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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.

Author: Tieghan Gerard
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

US Customary - Metric

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. 4 stars
    Very tasty! I used a mixture of chicken breast and chicken drumsticks. I removed most of the skin from the drumsticks but kept some on to add flavor to the broth as it cooked. I really liked the mixture of the two in the soup at the end.

    Reply

    1. Hi Kristi,
      Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT

      Reply

    1. Hey Emily,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃

      Reply

  4. 5 stars
    WOW!!!! This soup was so good! The roasted mushrooms were absolutely delicious in this. I loved all the fresh veggies and it was extremely flavorful. It was a huge hit with my family. I also made French bread to go with it and it’s definitely worth it. Don’t forget the bread!!! The leftovers were good too! This will be added to my recipe rotation.

    Reply

    1. Hey Kristy,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃

      Reply

    1. Hey Toni,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃

      Reply

    1. Hey Sara,
      Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)

      Reply

  7. Hi,
    Could you use shredded rotisserie chicken in this? If so what step would you put it in?
    Thanks so much!
    Jennifer

    Reply

    1. Hey Jennifer,
      Sure, that will work well for you, I would just add that at the end so it can warm through. Please let me know if you have any other questions! xT

      Reply

  8. 4 stars
    Flavor was beyond fantastic (as everything you make is) but our crockpot version yielded a thick paste consistency from the start. Wondering what wild rice blend you used?
    P.S. our whole family loves your cookbooks! We all marvel that there has never been a dud!

    Reply

    1. Hey Jill,
      Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! Sorry about the texture! I used the Lundberg blend. xx

      Reply

  9. This looks amazing! But I’m not sure where to buy mixed mushrooms. I’m assume they are fresh, not dried?

    Reply

    1. Hey Briena,
      Correct, your local grocery store should have them, if not just use the mushrooms of your liking:) I hope this recipe turns out tasty for you, please let me know if you give it a try! xTieghan

      Reply

  10. 5 stars
    This soup was amazing. Everyone loved it. So many layers of flavor. Will become one of my favorites.❤️❤️ I love your recipies.🙂🙂

    Reply

    1. Hey Tamara,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

      Reply

  11. 5 stars
    My absolute favorite soup ever! I make this once a week in the fall and winter and it never gets old. It is so creamy and comforting, and it freezes really well. The crispy mushrooms with lemon zest add such a lovely flavor.

    Reply

    1. Hey Amy,
      Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT

      Reply

    1. Hi Amber,
      You could use whole milk or coconut milk in place of the cream. I hope this recipe turns out tasty for you, please let me know if you give it a try! xT

      Reply

        1. Hey Anne,
          Sure, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx

          Reply

  13. 5 stars
    Have made this a few times now. Left out mushrooms, because I don’t care for them, and made twice on the stove top and once in a crockpot. Absolutely and consistently delicious!!!

    Reply

  14. 5 stars
    I didn’t use chicken or mushrooms. Added some other vegetables that I had. Still the base of the soup is delicious. I’m sure the mushroom and chicken addition would be as good/better. Will definitely make again!

    Reply

    1. Hey Brittany,
      Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xT

      Reply

  15. This is honestly my favourite soup. I wish I could give it more than 5 stars! It’s jam packed with so many yummy and healthy ingredients plus it’s filling. Definitely worth the extra step to roast those mushrooms in the oven. As others have mentioned, I also added a bit more stock so it wasn’t as thick but definitely personal preference. Love this!

    Reply

    1. Hey Nicole,
      Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xT

      Reply