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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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 310 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

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. 

horizontal photo of Creamy Wild Rice Chicken Soup with Roasted Mushrooms

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Comments

  1. 5 stars
    So delicious. I did it stove top & knowing rice would suck up a lot of the liquid, I added more to begin with. I used a boxed wild rice.

  2. I want to try this recipe but my family does not enjoy wild rice. What would you use in its place? Orzo? Basmati?

    1. Hey Tara,
      I would recommend using another rice that they do enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    This. Is. So. Good!!
    I made it on the stove and it took about 2 hours, but now I have a big pot of delicious soup, so worth it.
    I only used 1 cup of rice to keep it more soupy, and had no problems with it going mushy. The mushrooms seemed like a lot of extra work at first but they are *chef’s kiss*. The lemon zest is a must, I was skeptical but it goes so well with the rest of the flavors.
    I used whole milk, but after tasting it wasn’t as creamy as I wanted so I added about 1/3 cup heavy cream. Perf!
    Make this soup and have a happy warm belly like me 🙂

  4. 4 stars
    Made this in the crockpot and I agree with others-the rice absorbed all the liquid and it’s no longer soup. Taste is great. Bummer the rice loses its integrity in this dish.

    1. Hey Ash,
      Thanks so much for giving the recipe a try! Sorry to hear about the liquid, what kind of rice did you use? Let me know how I can help! xTieghan

  5. 5 stars
    Had to google search this dish “Chicken, carrot, wild rice soup” and I found it! I’m not usually the type to go for a dish like this, but I could eat this for every meal. Makes me wish I was bundled up in a sweater on a snow day with my mom. Very hearty and absolutely delicious soup

    1. Hey Olivia,
      I would just so you can drain any excess liquids from them. I hope you love this recipe, please let me know if you give it a try! xTieghan

  6. In the slow cooker portion of the recipe there is no mention of adding the chicken stock, just 1/2 cup water. Nor is it apparent in the hot pot… (I don’t have a hot pot, so I don’t know these things) However, on the stove top recipe, the 6 cups of stock is there. Am I missing something? I’d like to cook this in a slow cooker. Thanks in advance.

    1. Hey Raine,
      The 6 cups of broth is also added in step 1 of the slow cooker instructions: “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.” The same is for the instant pot: “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.” Please let me know if you have any other questions! xTieghan

  7. 5 stars
    This was delicious! Definitely took a lot longer to prep etc, but the mushrooms!!! So tasty! Would love to figure out how to keep my wild rice mix from blasting so much, but otherwise it was perfect.

    1. Hey Rebecca,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  8. 5 stars
    This is one of the best soups I have ever had. It takes a little work but the outcome is amazing! You get a mouth full of flavor in every bite!

    1. Hey Lee,
      Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan

  9. 5 stars
    This is one of the best soups I have ever had. It takes a little work but the outcome is amazing! You get a mouth full of flavor in every bite!

    1. Hey Lee,
      Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan

  10. One of my favorite recipes! So much flavor and very hearty meal. Every recipe I have tried has been fantastic!

  11. The soup’s on the stove and it smells wonderful! Am I the only one who’s broth turned purple because of using shallots? Maybe I’m using the wrong kind?

    1. Hey Michelle,
      Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Interesting, I’ve never had that happen. Happy Friday! xTieghan

  12. I love this recipe and have tried it both with the instant pot and crock pot. However, both seem to just blast out the rice and I have hardly any liquids left – what could I be doing wrong? I usually have to add the remainder of the second chicken broth container to get enough liquid to call it a soup. but I LOVE the flavors. It still tastes amazing…but how can I get it to be more soupy?

    1. Hey Anne,
      Thanks so much for making the recipe, sorry to hear this isn’t as soup as you would like. What kind of rice are you using? That could definitely affect how much liquid is being absorbed. xTieghan

  13. 5 stars
    Made this after Christmas with homemade turkey stock and leftover turkey. Was delicious and packed with collagen from the homemade stock. Today I tried a vegan version with white beans instead of chicken and it’s also delicious. Both times I used coconut milk rather than heavy cream and it worked really well!

    1. Hey Nicole,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  14. 4 stars
    Great recipe! I wish that the cook/prep time included the amount of time it takes for an instant pot to heat up.

    Also would have the “roast the mushrooms” step first as you can be doing other things while it’s happening

    1. Hey Gordon,
      Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan

  15. Any thoughts on how to make this dairy free? Can I just not add in parmesan and go with a coconut milk?

    1. Hey Jennifer,
      Yes, both of those substitutes would work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. 5 stars
    Made Creamy Wild Rice Chicken Soup with Roasted Mushrooms for the second time yesterday and we all loved it. It takes me longer than you mention to chop and measure and prepare, but it’s worth it. It’s so chock-full of good food, I think of it as more than soup, and renamed it “Chicken Chowder” in my house. Much easier to remember than the long name. It’s the perfect make-ahead meal – adding crusty bread and salad — for a lazy football afternoon. Thanks for the recipe. Definitely a keeper! This and your Homemade Crunchwrap Supreme are our favorites so far!

  17. I didn’t have the wild rice and used white. I also did not have fresh herb or spinach but I had dried and frozen. My rice soaked up all the broth but I will add more. The taste was still a hit but it did not look as good as picture. Family said it was spicy so I will not add as much chili next time.

    1. Hey Angela,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  18. Hello,
    This soup sounds amazing! Planning to make for some guests for dinner tomorrow but we may have a power outage during the time I will be cooking. Could I make the soup ahead of time in my instant pot, cook the rice separately, and add the rice and mushrooms at the time I reheat the soup for dinner?

  19. 5 stars
    Forgot to leave 5 stars!!! Also, I used the stove top method, added an extra cup or two of water as the rice does soak up a lot of the broth. I don’t understand how someone said there was no flavor lol, they must have made it incorrectly

  20. Made this last night and it was DELICIOUS! The mushrooms were honestly the star of the soup, ironically I don’t love mushrooms but dinners lately have consisted of mostly all recipes from HBH, and I’ve been cooking with mushrooms weekly now, my husband appreciates it too 😂

  21. 1 star
    I followed the recipe (had to sub two cups of chicken broth for veggie broth) and this soup just wasn’t flavorful. I tried adding salt and pepper, nothing much changed. So disappointed as this could have been wonderful!

  22. 4 stars
    Good recipe, only problem that I encountered was that the rice soaked up all the broth no matter how much extra I added. Maybe cook the rice separately or use half as much

    1. Hey Erin,
      Thanks for trying the recipe, so sorry the rice soaked up the broth! What kind of rice did you use? Next time, try doing it separately! I hope this helps:) xTieghan

  23. Would this work with chickpeas instead of chicken breasts? If so, would you recommend one can or two? Thanks and happy new year!

    1. Hey Deb,
      I would do a can of chickpeas! I hope you love the recipe. Please let me know if I can help in any other way! xTieghan

    1. Hey Lauren,
      I think frozen mushrooms would work well here. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  24. I’m wondering if I can use fine egg noodles in this instead of wild rice? We have winter weather advisory right now & I don’t want to go out.

    1. Hey Kathy,
      Yes, that would be fine to do. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

  25. Wow! That is amazing! Thank you so much for sharing this recipe. I subbed farro for the wild rice and breakfast sausage for the chicken to avoid the grocery store. Came out great! And yes, the roasted mushrooms were worth the time.

  26. 5 stars
    This was delicious! We couldn’t find wild rice at the store so used two packages of the pre-cooked microwaveable rice and just stirred it in toward the end with the spinach. Perfection. The roasted mushrooms were a flavor game changer. Thank you

  27. 5 stars
    Tried this recipe a few weeks ago and everyone loved it! Easy enough to make and full of flavor, the sage is my favorite. A perfect rainy day meal – will make again!

  28. 5 stars
    This was outstanding! We are watching carbs, so I wanted to substitute riced cauliflower for the wild rice. I just followed the recipe as written, but eliminated the rice when it was time to add the chicken, broth, rice and spices. After shredding the chicken and adding the cream, parmesan and spinach, I added a 12 oz. bag of frozen riced cauliflower. It was beautiful and delicious.

    1. Hey Irene,
      You could use coconut milk in place of the heavy cream. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Tiffany,
      Yes, totally fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  29. 5 stars
    This was delicious! I used the slow cooker method and only cooked about 4.5 hours then added the ending ingredients for about 15 minutes. I could see it was thickening up nicely. We were eating as the 5 hour timer was going off.
    Definitely a hearty, stick to your ribs, cozy dinner.

  30. 5 stars
    This soup was a big hit for me! I started it in a crock pot but became impatient. I transferred it to the stove top and it turned out wonderfully and was done much more quickly. I only had 1lbs of mushrooms and figured it would be fine, but knowing now just how delicious the roasted mushrooms are, I will never again skimp on the full 2lbs!! I noted in another comment that the soup freezes well so I will be trying that for my leftovers! Thank you!!

  31. I absolutely love your recipes and have never had an issue making any of them – this recipe however has my confused. Every time I’ve made it the wild rice sort of splits open and does not look particularly appetizing – where am I going wrong! It looks and sounds so yummy I just can’t seem to crack it – i’ve been cooking it in a slow cooker – just in case that makes a difference 🙂

    1. Hey Tilda,
      So sorry you are having issues with the wild rice. I am wondering if it is the brand of rice? I would try switching it up next time. I hope this helps! Happy Holidays! xTieghan

  32. 5 stars
    Made this today in the crockpot! Added a splash of sherry as well. SO GOOD. This is going into the winter rotation for sure! Thanks!

    1. Hey Kate,
      Yes, you can freeze this soup! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  33. 4 stars
    Made this last night substituting turkey and turkey broth for chicken and chicken broth and it’s like Thanksgiving in a bowl!

  34. 5 stars
    This soup was just delightful. Simple, flavorful, easy, hearty. Loved by all who tried (including my soup-averse husband). May add a bit more broth next time as the rice really soaked it up- especially overnight.

  35. 5 stars
    Just made it and it’s easily one of my favorite soups!! Partner and I had multiple bowls and could not stop complimenting it the entire time we were eating. So good!

  36. 5 stars
    My boyfriend is a huge fan of mushrooms, and this is just the perfect recipe for a cold fall day. The hint of lemon zest you get at the end of a bite is amazing. This is my second time making this. So good!

  37. 3 stars
    I tried this recipe in the slow cooker and it didn’t work out as it should have. The rice overcooked and the entire meal turned to more of a mush than a soup. Imagine pot pie filling. Still delicious but wouldn’t recommend putting in the rice until much closer to the end of the cooking time for the chicken.

  38. 5 stars
    Delicious!!! And simple too make :). The only thing I’d change next time is reduce the wild rice blend I had in the pantry to 1 cup.

  39. 5 stars
    Made this last week on a cold night, so delicious and comforting! I made it on the stovetop as I was short on time, and I don’t think it lacked for cooking time at all! I’ll definitely be making this throughout the chilly autumn and winter

  40. Loooove this recipe! Tried it out tonight and I must say wow! Easy to prep and absolutely delicious. I used paraboiled rice and it still tasted great.
    *p.s. first time that I try one of your recipes. Definitely doing it again 😀

  41. Well I used rainbow carrots and the purple ones have turned the soup into a lovely lavender haha. It is so funny. It would make a good Halloween meal!

  42. 5 stars
    Another keeper recipe from you! Although I had to increase the amount of broth because the long grain and wild rice blend absorbed most of the liquid, roasting the seasoned mushrooms in the oven took it to a whole new level. This is the first time I’ve roasted mushrooms for soup but it won’t be the last! Absolutely delicious!

  43. Ughhhhh! I thought the Tomato soup was my fav, but after making this one, there’s competition! It’s so creamy and hearty. Love it! I did have to add more water when I used the crock pot on low setting, but it’s still so delicious!

  44. I am usually a big fan of your recipes, but this did not cook in 2-3 hours on high in the crock pot. My rice was hard and my chicken was rubbery. I’m not sure if I need to cook longer on low, but I wanted to let you know. Stovetop or instapot might be best for this one. If you have any advice for how to fix, let me know! Currently just letting it cook longer on low.

    1. Hey Emily,
      So sorry this did not work out for you! Next time I would try cooking on low for 6 hours. Please let me know if you have any other questions! xTieghan

  45. 5 stars
    Mmmm, this recipe was delicious! Just the perfect amount of rich and savory. I cooked the rice (on stovetop) at the minimum recommended amounts and thus, didn’t have any soggy rice issues like some people were commenting.

  46. 4 stars
    I made this in my slow cooker. I used fresh herbs and found the sage a bit overpowering; I would use less next time. The smell of roasting mushrooms was absolutely amazing and I loved them in the soup. I would totally make this again.

  47. 5 stars
    Hi, my name is Dana and I live in Oregon. It was a cold wet day when this recipe hit my mailbox. Wow. It was truly excellent. I am not a mushroom person…but my husband is. I loved roasted them first! Delicious. I completely forgot to add the kale or spinach. Shoot! It was’t even missed. Shhh. I won’t even tell my family. We have tried several of your recipes and we love them. I have passed your website onto about 10 people now. Congrats on your truly marvelous work!

    1. Hi Dana! I am so happy this recipe turned out so well for you on a chilly night! Thank you so much for trying this one! I hope you continue to enjoy all of the recipes you try of mine! xTieghan

  48. 5 stars
    It’s great with the chicken. But I’ve been putting turkey tenderloin in it for that extra game taste and it is fantastic. I also used the turkey broth with it. Great recipe. Works well with chicken and turkey.

  49. 5 stars
    I made this yesterday and it was delicious! Everyone loved it. I made a few edits: I used 2c plain wild rice, added a lot of extra broth (up to 9c by the end), so upped the fresh herbs as well. Definitely the perfect soup for chilly weather. I’ve already sent the recipe to a handful of friends!

  50. I have not been able to find wild rice mix, so was thinking I’d use brown rice. Would you make any other tweaks with this substitute?

    1. Hey Sarah,
      You should be okay to follow the recipe as is with the brown rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  51. 5 stars
    My husband and I loved this soup! The mushrooms really make it special. I also made beer bread using cup4cup GF flour and it is too good. It is the best bread we have had since going GF 10 years ago.

  52. This looks incredible! I was thinking of making it vegan, omitting the chicken and using a can of coconut milk instead of the dairy. Do you think the coconut milk would work? Thanks so much, love your recipes!! Xoxo 😊

    1. Hey Yolanda,
      Yes the coconut milk will work well here! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  53. If you’re like me and not a fan of coconut milk or milk in soup, I tried this with a can of cream of mushroom and it turned out pretty creamy and delicious!

  54. 5 stars
    This soup IS delicious. I made it on the stovetop and didn’t change a thing. It’s delicious and will definitely be a fall go to from here on out. Thanks for sharing all the fantastic recipes. Congrats on the newest family member!

  55. Tieghan,this soup looks delicious! We are going to make it for out Thanksgiving camping trip.We will have it for thanksgiving dinner.Yummy.
    I was curious if i could just use brown rice and wild rice? i found a mix at the store and it looks so so it has basmati rice and wild and red rice.It just doesn’t look very fresh.
    What do you think?
    Its snowing today in Utah..a gorgeous day!!
    Thank you for all your amazing recipes and lovely work!!!
    Much happiness and love to you,Allison

    1. Hey Allison,
      I think that would work well!I hope you enjoy the recipe, please let me know if you have any other questions! Have a wonderful camping Thanksgiving, sounds so relaxing! xTieghan

  56. 5 stars
    in the 1980’s I made a soup made with Wild Rice, Chicken and Cream of Mushroom soup. It was always a big hit and delicious. Alas, the sodium in canned soups went by the wayside…..and so did this beloved recipe. UNTIL Tieghan recalled my memory with this soup. I can not even express how excited it was to refresh my memory with the flavors of this medley. THANK YOU from the bottom of my heart and our soup bowls. The roasted mushrooms with rosemary, garlic and lemon zest was the perfect garnish.

  57. I made this yesterday and WOW! I am not a big soup fan but this has converted me!!! I am not a mushroom lover so I removed these but it still has soooo much flavour and I love the spice from the chilli flakes

  58. This soup is incredible! I have made it a few times and am preparing to make again today. I just wanted to shoot you a note to thank you for all the delicious recipes. I appreciate the care you take to give options and workarounds with both ingredients and cooking methods. You’re the best Tieghan!

  59. 2 stars
    I followed the directions but the rice never cooked in the soup. I used the crockpot. I am so bummed bec everything else was ok. What did I do wrong?

    1. Hey Taylor,
      I am so sorry your rice did not cook! What kind of rice did you use? Please let me know how I can help! xTieghan

  60. Hey there!

    This looks amazing – do you think I could sub the heavy cream for almond milk? Or would it change the taste?
    Thanks!

    1. Hey Christine,
      That would be fine to do:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. Okay. This is the best soup I have ever made! Simply delicious!!!!! I cooked the wild rice separately. So earthy, so comforting, so amazing. Winner winner!!

    1. Hi Rebecca! I am sorry to hear that! Is there anything that could have gone wrong while making this? I would love to help! xTieghan

  62. 5 stars
    Tieghan,
    I’m a huge fan. I made this soup for dinner tonight. It was out of this world amazing! My other half requested I keep this recipe on hand to make again. Well done!!!!

  63. 5 stars
    I don’t eat meat but made this recipe for my husband (his request) and he said it was fabulous! I did find that it took longer than 45 minutes to complete….mostly the prep work. Will definitely make again:)

  64. Turned out great! I used half and half since i didn’t have heavy cream or whole milk. It didn’t turn out exactly as thick/creamy as I hoped. Not sure if thats the intended texture. But will try heavy cream next time.

    1. I hope this turns out better for you with heavy cream! Please let me know if there is anything else I can help with! xTieghan

  65. 5 stars
    This was a hit with my whole family! I left out the heavy cream to keep it lighter and I had to substitute fresh thyme for the rosemary, but it was absolutely delicious!! We will be making it again and again this season!

  66. 1 star
    Recipe failed for me. The liquid completely absorbed into the rice during cooking, and was left with something looking like glue even after adding more liquid. House smells great though and I was able to salvage the chicken so made chicken salad and used the crusty bread to make sandwiches.

    1. Hi Thia! I am really sorry this recipe did not work for you.. Is there anything you changed about the recipe? I would love to help! xTieghan

    1. Hey Carmen,
      Thanks for trying the recipe! Yes, you can freeze the leftovers. Please let me know if you have any other questions! xTieghan

    1. Hey Hannah,
      I would let the soup simmer a bit longer on the stove to thicken it up a bit. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  67. 5 stars
    Just made this in the crockpot and yes it was thick but very delicious! I love a thick hearty soup, will definitely make again!! Thank you

  68. I made this soup over the weekend and still enjoying it two days later. So good and not too step intensive. I’ve even made the mushrooms again to serve as a side for a steak dinner. So yummy 😋

  69. 5 stars
    AMAZING!! Omg run don’t walk to this recipe, it is everything you want in a soup. Pretty healthy, creamy, filling, and warms the soul. Once again such a stellar recipe!

  70. Hi Tieghan,

    I have some picky eaters on my hands. Do you recommend adding a different roasted vegetable for texture (and if so, which one) if my family doesn’t like mushrooms?

    Thanks!

    1. Hey Monica,
      Honestly, I would use whatever veggie your family enjoys! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  71. What is a good dairy-free alternative to heavy cream-whole milk? My baby is allergic to milk and I think he would really enjoy this! Thank you!

    1. Hey Tina,
      I would use full fat canned coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Vivian,
      You can use any rice that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kendra,
      Yes, that is fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  72. 5 stars
    New fall favorite! I am always looking for a way to jazz up chicken and rice soup, and the roasted mushrooms were a decadent addition!

  73. Two questions, can i make this with regular rice? Can I use Frozen chicken in the crock pot and increase the time?

    Thanks!

    1. Hey Clare,
      You can use another rice of your choice but I would recommend thawing the chicken first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sara,
      You could make a roux if you wanted to thicken the soup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  74. Would you ever be willing to start adding nutritional information to your recipes? I need to watch salt and would It be great if you had that info.

    Thanks.

    1. Hi Sheri! I have thought about this a lot, and am still considering it! I really love to try and cook with whole, healthy foods rather than focusing on the nutritional info.. I hope you understand! xTieghan

  75. 5 stars
    Surprisingly easy and sooo good. My family LOVED it. I did the stovetop method and it was done in about an hour. Closer to a risotto taste, but you could easily add more broth to make it thinner!

  76. This looks delicious! Can it be frozen with the cream in it? Expecting a baby in a few weeks and looking to stock the freezer with some meals to reheat. Thank you!

    1. Hey Lisa,
      Yes, you can freeze this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  77. 5 stars
    This turned out delicious!! I substituted Trader Joe’s Holiday Hash (chopped butternut squash, sweet potato, red onion, celery, sage, and rosemary) in place of the carrots, onion, and celery and it was perfect!! This soup is definitely going to be added into my fall/winter meal rotation.

  78. 5 stars
    Prep time is more like 1 hour. I used 2 lbs of chicken (more hearty). I also used 8 cups of spinach (2 just wasn’t enough). Very good and fairly easy!

  79. 1 star
    I was so excited to make this.
    Not sure what went wrong.. the rice is completely overcooked, you can’t even tell it’s Rice. I had to add so much extra water because it was so thick. Very disappointed. Every other recipe I made from her has been delicious though!!

    1. Hi Katie! I am really sorry to hear that! Is there anything that could have changed while making this? I would love to help! xTieghan

  80. 5 stars
    Perfect bowl of fall comfort I was hoping for! I will be making this again for sure. Thank you and I can’t wait to try more of your recipes.

  81. 5 stars
    This is the best soup I have ever had! I moved from a big city to the country a year ago. I miss the food the most (restaurant, takeout and fresh produce).Your recipes are so good, I can’t wait to make the next one. Thank you!

  82. How many cups is a serving? I need to make 4 quarts for a group, so wondering how many times to multiply the recipe, or how many servings to enter into the recipe to calculate the quantity for ingredients I’d need. Thanks!

    1. Hey Sarah,
      I would enter the number of people in your group into the servings and follow the measurements. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sarah,
      I would say 3-4 days. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  83. Hi there,

    Do you mean 3 stalks of celery or 3 stick? I am planning on multiplying this 4x. I can’t imagine chopping 12 whole stalks of celery!

    1. Hey Eve,
      You want to use 3 sticks of celery. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  84. 5 stars
    I’m so glad I found this recipe tonight! This has been the most flavorful and veggie-packed chicken and wild rice soup I’ve made so far. I did the old-school stovetop method and I appreciate you giving instructions for each. I really like that the chicken cooks in the pot, which made it much more flavorful that shredding precooked chicken. It really hit the spot. I did use canned coconut milk because I always have some on hand during the pandemic. It worked great.

  85. 5 stars
    Delicious! I halved the cream amount- used 1/2 cup of half and half and was plenty creamy for us. So flavorful and easy!!!

  86. 5 stars
    okay. fine. i’m in. i’m all in. i’m a half baked harvest hoe. this shit was DEEVINEEEEE. i loved it. paired with sourdough it’s just…too good.

  87. 5 stars
    This soup was absolutely devine. It’s hearty, full of great flavor and each bite seems to surprise your mouth with something new. Wil be making this recipe again and again!

    1. Hey Anna,
      You are adding the chicken in step 1. Follow the directions as is and your chicken will not be dry:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  88. Planning on making this recipe tonight in the IP. Is it okay to cook the rice in a rice cooker separately then add it to the IP with the roasted mushrooms later? I’m worried the rice will be too mushy if I add it to the IP in the beginning. What are your thoughts on this? If I do add the rice later, what adjustments would need to be made?

    Looking forward to trying this on a chilly, autumn sat.
    Night! Thanks!

    1. Hey Lauren,
      I would recommend following the recipe as is, I promise it will not be mushy:) I hope you love the recipe, please let me know if you have any other questions!

    1. Hey Katie,
      Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  89. Hi! I’m planning to making this recipe for a dinner party on Saturday and based on the reviews / comments below, it sounds like sometimes the rice can get mushy depending on the crockpot / length. If I were to make the rice separately and add it in at the end would that negatively impact the recipe at all?

    1. Hey Marae,
      That would be totally fine! Or you can simply serve the soup over the rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  90. 5 stars
    I made this last night and it was INCREDIBLE! I love mushrooms and this recipe was perfect. The flavors were very very good.

  91. 5 stars
    Perfection! I was anxious to try this for a family dinner as I try to not use new recipes on guests, but you’ve never let me down! I made it in the Instapot, and it was delicious I was anxious about the rice overcooking, but I followed your directions and the rice was perfectly cooked. A few changes just based on preferences and what we had on hand: didn’t do the mushroom part, and used a container of mirepoix instead of the individual celery, shallots, and carrots. Subbed poultry seasoning for the thyme and sage. I think we may have our new favorite fall dinner!

  92. 5 stars
    This soup was so delicious. It made such a huge pot i shared it with friends and a neighbor and got rave reviews from all. I sautéed the mushrooms instead of roasting them for texture reasons. It will be a repeat.

  93. 5 stars
    My family really, really, really enjoyed this recipe for it tasted like Thanksgiving with the wild rice, carrots, and celery! I made it in our Instant Pot and not only was it effortless to make but led to a speedy clean up. You have become the go to for dinner recipes and we are never disappointed. Thank you so much for continually delivering wonderful ideas for meals that everyone looks forward to and asks for seconds!

  94. My husband can be picky about eating mushroom “whole”, but loves cream of mushroom soups. Any thoughts on a good way to blend some of the mushrooms / soup with an emersion blender? Obviously pull out the chicken, but curious about how to handle with the rice. Thoughts?

    1. Hey Joey,
      I would recommend just chopping the mushrooms before adding them to the recipe, that way the mushrooms aren’t whole but you still have a nice texture soup! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  95. Hi Tieghan!
    This recipe looks so delicious and I really want to try it out! I was just wondering though, if I use roasted rotisserie chicken instead when do I add it in the soup? And when would I add in the kale or spinach?

    1. Hey Wendy,
      I would add all of this towards the end just to heat everything through. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Simone,
      You can follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  96. Question: I have both cookbooks at home, but we are away and I’d like to make potato chip crusted chicken tenders. I’ve them a few times, but I don’t remember the recipe. Is it posted anywhere? Sorry to bother with this.. THANK YOU!
    Kerry

  97. 5 stars
    I made this last night and it is soooo good!! I made it in the crock pot and it came out thick so I added extra broth. It’s more like a stew but still tastes delicious!!

  98. 5 stars
    Okay, hands down this is one of the best most comforting soups I’ve ever made!!
    I did have to do some modifications: I added light milk since that was the only one I had, and I only put 3 carrots, and used plain rice (only type I had).
    But oh boy how delicious!! Oh, I also added a splash of white wine… Because why not?
    Haha
    Thank you so much, Tieghan, you keep impressing me every day!
    Love you so much!

    1. Thank you so much Diana!! I am so glad you loved this and I hope you continue to love all the others you try!! xTieghan

  99. 5 stars
    Oh wow! I made this last night as I had mushrooms that needed to be cooked… This was SO tasty! I halved the recipe, though added more broth as mine turned into more of a stew.. and it was so incredible! The flavours are amazing, mine came out more like a risotto – even after adding more broth.. but it didn’t matter. It was amazing. Even after halving the recipe I still have 2 big containers of leftovers.. do you think they would freeze ok? Even with no liquid left?
    This will be a repeat recipe for sure. Everything I’ve made of yours is just so delicious, thank you!

    1. Hi Daniela! I am so glad this recipe turned out so well for you! Thank you so much for trying it! This recipe should freeze great for you! xTieghan

  100. i am very disappointed, I followed the recipe and put the ingredients in my crock pot before I left the hose today, and when I came home 5 hrs later the rice had absorbed all of the broth in the soup and turned to mush. I had hesitated to put the rice in since it would be sitting so long, but I wanted to follow the recipe. Now I will be eating mush all week 🙁

    1. Hi Emily,
      So sorry this recipe did not work out for you. Can I ask what kind of rice you used and if you adjusted the recipe at all? This could have an impact on how the recipes turned out. Please let me know if you have any other questions! xTieghan

  101. 5 stars
    Finally got to make this and I am SO glad I did!! What a flavorful soup and easy to make. A little prep work but throwing it all in the instapot was perfect. We absolutely loved this and will be telling everyone and making it again. The mushrooms!! Thank you!

  102. 4 stars
    This soup is almost perfect. Flavor is superb. My one comment is the combo white & wild rice. I have made a different similar recipe using ALL wild rice. I would do that next time. The white rice cooks much faster than the wild rice then just soaks up the broth. You end up using almost twice the broth. I took a photo but can’t figure out how to upload it I’ll keep trying.

    1. I am so glad you are enjoying this soup, Michele! If you have Instagram I could see it there! Otherwise you would have to change the photo to a URL and post it here! xTieghan

  103. 5 stars
    I used a pressure cooker (I have a nice one and don’t see the point of an instana pot). The rice cooked perfectly.
    Delicious recipe thank you.

  104. Cannot wait to use this! Would you recommend using omg grain brown rice or brown basmati rice? Store was out of wild rice! Thank you!

    1. Hi! I would go with long grain! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  105. 5 stars
    I had a bunch of mushrooms that I needed to use and just about all the ingredients for this soup. I made it tonight and it was AMAZING. The mushrooms were tender and meaty and the broth was creamy and so good.

  106. 5 stars
    Delicious! Made this last night (stove top). A huge hit. The flavors are excellent and taking the extra step to roast the mushrooms is totally worth it. Will definitely make this again.

  107. Made this tonight (stove top)…definitely worth the extra step to roast the mushrooms. It was delicious! A huge hit!

  108. 5 stars
    This soup is so easy to make and super delicious. I actually omitted the cream and enjoyed the rich flavorful broth. The mushrooms are out-of-this- world delicious!! Will define keep this on file next time we head to the mountains to ski as this would be soooo perfect after a day on the slopes. I used my instant pot and this soup can together quickly! Thank you for a fantastic recipe !!

  109. 5 stars
    I made this soup over the weekend and it is so delicious and comforting, I made a few modifications based on what I had in the house and it turned out creamy and delicious. I used homemade chicken stock, a combination of fresh cremini and shitake mushrooms as well as a few dried porcini mushrooms. I also threw in a rind from some Parmesan in addition to the grated at the end. I cooked my rice separately and probably only used ~1 c. dried, cut back on the butter a bit, and used 2 % milk because that’s what I had in the house. Adding this to the regular rotation. Thanks for the great recipe.

  110. 5 stars
    Wow! Just made it on the stove top and it is deeeeelicoous!! I had to add a cup of water at the end because it was so thick but the flavor and everything turned out perfect. Thank you for sharing!

  111. 4 stars
    I can’t wait to make this. For the instant pot and slow cooker recipe, when do you add the chicken broth? It’s not indicated.

    1. Hey Fin, the broth is added in step one. It’s listed in the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  112. 5 stars
    Amazingly delicious! A complete meal in a bowl. All of the seasonings are perfect. A definite keeper! Thank you for another great recipe!

    1. Hi Skye! I would just use additional carrots or parsnips in place of the celery. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  113. 5 stars
    This soup is AMAZING. Delicious, hearty, comfort food at its finest. I’m obsessed!! Thank you!!!! And don’t get me started on the amazing flavor of the mushrooms. It really elevated the soup!

  114. 5 stars
    This is a fantastic soup!! I made the instant pot version as directed and thought the times worked perfectly! My rice did not get mushy, and still had a “bite” to it. I also made the whole milk version, and thought it added a nice light creamy touch. Lastly, I roasted the mushrooms longer because I stacked them all in a casserole dish, and it finished off the soup well! Thanks again for this awesome recipe I’ll be making over and over!

  115. 5 stars
    I made several of your recipes for the first time last weekend, including your French Mustard Chicken. It was delicious and we had some leftovers which I used to make this delicious soup. My family absolutely loved it and it was a great way to repurpose the chicken and some of its extra ingredients (namely the kale, shallots and and herbs). Thank you for sharing these savory gems!

  116. 5 stars
    Yum!!! Just made this and it is so delicious, hearty and healthy… Such delicious texture from the roasted mushrooms and wild rice! Made a couple of swaps: Instead of chicken, I started by cooking four strips of bacon and crumbled them into the soup before simmering. I used the rendered bacon fat instead of butter, sautéing my veggies and tossing the mushrooms in it. Also skipped the parmesan and instead added half a lemon’s worth of juice. Garnished with truffle salt.

  117. This was AMAZING. I am in awe of how perfect all of your recipes are and how you can put out so many inspired recipes!! Even my partner who is super picky loves everything I’ve prepared from here.

    1. Hi Jacqui! Wow! That is so amazing to hear! Thank you for trying my recipes! I hope you both continue to love them! xTieghan

  118. 5 stars
    This recipe is what made me keep coming back to your website! I recommend it to everyone I know. I had tried a similar soup, but your step to roast the mushrooms with butter, garlic, and rosemary elevated it to an entirely different level. Thank you for sharing your talent with us all!

    1. Hi Hayden! That is so great!! I am so glad you have been loving this recipe! I hope you love all of the others you try! xTieghan

    1. Hi Alissa! I think you need a touch of the cream to help bring the soup together, but yes, I think it should still taste good. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hey Angela, what size where the mushrooms you used? Wondering if they where on the small side? Also wondering if your oven could run on the hot side? No one has had any issues with the mushrooms burning, so I am thinking it’s a difference in your ingredients/oven.baking sheet (are you using a dark baking sheet or light sheet?). Next time try lowering the heat to 375 and roasting for less time. Please let me know if you have any other questions. Sorry you are having some toruble.

      Thank you! xTieghan

  119. 5 stars
    So easy, yet amazing results. The roasted mushrooms with butter and rosemary were literally the icing on the cake! Will make this soup on repeat! Thank you.

  120. 5 stars
    This recipe was amazing. The fresh herbs and roasted mushrooms really make it. I did the crockpot version, and doubled it so that I could share. Cooked it for 6 hours. The only change I would make is to do a little less rice — the rice was pretty overwhelming with a double batch, so i might reduce it by 30% next time. And I put the carrots and celery in whole so they wouldn’t be too mushy in the end.

  121. 5 stars
    Absolutely flavourful and delicious— perfect for a fall/ winter day. I made it on the stove top and used quinoa instead of wild rice (I didn’t have rice on hand at the time). I didn’t put the quinoa right away with the chicken. Instead I cooked the soup for about 25mins and then put the quinoa in for the last 15mins. It tuned out just lovely. I will definitely make this again.

  122. 4 stars
    1. I would clarify two handfuls of fresh spinach not frozen. Grams wld be good. Cups is for liquid.
    2. 6 carrots? Just say grams as carrots are all sorts of sizes.

    1. Hi! I am sorry if that was difficult to understand. Here in the US, we use cups for foods as well, not just liquid. Unfortunately, many people do not have scales to measure these things out! Please let me know if there is anything I could help you with! xTieghan

    1. HI! You can use canned coconut milk. That works great. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  123. 5 stars
    This is the best soup I have ever eaten. Thank you so much. I have always been intimidated to try to make soup. No longer!

  124. 5 stars
    Oh, man – perfect combo of fancy and comfort. Like most HBH recipes! Subbed dried sage for Penzey’s Krakow Nights. So good!

  125. 5 stars
    Delicious! I think next time I will leave the chicken out, I think it just didn’t need it! Yummy and filling!

  126. 3 stars
    Hi, I had the same issues as Jo and Amie. I followed the instructions exactly as listed and cooked it in the crockpot for over 3 hours on high and still had crunchy rice and crunchy celery and carrots. I’ll need to let it sit for another hour or 2 to see if it improves. I also think an estimated salt/pepper amount would’ve been helpful. Good in theory and hopefully it will turn out nicely, but perhaps stovetop is really the best way to go with this recipe.

    1. Hi Julia! As I mentioned to Jo, I think something is off about your rice. What brand are you using? It’s really, really odd that it’s not soaking up any broth. I’d really recommend trying a different wild rice brand and seeing if that helps. Fingers crossed!

  127. 5 stars
    I made this for my husband who has a thing against soup. He is obsessed with it. Literally. He cannot stop talking about the soup and how he wants me to make it again and again. More than his love for it, though, I couldn’t stop eating it. The mushrooms and the chicken and the creaminess. Oh my gosh. So amazing!

  128. 5 stars
    Holy moly.
    I’m new here and let me just say, I’m thrilled to have found this blog!
    This was one of the most delicious soups I’ve ever had—and you were totally right to spend the energy on the mushrooms. 100% worth it.
    I loved it, my wife loved it, Dad loved it. Win, win, win.

  129. OMG! this soup is out of this world! Thank you Tieghan. This is something you’d get at a 5 star restaurant. There’s only one thing I would change though and that would be to cut back on the rice a bit. I would like a bit more broth. Aside from that…fabulous!

  130. Hi!

    This looks amazing! Wondering if you think this would work as a vegan soup so emitting the chicken and using vegan substitutes?

    Thank you!

    1. HI! Yes, making this vegan will be so delicious. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  131. 5 stars
    This sound was SO good, Tieghan! I made it for our annual progressive dinner last weekend, and it was devoured! I loved the flavors so much that I didn’t even add the cream. I made it on a large Dutch oven on the stove with homemade chicken stock. I cooked the rice in a separate pot with chicken broth ahead of time so that I could make the soup the morning of the party without the rice getting mushy. It worked great! We just spooned the rice into the bowl, added the soup, and topped with the roasted mushrooms. So absolutely satisfying!!

  132. 5 stars
    Amazing flavors. So easy and delicious! I omitted the cream and rice to keep it lighter and it was still incredible. Love this blog and can’t wait to try more recipes. Thank you!

  133. This is awesome. I did make changes though. Celery salt instead of celery. No kale or spinach. My husband and I love really thick soups so about 2 hours before wanted to eat this I made a basic roux. Wow it was super thick, creamy and filling. It takes hardly anytime since I put it in crockpot. I also used shredded carrots. I’m going to try more of your soups! We can’t wait to experiment.

  134. 5 stars
    this soup was delicious! the roasted mushrooms and fresh herbs really make it standout. a couple learning lessons… i cooked on high on the crockpot for 3 hours and the rice still wasn’t close to being done, so i transferred to stovetop and cooked there for about 30 minutes to finish it off and it was fine. next time i may just do it all on the stovetop unless i have a whole day free for it to cook in the crockpot on low. also, ALL of the broth absorbed overnight by the rice so the leftovers the next day weren’t soup-like (though still tasty). i recommend adding a couple more cups of broth. even if it seems too liquid-y at first, it will be perfect once it settles a bit.

  135. 5 stars
    This was SO yummy! I used the broth from the boiled -down turkey carcass from Thanksgiving as well as the bits of turkey meat on it instead of the broth and chicken. I also used regular white mushrooms leftover from my Thanksgiving Green Bean Casserole instead of the mushrooms called for, and I used brown rice since I didn’t have wild rice on hand. It was still amazingly delish! We had whole grain crackers on the side and had your Smoky Harvest Apple Cider Margaritas to drink, which finished up the apple cider from Thanksgiving sangrias, too! Altogether satistfying, warming, and lovely…as your recipes always are. Thanks, Tieghan!

  136. 5 stars
    I made this last night using the stove top method and it was wonderful! I felt the prep was very manageable even for after work. Only Variation I made is I used plain white sliced mushrooms since my store didn’t have the cremini and porcini variety recommended but it was still delicious. Next time I’ll plan ahead and find the more interesting mushrooms.

  137. 5 stars
    Thank you for including different modes of instruction! This is going to be the recipe for the soup potluck at work!

  138. 5 stars
    Tieghan, I made this for a friend who had surgery and because I don’t eat chicken, I had another friend taste test before I delivered the full batch. They both loved it! Thank you so much for all the amazing recipes. I have made many with and for friends and we have loved them all.

  139. Great recipe! Easy to pull together and has that super comfort food completeness with the rich creamy body and just a hint of bite from the red pepper flakes.

  140. 5 stars
    After reading many of the reviews , I skipped the rice entirely! And I had the most amazing creamy chicken mushroom soup. I think it was so much better without any starch in it. This will go on my forever list of soups to make.

  141. Absolutely delicious! I made this in my Ninja Foodi so I followed the Instant Pot directions- make sure that you roast your mushrooms. My family was in love…!!!

  142. The perfect after thanksgiving soup! I emptied my refrigerator using the rest of the turkey, celery and collard greens instead of spinach. I even used that left over half a cup of condensed milk!

  143. 5 stars
    love this soup! roasting the mushrooms is definitely worth it. I used a couple short cuts by using a rotisserie chicken already cooked.

  144. So interesting how the same recipe can turn out different. I had the opposite problem – not rice mush but crunchy rice. I did high for 4 hours. And it was super super brothy. I had hoped maybe overnight the rice would soak up some of the broth and be less crunch, but no dice. Sad because it’s the best flavor of this type of rice soup I’ve ever tasted. Any suggestions?

    1. Hi Jo! Honestly, I think something is off about your rice. What brand are you using? It’s really, really odd that it’s not soaking up any broth. I recommend trying a different wild rice brand. Please let me know if you have any other questions. I hope this helps! Thank you and happy holidays! xTieghan

  145. 5 stars
    Had this for dinner tonight and loved it! The roasted mushrooms were a great touch. I can’t wait for leftovers tomorrow.

  146. 5 stars
    I made this tonight and it was fabulous! I used chanterelles and tossed them in brown butter, which was epic. Also I tossed in cooked rotisserie chicken at the end instead of cooking it in the broth, and that worked great.

  147. 5 stars
    Holy moly is this ever delicious. Roasting the mushrooms is a genius move. I’m not a big meat eater so I left the chicken out and it was delish regardless.

  148. 5 stars
    This was a really good chicken soup on it’s own, but the mushrooms really elevate it so much! I could really just sit and eat the mushrooms out of the pan…so so good!

    1. Hi Sam! Did you not enjoy this recipe? Is there anything I could help you with? Please let me know, I am not really sure what you are stating. xTieghan

  149. Any suggestions for a non dairy version? Could coconut milk sub for cream or oat milk instead of regular milk? Looks delish, would love to attempt but without the dairy

    1. Hey Sarah! Using canned coconut or even oat milk will work perfectly. I do this often with many soups! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  150. 5 stars
    I made this for dinner tonight in the instantpot and it was so DELICIOUS!! OMG the roasted mushrooms! I’m going to garnish everything with them now!! ?

  151. 5 stars
    This soup is amazing! I made the crock pot method to save time and couldn’t be more pleased with the results. I used straight wild rice and it expanded more than I expected. I pulled some out (to use in other dishes… basically I get cooked wild rice and the knowledge that I can cook wild rice in a crock pot… major wins!) and then I added extra water. The rice didn’t get mushy.

  152. 5 stars
    Made the slow cooker version of this last week and it was SO good! My grocery only had baby Bella mushrooms so I lacked a little variety there and they were a little more juicy when roasted but the flavor was all there. I think shiitakes would have been great. I also just tossed in the entire container of spinach because I can never have too much greens. This is a great size recipe for me, I had it for dinner and froze the rest for 5 large lunch portions, which is perfect. Cook once, eat all week! Highly recommended!!

  153. 5 stars
    I’ve made this twice in the past 3 days! Once for guests we had over and again to have a batch to work on at home for my boyfriend and I. The first time was slow cooker and I loved how the rice almost entirely lost its structure and just thickened the soup, I didn’t get the same effect in the instant pot and didn’t like the full grains of rice in the soup as much. Amazing flavors though, keeper recipe for sure!

  154. Hi there! Stupid math question here: Mushrooms at my grocery store are sold in 8oz containers, which would be 4 of them to get to 2 lbs….but that seems like way more than could fit in a 9×13 baking dish. What am I missing??

    1. Hey Rachel! You should roast the mushrooms on a large baking sheet and not in a 9×13. The baking sheet should hold all the mushrooms, but if not just fit whatever you can on the baking sheet. It will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  155. Made this last night in the instant pot and it was very very delicious. My husband and I had seconds, and our three little ones (ages 6, 5, 3) all ate it too. So much flavor! The mushrooms I think were a perfect final touch. Love your recipes! Thank you!

  156. 4 stars
    Great tasty recipe! Easy in the instant pot. The flavours were so wonderful. It was quite thick, so I think next time I will add more stock.

  157. 5 stars
    This recipe is delicious!! The buttery mushrooms and parmesan at the end is an amazing touch that gives the recipe so much depth of flavor. I used unsalted butter because my husband is very salt sensitive. I can always add salt to mine, but I can’t take it out! I had it leftover today and it was even better the next day. The rice did absorb a lot of the liquid so it was more like a stew vs a soup, but still incredible. I only have one piece of feedback and that is the slow-cooker times are too short. I had mine in the crockpot on high for 4 hours and it wasn’t near done. I was out of time so I dumped everything into a stock pot on the stove and cooked for another 30 minutes. I will definitely be making again!

  158. I made this on a cold Boston night. The store was out of thyme so I left it out and shouldn’t have. My mushrooms never got crispy but all in all it is a hearty and comforting soup!

  159. 5 stars
    So delicious! I fed it to hungry college students and they loved it.
    I have tried a few of your recipes and am always happy with the the finish product.
    Thank you!

  160. 4 stars
    This was such a great fall recipe!! Loved the creaminess and herbs and will definitely keep this in the fall/winter rotation for soups. That said, I have been disappointed with the estimated total times for HBH recipes. Please be more realistic with your prep times! This recipe took me over an hour from start to finish (with the Instant Pot), and although it was worth the wait, it’s nice to have accurate estimates for weeknight cooking.

    1. Hi Christina! I am so glad you loved this recipe and I apologize that it took so long! I will try to adjust the time more accurately for you guys, I just do it by how long it takes me! Thank you! xTieghan

  161. 5 stars
    This was so good! I made it last night and we’ve all eaten leftovers of it today. I think I cooked the soup on the stovetop a little too long, so I had a thick stew instead of a soup, but we all decided it was perfect that way. My daughter is lactose free, so I used a lactose-free half and half instead of the whole milk or cream. Worked perfectly! Thank you!

  162. 5 stars
    Wow.. this soup is SO good. I didn’t end up adding the mushrooms but still felt the soup was incredibly delicious. This soup is now on my winter soup rotation!

  163. I was so disappointed that this recipe flopped for me! It smelled wonderful. I followed the slow cooker directions (low for 8 hours), but came home to mush. The rice absorbed all the broth and was way too mushy to save. I know my slow cooker is working properly, because the next day I made your (always wonderful) braised beef short rib Sunday sauce. Just wanted to leave this feedback in case it’s helpful for the future.

    1. Hi Joni! I am really sorry to hear that this did not turn out well for you! I think it is best to cook it stovetop. Please let me know if you have any questions! xTieghan

  164. 5 stars
    Made this yesterday and it was delicious! I did do in the crockpot and, granted (as others have said)…a lot of my rice disintegrated. But it didn’t ruin anything. I added some extra liquid and it all came together like a think & hearty cream soup. I knew it wasn’t the quite the correct rice when I purchased but it was the best my grocery had to offer. I have just purchased the suggested rice online for next time! The roasted mushrooms are the star of the show and take this soup to Next Level Status! Yumyumyum.

  165. Looks delicious! Since I want leftovers I plan on using a little less broth in the recipe and cooking the rice separate! That way I can add rice each time I want to heat up the soup!

  166. 5 stars
    Made this soup last night and it was so delicious! Instant favorite! One question, though: I followed the stovetop directions exactly, but had to add two extra cups of broth at the end; should I cook for less time? Seems like too much liquid evaporated.

    1. HI! Was your rice cooked? If so then, yes next time cook less. If your rice was just right, then no do not cook less and instead just add more broth like you did. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! xTieghan

  167. I made this tonight and it was SO easy and majorly delicious!! The cream of chicken and wild rice at Panera is my kids favorite soup but this just blew them away! Thank you!!

    1. Hi Lindsay! Love the idea of using potatoes. I would use only about 1-2 smaller potatoes as you don’t want the soup to become too starchy. Also, you can simply just omit the chicken and not replace it with anything too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  168. This looks delicious!!! I cannot wait to make it tonight! One quick question – can this be frozen? Thank you so much!!

    1. Hi Camille! Yes, this freezes very well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  169. I’ve made several wild rice soup recipes but this was soooo good!! Used dry herbs and all Minnesota wild rice in crockpot. My new favorite wild rice soup recipe!! The mushrooms with rosemary added a lot of flavor.

  170. 5 stars
    This was delicious. I made the stovetop version. I don’t have an Instapot and sometimes I feel like my soups turn out a little thin in the slow cooker. The ingredients are spot on for making a hearty, autumn soup. The only negative drawback would be that I would maybe find it a little difficult to put together on a weeknight. There’s a lot of love that goes in to making this, so I would say take your time in preparing it the first time. Definitely a keeper and will be making again!

  171. 4 stars
    Delicious! I made mine in the crockpot. It turned out REALLY thick. I think next time I’ll half the chicken. It was just a little much for my personal taste. My husband thought it was great! Quick, simple, and so yummy. The perfect autumn, weeknight dinner.

  172. Hi Tiegan…

    I am making this for dinner tomorrow and was wondering if the wild rice could be swapped out for a different grain? Maybe orzo? If I cooked the orzo separately and then added in the end would it change the consistency? My kids are not big fans of wild rice. What are your thoughts?
    Thanks for all of the wonderful recipe ideas! I am excited to try this.

    Tara

    1. Hey Tara! I’d leave out the orzo until the last 30 minutes of cooking. Cook the orzo separately, then stir it into the soup. I think that will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  173. Do you think it would be okay to cook the chicken separately and not incorporate it into the dish? I have a vegetarian-ish friend coming to dinner and is trying to avoid meat but the rest of us would like to enjoy the dish with chicken. Im thinking of just having the shredded chicken on the side and people can add as they please? Thoughts or tips to accommodate this?

    1. Hey Marissa! yes, of course! I would just roast the chicken in the oven, then shred it and stir into the everyones soup bowls who would like chicken. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  174. 1 star
    Wish I’d read the comments before making – after 6 hours in the slow cooker on low, it’s an inedible mush.

    1. Hi Sarah, First, I am sorry you had trouble. Second, I would recommend cooking 1 hour less and adding in additional broth, if needed. Slow cookers can vary from brand to brand, so it sounds like yours just runs on the hot side. Cooking less will keep the soup from getting mushy. Please let me know if you have any other questions. I hope this helps!! Thank you! xTieghan

  175. 2 stars
    Don’t make this in a crockpot! By hour 6 the rice had disintegrated. I had it on low,followed all instructions, I’m not new to cooking, I just should have read the reviews first.I think the flavor combo and ending of roasted mushrooms is genius, but done on stove top instead.

    1. Hi Jennifer! I am so sorry to hear that! I hope you try this on the stovetop and it turns out better for you. Please let me know if you have any other questions! xTieghan

    2. Hey Jennifer, First, I am sorry you had trouble. Second, I would recommend cooking 1 hour less and adding in additional broth, if needed. Slow cookers can vary from brand to brand, so it sounds like yours just runs on the hot side. Cooking less will keep the soup from getting mushy. Please let me know if you have any other questions. I hope this helps!! Thank you! xTieghan

  176. 5 stars
    I made this in the crockpot and the consistency was more casserole-y than soup-y. I just added chicken broth to break it down some. (No big deal!) That being said…this was dee-licious! All. The. Herbs. Yes, please! And the roasted mushrooms? Don’t even get me started. This was the perfect Thursday night dinner.

  177. 4 stars
    I made this tonight in a slow cooker and it came out very thick, more like a risotto than a soup! I even added more liquid. Not sure if it was the cooking method or if the wild rice blend I used didn’t have enough wild rice in it.? I have wild rice but bc you called for a blend I bought another pkg. LMK any suggestions bc the family loved the flavors and Id like to try it again. The lemon zest on the shrooms was genius!!!

    1. Hi Kellie! First, I am sorry you had trouble. Second, I would recommend cooking 1 hour less and adding in additional broth, if needed. Slow cookers can vary from brand to brand, so it sounds like yours just runs on the hot side. Cooking less will keep the soup from getting mushy. Please let me know if you have any other questions. I hope this helps!! Thank you! xTieghan

  178. 4 stars
    I made this earlier today and served it for dinner and it was AMAZING!! A great combination of flavors, veggies, wild rice and chicken. I used all wild rice instead of the mix and after the first cooking time in the slo-cooker, I added the warm water I had used to reconstitute the dried mixed wild mushrooms as there was not enough liquid in the soup. I added whole milk, then after the final cook time added an additional 2c of chicken broth and after heating that into the soup I added abt. a cup of cream. The consistency was great. Again, a great recipe even tho I adjusted the liquid amounts!

  179. Mine was mush in the slow cooker as well. I love the taste and would like to know what I need to do different. Please help.

    1. Hi Kelley! First, I am sorry you had trouble. Second, I would recommend cooking 1 hour less and adding in additional broth, if needed. Slow cookers can vary from brand to brand, so it sounds like yours just runs on the hot side. Cooking less will keep the soup from getting mushy. Please let me know if you have any other questions. I hope this helps!! Thank you! xTieghan

    1. Hi Marta! I would recommend the brown rice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  180. I’d like to make this tomorrow, and I’m wondering about the butter for roasting the mushrooms. I’m sorry if I missed it, but when you put everything on the sheet pan, is the butter melted or just softened? I feel like those mushrooms should be well-coated, but I’m not sure. Thanks!

    P.S. I’m not sure how I can even think about food right now with a belly full of your beer braised chicken, rice, and beer bread!

    1. Hi Joni!! The butter should be melted and tossed with the mushrooms before roasting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  181. 5 stars
    I made this in my slow cooker the other night and it was a huge hit with my whole family, including my 3 year old son! Delicious, hearty and healthy – a great combination. Even the leftovers (of which we made plenty!) were fantastic. Thank you – I will be making this again and again this winter!

  182. Just made this so darn disappointed! Wild rice is MUSH. I made in the crockpot and I am a very experienced chef!!! If anyone is making in crockpot do not cook wild rice from the beginning. I have made numerous of your recipes and they ALWAYS turn out perfect!

    1. Hi Laura! I am so sorry to hear that! Is there anything that could have gone wrong with this? Please let me know so I can help! xTieghan

  183. I tried making this soup last night In the slow cooker and it turned
    into the consistency of oatmeal and was all mush.. any suggestions for what I might have done wrong or anything to change?

    1. HI! I would recommend cooking 1 hour less and adding in additional broth, if needed. Slow cookers can vary from brand to brand, so it sounds like yours just runs on the hot side. Cooking less will keep the soup from getting mushy. Please let me know if you have any other questions. I hope this helps!! Thank you! xTieghan

  184. 5 stars
    Cooked this last night and it was absolutely delicious! Used coconut milk, spinach and a combination of regular and crimini mushrooms with purple and black garlic. Loved it! It will become a go to when needing a comfort food recipe.

    1. HI! I like to use shiitake mushrooms and cremini mushrooms. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  185. 5 stars
    Haven’t tried this recipe yet, but noticed when printing it that your logo and website doesn’t appear on the printout. I have both your cookbooks and will try this recipe tonight or tomorrow; I’ve enjoyed nothing but success with your recipes.

  186. This looks amazing! Any recommendations for mailing this dairy free? Sub in a different milk or possibly make with cashew cream?

    1. Hi Andrea! You can use canned coconut milk or cashew milk and omit the cheese to make this dairy free. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  187. I cannot wait to make this soup! Do you have any recommendations on changes that should be made if I cut the wild rice (I’m grain-free)?

    1. Hey Shelly! I am not sure how this soup will turn out without the wild rice. I guess it would be very, very soupy. I would reduce the amount of broth by 3 cups, then add more ass needed. I think that might work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI Sarah! You can use canned coconut milk and omit the cheese to make this dairy free. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  188. 5 stars
    Super rich and creamy. Love the roasted mushrooms with the fresh rosemary, it made the house smelled wonderful. Looking forward to sharing leftovers at work tomorrow!

  189. 5 stars
    Hi Tieghan,
    WOW!!! When I received your email this morning about this soup and after reading it on your beautifully executed website (you are amazing!), I knew I wanted to try it. I just finished eating a second bowl (I couldn’t get enough) of this delicious soup!!! And you are right about roasting the mushrooms! I tasted them while waiting for the soup to finish and I could’ve eaten them all before the soup was done! The only exception I made was I didn’t add all the chopped sage to the soup as I was afraid of the taste being too much. When I saw it could be made in an instant pot (my favorite way to make soup) made it another reason I wanted to make it! I took a picture of the soup right in the IP and also in my soup bowl. Anyone who thinks of making this wonderful recipe won’t be sorry—IT IS DEFINITELY A WINNER!!! It is on my to-do Christmas recipe list!!!
    Thank you, Tieghan, for all the wonderful recipes and your beautiful photos for each of your amazing recipes! I look forward to receiving them and, more importantly, making them!

  190. 5 stars
    I am eating this as I type…OMG, it’s everything comfort and delicious in a bowl. I only had chicken thighs, so that’s what I used, otherwise I followed this to a T. It’s amazing. Thank you for sharing this!

  191. Tieghan, thanks for working so quickly and diligently to fix the print view! I printed this yummy looking off just now and it’s all fixed! Yeah!! Thank you again! You’re the best!!!

  192. Can I ask how you calculate your calorie counts? This looks delicious, but when I enter the ingredients into my fitness app, I’m getting a minimum calorie count of 600+ a serving (and that’s assuming that you sub in coconut milk in place of the heavy cream).

    1. Hi jen! We use a calculator that is apart of our recipe box. It’s calculated through an online system that takes in all the ingredients and measurements. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  193. Looks great.

    I made your creamy chicken gnocchi soup from HBH Super Simple yesterday, it was SO good! I’m in Scotland as it hit the spot on a cold rainy day.

    Also wanted to say love the downloaded bonus chapter after buying your new book, the cozy pictures are just fabulous! You should do a winter book! Xx

  194. Hello,
    Generally when recipe states to “shred chicken” it has been cooked.
    You do not state breasts to be cooked either in ingredients list or directions, unless I have missed it.
    Please advise
    Thank you
    JK

    1. Hi! Yes, in the first step you add the chicken to the slow cooker, instant pot, or stove top depending on which you are doing. This will cook the chicken and then you shred! Please let me know if you still have questions on this! xTieghan

  195. This looks amazing–I will be making it later this week for my family! What are your favorite mushrooms to use with any wild rice dish?

    1. Hi Nikki! I love using a mix of shiitake mushrooms and cremini mushrooms. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  196. This is on my list of recipes to try. I have already made and love quite a few of your recipes. I’m sure this will be another keeper!

    And can I just say how amazing you are to include slow-cooker, instant pot, AND stove-top directions????

  197. Dear Tiegan, I love when this happens! I was going through your cheddar soups looking for one to cook, and your recipe arrived on the mailbox! I also happened to have some portobello mushrooms that I needed to cook before they go bad and some wild rice. So, I cooked this for lunch! Me and my husband loved it! For one more time, that was “souper” good! Thank you!

  198. Why all of a sudden are you recipes printing with such big text the whole first page is do big print it used to be smaller with first page having smaller text and not stretching out so big on right side
    Is there s way to fix this

    1. Hi Kayla! I am SO SORRY for the trouble. We had a glitch with our recipe box, but it’s all fixed now. Again, sorry for any trouble. Please let me know if you have any other questions or issues with the site. I hope you love this recipe! Thank you! xTieghan

  199. I’ve been out of the country for a month and just returning but has something changed re: printing recipes? I used to be able to print it on one page and now it is always 3 pages? The first page is really big font. Is it me or have you changed the format? thx.

    1. Hi Sharon! I am SO SORRY for the trouble. We had a glitch with our recipe box, but it’s all fixed now. Again, sorry for any trouble. Please let me know if you have any other questions or issues with the site. I hope you love this recipe! Thank you! xTieghan