Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe

Introduction

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting, hearty meal perfect for chilly days. Combining tender chicken, earthy wild rice, and richly roasted mushrooms, it’s a bowl full of flavor and warmth that’s easy to prepare whether you use a slow cooker, Instant Pot, or stovetop.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 1/2 cups dry wild rice blend
• 6 carrots, chopped
• 3 stalks celery, chopped
• 2 medium shallots, chopped
• 6 cups low-sodium chicken broth
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• 1/2 teaspoon crushed red pepper flakes
• 2 cups fresh baby spinach or kale
• 2 tablespoons chopped fresh parsley
• 1 cup heavy cream or whole milk
• 1/2 cup grated parmesan, plus more for serving
• Kosher salt and black pepper
• 6 tablespoons salted butter, melted
• 2 pounds mixed mushrooms, roughly torn
• 2 sprigs fresh rosemary
• 4 cloves garlic, smashed
• Zest from 1 lemon

Instructions

1. Step 1: Prepare the soup base. Depending on your preferred method, combine the rice, chicken, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch each of salt and pepper in your slow cooker, Instant Pot, or large soup pot. For slow cooker, add 1/2 cup water and cook on low for 5-6 hours or high for 2-3 hours. For Instant Pot, cook on high pressure for 15 minutes followed by a quick release. For stovetop, sauté vegetables in 2 tablespoons butter until fragrant, add broth and other ingredients, bring to boil, then simmer covered for 35-45 minutes until rice is tender.
2. Step 2: Shred the chicken with two forks. Stir in the cream, parmesan, and spinach or kale. Warm the soup through—about 30 minutes in slow cooker, 10 minutes in Instant Pot sauté mode, or 10 minutes on stovetop over medium heat. Stir in fresh parsley.
3. Step 3: Roast the mushrooms. Preheat your oven to 425°F (220°C). Toss the melted butter, mushrooms, smashed garlic, rosemary sprigs, lemon zest, and salt and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway, until mushrooms are golden and crisp.
4. Step 4: Mash the roasted garlic with a fork and stir it along with the mushrooms and any remaining butter into the soup. Adjust soup thickness with up to 1/2 cup water, if needed.
5. Step 5: Serve the soup in bowls, garnished with rosemary and additional parmesan cheese for extra flavor.

Tips & Variations

• Use whole milk instead of heavy cream for a lighter soup.
• Swap out baby spinach for kale or Swiss chard for a different green.
• Try a mix of wild mushrooms and button mushrooms for added texture.
• Add a splash of white wine to the mushroom roasting butter for extra depth.
• If you prefer a thicker soup, cook slightly longer or add a slurry of flour and water to thicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent curdling from the cream. The roasted mushrooms keep well but can be stored separately to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and will add extra richness and tenderness to the soup.

Is it necessary to roast the mushrooms separately?

Roasting the mushrooms enhances their flavor and texture, making the soup more complex. However, you can sauté them on the stovetop if you prefer a quicker method, though the flavor will be less intense.

Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 126 reviews

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting and flavorful dish that brings together tender chicken, nutty wild rice, vibrant vegetables, and earthy roasted mushrooms in a rich and creamy broth. Perfect for chilly days or anytime you want a hearty, nutritious meal with a touch of elegance.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 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

Roasted Mushrooms

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

Instructions

1. Prepare the Soup Base: Combine the rice, chicken breasts, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper in a large pot (or slow cooker/instant pot depending on your method). Add 1/2 cup water if using a slow cooker. This mixture forms the hearty and flavorful base for the soup.
2. Cook the Soup: Depending on your chosen cooking method, cook the soup:
   • Slow Cooker: cook on low for 5-6 hours or on high for 2-3 hours.
   • Instant Pot: pressure cook on high for 15 minutes then quick release.
   • Stovetop: bring to a boil, then cover and reduce heat to low; simmer for 35-45 minutes until wild rice is tender.
3. Shred the Chicken and Add Creamy Elements: Once the chicken is cooked, shred it using two forks directly in the pot or appliance. Stir in heavy cream (or whole milk), grated parmesan, and fresh spinach. Cook gently on medium heat or on sauté mode until heated through and spinach is wilted (about 10-30 minutes depending on the method). Add chopped parsley and adjust seasoning with salt and pepper. If the soup is too thick, add an additional 1/2 cup water to reach desired consistency.
4. Roast the Mushrooms: Preheat oven to 425°F (220°C). On a baking sheet, toss the melted butter, mixed mushrooms, smashed garlic, rosemary sprigs, lemon zest, and a pinch of salt and pepper. Roast for 25-30 minutes, stirring halfway through, until mushrooms are golden brown and crisp on edges.
5. Mash Garlic and Combine: Remove rosemary sprigs from the mushrooms and mash the roasted garlic with a fork. Stir the roasted mushrooms, mashed garlic, and any remaining butter from the baking sheet into the soup. This adds deep, savory flavor and texture.
6. Serve: Ladle the soup into bowls, garnish with fresh rosemary sprigs and additional grated parmesan cheese. Enjoy warm for a delicious, nourishing meal.

Notes

• You can substitute kale for spinach for a slightly earthier flavor.
• Use whole milk instead of heavy cream for a lighter version of the soup.
• Make sure to shred the chicken well so it distributes evenly throughout the soup.
• Roasting mushrooms separately brings out their deep umami flavor and keeps them from getting soggy in the soup.
• This recipe can be adapted easily to slow cooker, instant pot, or stovetop methods based on your convenience.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.

Keywords: creamy chicken soup, wild rice soup, roasted mushrooms, hearty soup, comfort food, slow cooker recipe, instant pot soup, stovetop soup