Creamy Wild Rice Chicken Soup with Roasted Mushrooms is the ultimate comfort food for chilly evenings.
This luscious dish combines tender chicken, nutty wild rice, and a rich, creamy broth enhanced by savory roasted mushrooms.
Whether you’re cooking on the stovetop, in an Instant Pot, or using a slow cooker, this versatile recipe ensures a hearty, crowd-pleasing meal. The combination of fresh herbs and a hint of lemon zest makes each spoonful delightfully aromatic.
Main Ingredients for the Perfect Creamy Wild Rice Chicken Soup
Mixed mushrooms – Roasted to golden perfection, adding deep umami flavor.
Wild rice blend – Nutty and chewy, it serves as the heart of the dish.
Chicken breasts – Tender and shredded, making every bite filling and protein-packed.
Heavy cream – Lends luxurious creaminess to the soup.
Fresh herbs (thyme, rosemary, sage, and parsley) – Enhance the soup’s savory, earthy notes.
Baby spinach or kale – A pop of green for freshness and texture.
Parmesan cheese – A finishing touch of nutty richness.
How to Bring This Cozy Soup Together
Prepare the base: Combine wild rice, chicken, fresh vegetables, herbs, and broth in your slow cooker, Instant Pot, or a large pot on the stovetop. Cook until the rice is tender and the chicken is juicy.
Roast the mushrooms: Toss mushrooms with butter, garlic, and rosemary, then roast to golden perfection.
Shred and stir: Shred the cooked chicken, then stir in cream, spinach, and Parmesan until melted and creamy.
Add mushrooms: Mash roasted garlic and mix with mushrooms before stirring into the soup.
Garnish and serve: Top with fresh parsley, rosemary sprigs, and more Parmesan for a restaurant-quality presentation.
Mushroom Chicken and Wild Rice Soup Recipe
Ingredients
- 1 cup heavy cream or whole milk
- 6 tablespoons salted butter melted
- 4 cloves garlic smashed
- 2 pounds mixed mushrooms roughly torn
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 cups dry wild rice blend
- Zest from 1 lemon
- 6 cups low-sodium chicken broth
- 3 stalks celery chopped
- 2 medium shallots chopped
- 6 carrots chopped
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 2 sprigs fresh rosemary
- 1 pound boneless skinless chicken breasts
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 2 cups fresh baby spinach or kale
- 1/2 cup grated Parmesan cheese plus more for serving
- Kosher salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
Slow Cooker
- Combine the wild rice, chicken, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper in the slow cooker. Add 1/2 cup of water. Cover and cook on low for 5–6 hours or on high for 2–3 hours.
- Shred the chicken using two forks, then stir in the heavy cream, Parmesan cheese, and spinach. Let it heat through for about 30 minutes. Add parsley at the end. Adjust the soup’s consistency with an extra 1/2 cup of water if too thick.
- Preheat the oven to 425°F. On a baking sheet, mix the mushrooms, melted butter, smashed garlic, rosemary, lemon zest, and a pinch of salt and pepper. Roast for 25–30 minutes, stirring midway, until golden and crisp.
- Mash the roasted garlic with a fork, and stir it into the soup along with the roasted mushrooms and any remaining butter.
- Serve in bowls topped with rosemary sprigs and additional Parmesan cheese.
Instant Pot
- Place the wild rice, chicken, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper in the Instant Pot. Seal the lid and cook on high pressure for 15 minutes. Release the steam.
- Set the Instant Pot to sauté mode. Shred the chicken, and stir in the heavy cream, Parmesan cheese, and spinach. Let it heat through for about 10 minutes, then add parsley.
- Prepare the mushrooms as described above by roasting in the oven.
- Mash the roasted garlic, and mix the mushrooms, garlic, and any leftover butter into the soup.
- Serve hot, garnished with rosemary and extra Parmesan.
Stove-Top
- Heat 2 tablespoons of butter in a large pot over medium heat. Sauté the carrots, celery, and shallots with a pinch of salt and pepper until softened and fragrant, about 3–5 minutes. Add the wild rice, chicken, chicken broth, thyme, sage, crushed red pepper flakes, and more salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cover and cook for 35–45 minutes, until the rice is tender.
- Shred the chicken directly in the pot, then stir in the heavy cream, Parmesan cheese, and spinach. Let the soup heat through for about 10 minutes, and finish with parsley.
- Roast the mushrooms as directed, then mash the garlic and stir the roasted ingredients into the soup.
- Ladle the soup into bowls, topping each with fresh rosemary and extra Parmesan.
Notes
FAQs About Creamy Wild Rice Chicken Soup
Can I Use Minnesota Wild Rice Instead of a Blend?
Absolutely! Minnesota wild rice offers a unique nuttiness and texture that works beautifully in this recipe. Cooking times may vary, so adjust accordingly.
How Can I Prevent Mushrooms from Becoming Soggy?
To ensure perfectly roasted mushrooms, avoid overcrowding the baking sheet. Spread them out evenly, and make sure they’re dry before seasoning. Patting them with a paper towel helps eliminate excess moisture.
Why Did My Soup Turn Purple or Pink?
If your soup has a pink or purple hue, you may have used a red or black rice variety like black japonica. These rices release natural pigments, which alter the soup’s color without affecting its taste.
Can I Make This Soup Vegetarian?
Yes! Swap the chicken for extra roasted mushrooms or hearty vegetables like broccoli. Use vegetable broth instead of chicken broth for a completely vegetarian dish.
What’s the Secret to Perfectly Roasted Garlic and Mushrooms?
Roasting garlic and mushrooms separately caramelizes their natural sugars, intensifying their flavor. Mash the roasted garlic before stirring it into the soup for a depth of flavor that’s simply irresistible.
How Do I Adjust the Thickness of the Soup?
If your soup is too thick, simply add more chicken broth or water to achieve your desired consistency. When reheating leftovers, add extra liquid as the rice absorbs broth during storage.
Can I Freeze This Soup?
Absolutely! This soup freezes well. Cool it completely before transferring to an airtight container. When reheating, add broth to restore its creamy texture.
Can I Use Chicken Thighs Instead of Breasts?
Yes! Chicken thighs bring a richer, more succulent flavor to the soup. If using bone-in thighs, remove the bones after cooking and shred the meat for the perfect texture.
How Can I Make This Recipe in Less Time?
The Instant Pot method is the fastest, ready in just 45 minutes. Roast the mushrooms while the soup cooks to streamline the process further. Prepping ingredients ahead of time also helps!
Tips for the Perfect Bowl of Soup
Roast mushrooms until deeply caramelized for the best flavor. For added creaminess, use heavy cream, and consider mixing in a tablespoon of cream cheese for tang. A squeeze of lemon before serving brightens the dish beautifully.
Storing and Reheating Leftovers
Cool leftovers completely before transferring to an airtight container. Refrigerate for up to three days or freeze for up to three months. When reheating, add broth to thin the soup and restore its creamy consistency. Warm gently on the stovetop while stirring occasionally.
This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is the ultimate cozy dish, perfect for any day of the week!
