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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
Hi Tieghan!
This recipe looks so delicious and I really want to try it out! I was just wondering though, if I use roasted rotisserie chicken instead when do I add it in the soup? And when would I add in the kale or spinach?
Hey Wendy,
I would add all of this towards the end just to heat everything through. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious
Thank you Kailey! xTieghan
Perfect meal!!!
Thank you Yasmin! xTieghan
hi! if i omit the chicken, do i have to change anything else, or is it good to go as is? thanks!
Hey Simone,
You can follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Question: I have both cookbooks at home, but we are away and I’d like to make potato chip crusted chicken tenders. I’ve them a few times, but I don’t remember the recipe. Is it posted anywhere? Sorry to bother with this.. THANK YOU!
Kerry
Hi Kerry! Please email me at contact@halfbakedharvest.com! I would love to help! xTieghan
I made this last night and it is soooo good!! I made it in the crock pot and it came out thick so I added extra broth. It’s more like a stew but still tastes delicious!!
Thank you!! So happy to hear that! xTieghan
Okay, hands down this is one of the best most comforting soups I’ve ever made!!
I did have to do some modifications: I added light milk since that was the only one I had, and I only put 3 carrots, and used plain rice (only type I had).
But oh boy how delicious!! Oh, I also added a splash of white wine… Because why not?
Haha
Thank you so much, Tieghan, you keep impressing me every day!
Love you so much!
Thank you so much Diana!! I am so glad you loved this and I hope you continue to love all the others you try!! xTieghan
Oh wow! I made this last night as I had mushrooms that needed to be cooked… This was SO tasty! I halved the recipe, though added more broth as mine turned into more of a stew.. and it was so incredible! The flavours are amazing, mine came out more like a risotto – even after adding more broth.. but it didn’t matter. It was amazing. Even after halving the recipe I still have 2 big containers of leftovers.. do you think they would freeze ok? Even with no liquid left?
This will be a repeat recipe for sure. Everything I’ve made of yours is just so delicious, thank you!
Hi Daniela! I am so glad this recipe turned out so well for you! Thank you so much for trying it! This recipe should freeze great for you! xTieghan
i am very disappointed, I followed the recipe and put the ingredients in my crock pot before I left the hose today, and when I came home 5 hrs later the rice had absorbed all of the broth in the soup and turned to mush. I had hesitated to put the rice in since it would be sitting so long, but I wanted to follow the recipe. Now I will be eating mush all week 🙁
Hi Emily,
So sorry this recipe did not work out for you. Can I ask what kind of rice you used and if you adjusted the recipe at all? This could have an impact on how the recipes turned out. Please let me know if you have any other questions! xTieghan
Finally got to make this and I am SO glad I did!! What a flavorful soup and easy to make. A little prep work but throwing it all in the instapot was perfect. We absolutely loved this and will be telling everyone and making it again. The mushrooms!! Thank you!
Thank you so much Brittany!! I am so glad this turned out so well for you! xTieghan
This soup is almost perfect. Flavor is superb. My one comment is the combo white & wild rice. I have made a different similar recipe using ALL wild rice. I would do that next time. The white rice cooks much faster than the wild rice then just soaks up the broth. You end up using almost twice the broth. I took a photo but can’t figure out how to upload it I’ll keep trying.
I am so glad you are enjoying this soup, Michele! If you have Instagram I could see it there! Otherwise you would have to change the photo to a URL and post it here! xTieghan
I used a pressure cooker (I have a nice one and don’t see the point of an instana pot). The rice cooked perfectly.
Delicious recipe thank you.
I am really glad this turned out so well for you Fran! Thank you so much for trying it! xTieghan
Cannot wait to use this! Would you recommend using omg grain brown rice or brown basmati rice? Store was out of wild rice! Thank you!
Hi! I would go with long grain! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I didn’t have the rice, so I used Farro instead. So good!
Thank you Jill! xTieghan
I had a bunch of mushrooms that I needed to use and just about all the ingredients for this soup. I made it tonight and it was AMAZING. The mushrooms were tender and meaty and the broth was creamy and so good.
Thank you so much Wynter! I am so glad this turned out so well for you! xTieghan