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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.
Do you have to use a wild rice blend? Or will it turn out ok with plain wild rice?
Hi Rachel,
Plain wild rice is fine to use. Let me know if you give this recipe a try, I hope you love it! xx
This soup is a favorite for me! Has anyone tried freezing it? I should have tried a smaller batch, but instead I have extra, and I would love to save some.
Hey Jen,
Happy Friday!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! Sure, you could freeze it! xT
This is my favorite soup of all time!
I always freeze some then add broth/bouillon, extra cream & some more fresh spinach.
Also, sometimes I add extra chicken then used this delicious cooked chicken in other recipes.
Hey Claudia,
I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈
Love this recipe! Here is a winter favorite, no fail recipe. Favorite method is stove top although I’ve used the instapot as well. I’ve swapped some rice for macaroni or potatoes. Turns out great! I tend to use less rice. I typically use chicken thighs.
Hey Jaclynne,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
This was fantastic! Even without pieces of chicken (I just used homemade broth) it was so flavourful and filling – a winning meal. I will definitely make this again!
Thank you!
Hey Yasmin,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
This is so delicious and restaurant quality! I have printed this recipe in 2021 and was now on here looking for more nutritional facts but see that the one that I printed says 310 Kcal and today it says 645 Kcal, wondering what changed, I am trying to compare but don’t see a change. Do you have more nutrition facts such as protein, carbs, fats?
Hey Dene,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! So sorry, we only have the estimated calorie count provided by Google. xx
Delicious with a kick! Those roasted mushrooms were AMAZING! Another recipe in the books and it did not disappoint
Hey Emily,
Awesome!! Thanks so much for making this recipe and sharing your review! Love to hear that it was enjoyed! Happy Sunday!🎄
What kind of mushrooms do you use?
Hi Kate,
I used a mix of mushrooms, my Whole Foods sells a box of mixed mushrooms so I usually grab that, you can use whatever you like! I hope you love this recipe, please let me know if you give it a try! xx
This is my first half baked harvest recipe that I’ve tried and it was DELICIOUS! I made it in the instant pot. Soup was more thick on second day, but my husband and I eat soup for lunches during the week and this is perfectly filling. I used frozen chicken thighs in the instant pot and it worked great. Excited to make more Half Baked Harvest recipes!
Hey Angelina,
Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)
Question here: We are not mushroom people in my family. Is omitting the mushrooms going to alter the flavor too much?
Hey Genevieve,
Totally fine to skip the mushrooms, you could also use another veggie that you enjoy! I hope you love this recipe, let me know how it turns out! xx
This is the best recipe I have ever tried! Tastes like a glow up of a chicken noodle soup and a chicken and wild rice soup. Amazing and absolutely perfect! The browned butter on top at the end was genius.
Hey Alexis,
Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)
I love your recipes! But 2 pounds of mushrooms seems enormous to me! And in the video you seem to use only one baking sheet for roasting. I’ve got two sheets completely filled with just mushrooms. I hope I am reading recipe correctly
Hi Sarah,
The mushrooms will shrink significantly once roasted, so you’re good! Let me know how this recipe turns out, I hope you love it! xx
The third time I’ve made this soup this fall. Delicious!
Hey Paula,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
I have made this soup three times and LOVE it. I’ve tried to just sautée the mushrooms in the soup pot until crisp and it doesn’t give the same flavor (so I don’t recommend unless you really want to skip another pan to wash). The third time I made it I used black rice and it turned my whole soup purple. Not super appealing, but still delish!
Hey Olivia,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
Wow, this is incredible. Roasting the mushrooms makes a huge difference. It is super thick, and probably a million calories LOL but it is amazing!
Hey Ginger,
Fantastic!! Thanks a lot for trying this recipe and your comment, I love to hear that it was tasty! Have a great weekend:)
I too ended up with something very thick…i did use the combo rice (white and wild). But i kept ending up puting more and more broth, until the flavor was so diluted. I wanted a true brothy soup, this was not like that. Would not make again.
Hi Valerie,
Thanks for making this recipe, so sorry it was not enjoyed. If you refer to the photos above, you will see that this soup is on the thicker side, that’s how it is intended to be! xx
What mushrooms did you use?
Hey Kate,
My local Whole Foods has boxes of mixed mushrooms so that’s what I used, but you can use any mushrooms that you like! Please let me know if you give this recipe a try, I hope it’s delish! xx
is better to cook with whole garlic or store brought.
Hi Paul,
Sorry, I am slightly confused because you’re going to get whole garlic at the store as well. Do you mean store bough minced garlic? For this recipe, you are going to use 4 cloves and just smash them so they can infuse the soup. I hope this helps! xx
Fantastic recipe!! The roasted mushrooms really take it to the next level 🙂 We’re gonna be so sad once the leftovers are gone. Thanks for another winner, Tieghan!
Hey Char,
Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)