Next Post
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs.
This post may contain affiliate links, please see our privacy policy for details.
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.
Oh my goodness!!! This soup is packed with flavor and quick to make. Perfect for a rainy day!
I think the crockpot recipe needs some tweaking. I was super excited to start my Fall meal prep with this tasty soup! But after following the measurements and recipe to the letter, I ended up with a weeks’ worth of some herby, difficult-to-eat porridge. I’ve done countless crockpot dishes over the past few years, but this is not one of the highlights… but at the very least I’ll probably adapt the mushrooms into other recipes.
It’s a shame cause the pictures got me really exicted 🙁
Hi Jerry,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. If you were planning to keep this for a week and use as meal prep, any soup with rice or noodles should have those kept on the side. I hope this helps! xT
Hi Collier,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
This recipe is so tasty! But like others mentioned, I wouldn’t make it in the crockpot again, not exactly sure what I did but I ended up with an gloppy oatmeal consistency that my kids wouldn’t even entertain. My husband and I loved the flavour and I plan on making it again but on the stove!
Hey Marijke,
Thanks for making this recipe and sharing your feedback, so sorry to hear it was not enjoyed! Let me know how it turns out on the stove top! xT
Ok, watching your video for this I’m confused….it appears you use 2 large containers of broth, which would be 8 cups. And your amount of mushrooms does not look like 2 lbs. My 2 lbs of mushrooms covered my entire sheet pan! Anywho… soup is easily adjusted I suppose. The flavors are amazing.
Hi Sarah,
Thanks for giving this recipe a try! I made this video a long time ago, but my broth containers may be a different size than yours or they weren’t full and just what I had on hand, you can follow the recipe measurements for 6 cups. The mushrooms are totally adjustable up to your liking:) xx
Love this recipe! Great fall comfort food. Turns from soup to a hearty stew overnight. Roasting the mushrooms makes a big difference. I’ve made it with and without roasting. Both delicious but I prefer roasted.
Hey Cathy,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
Wonderful flavor! Mine didn’t end up with any broth so it was more like a casserole which was just fine. Next time I will use less rice and have extra broth on hand. The mushrooms were amazing and I will make this over and over!
Hi Jill,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
Fall is soup time. Just tried this and it was delightful. I used pre shredded carrots which gave a lighter texture to this already thick soup. Only other change I made was to use sweet Vidalia onions diced thinly instead of shallots it gave a bit of a sweeter flavor. We’ll make it again… soon
Hey Debbie,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
has a good flavor but in my opinion it finishes with this grainy texture from the Parmesan cheese.
Hi Lisa,
Thanks for making this recipe and sharing your feedback. Did you use real grated parm or the fake stuff in the green can? That makes a huge difference:) xx
This is excellent but does need a few tweaks. I did not want it to be too thick, so I added an additional 2 cups of chicken broth and 1/3 cup less rice. It was still fairly thick with these adjustments. I used almond milk since I didn’t have any whole milk or cream. I am sure it is even better with the real thing.
Hi Djienne,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
Made this a few nights ago and have been eating it for the past 2 days. It is fantastic! Followed everything for the stove top method other than adding a bit more stock for a thinner soup. This is a new fall staple!
Thank you for this recipe!
Hey Ryanne,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
This may be the most delicious soup I have ever made!
Hi Barbara,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
I made it! We loved it! but next time I will probably take some short cuts! thanks for the recipe!
Awesome!! Love to hear this!
Is it possible to leave out the mushrooms or sub for another veggie? Kids are not mushroom fans, lol.
Hi Suzanne,
Totally, another veggie that they enjoy would work well!! I hope they love this soup:) xTieghan
Tried this for the first time tonight!! So flavorful and good!!!! Did need extra milk and water because it is very thick! Will make again!!
Hi Lisa,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
Hi, can the soup be frozen?
You bet!
Aaaaamazing. I did use almost all wild rice as opposed to blend and had to use quite a bit more liquid (not sure if thats a wild rice thing) my husband ate two nights in a row and loved it. Thank you so much!!
Hi Melonie,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
When do I add the cream in the crockpot method
Hi Karen,
The cream is added in step 2:) Please let me know if you have any other questions! xTieghan
What can I sub for the cream to make it non dairy?
Hi Sheila,
Any non dairy milk you enjoy or coconut cream will work well for you! I hope you love recipe, please let me know if you give it a try! xT
Hi Tieghan!
I’m currently in Guatemala, and I don’t have access to wild rice easily. Would it be okay to just cook white or brown rice on the side and then add it at the end?
I also don’t have an oven in my kitchen, so I was just thinking about searing the mushrooms in butter and a little white wine. Thoughts?
i’ve been making a lot of your dishes while here because I have access to great fresh vegetables and all the herbs!! Thanks so much! !
Hey Andrea,
Sure, I think both of those options would work well for you! I would just sauté the mushrooms on the stove top, that will be great! I hope you love this recipe, thanks for trying so many of them! xTieghan