Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe
This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting and hearty dish featuring tender shredded chicken, a wholesome wild rice blend, and fresh vegetables simmered in a creamy, savory broth. Enhanced with fragrant herbs like thyme, sage, and rosemary, and topped with golden, crispy roasted mushrooms, this soup offers a perfect balance of flavor and texture ideal for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes (stove-top), 5-6 hours (slow cooker low), 15 minutes (Instant Pot high pressure) plus roasting time
- Total Time: 1 hour (stove-top), 6-6.5 hours (slow cooker), 45 minutes (Instant Pot including roasting)
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
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
Mushroom Topping Ingredients
- 6 tablespoons salted butter, melted
- 2 pounds mixed mushrooms, roughly torn
- 2 sprigs fresh rosemary
- 4 cloves garlic, smashed
- Zest from 1 lemon
Instructions
- Prepare the Soup Base: Combine the wild rice, chicken breasts, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch each of kosher salt and black pepper in your cooking vessel depending on method chosen (slow cooker, Instant Pot, or large soup pot). For slow cooker, add 1/2 cup water. For stove-top, melt 2 tablespoons butter first and sauté the vegetables before adding other ingredients.
- Cook the Soup: For slow cooker, cover and cook on low for 5-6 hours or on high for 2-3 hours. For Instant Pot, cook on high pressure for 15 minutes and quick release steam. For stove-top, bring to a boil, then cover and simmer on low for 35-45 minutes until rice is tender and chicken is cooked through.
- Shred Chicken and Finish Soup: Remove chicken breasts and shred with two forks. Stir shredded chicken back into the soup along with heavy cream, grated parmesan, and fresh spinach. Cook until warmed through—about 30 minutes on slow cooker, 10 minutes on Instant Pot (using sauté mode), or 10 minutes on stove-top. Stir in fresh parsley and adjust seasoning as needed. Add additional water (1/2 cup) if soup is too thick.
- Roast the Mushrooms: Preheat oven to 425°F (220°C). On a baking sheet, toss melted butter, 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 and crisp.
- Incorporate Mushrooms and Serve: Mash the roasted garlic with a fork and stir it into the roasted mushrooms along with any leftover butter on the baking sheet. Stir the mushroom mixture into the soup. Serve the soup in bowls, garnished with rosemary sprigs and additional parmesan cheese.
Notes
- You can substitute whole milk for heavy cream to reduce the richness.
- For a vegetarian version, omit chicken and substitute vegetable broth and a plant-based protein.
- Wild rice blend may vary in cooking time, adjust accordingly.
- If soup is too thick after cooking, add extra water or broth to reach desired consistency.
- Leftover soup stores well refrigerated for up to 3 days or frozen for up to 2 months.
- Roasted mushrooms can be prepared in advance and added just before serving.
Keywords: wild rice chicken soup, creamy chicken soup, roasted mushrooms, slow cooker soup, healthy chicken soup
