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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.
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Hands down I could not think of a better November soup than this wild rice chicken soup. It is the perfect comfort food 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 bowl of cream of mushroom 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 simmer 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 vegetables.
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, similar to a rice casserole. Store in an airtight container and 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.
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is a complex and flavorful soup but so easy to make! My kids 11 and 3 also enjoyed it with some added parmesan and cream to tone down any red pepper spice. Thank you for helping me discover a new way to enjoy mushrooms. My daughter who usually doesn’t enjoy mushrooms really liked them roasted. I decided to prep the wild rice on the side to avoid it soaking up to much moisture in the soup, and so I can add it in with the leftover soup for lunches this week. It’s delicious and I can’t wait to taste it all over again! Thank you!
Hey Heather,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
This is amazing soup. I didn’t use as many carrots and I didn’t get enough mushrooms. I didn’t write down how much I needed and only got 1 container. Big mistake because they bring the umami in this soup. It is excellent soup without but omg they really bring it. I made the mushrooms again a week later to stir in my spaghetti, just couldn’t get enough. Last week when I made this soup I made 2 other of ur recipes and they were fabulous. I will leave a review on those also. Thx for ur hardwork so I can look like an excellent cook.
Hey Betty,
Wonderful! Love to hear this recipe turned out nicely for you, thanks for making it!
Thanks so much for your kind message!
Absolutely wonderful soup! Mine really came out as rice casserole with very little broth but it was delicious and my husband thinks I am a wonderful cook, thank you!
Hey Susan,
Fantastic!🎃👻 I am so glad to hear this recipe turned out well for you, thanks so much for making it!
Absolutely amazing! Thank you so much for all of your recipes and tips! I have made so many of your ideas and have been thrilled with them all. I roasted kale, brussel sprouts, onions and carrots in addition to the mushrooms. This is an absolute favorite new soup in my life! : ) Wish I could share photos… You’re the best!
Hey Elaine,
Fantastic! I’m so glad you enjoyed this soup and thanks for sharing what worked well for you! Happy Sunday!
My husband is obsessed with Publix wild rice chicken soup, he says this one is so much better and accused me of stealing their recipe. 10/10 I’ll have to make this one again!
Hey Nicole,
Amazing, thanks for trying this recipe and letting me know it went well! Happy Fall!
What would you substitute to make it non dairy?
Hi Leslie,
I would use a non dairy milk and then skip the parmesan or try a vegan cheese. I hope you love this recipe!
I’ve made this twice and both times burned the garlic. So I’m making it again and I’ll just roast a head and use it that way. Yes, a head. Roasting the mushrooms is key IMO. I also use a wild rice mix (uncle Ben’s) and toss the seasoning so much less rice. It’s perfect to us. With less rice it reheats perfectly and we eat it for 3 days. It’s our new favorite soup.
Hey Jennifer,
Happy Sunday!! Love to hear this recipe was a winner, thanks a lot for making it and your comment!!
I love it! The only thing is normally I cook it on my stove top… and that works out fine but now I got the instant pot. I cooked it 3 hours on high and the rice as not even cooked.. also the chicken was cooked but not in a way that it was heated enough that you could shred the chicken good. I cooked it after this again for 30 minutes on the stove… what can be done about this?
Hey Cynthia,
Love to hear this! Thank you for making this recipe and your comment! Sorry, what do you mean you cooked it for 3 hours on high in the instant pot? Please let me know how I can help! Have a wonderful week!!
Absolutely delish . Loved this and will make it again.
Hey Jayme,
Happy Friday! Thanks a bunch for making this recipe and your comment, love to hear it was a winner! xxT
need help with crisping mushrooms, mine after roasting were not crispy at all
Hi Jeannie,
Thanks for trying this recipe! Was your baking sheet over crowded? Did they just need a bit more time in the oven? Let me know if that helps! xT
Very flavorful and tasty! Perfect for a chilly day today.
Hey Dawn,
Happy Friday!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xxT
Can you make this dairy free? Is there a milk alternative you’d recommend?
Hi Dahlia,
Sure, coconut milk would be a nice option here. Please let me know if you give this recipe a try, I hope you love it! xT
So many layers of flavor and textures, especially by those mushrooms. It was a nice change of pace as well. Thank you, HBH for always coming through with delicious and healthy recipes.
Hi Jacki,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad to hear it turned out well for you! XxT
I would give this recipe 10 stars if I could. It is outstanding! One of the best soups I have ever had!
Hey Haley,
Thanks so much! Love to hear this recipe turned out well for you, I appreciate you making it! Happy Friday! XxT
this was so tasty! I loved the addition of spinach and mushrooms. But it definitely seems like more than 6 servings – I couldn’t add the extra 1/2 cup of water at the end because my crockpot was filled to the brim, lol. I will definitely try freezing some of the leftovers.
Hi Alexandra,
Happy Thursday! I appreciate you trying this recipe and your feedback, love to hear it turned out nicely for you! XxT
Have you tried any of the soup you froze? Just wondering how the rice held up to freezing – if it changed the texture much. It definitely made a lot and i know I will need to add extra liquid once the rice absorbs extra liquid. Very tasty an very hearty.