Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
