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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.
Really is one of my fav go to HBH recipes. I made a few times with rice in the slow cooker- both turned out terribly. I now make the rice separately and keep separate for leftovers. The mushrooms always seem like an annoying extra step- but it’s so worth it. I usually make torn ciabatta croutons for topping on the soup.
Hey Elizabeth,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! Thanks for sharing your tip with the rice. xTieghan
This was absolutely delicious, the lemon zest is brilliant.
Hey Alison,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
I made it today. I didn’t have sage however (added to grocery list). It was very flavourful and warming on this snowy day in NL. Would def make again. Roasting the mushrooms made the soup extra flavourful and I added them at the end to each bowl. Yummmmmm 🙂
Hi Sarah,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
Great recipe – but do you chop the rosemary or just roasted with the sprigs whole?
Hey Janie,
I just roast with the sprigs whole:) Please let me know if you have any other questions! xTieghan
I decided to make this recipe to use a package of leftover wild rice, now I’ll be buying more to make this soup again. Roasting buttery mushrooms and garlic ahead of combining to the soup adds so much flavor and avoids soggy mushrooms—thanks for sharing this delicious recipe!
Hi Alesia,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
hearty and delicious, but wondering if I was supposed to include the seasoning packet that came with wild rice blend?? I think the soup needs more seasoning than you have in recipe…
Hi Ginny,
Sorry, I am not sure what seasoning packet you are referring to? My rice just comes in a big bag. Sorry to hear you did not love the recipe! xTieghan
Hello We are making this recipe as I type this and so far looks so delicious!! But should it be 2 pounds of mushrooms ? That seems like a lot of mushrooms, or should it be 2 cups instead? Thank you Sharon
Hey Sharon,
For this recipe I used 2 pounds of mushrooms, they will cook down. I hope you love the recipe, please let me know if you give it a try! xTieghan
I’m known for my soup making! And have made man ! But this one, hands down, has been the best I’ve ever made. My fav of all time.
Hey Debbie,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
I came to this recipe because I saw a co-worker eating it and looked delicious. she gave me the link so here I am. It is snowy and chilly days so this is a perfect soup just what the weather ordered for. So warm and comforting. I didn’t have regular chicken so I used chicken sausage, I also didn’t have celery so I used funnel bulb it really turned out delicious. I like a little acidity with the creaminess so I added a little bit of white wine too. will definitely make this again it is a win!!!
Hey Momo,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Made this tonight and it was OMG delicious. Also added some chopped garlic and Fresno chili to the veggies.
Hey Ilene,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Hi! I am new to your page and wondering if this recipe freezes well. I’m looking for some recipes to make ahead and freeze and this seems so so yummy!
Hi Casey,
I would freeze without the rice. Please let me know if you have any other questions! xTieghan
❤️ This soup is amazing! Tieghan, you should feature this again on your IG stories for new followers! I followed the recipe for stovetop and used a lovely new 5.5 qt Le Creuset. Every flavor profile jumps in your mouth – especially the roasted mushrooms which are fabulous! Looking forward to the leftovers for the next few days! This is ⭐️ ⭐️⭐️⭐️⭐️ without a doubt!
Hi Mary Ann,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
Excited to make this for dinner tomorrow for some friends! do you happen to have a recommendation for a cocktail recipe that would be fun to make with this?
Hey Maria,
Here are some fun ideas:
https://www.halfbakedharvest.com/frosted-spicy-ginger-moscow-mule/
https://www.halfbakedharvest.com/spicy-pomegranate-ginger-paloma/
https://www.halfbakedharvest.com/the-santa-clause-smash/
Please let me know if you have any other questions! xTieghan
This is the second time I’ve made this recipe and it’s just as amazing as the first time! The hardest part is waiting for it to be ready. Thank you so much for making this recipe available!
Hey Lori,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
Just made this in my Insta-pot and it is amazing! So fast and hearty. My husband said that I could sell this it’s so good. Another winner Tieghan!
Hey there,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
Hi Tieghan, Is there another veggie I can substitute for the mushrooms if I kept the flavors the same? I have 3 young kids that will not eat mushrooms yet…Thanks so much!
Hey Karen,
You could really use any other veggie they enjoy, carrots would be yummy! I hope you love the recipe, please let me know if you give it a try! xTieghan