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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.

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. 3 stars
    This soup turned out very thick for me- I added all the extra water and probably would’ve added the milk instead of heavy cream next time. Definitely felt like more of a rice casserole than a soup.
    When it asks for a pinch of salt, I wish I would have seasoned to taste. My soup turned out very bland. The mushrooms were a good touch at the end but didn’t add the punch I thought they would. Overall pretty good, needs some adjusting for our family.

    1. Hi Amy,
      Thanks for giving the recipe a try and sharing your feedback, sorry to hear it was not enjoyed. xT

  2. 5 stars
    This was soooo tasty. After 5 hours in our “way too small for the task at hand” slow-cooker, it did come out rather thick so I just added more water. We had heaps left over so I roasted up more mushrooms the next night, stirred them through then placed the thick mixture into a pie casing with a little parmesan cheese on top and turned it into a pie and it was INCREDIBLE! Will definitely be making again.

    1. Hi Abby,
      Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT

  3. 5 stars
    This soup is by far my favorite comfort food ANY time ! The flavors are delicious! Thanks for this!

    1. Hi Tina,
      I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan

  4. You MUST make this soup! Easy but complex in flavor, it is one of my all time favorite soups and everyone I serve it to loves it! I usually use milk instead of cream and, on occasion, have left that out all together. If you have a Parmesan rind, let it simmer with the soup. It also looks beautiful when it’s plated with the mushrooms on top.

    1. Hey Barbara,
      Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan

    1. Hey there,
      Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan

  5. 5 stars
    This recipe is so amazing! Just made it this evening using some farmers market mushrooms and it could not be any more delicious.

  6. 2 stars
    I thought this recipe was just ok, it lacked flavor. A little disappointed. The only things I changed were using a brown rice medley instead of wild rice because the Trader Joe’s I go to didn’t have wild rice, I used less mushrooms than the recipe called for and more spinach. I cooked it on the stove. Maybe it’ll be better tomorrow after sitting in the fridge.

  7. Excited to make this is week. For leftovers – do you recommend storing the mushrooms separately or combining them in the soup?

    1. Hey Christina,
      I would just combine them into the soup:) I hope you love the recipe, please let me know if you give it a try!! xx

  8. 5 stars
    This recipe was STUPID GOOD! I started it in the crock pot but I have a smallish one and already had 2 lbs of chicken I needed to use so eventually transferred to the Dutch oven to give it more room. Followed the recipe exactly only thing was it needed more liquid so I added about 3 cups more of chicken broth. Love loved the mushrooms on the top-seems like an extra step but it’s totally worth it, delicious and would make a great side dish to any recipe.

    1. 5 stars
      Ooh forgot to mention I also added mushrooms to the soup while it cooked-I just love mushrooms!

    2. Hi Stephanie,
      Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT

  9. 5 stars
    My husband who does not cook decided to make this tonight. I do not particularly like wild rice or mushrooms but didn’t say a word. He used the crockpot and made with whole milk. We did not have sage or rosemary so he subbed marjoram and a little oregano. SOOOO GOOD!!! This will go on the monthly rotation.

    1. Hi Joanne,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx

    1. Hi Kelly,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx

  10. This is our new favorite soup! Nothing better while we gear up for a foot of snow on Friday up here in NH. So many layers of flavor. What I especially love about your recipes is that, while there may be a fair amount of prep, none of the recipes I’ve tried so far ( and I’ve tried many!) are complicated. The prep is sooo worth all the flavor.

    1. Hi Diane,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx

    1. Hey Cathy,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  11. 5 stars
    I swear you had a vegetarian version of this, but I couldn’t find it. Anyhow, I made a slightly tweaked version (no chicken, slightly less broth, etc.) and it was SO good! Creamy, comforting, and healthy enough. I am definitely going to make this again!! Yum, yum, yum!

  12. Hi!

    Is the cook time right? Everything was still a bit crunchy . Just wondering since hard carrots in soup aren’t the best!

    1. Hey Brady,
      Thanks for giving the recipe a try, yes the cook time is correct. Was there anything you may have adjusted? xTieghan