If you’re craving something that feels like a warm hug in a bowl, you’ve got to try this Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe. I absolutely love how the comforting creaminess plays so beautifully with the nutty wild rice and those earthy, roasted mushrooms. It’s one of those recipes that’s perfect for chilly evenings or anytime you want to cozy up with a bowl of homemade goodness.
When I first made this soup, I was blown away by how the roasted mushrooms add such a rich depth of flavor—it’s like they bring the whole dish to life. You’ll find that it’s hearty enough to serve as a full meal, yet simple enough to whip up during a busy week. Plus, it’s a crowd-pleaser; my family goes crazy for it every time I make it.
Why You’ll Love This Recipe
- Rich, Creamy Texture: The soup is perfectly creamy without feeling heavy, thanks to the balance of cream and parmesan.
- Layered Flavors: Roasted mushrooms and herbs like thyme and sage add a beautiful, earthy complexity.
- Adaptable Cooking Methods: Whether you prefer slow cooker, Instant Pot, or stove-top, this recipe works beautifully in all three.
- Nourishing and Satisfying: Wild rice makes it hearty and gluten-free, while fresh greens add a pop of color and nutrients.
Ingredients You’ll Need
Each ingredient here pulls its weight to bring this soup to life—from the tender chicken to the bursts of lemon zest in the roasted mushrooms. When shopping, look for fresh mushrooms and quality chicken broth to get the best flavor from the get-go.
- Chicken breasts: Boneless and skinless is key for easy shredding later on.
- Wild rice blend: Adds that lovely chewy texture and nutty flavor you want in every bite.
- Carrots: Chop them evenly so they cook through nicely with the other veggies.
- Celery: Brings subtle crunch and freshness to the soup base.
- Shallots: Milder and sweeter than onions, perfect for a gentle aromatics start.
- Chicken broth: Low-sodium varieties are best so you can control saltiness yourself.
- Fresh thyme and sage: These herbs add rustic earthiness—fresh works best but dried is fine when fresh isn’t available.
- Crushed red pepper flakes: Just enough for a gentle warmth without overwhelming the soup.
- Baby spinach or kale: Adds vibrant green color and a nutritious punch.
- Fresh parsley: Stirred in last for a touch of herbaceous brightness.
- Heavy cream or whole milk: For that luscious, creamy mouthfeel.
- Parmesan cheese: Grated fresh if you can—it melts beautifully and adds savory depth.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Salted butter: Helps roast the mushrooms and adds richness.
- Mixed mushrooms: Use a variety like cremini, shiitake, and oyster for maximum flavor and texture.
- Fresh rosemary: Aromatic herb brings out savory notes in the mushrooms and soup.
- Garlic cloves: Smashing them before roasting helps release their sweetness.
- Lemon zest: A zingy contrast that brightens the whole dish.
Variations
I love switching things up depending on the season or what I have on hand. This Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe is wonderfully flexible, so feel free to make it your own!
- Dairy-Free Version: I swapped out the cream for coconut milk once, and it gave the soup a subtle sweetness that my dairy-intolerant friend appreciated.
- Vegetarian Version: You can omit the chicken and use vegetable broth, then add extra mushrooms or some roasted squash for heartiness.
- Spicy Kick: Adding a dash more crushed red pepper flakes or a splash of hot sauce gives an exciting twist if you like it with heat.
- Different Greens: Kale is my go-to, but baby chard or even finely chopped collards work perfectly too.
How to Make Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe
Step 1: Prep and Cook the Soup Base
Whether you’re using a slow cooker, Instant Pot, or stove-top, start by combining your wild rice, chicken, chopped veggies, herbs, and broth. I usually toss in a splash of water or extra broth to ensure the rice cooks evenly without sinking to the bottom and sticking. For slow cooker users, the low setting for 5-6 hours gives the best tender results without mushy rice. And remember, every slow cooker heats differently, so check around five hours to see how it’s coming along.
Step 2: Shred the Chicken and Add Creamy Goodness
Once your chicken is cooked through and tender, shred it right in the pot with two forks. This simple trick saves you time and cleanup. Then stir in the cream and parmesan—this is the magic moment when the soup truly becomes creamy and comforting. Add the baby spinach or kale last and cook just until wilted to keep those greens vibrant and fresh tasting.
Step 3: Roast the Mushrooms to Golden Perfection
This is the step I’m obsessed with. Toss those mushrooms, butter, garlic, rosemary, lemon zest, and seasoning on a baking sheet and roast at 425°F for about 25-30 minutes. Stir them halfway through so they brown evenly. Roasting caramelizes their natural sugars and concentrates their flavor, adding the perfect savory umami punch to the soup. Don’t skip mashing the garlic cloves into the mushrooms before stirring them back into the soup—it totally elevates the depth.
Step 4: Final Touches and Serving
Once everything is combined and warmed through, give it a final stir with fresh parsley to brighten the dish. Portion it out into bowls and sprinkle some extra parmesan on top if you’re feeling fancy. This soup looks as good as it tastes with those little flecks of green and ribbons of cheese.
Pro Tips for Making Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe
- Perfect Rice Texture: I always taste the rice towards the end of cooking and add liquid if it’s absorbing too fast—won’t let it turn mushy!
- Roasting Mushrooms: Don’t overcrowd the pan; mushrooms need space to roast, not steam, for that crispy edge.
- Cream vs. Milk: Using cream gives you that luscious richness, but whole milk works in a pinch for a lighter version.
- Leftover Soup Fix: If your leftover soup thickens up, just whisk in some chicken broth while reheating to revive the perfect consistency.
How to Serve Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe
Garnishes
I love topping my bowls with a little extra freshly grated parmesan and a sprinkle of chopped parsley or rosemary leaves. It adds brightness and that final layer of aroma that makes serving this soup feel special every single time.
Side Dishes
Crispy bread or a warm, crusty baguette is my go-to pairing for soaking up this creamy soup. Sometimes I’ll serve a simple side salad with a light vinaigrette to balance the richness, especially when having guests over.
Creative Ways to Present
For special occasions, I like to ladle the soup into mini crock bowls and add a small rosemary sprig on top alongside a parmesan crisp. It makes the presentation feel cozy and elegant without needing extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it lasts well for about 3-4 days. Just be aware the wild rice will soak up some of the liquid, so don’t be surprised if it thickens—adding a splash of broth or water right before heating helps it loosen up perfectly.
Freezing
Freezing this soup works okay, but I find the texture of the cream and greens changes a bit, so I recommend freezing before adding the cream and spinach if possible. Thaw it fully in the fridge overnight before gently reheating and stirring in fresh cream and greens for best flavor.
Reheating
When reheating, warm the soup gently on the stove over medium-low heat, stirring often so nothing sticks or scorches. If it looks too thick, whisk in a little broth or water to get that perfect spoonable consistency again.
FAQs
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Can I use frozen wild rice instead of dry?
Frozen wild rice isn’t recommended for this soup because it won’t absorb broth like dry wild rice does during cooking. Dry wild rice cooks up chewy and nutty, creating the perfect texture. Using frozen wild rice might result in an inconsistent texture and incomplete cooking.
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Can I make this soup vegetarian?
Absolutely! Swap the chicken for extra mushrooms, roasted butternut squash, or beans and use vegetable broth. Adding hearty veggies will keep it filling while staying flavorful. Just skip the chicken and adjust cooking times as needed.
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What can I substitute for heavy cream?
Whole milk is a good lighter substitute, but the soup won’t be quite as rich. For dairy-free options, coconut milk works nicely but adds a subtle coconut flavor. Cashew cream is another great alternative if you want creaminess without dairy.
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How do I keep the soup from getting too thick when reheating?
Simply stir in a splash of chicken broth or water to thin the soup back to your desired consistency before heating. This helps because the rice absorbs a lot of liquid while stored. Warm gently to avoid curdling the cream.
Final Thoughts
This Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe has become one of my absolute favorites because it marries comforting creaminess with hearty, wholesome ingredients and those deeply flavorful roasted mushrooms. It’s easy to make, soothing to eat, and feels just right for sharing with family or friends on a crisp evening. I hope you’ll give it a try and find, like I did, that it turns everyday dinners into special moments you look forward to.
Print
Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Creamy Wild Rice Chicken Soup with Roasted Mushrooms offers a comforting blend of tender chicken, nutty wild rice, fresh vegetables, and a rich creamy broth, perfectly accented by aromatic herbs and roasted mushrooms. Whether cooked in a slow cooker, Instant Pot, or on the stovetop, this hearty soup promises rich flavor and satisfying texture, making it an ideal warming meal for any season.
Ingredients
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
- 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 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: Depending on your preferred cooking method, combine the chicken breasts, wild rice, chopped carrots, celery, shallots, low-sodium chicken broth, herbs (thyme and sage), crushed red pepper flakes, and a pinch of kosher salt and black pepper in your slow cooker, Instant Pot, or stovetop pot. For slow cooker, add 1/2 cup water; for Instant Pot and stovetop, water isn’t specifically added separately.
- Cook the Soup: Slow Cooker: Cook on low for 5-6 hours or high for 2-3 hours until chicken and rice are tender. Instant Pot: Cook on high pressure for 15 minutes, then quick release. Stovetop: Bring to a boil, cover, then reduce heat and simmer 35-45 minutes until rice is tender.
- Shred the Chicken and Finish Soup: Remove chicken breasts and shred with two forks. Return shredded chicken to the pot or Instant Pot set to sauté, then stir in heavy cream, grated parmesan, and baby spinach or kale. Cook gently until warmed through—approximately 30 minutes in slow cooker, 10 minutes on Instant Pot sauté, or 10 minutes on stovetop over medium heat. Stir in chopped parsley. Add additional 1/2 cup water in slow cooker if soup seems too thick.
- Roast the Mushrooms: Preheat oven to 425°F (220°C). On a baking sheet, toss the melted butter, torn mushrooms, smashed garlic cloves, fresh rosemary sprigs, lemon zest, and a pinch of salt and black pepper. Roast for 25-30 minutes, stirring halfway through, until mushrooms are golden and crisp.
- Incorporate Roasted Mushrooms into Soup: Mash the roasted garlic with a fork, then stir the mushrooms, mashed garlic, and any remaining butter from the baking sheet into the soup for added depth of flavor.
- Serve: Divide the soup among bowls and garnish with rosemary sprigs and additional parmesan cheese as desired. Enjoy warm.
Notes
- Leftovers: The wild rice absorbs liquid upon storage, so add extra broth when reheating if you prefer a more soupy consistency.
- Slow Cooker Considerations: Slow cookers can vary; start checking rice doneness around 5 hours on low to prevent mushiness. Thin soup with water if it becomes too thick.
- Substitutions: You can use whole milk instead of heavy cream for a lighter version, though the soup will be less rich.
- Vegetable Alternatives: Feel free to swap baby spinach with kale or other leafy greens.
- Mushroom Variety: Use a mix of cremini, shiitake, oyster, or other favorite mushrooms for depth of flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
