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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
Delicious! Made this last night (stove top). A huge hit. The flavors are excellent and taking the extra step to roast the mushrooms is totally worth it. Will definitely make this again.
Yes! I am really glad this turned out so well for you Steph! Thank you so much for trying it! xTieghan
Made this tonight (stove top)…definitely worth the extra step to roast the mushrooms. It was delicious! A huge hit!
Thank you so much Steph! I am really glad this turned out so well for you! xTieghan
This soup is so easy to make and super delicious. I actually omitted the cream and enjoyed the rich flavorful broth. The mushrooms are out-of-this- world delicious!! Will define keep this on file next time we head to the mountains to ski as this would be soooo perfect after a day on the slopes. I used my instant pot and this soup can together quickly! Thank you for a fantastic recipe !!
Hi Kathy! I am really glad this soup turned out so well for you! Thank you so much for trying this! xTieghan
Loved this soup. Absolutely delicious. Easy to make. I used my slow cooker. Big hit with the whole family.
Thanks
Thank you so much Sue! xTieghan
I made this soup over the weekend and it is so delicious and comforting, I made a few modifications based on what I had in the house and it turned out creamy and delicious. I used homemade chicken stock, a combination of fresh cremini and shitake mushrooms as well as a few dried porcini mushrooms. I also threw in a rind from some Parmesan in addition to the grated at the end. I cooked my rice separately and probably only used ~1 c. dried, cut back on the butter a bit, and used 2 % milk because that’s what I had in the house. Adding this to the regular rotation. Thanks for the great recipe.
Thank you SO much! I am really glad this recipe turned out so well for you! xTieghan
Wow! Just made it on the stove top and it is deeeeelicoous!! I had to add a cup of water at the end because it was so thick but the flavor and everything turned out perfect. Thank you for sharing!
That is so great! Thank you for trying this Maggie! I am so glad it turned out so well for you! xTieghan
I can’t wait to make this. For the instant pot and slow cooker recipe, when do you add the chicken broth? It’s not indicated.
Hey Fin, the broth is added in step one. It’s listed in the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Amazingly delicious! A complete meal in a bowl. All of the seasonings are perfect. A definite keeper! Thank you for another great recipe!
Wow I am so happy to hear that Liz! Thank you so much for trying it! xTieghan
Planning on making this recipe, I’m a huge fan of everything you do! What you substitute for celery?
Hi Skye! I would just use additional carrots or parsnips in place of the celery. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This soup is AMAZING. Delicious, hearty, comfort food at its finest. I’m obsessed!! Thank you!!!! And don’t get me started on the amazing flavor of the mushrooms. It really elevated the soup!
That is so amazing to hear! Thank you so much Layla! xTieghan
This is a fantastic soup!! I made the instant pot version as directed and thought the times worked perfectly! My rice did not get mushy, and still had a “bite” to it. I also made the whole milk version, and thought it added a nice light creamy touch. Lastly, I roasted the mushrooms longer because I stacked them all in a casserole dish, and it finished off the soup well! Thanks again for this awesome recipe I’ll be making over and over!
Thank you so much Jenny! So glad this turned out so well for you! xTieghan
Excellent soup ! Oh my god !!! We can receive with this recipe for sure ! I give it 5 stars !!
Thank you so much!! xTieghan
I made several of your recipes for the first time last weekend, including your French Mustard Chicken. It was delicious and we had some leftovers which I used to make this delicious soup. My family absolutely loved it and it was a great way to repurpose the chicken and some of its extra ingredients (namely the kale, shallots and and herbs). Thank you for sharing these savory gems!
Thank you for trying them! I hope you continue to enjoy my recipes! xTieghan
Yum!!! Just made this and it is so delicious, hearty and healthy… Such delicious texture from the roasted mushrooms and wild rice! Made a couple of swaps: Instead of chicken, I started by cooking four strips of bacon and crumbled them into the soup before simmering. I used the rendered bacon fat instead of butter, sautéing my veggies and tossing the mushrooms in it. Also skipped the parmesan and instead added half a lemon’s worth of juice. Garnished with truffle salt.
Sounds so amazing! Thank you for trying this Hannah! xTieghan
This was AMAZING. I am in awe of how perfect all of your recipes are and how you can put out so many inspired recipes!! Even my partner who is super picky loves everything I’ve prepared from here.
Hi Jacqui! Wow! That is so amazing to hear! Thank you for trying my recipes! I hope you both continue to love them! xTieghan