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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.
Looks great can’t wait to try it out
Thanks so much Clara! I hope you love this recipe! xx
Seriously THE BEST Chicken Wild Rice Soup ever! Not only is the soup delicious but topping it with the roasted mushrooms adds such a depth of hearty flavor that’s incredible!! It’s like no other chicken wild rice soup! I’ve made this for guests and they rave about it and always have any the recipe! Definitely a recipe we make often! I do make one minor modification, I use cashew milk in place of heavy cream and it’s incredible so if you want to trim it down that can work! Thanks Tieghan for always inspiring me in the kitchen 😄
Hi Barb,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT
The insta pot recipe is perfection!! I’ve made it 5 times already and it’s DELICIOUS!!!! 😍
Hi Pamela,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
I’ve made this recipe a few times and it’s so good! I leave out the spinach. When I don’t have mushrooms I leave those out too. It’s still amazing.
I’ve made it a freezer meal by combining the chicken, wild rice, veggies and herbs/spices in a bag. Then I can just dump it in the instant pot with broth for an easy supper.
Thanks for a great recipe!
Hey Jacqui,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
Absolutely do not use 1.5 cups of dry rice in this recipe. It takes up at least one half of the liquid and with so many other ingredients there is virtually no broth left. If I make it again, I would use no more than 2/3 cup. I ended up with so much product left over with no broth it was a colossal waste of food.
Hi Lise,
Thanks for making this recipe and sharing your feedback, so sorry to hear you had some issues! What kind of rice did you use? Let me know how I can help! xx
My rice “exploded” in the slow cooker and now there aren’t any individual pieces of rice, it’s all just mush. How can I avoid this next time? I checked the rice after just 4 hours and it was already mush.
Hi Katie,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you had some issues! I’m not really sure what you mean by your rice exploding. What kind of rice did you use? Let me know how I can help! xx
This recipe is amazing. So many wonderful flavors! Roasting the mushrooms is definitely a game changer and well worth the effort. I made this as a meal prep, so I froze several servings and laid them flat in the freezer in Ziploc freezer bags. I just opened the last one from probably about three months ago and it’s still perfect.
Just wanted to add that I made this in my Dutch oven on the stove top. I followed the ingredients exactly.
Thanks for sharing:)
Hey Angela,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
Delicious! Loved the mushrooms!
Hey Andrea,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
I’m from Minnesota so I’ve had my share of wild rice soups — I loved the roasted mushrooms on this one. So good – thank you!
Hey Karen,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
I’ve heard so much about half-baked harvest from my friends here in Colorado, and after this recipe I am HOOKED 😍 I could not have loved this soup more. The fresh herbs, those MUSHROOMS!! Definitely took quite a bit of work to make but it was so worth it. Quick question, do you think this would freeze alright? I’m thinking no, but it made a crazy amount which is great just don’t think I can eat it all although you know I wish I could 😍
Hey Bri,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! I’m not sure this would be great to freeze due to the rice:) xx
I think you forgot that you have Kale listed as an ingredient and it isn’t in any of the recipes below it…
Hey Anonnie,
Sorry if you missed it, but you are adding the spinach or kale in step 2:) Please let me know if you have any other questions! xT
Your recipes are fantastic! I’ve never been disappointed. Sorry if this has been asked before and I missed it, but what is a good substitute for wild rice blend? I’m planning to make this recipe today, and I have wild rice but it’s not the blend. I also have jasmine rice in the pantry. Maybe I’ll mix the two?
Hey Rhonda,
Sure, I bet that would work well for you! Let me know if you give this recipe a try, I hope it turns out well for you! xx
The recipe turned out great! The jasmine rice definitely cooked a lot faster than the wild rice. I think if I had to substitute next time, I would use long-grain white rice instead of jasmine. The taste was completely delicious, though. Those mushrooms roasted with the garlic really deliver when it comes to flavor. Thanks for the recipe!
Hey Rhonda,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
The roasted mushrooms elevate this soup and are the stars of the show. Such a great combination of flavors and textures. Loved it!!!
Hey Amy,
Happy Sunday!!🪷 I love to hear that this recipe was enjoyed and appreciate you making it! xT
Just outstanding. Fantastic blend of flavors. Loved the addition of the roasted mushrooms and garlic. Sent a photo of the final dish to a relative who described it as a warm hug on a cold day. Thank you!!
Hey there,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
My favorite HBH recipe!! It somehow gets better every time I cook it! So much flavor and I love allllll the veggies being in there. Makes for a healthy, soup night!
Hey Korie,
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT