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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’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.
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…
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. 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.
Made this after Christmas with homemade turkey stock and leftover turkey. Was delicious and packed with collagen from the homemade stock. Today I tried a vegan version with white beans instead of chicken and it’s also delicious. Both times I used coconut milk rather than heavy cream and it worked really well!
Hey Nicole,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
This is the absolute best soup. I have made it multiple times, once with a sourdough bread bowl. Perfection!
Hey Lindsay,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
This was a BIG winner. Loved it! It’s like a soup on day 1 and like a delicious risotto on day 2.
Hey Faith,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Great recipe! I wish that the cook/prep time included the amount of time it takes for an instant pot to heat up.
Also would have the “roast the mushrooms” step first as you can be doing other things while it’s happening
Hey Gordon,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
Any thoughts on how to make this dairy free? Can I just not add in parmesan and go with a coconut milk?
Hey Jennifer,
Yes, both of those substitutes would work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love all your recipes and your pictures are so wonderful! Thank you for sharing!
Hey Jessica,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Made Creamy Wild Rice Chicken Soup with Roasted Mushrooms for the second time yesterday and we all loved it. It takes me longer than you mention to chop and measure and prepare, but it’s worth it. It’s so chock-full of good food, I think of it as more than soup, and renamed it “Chicken Chowder” in my house. Much easier to remember than the long name. It’s the perfect make-ahead meal – adding crusty bread and salad — for a lazy football afternoon. Thanks for the recipe. Definitely a keeper! This and your Homemade Crunchwrap Supreme are our favorites so far!
Hey Carol,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
Carol, I’ve made this soup 3 times. The first time was to test if we liked it. When I made it the second time, I chopped double of everything (except the mushrooms) and froze half. I suggest putting the chicken in a separate freezer bag and then add it to the freezer bag with all of the vegetables. That way the raw chicken is separated. This made it much easier to prepare the 3rd time.
I didn’t have the wild rice and used white. I also did not have fresh herb or spinach but I had dried and frozen. My rice soaked up all the broth but I will add more. The taste was still a hit but it did not look as good as picture. Family said it was spicy so I will not add as much chili next time.
Hey Angela,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Hello,
This soup sounds amazing! Planning to make for some guests for dinner tomorrow but we may have a power outage during the time I will be cooking. Could I make the soup ahead of time in my instant pot, cook the rice separately, and add the rice and mushrooms at the time I reheat the soup for dinner?
Hey Brigitte,
Sounds like that would work! I hope you love the recipe:) xTieghan
Forgot to leave 5 stars!!! Also, I used the stove top method, added an extra cup or two of water as the rice does soak up a lot of the broth. I don’t understand how someone said there was no flavor lol, they must have made it incorrectly
Thanks Savannah:)
Made this last night and it was DELICIOUS! The mushrooms were honestly the star of the soup, ironically I don’t love mushrooms but dinners lately have consisted of mostly all recipes from HBH, and I’ve been cooking with mushrooms weekly now, my husband appreciates it too ?
Hey Savannah,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
I followed the recipe (had to sub two cups of chicken broth for veggie broth) and this soup just wasn’t flavorful. I tried adding salt and pepper, nothing much changed. So disappointed as this could have been wonderful!
Hey Missy,
So sorry you found the dish to be bland, please let me know how I can help! xTieghan
Good recipe, only problem that I encountered was that the rice soaked up all the broth no matter how much extra I added. Maybe cook the rice separately or use half as much
Hey Erin,
Thanks for trying the recipe, so sorry the rice soaked up the broth! What kind of rice did you use? Next time, try doing it separately! I hope this helps:) xTieghan
Would this work with chickpeas instead of chicken breasts? If so, would you recommend one can or two? Thanks and happy new year!
Hey Deb,
I would do a can of chickpeas! I hope you love the recipe. Please let me know if I can help in any other way! xTieghan
Do you think frozen mushrooms could be roasted for this or must they be fresh?
Hey Lauren,
I think frozen mushrooms would work well here. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan