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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’s one of the coziest bowls 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, creamy bowl of 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 cook 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 green color.

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. 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.

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.

Ingredients

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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Comments

    1. Hi Thomas,
      So sorry to hear this recipe was not enjoyed, please let me know if there is anything that I can help with! xT

  1. Roasting the mushrooms is key! I almost wish I had doubled the amount of mushrooms and cut back on carrots and celery. Awesome recipe.

  2. 1 star
    I’d like to know how your soup base is that colour when the rice turns everything black !!? Will certainly be tweaking the recipe next time 😕

    1. Sorry to hear this Nigel! What kind of rice did you use? It really shouldn’t turn the soup black. I like the Lundaberg brand. I hope this helps! xT

      1. 5 stars
        It sounds like Nigel must have used one of the black or purple-ish rices, for example black japonica. Lund erg grows a wide variety of different colors of rice. Regular wild rice or a blend of wild and white rice will not add any color to the soup. By the way, Tieghan, I have made this soup several times and our family absolutely loves it!

  3. Made this thinking I’d be the only one liking it and would have leftovers for a few days but everyone loved this soup. Will be making it again

    1. Hey Jaci,
      Wonderful! So glad to hear this recipe turned out for you, thanks for giving it a try! Happy Friday! xT

  4. 4 stars
    The soup is hearty and delicious – my only pointer is to not use a red type rice like Riceberry or how mun red rice. When I added the heavy cream to the soup it turned a shade of pink purple. Still tasted good but added corn to try and balance the color.
    Adding the toasted mushrooms does add even more deliciousness.

  5. 5 stars
    Delicious! I was hesitant at first just because I’m so picky with chicken and wild rice soups but I love all of your recipes so I trusted the process and it turned out so well! I do not even like mushrooms but oh my! I think I do roasted! I did use heavy cream but I like my wild rice soups EXTRA thick/creamy so thinking of cooking this on the stove next time and adding flour to the sautéed veggies before the broth but let me know if you have any suggestions as well 🙂

  6. Hi! When you say “combine butter” when roasting the mushrooms, how does this work? Am i just keeping little cubes of butter spread throughout the tray with the mushrooms to melt and bake in and mixing throughout?

  7. I love ALL HBH recipes, but this one is really delicious and one of my faves!! Other than the recipes for bourbon drinks LOL!
    I love to cook so I don’t mind that it takes a bit of time and the mushrooms make it worth every minute preparing!! I deglazed the cookie sheet with some white wine this time!
    I have made it several times and everyone raves about it.

  8. 3 stars
    I love the recipes from your site and cookbooks! Thank you so much! I made so many, and got rave reviews. I followed the instructions for the soup but found the rice was over whelming. Ended up more like a rice with chicken side dish than a soup. Guessing by tomorrow the leftovers will be even more thick. Maybe it depends on what type of wild rice mix you use? I used Rice Select Royal blend. Anyway, can’t wait to try another recipe of yours. (I made the pumpkin sage lasagna, froze it, then served later. Was amazing! )

    1. Hi Kathy,
      Thank you so much for your kind message and trying so many recipes! Sorry to hear this one wasn’t a fave, I really like the Lundberg Wild Rice brand. Thanks again! xx

  9. 5 stars
    I left out the chicken, rice and spinach and added 1 cup sour cream. After cooking, I blended it all with an emulsion blender.Everyone loves this soup! It’s a perfect blend of spices.

    1. Hey there,
      Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x

  10. 1 star
    So as someone that cooks if you follow the directions you end up with basically a bowl of rice… do not put in 1 1/2 cups of rice that is insanely to much 1/4 – 1/4 cup will do. The soup itself is good also prepare the mushrooms ahead and bake them as the soup simmers.. but my lord the rice is way to much.

    1. Hi Lucy,
      Thanks for trying this recipe and sharing your feedback. Sorry you found it to be too much rice. Please let me know if I can help in any other way! xx