bring the soup together, but yes, I think it should still taste good. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I did the time and temperature for the mushrooms… burnt beyond eatable. Very disappointed
Hey Angela, what size where the mushrooms you used? Wondering if they where on the small side? Also wondering if your oven could run on the hot side? No one has had any issues with the mushrooms burning, so I am thinking it’s a difference in your ingredients/oven.baking sheet (are you using a dark baking sheet or light sheet?). Next time try lowering the heat to 375 and roasting for less time. Please let me know if you have any other questions. Sorry you are having some toruble.
Thank you! xTieghan
So easy, yet amazing results. The roasted mushrooms with butter and rosemary were literally the icing on the cake! Will make this soup on repeat! Thank you.
Thank you so much Bina!! xTieghan
This recipe was amazing. The fresh herbs and roasted mushrooms really make it. I did the crockpot version, and doubled it so that I could share. Cooked it for 6 hours. The only change I would make is to do a little less rice — the rice was pretty overwhelming with a double batch, so i might reduce it by 30% next time. And I put the carrots and celery in whole so they wouldn’t be too mushy in the end.
I am so glad this turned out so well for you Rebekah! Thank you so much for trying it! xTieghan
Absolutely flavourful and delicious— perfect for a fall/ winter day. I made it on the stove top and used quinoa instead of wild rice (I didn’t have rice on hand at the time). I didn’t put the quinoa right away with the chicken. Instead I cooked the soup for about 25mins and then put the quinoa in for the last 15mins. It tuned out just lovely. I will definitely make this again.
Thank you so much Kiara!! xTieghan
1. I would clarify two handfuls of fresh spinach not frozen. Grams wld be good. Cups is for liquid.
2. 6 carrots? Just say grams as carrots are all sorts of sizes.
Hi! I am sorry if that was difficult to understand. Here in the US, we use cups for foods as well, not just liquid. Unfortunately, many people do not have scales to measure these things out! Please let me know if there is anything I could help you with! xTieghan
Do you have any substitution suggestions for the cream/milk that would be dairy free?
HI! You can use canned coconut milk. That works great. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
This is the best soup I have ever eaten. Thank you so much. I have always been intimidated to try to make soup. No longer!
I am so happy to hear that Laurie! Thank you! xTieghan
Having leftovers for breakfast bc So. Good.
Love that! Thank you so much Ann! xTieghan
Oh, man – perfect combo of fancy and comfort. Like most HBH recipes! Subbed dried sage for Penzey’s Krakow Nights. So good!
Thank you so much Ann! I am so glad this turned out so well for you! xTieghan
Delicious! I think next time I will leave the chicken out, I think it just didn’t need it! Yummy and filling!
Thank you so much Carrie! I am so glad this turned out so well for you! xTieghan
I’m gonna try this on Thursday! But I think I’ll use arugula instead of spinach.
Thank you! I hope you love this! xTieghan
Hi, I had the same issues as Jo and Amie. I followed the instructions exactly as listed and cooked it in the crockpot for over 3 hours on high and still had crunchy rice and crunchy celery and carrots. I’ll need to let it sit for another hour or 2 to see if it improves. I also think an estimated salt/pepper amount would’ve been helpful. Good in theory and hopefully it will turn out nicely, but perhaps stovetop is really the best way to go with this recipe.
Hi Julia! As I mentioned to Jo, I think something is off about your rice. What brand are you using? It’s really, really odd that it’s not soaking up any broth. I’d really recommend trying a different wild rice brand and seeing if that helps. Fingers crossed!
It’s sitting in my crockpot now! Cannot wait to try it!
Amazing!! I hope you love this Tori!! xTieghan