Introduction

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting, hearty dish perfect for chilly days. Combining tender chicken, earthy wild rice, and flavorful roasted mushrooms, it offers a rich and satisfying meal that’s easy to prepare using multiple cooking methods.

A white bowl filled with creamy mushroom soup that shows layers of light beige cream base mixed with wild rice and small chunks of orange carrot, green celery, and herbs. On top, there are several browned button and shiitake mushroom caps, some whole and some sliced, garnished with sprigs of rosemary, adding a touch of green and dark brown to the creamy surface. Next to the bowl is a piece of crusty bread with a rough, golden-brown crust and soft, airy interior, resting on a rustic wooden surface. A gray textured cloth and sprigs of fresh rosemary are seen in the background, giving a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Choose your cooking method: Slow Cooker, Instant Pot, or Stove-Top.
Step 2 (Slow Cooker): In the slow cooker bowl, combine wild rice, chicken breasts, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper, and a pinch 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.
Step 3 (Slow Cooker): Shred the chicken with two forks inside the slow cooker. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 30 minutes. Stir in parsley. If the soup is too thick, add another 1/2 cup water.
Step 4 (Instant Pot): Combine rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and salt and pepper in the Instant Pot. Seal and cook on high pressure for 15 minutes. Quick release the steam.
Step 5 (Instant Pot): Switch to sauté mode. Shred the chicken with forks, then stir in cream, parmesan, and spinach. Cook until warmed through, about 10 minutes. Stir in parsley.
Step 6 (Stove-Top): In a large soup pot, melt 2 tablespoons butter. Add carrots, celery, shallots, and a pinch of salt and pepper. Cook until fragrant and caramelized, 3-5 minutes. Add broth, chicken, wild rice, thyme, sage, crushed red pepper, salt and pepper. Bring to a boil, then cover and simmer on low for 35-45 minutes until rice is tender.
Step 7 (Stove-Top): Shred the chicken with forks. Stir in cream, parmesan, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in parsley.
Step 8: Preheat oven to 425°F. On a baking sheet, toss melted butter, mushrooms, smashed garlic, rosemary, lemon zest, and a pinch of salt and pepper. Roast for 25-30 minutes, stirring halfway, until mushrooms are golden and crisp.
Step 9: Mash the roasted garlic with a fork, then stir in the mushrooms, mashed garlic, and any remaining butter into the soup.
Step 10: Divide soup into bowls and garnish with fresh rosemary sprigs and additional parmesan cheese. Serve warm.

Tips & Variations

Use whole milk instead of heavy cream for a lighter version of the soup without sacrificing creaminess.
Swap baby spinach for kale for a heartier green with extra nutrients.
Try different mushroom varieties like cremini, shiitake, or oyster for varied flavor and texture.
Adding a splash of white wine to the mushrooms before roasting enhances their depth of flavor.
If you don’t have fresh herbs, dried thyme and sage work well—just reduce quantity to avoid overpowering the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can add a splash of broth or milk to loosen the soup if it has thickened. For longer storage, freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy soup that has a thick texture and several layers of ingredients. The bottom layer shows soft rice mixed with small pieces of orange carrots, green peas, and celery, all in a light beige broth. Scattered on top are whole and sliced brown mushrooms with a glossy, slightly cooked look. There are also sprigs of dark green rosemary placed over the mushrooms, adding contrast and height. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of wild rice?

Yes, brown rice can be used as a substitute, but it may require different cooking times. Adjust accordingly and ensure the rice is tender before finishing the soup.

Is there a vegetarian version of this soup?

To make a vegetarian version, omit the chicken and use vegetable broth. Add extra mushrooms or beans for protein, and roast the mushrooms as directed for a rich, flavorful addition.