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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.

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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. Hey Laura,
      This should be just fine to freeze. I hope you love the recipe, please let me know if you give it a try! xTieghan

  1. 5 stars
    YUM! Recipe was so delicious. Made my day to have some real, good food. (I have not been cooking much lately and I’m tired of ordering out lol) I did it on the stove top for time reasons. I do wish there was more broth after refrigerating but I just added more chicken broth and salt and it tasted basically the same! Will be making this again — and many more of your recipes!

    1. Hi there,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan

    1. Hey Nancy,
      Thanks for giving the recipe a try, sorry to hear about the rice. What kind did you use? Let me know how I can help! xTieghan

    2. Mine has been going for about 5 hours now and my rice is still crunchy also. I just got a wild rice blend made by Lundberg Family Farms. Curious what brand you use? But other than that, it tastes wonderful and has amazing flavor!

  2. 4 stars
    Loved everything about this recipe! Warming and delicious on a cold winter/fall day. The wild rice was perfect with the sage and thyme. If there was a way to not bake the mushrooms, this would be *chefs kiss*! Will make again for sure 🙂

    1. Hey Emily,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  3. 5 stars
    I used a can of coconut milk instead of cream and had to add a little bit of salt to my own bowl but this recipe is friggen delicious! So happy I tried it!

    1. Hi Sophie,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  4. 5 stars
    Amazing soup! I used fresh herbs and followed the recipe for the most part. Will be adding this to my soup “go to” soup choices.

    1. Hi Lynne,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  5. 5 stars
    This soup was amazing! I shared it with my neighbors and I got raving responses! My only concern, and it’s really nothing, is the mushrooms. You didn’t specify fresh, dry, whole, or sliced. I got 2lbs sliced mixed mushrooms. The needed to be washed, so I did it quickly and patted them dry and placed them in a warm oven while preparing ingredients to help them dry more. They were still quite damp when I prepared them and roasted them, so they never got crisp. I just dumped them in the soup and stirred them it. DELICIOUS! What did I do wrong? Also can I make the rice separately next time, so thr rice doesn’t absorb all the liquid the next day?

    1. Hey Robin,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! The recipe calls for mixed mushrooms roughly torn, yes you could do the rice on the side! xTieghan

  6. 5 stars
    Omg this was amazing!!!! I added a bit of better than bouillon and the flavors are just incredible!! Perfect for a chilly fall night!

    1. Hey Joelle,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  7. Hi there! Was just wondering if there was any reason I couldn’t add the rice half way into cooking (slow cooker method) or cook it completely separately on the stove top and then add later. I thought this might be a work around the mushiness issue but Im not sure if cooking the rice with everything else is key to part of the taste/texture.

  8. I’ve been making this soup for a couple of years now, and it’s one of my favorites. I was able to find some fresh chanterelles, creminis, and oyster mushrooms at my farmers market today. I think I might even just make the mushrooms and stir them into a risotto along with porcini mushrooms and serve it alongside some steak with a shallot red wine sauce that I make.

  9. Hi! I have loved making this soup many, many times. Do you have a suggestion for how to make this dairy-free? I believe it’s already gluten-free! Thanks so much!

      1. I used mostly almond and then a scoop of the cream from a can of no sugar added coconut milk when I made a pot to bring over to my parents house last week. It was silky, creamy and delicious. So delicious that I’m cutting chopping veggies to make a pot for myself!

  10. This recipe looks so great! I don’t really love cooking, but have been making a lot of your stuff recently from one of your books, and it’s a life saver, so thank you! For this recipe, any recommendations on what kinds of mushrooms to use?

    1. Hi there! I hope you love this recipe! As far as the mushrooms, cremini or white mushrooms would be delish! xTieghan

  11. This was delicious! Next time I might want a few more cups of broth. I strained broth from leftovers and stored separately to avoid rice soaking it all up. Don’t skip the mushrooms, they make the dish!