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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.
This soup is a bold flavored soup, with the garlic and mushroom standing out. We loved it and will definitely make it again. When I find a recipe from Half-Baked Harvest, I know it will be great.
Hey Gayle,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
So delicious. I did it stove top & knowing rice would suck up a lot of the liquid, I added more to begin with. I used a boxed wild rice.
Hey Janet,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
I want to try this recipe but my family does not enjoy wild rice. What would you use in its place? Orzo? Basmati?
Hey Tara,
I would recommend using another rice that they do enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan
This. Is. So. Good!!
I made it on the stove and it took about 2 hours, but now I have a big pot of delicious soup, so worth it.
I only used 1 cup of rice to keep it more soupy, and had no problems with it going mushy. The mushrooms seemed like a lot of extra work at first but they are *chef’s kiss*. The lemon zest is a must, I was skeptical but it goes so well with the rest of the flavors.
I used whole milk, but after tasting it wasn’t as creamy as I wanted so I added about 1/3 cup heavy cream. Perf!
Make this soup and have a happy warm belly like me 🙂
Hey Helen,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
This was sooooo good. I definitely recommend it. I used milk, not cream and it was still super delicious.
Hey Nicola,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Made this in the crockpot and I agree with others-the rice absorbed all the liquid and it’s no longer soup. Taste is great. Bummer the rice loses its integrity in this dish.
Hey Ash,
Thanks so much for giving the recipe a try! Sorry to hear about the liquid, what kind of rice did you use? Let me know how I can help! xTieghan
Had to google search this dish “Chicken, carrot, wild rice soup” and I found it! I’m not usually the type to go for a dish like this, but I could eat this for every meal. Makes me wish I was bundled up in a sweater on a snow day with my mom. Very hearty and absolutely delicious soup
Hey Luke,
I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Hi Tieghan – for the 3 stalks of celery, is that 3 “ribs” or 3 bunches?
hi-if i am using frozen mushrooms, should I defrost before roasting? sorry if that is a dumb question!
Hey Olivia,
I would just so you can drain any excess liquids from them. I hope you love this recipe, please let me know if you give it a try! xTieghan
In the slow cooker portion of the recipe there is no mention of adding the chicken stock, just 1/2 cup water. Nor is it apparent in the hot pot… (I don’t have a hot pot, so I don’t know these things) However, on the stove top recipe, the 6 cups of stock is there. Am I missing something? I’d like to cook this in a slow cooker. Thanks in advance.
Sorry, I’m an idiot, hubby pointed out the little word, chicken broth. :-0 Please erase my message…
Hey Raine,
The 6 cups of broth is also added in step 1 of the slow cooker instructions: “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.” The same is for the instant pot: “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.” Please let me know if you have any other questions! xTieghan
This was delicious! Definitely took a lot longer to prep etc, but the mushrooms!!! So tasty! Would love to figure out how to keep my wild rice mix from blasting so much, but otherwise it was perfect.
Hey Rebecca,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
This is one of the best soups I have ever had. It takes a little work but the outcome is amazing! You get a mouth full of flavor in every bite!
Hey Lee,
Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
This is one of the best soups I have ever had. It takes a little work but the outcome is amazing! You get a mouth full of flavor in every bite!
Hey Lee,
Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
One of my favorite recipes! So much flavor and very hearty meal. Every recipe I have tried has been fantastic!
Hey Jerri,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan
The soup’s on the stove and it smells wonderful! Am I the only one who’s broth turned purple because of using shallots? Maybe I’m using the wrong kind?
Hey Michelle,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Interesting, I’ve never had that happen. Happy Friday! xTieghan
I love this recipe and have tried it both with the instant pot and crock pot. However, both seem to just blast out the rice and I have hardly any liquids left – what could I be doing wrong? I usually have to add the remainder of the second chicken broth container to get enough liquid to call it a soup. but I LOVE the flavors. It still tastes amazing…but how can I get it to be more soupy?
Hey Anne,
Thanks so much for making the recipe, sorry to hear this isn’t as soup as you would like. What kind of rice are you using? That could definitely affect how much liquid is being absorbed. xTieghan