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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.
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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.
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Wow – delicious in a flavorful, satisfying way. Next time I will make a double batch of the mushrooms and save half to eat on toast or with eggs or steak or …
Hey there! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
Would this be a recipe I could make in the instant pot?
Nevermind I obviously didn’t read the whole recipe…lol!
Hey Jessica! I haven’t tried this recipe in an instant pot, but it should work just fine! Enjoy 🙂 xTieghan
Any good ideas for a wine pairing with this? Serving this for a nice Fall dinner with friends.
Hmmm a yummy red wine would be delish! 🙂 Enjoy! xTieghan
The end result of this soup was really flavorful and delicious, I loved it. However, the prep/cook times are really inaccurate. It took me about 90 minutes from start to finish with all of the prep work involved. I also thought steps 2 and 3 on the stove top version of the recipe should have been switched. It didn’t make sense to me to roast and add the mushrooms for 30 minutes AFTER shredding the chicken and adding the rest of the ingredients. I really love your recipes but find that some of the steps and flow are a bit off for me, just a friendly suggestion for the future perhaps. 🙂
Hey Zoe! I’m so sorry this took you longer than planned, I hope the recipe was still enjoyed! Thank you for the feedback 🙂 xTieghan
So delicious!! Will make this again and again!
What is a wild rice I can get at the grocery? Will uncle ben’s wild rice work?
Yes, that should work just fine Kristen! 🙂 xTieghan
What is a wild rice I can get at the grocery? Will uncle ben’s wild rice work?
Can I use coconut milk instead of heavy cream?
Hi Alex! That should work just fine 🙂 xTieghan
Just want to say-I have loved every recipe of yours I have looked at! My kind of food. And who wouldn’t want to try these recipes after seeing the gorgeous photos? My whole extended family loves your ideas. Keep going fellow Coloradan!
SUZAN
Denver Spoon
I must admit, I’m surprised at how good this soup actually is. I come from Northern Minnesota, home if all things wild rice- ESPECIALLY wild rice soup. My search started trying to find a healthier version, and thought this might just work. It’s fantastic, the mushrooms at the end are seriously a show stopper. My skepticism was incredibly high, but this recipe is a keeper. I added more broth to my stove top soup and used hand parched wild rice ( just adds more earthy flavor). I can now enjoy a “Minnesota staple” without a cream cheese based decadent dish. Thanks!!
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan
This is now of my favorite soup recipes EVER! It’s also amazing with Trader Joe’s holiday hash! Thank you so much for creating this delicious soup!
All my little ones are under the weather right now, and this was the perfect bowl of creamy comfort food to soothe little tummies! Thank you for another fantastic recipe, and for including both slow cooker and instant pot instructions!
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! And hope your little ones get well soon! xTieghan
This soup has become one of my top favorites of all time. SO good.
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! xTieghan
Soup is delicious. Nice and hearty, and the portions are realistic. (Sometimes I’ll make a soup that says it serves 4, but there’s barely enough for my husband and I to have a second bowl. Not the case here.) The roasted garlic is a splendid touch & an extra step I would consider taking for other soups for the flavor! I used rotisserie chicken to save time and it was great.
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan
My husband and I loved this! Didn’t have mushrooms so omitted those, and still was delicious with a loaf of crusty bread. My instant pot took forever to come up to pressure, so did take longer than I expected.
Hi there! So glad you enjoyed this recipe! xTieghan
When do you add the fresh parsley?
Hi Stacey,
The parsley is added in step 2. I hope you love the recipe, please let me know if you give it a try! xTieghan
This was amazing!! Definitely only used one stalk for celery through. 3 sounds like too much.
Hey Danielle,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan