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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.

Author: Tieghan Gerard
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.

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Ingredients

US Customary - Metric

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. I’m wondering if I can use fine egg noodles in this instead of wild rice? We have winter weather advisory right now & I don’t want to go out.

    Reply

    1. Hey Kathy,
      Yes, that would be fine to do. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

      Reply

  2. Wow! That is amazing! Thank you so much for sharing this recipe. I subbed farro for the wild rice and breakfast sausage for the chicken to avoid the grocery store. Came out great! And yes, the roasted mushrooms were worth the time.

    Reply

  3. 5 stars
    This was delicious! We couldn’t find wild rice at the store so used two packages of the pre-cooked microwaveable rice and just stirred it in toward the end with the spinach. Perfection. The roasted mushrooms were a flavor game changer. Thank you

    Reply

  4. 5 stars
    Tried this recipe a few weeks ago and everyone loved it! Easy enough to make and full of flavor, the sage is my favorite. A perfect rainy day meal – will make again!

    Reply

  5. 5 stars
    This was outstanding! We are watching carbs, so I wanted to substitute riced cauliflower for the wild rice. I just followed the recipe as written, but eliminated the rice when it was time to add the chicken, broth, rice and spices. After shredding the chicken and adding the cream, parmesan and spinach, I added a 12 oz. bag of frozen riced cauliflower. It was beautiful and delicious.

    Reply

    1. Hey Irene,
      You could use coconut milk in place of the heavy cream. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

      Reply

    1. Hey Tiffany,
      Yes, totally fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

      Reply

  8. 5 stars
    This was delicious! I used the slow cooker method and only cooked about 4.5 hours then added the ending ingredients for about 15 minutes. I could see it was thickening up nicely. We were eating as the 5 hour timer was going off.
    Definitely a hearty, stick to your ribs, cozy dinner.

    Reply

  9. 5 stars
    This soup was a big hit for me! I started it in a crock pot but became impatient. I transferred it to the stove top and it turned out wonderfully and was done much more quickly. I only had 1lbs of mushrooms and figured it would be fine, but knowing now just how delicious the roasted mushrooms are, I will never again skimp on the full 2lbs!! I noted in another comment that the soup freezes well so I will be trying that for my leftovers! Thank you!!

    Reply

  10. I absolutely love your recipes and have never had an issue making any of them – this recipe however has my confused. Every time I’ve made it the wild rice sort of splits open and does not look particularly appetizing – where am I going wrong! It looks and sounds so yummy I just can’t seem to crack it – i’ve been cooking it in a slow cooker – just in case that makes a difference 🙂

    Reply

    1. Hey Tilda,
      So sorry you are having issues with the wild rice. I am wondering if it is the brand of rice? I would try switching it up next time. I hope this helps! Happy Holidays! xTieghan

      Reply

  12. 5 stars
    Made this today in the crockpot! Added a splash of sherry as well. SO GOOD. This is going into the winter rotation for sure! Thanks!

    Reply

    1. Hey Kate,
      Yes, you can freeze this soup! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

      Reply

  14. 4 stars
    Made this last night substituting turkey and turkey broth for chicken and chicken broth and it’s like Thanksgiving in a bowl!

    Reply

  15. 5 stars
    This soup was just delightful. Simple, flavorful, easy, hearty. Loved by all who tried (including my soup-averse husband). May add a bit more broth next time as the rice really soaked it up- especially overnight.

    Reply