Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe

Introduction

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting, wholesome dish perfect for chilly days. Packed with tender chicken, hearty wild rice, and flavorful roasted mushrooms, it’s a meal that satisfies and warms the soul.

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, to taste
• 6 tablespoons salted butter, melted
• 2 pounds mixed mushrooms, roughly torn
• 2 sprigs fresh rosemary
• 4 cloves garlic, smashed
• Zest from 1 lemon

Instructions

1. Step 1: Prepare the soup base by combining the wild rice, chicken breasts, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper, and a pinch of salt and black pepper. Add 1/2 cup water.
2. Step 2: Choose your cooking method:

   Slow Cooker: Cover and cook on low for 5-6 hours or on high for 2-3 hours.
   Instant Pot: Cook on high pressure for 15 minutes, then quick release.
   Stove-Top: Melt 2 tablespoons butter in a large pot; sauté carrots, celery, and shallots with salt and pepper until fragrant, about 3-5 minutes. Add broth, chicken, rice, herbs, and spices. Bring to a boil, cover and reduce heat to low. Simmer 35-45 minutes until rice is tender.

3. Step 3: After cooking, shred the chicken with two forks. Stir in the cream, parmesan, and baby spinach or kale. Heat until warmed through (about 10-30 minutes depending on method). Stir in the chopped parsley. Add extra water if soup is too thick.
4. Step 4: Preheat the oven to 425°F (220°C). On a baking sheet, toss the mushrooms with melted butter, smashed garlic, rosemary sprigs, lemon zest, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until mushrooms are golden and crisp.
5. Step 5: Mash the roasted garlic cloves with a fork, then stir the mushrooms, mashed garlic, and any butter left on the pan into the soup.
6. Step 6: Serve the soup hot in bowls, topped with fresh rosemary and additional grated parmesan if desired.

Tips & Variations

• Substitute kale for spinach for a heartier green with added texture.
• Use whole milk if you prefer a lighter version than heavy cream.
• For extra depth, add a splash of white wine when sautéing vegetables on the stove-top.
• To make this vegetarian, omit chicken and use vegetable broth, substituting tofu or chickpeas for protein.
• Roasting mushrooms enhances flavor and texture; don’t skip this step.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. If soup thickens after refrigeration, add a splash of broth or water to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use cooked chicken to save time. Add it during the final warming step to avoid overcooking.

Is wild rice necessary, or can I use regular rice?

Wild rice adds a nutty flavor and chewy texture, but you can substitute long-grain white or brown rice. Adjust cooking times accordingly, as these rices generally cook faster.

Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

A comforting and creamy Wild Rice Chicken Soup featuring tender chicken, hearty wild rice, fresh vegetables, and roasted mushrooms. This recipe offers three cooking methods—slow cooker, Instant Pot, and stovetop—providing flexibility and easy preparation while delivering a rich, flavorful soup perfect for cozy meals.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: Varies by method: Slow Cooker 5-6 hours low or 2-3 hours high; Instant Pot 15 minutes high pressure + 10 minutes sauté; Stovetop 35-45 minutes plus sauté time for veg and warming
• Total Time: Slow Cooker: 5-6 hours 15 minutes; Instant Pot: approximately 40 minutes; Stovetop: approximately 1 hour
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Soup 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 thyme
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and black pepper, to taste
• 2 cups fresh baby spinach or kale
• 2 tablespoons chopped fresh parsley
• 1 cup heavy cream or whole milk
• 1/2 cup grated Parmesan cheese, plus more for serving

Roasted Mushrooms

• 2 pounds mixed mushrooms, roughly torn
• 6 tablespoons salted butter, melted
• 2 sprigs fresh rosemary
• 4 cloves garlic, smashed
• Zest from 1 lemon
• Kosher salt and black pepper, to taste

Instructions

1. Prepare the Soup Base: Depending on your preferred method—slow cooker, Instant Pot, or stovetop—combine the chicken, wild rice, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and seasoning with salt and pepper. Add water as instructed (1/2 cup for slow cooker). Cook until the rice is tender and the chicken is cooked through.
2. Shred the Chicken and Finish Soup: Once the chicken is cooked, shred it using two forks. Stir in the cream, grated Parmesan cheese, and fresh spinach or kale. Heat the soup until warmed through, about 10-30 minutes depending on cooking method. Stir in freshly chopped parsley. Adjust thickness by adding additional water if needed.
3. Roast the Mushrooms: Preheat your oven to 425°F (220°C). On a baking sheet, combine the melted butter, roughly torn mixed mushrooms, smashed garlic cloves, fresh rosemary sprigs, lemon zest, and season with salt and pepper. Roast the mushrooms for 25-30 minutes, stirring halfway through until they turn golden and crisp.
4. Mash Garlic and Add Mushrooms to Soup: After roasting, mash the softened garlic with a fork and stir it together with the roasted mushrooms and any remaining butter from the pan into the soup. Mix well to incorporate all the flavors.
5. Serve: Ladle the finished soup into bowls and garnish with additional Parmesan cheese and rosemary sprigs. Enjoy a warm, creamy, and flavorful bowl of wild rice chicken soup with the bright, savory touch of roasted mushrooms.

Notes

• You can substitute heavy cream with whole milk for a lighter version, but the soup will be less creamy.
• Wild rice blends vary in cooking time; adjust accordingly to ensure rice is tender.
• Use a mix of mushrooms such as cremini, shiitake, and oyster for more depth of flavor.
• To make this soup gluten-free, verify that your broth and any other ingredients are certified gluten-free.
• Leftover soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
• If you prefer, fresh kale can be used instead of spinach for a heartier texture.

Keywords: wild rice chicken soup, creamy chicken soup, roasted mushroom soup, slow cooker chicken soup, Instant Pot soup, comforting soup recipe, fall soup