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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.
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…
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
my faaavorite soup recipe! i’ve shared this recipe with many people. i omit the chicken to make it vegetarian. it’s still delicious
i don’t recommend cooking this in a crock pot!! gave it a shot this time around and my rice never cooked. much better to do it all on stovetop
Hey Indy,
Happy Friday!🍂 I love to hear that this recipe was a hit, thanks a lot for trying it and your comment! xx
Too mushy
So sorry to hear this, Lauren! Please let me know if I can help in any way! xx
Hi! In the slow cooker recipe, is the chicken broth not needed?
I’ve been making this recipe for at least 2 years since I stumbled on it trying to find something different than plain ol chicken noodle soup. The heavy cream was a little alarming just because of fat calories, etc so I subbed unsweetened coconut milk instead and it is delightful! I love the garlic roasted mushrooms with rosemary and adds tons of flavor. I’m making this tonight – one of the benefits of fall weather! Thanks for being one of my “go-tos”!!!
Thank you Sara! Very glad to hear that you’re enjoying this recipe! xT
One of my favourite HBH recipes!
Thank you so much Natasha! xT
This soup takes 3 hours to make from prep to roasting to simmering on the stove. Make sure you have that amount of time before starting.
No it doesn’t lol
FANTASTIC SOUP! Wow, that was a hit.
I left the lemon out, already A LOT of flavor. I cut back by 1/2 on the mushrooms and still had plenty.
Next time I’ll try leaving out the heavy cream and just adding a little more broth to save on calories.
This is another favorite from HBH which is quickly becoming the ONLY recipes my girlfriend and I use.
Thank you so much.
Jerry
Thank you so much! Hope you have a great fall season! 🙂 xT
I don’t know why but I just didn’t like it. Maybe it’s just too complex, like it’s a chicken and rice soup (chicken rice carrots celery) but also a creamy mushroom soup like mixed together and alot of different herbs that maybe all don’t go well together (rosemary, thyme, sage and parsley) and then add lemon yet? I don’t know just not for me I guess, I like everything in the soup just not mixed together I guess.
Lindsey, I always love reading other peoples reviews.
Why would you give this one star? That tells people it was awful or you hated it.
Oh no I’m so sorry you didn’t enjoy this recipe!!
It’s very good, but I had to double the amount of broth otherwise it was so thick like a stew not a soup. And way to many mushrooms, barely needed half the amount stated.
Thank you so much for letting me know! xT
Delicious soup, one of my absolute favorite HBH recipes. So flavorful and hearty.
NOTE: I always end up doubling the chicken broth, sometimes even more than double because it is way too thick otherwise. And with probably 99% of the HBH recipes, unless you have professional knife handling expertise, the prep time is way off. Great recipe, though.
Thank you so much for trying out this recipe! Hope you enjoyed it 🙂 xT
It was delicious but disappointed in the drying of the mushrooms. I followed the instructions but the mushrooms were wet and lots of liquid in the pan. Suggestions to fix for next time I make it?
Oh I’m so sorry about that! I would maybe say make sure not to crowd the mushrooms? xT
What type of mushrooms do you recommend, apparently we are not using the right ones. We had this recipe made for us and tried to replicate it and can’t seem to figure that part out.
Hi there! I usually use button mushrooms, or cremini! Porcini would be yummy too! xT
Our rice was still super crunchy after almost four hours on high! Any suggestions? Thanks!
Oh no I’m so sorry about that! Is there anything you did differently? xT
This is gruel, not soup.
Hey Mariah! I’m so sorry you didn’t enjoy this soup! Is there anything I can do to help?
This is one of my most favorite soups! Made it today and it was praised as always. Just enough left for a bowl for lunch, and if I hide it in the back of the fridge, it’s mine. Thank you for this delicious recipe!
Thanks so much Debra! So glad you loved the soup! xT
Made this just now and my bf says it’s “heaven” I also added broccoli because I didn’t have any spinach or kale…. I put it in at the beginning and it’s delicious. Thankyou! I’ll have to look thru your whole blog now because I saw this on Pinterest.
Thank you so much! So glad this recipe was a success for you! xT