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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.
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.
I added half a block of boursin rosemary and black garlic cheese and removed the chicken for a vegetarian dish. So good!
Hi Gina,
Awesome!! Love to hear this recipe turned out nicely for you, thanks so much for making it! xT
This was sooooo good! I did add more spinach, an extra squirt of lemon, and more broth. I also made it with boneless chicken thighs, because that’s what I had. Outstanding! Super tasty!
Hi Edie,
Happy Holidays!! I’m so glad you enjoyed this recipe and appreciate you making it! Thanks for your comment:) xx
We really enjoyed this soup. I burned the mushrooms, but it was great without them. Next time maybe it will be even better! Because of all of the comments about the amount of rice, I only used 1 cup, but next time I will use the full 1.5 cups. I’m not sure if the people who complained about the amount of rice actually made the recipe.
Hi Pam,
Thanks so much for making this recipe and your comment, I’m so glad it was enjoyed! Sorry to hear about your mushrooms. Happy Friday! xxT
Very good however, I agree with some other comments that you need to add more herbs/seasoning. I added a shake of paprika, a chicken bouillon cube, a generous shake of Adobo seasoning plus maybe a quarter more of all seasoning the receipt called for and I added a quarter block of Philly cream cheese and maybe a cup or so more of chicken stock at the end (I almost always use stock in place of broth). The roasting of mushrooms is key, I only cooked for 22 min total knowing they would sit in the crockpot and cook more before serving. Added 1 extra clove of garlic. Will make again, thank you!
Thanks so much, Jessica!! I am so glad to hear this recipe was enjoyed, I appreciate you making it! Have a great Tuesday! xx
Once again, your proportions are way off. 1 1/2 cups of rice for only 6 cups of broth? This is also like 12 servings not six, so a lot more salt needs to be added. I honestly feel like you don’t test your recipes before posting them something is always off. Wouldn’t make this again.
This is one of my all time favorite soups and a staple in our house especially during the fall and winter season! Does it freeze well after cooking?
Hi Dana,
So glad to hear this recipe is always enjoyed! Yes, you could totally freeze this! Please let me know if you have any other questions! xx
We love this soup too. I have found the trick for freezing—i make it to the point where chicken is shredded and rice is cooked or nearly cooked through. Then i freeze that in batches. When i am ready to make it, i reheat the frozen soup on the stovetop, adding more broth as needed. When its warm, then i add the heavy cream, spinach, and parmesan until spinach is wilted and its hot.
Thanks so much for sharing, Alli!! Love to hear this recipe is always enjoyed! Have a great weekend! xxT
Winner winner chicken dinner (chicken soup?)! This was delicious, putting it down for many more Novembers to come. I did add a little water at the end, but really, the texture was fantastic. And the mushrooms! So good. Thank you, Tieghan!!
Hey Kelly,
Happy Sunday!🍂🍁 Thanks a lot for trying this recipe and your comment, love to hear it turned out well! x
Do you think the leftovers would freeze well? It turned out great and I would love to stash some in the freezer
Hey Kary,
So glad to hear you enjoyed this soup! Yes, you could totally freeze leftovers, you may just need to add a little broth when reheating. I hope this helps! xT
I made the recipe as written for slow cooker and it was amazing. I used a mix of different mushrooms. Roasting the garlic and mushrooms was what really clinched it for me. So easy and delicious. My whole family loved it and it is now on our weekly rotation.
Hey Jamie,
Wonderful! So glad to hear you enjoyed this recipe, thanks for trying it! Have the best weekend! xT
Unreal! Don’t skip out on the full amount of red pepper flakes and roasting the garlic. They truly are the stars of the dish IMO!
Hey Marta,
Happy Monday! So glad to hear you enjoyed this recipe, thank you so much for trying it! Have a great week! xT
Can I use Minnesota wild rice instead of wild rice blend? Thanks, can’t wait to try.
Hey Cath,
Sure, I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xT
I’ve made this recipe a few times. So yummy! Comfort food in the best way!
Hey Sharon,
Thanks so much for making this recipe and your comment, so glad to hear it was a winner! Have a great Thursday! x
My new favorite winter dish. The recipe didn’t seem to have enough seasoning so I added more of the seasoning, added more garlic, and threw in some Turmeric. I also used chicken thighs (bone in), instead of chicken breast, and seasoned the chicken with Paprika before adding it to the pot. Once everything cooked I took out the chicken to shred and remove the bone then immediately added it back. Taste great.
Hey Nikki,
Thank you so much for making this recipe and your feedback, love to hear it was enjoyed! Happy Memorial Day! xT