If you’re on the hunt for a cozy, soul-soothing soup that brings a burst of flavor and comforting creaminess, look no further than this Creamy Wild Rice Chicken Soup with Roasted Mushrooms. It’s a gorgeous medley of tender chicken, nutty wild rice, and beautifully roasted mushrooms, all nestled in a rich, velvety broth. Each spoonful boasts layers of herbaceous notes, a subtle kick from red pepper flakes, and that wonderful roasted garlic aroma that makes your kitchen smell irresistible. Whether you’re craving a hearty lunch or a warming dinner, this soup is your new go-to comfort food that never fails to impress and satisfy.

Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, yet essential ingredients is what makes this Creamy Wild Rice Chicken Soup with Roasted Mushrooms shine. Each component plays a crucial role, from the wild rice that adds texture to the luscious creaminess and fresh herbs that elevate every bite with vibrant flavor.

1 pound boneless, skinless chicken breasts: Tender and lean, perfect for shredding into the soup.
1 1/2 cups dry wild rice blend: Adds a hearty, nutty texture and earthy flavor.
6 carrots, chopped: Brings natural sweetness and vibrant color.
3 stalks celery, chopped: Adds crunch and depth to the base.
2 medium shallots, chopped: Mellow, sweet onion flavor that enriches the broth.
6 cups low-sodium chicken broth: Provides the savory liquid that ties everything together.
2 tablespoons chopped fresh thyme or 2 teaspoons dried: Earthy and aromatic, a classic herb for poultry dishes.
1 tablespoon chopped fresh sage or 1 teaspoon dried: Adds a warm, peppery note to the flavor profile.
1/2 teaspoon crushed red pepper flakes: A gentle, spicy kick that brightens the soup.
2 cups fresh baby spinach or kale: Fresh greens that add color and nutrition.
2 tablespoons chopped fresh parsley: A final fresh burst that lifts the whole dish.
1 cup heavy cream or whole milk: Creates that irresistible creamy texture.
1/2 cup grated parmesan, plus more for serving: Adds a savory, umami richness.
Kosher salt and black pepper: For perfect seasoning throughout.
6 tablespoons salted butter, melted: Used for roasting the mushrooms and enhancing their flavor.
2 pounds mixed mushrooms, roughly torn: Roasted to golden perfection for earthy depth.
2 sprigs fresh rosemary: Adds piney fragrance during roasting and as garnish.
4 cloves garlic, smashed: Roasted alongside mushrooms to impart mellow, sweet garlic flavor.
Zest from 1 lemon: Brightens the dish with a fresh citrus note.

How to Make Creamy Wild Rice Chicken Soup with Roasted Mushrooms

Step 1: Prepare the Soup Base

Begin by combining your rice, chicken breasts, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper in your cooking vessel—whether a slow cooker, Instant Pot, or large soup pot. Adding a little water helps everything meld beautifully. Cooking times will vary depending on your method, but the goal is the same: get the rice tender, the chicken cooked through and ready to shred, and the flavors harmonized in a savory broth that’s full-bodied and fragrant.

Step 2: Shred the Chicken and Add Creaminess

Once the chicken is tender and the rice is cooked, shred the chicken into bite-sized pieces right in the pot or cooker using two forks. Stir in your heavy cream and grated parmesan, which transform the broth into a luscious, silky soup that wraps around every ingredient. Toss in the fresh baby spinach or kale and let it wilt gently to add freshness and a pleasant pop of green.

Step 3: Roast the Mushrooms

While the soup simmers, preheat your oven to 425 degrees Fahrenheit and prepare your mushrooms for roasting. Toss the roughly torn mushrooms with melted butter, smashed garlic cloves, rosemary sprigs, lemon zest, and a pinch of salt and pepper on a baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until the mushrooms are gloriously caramelized and crisp at the edges. This roasting step adds a bold depth and a slightly smoky sweetness that takes the soup to the next level.

Step 4: Incorporate Roasted Mushrooms and Finish

Once the mushrooms and garlic are roasted, mash the softened garlic cloves to release their buttery goodness before stirring everything, including any flavorful leftover butter, into the creamy soup. This adds a robust garlic flavor nuanced with the earthiness of the mushrooms. Give the soup a taste test, adjusting seasoning as needed, and stir in chopped fresh parsley to brighten the final flavor.

Step 5: Serve and Enjoy

Ladle the Creamy Wild Rice Chicken Soup with Roasted Mushrooms into bowls and add a sprinkle of additional parmesan and a few rosemary sprigs for an inviting presentation. Now it’s ready to warm your heart and delight your taste buds!

How to Serve Creamy Wild Rice Chicken Soup with Roasted Mushrooms

Garnishes

Simple garnishes can elevate your soup experience. A light dusting of extra parmesan cheese adds a salty, melty finish. Fresh rosemary sprigs not only decorate the bowl but also infuse the soup with aroma as you enjoy each spoonful. A delicate drizzle of good olive oil or a bit of cracked black pepper can add just the right last touch.

Side Dishes

Pair this hearty soup with crusty bread or warm dinner rolls that are perfect for dipping and sopping up every creamy drop. A leafy green side salad with a lemon vinaigrette serves as a fresh, crisp contrast. For a fuller meal, roasted vegetables or a simple grain like quinoa nicely complement the soup’s rich texture.

Creative Ways to Present

For entertaining, serve the soup in mini pumpkins or hollowed-out bread bowls that make a charming presentation. Swirl in a spoonful of pesto or a dollop of Greek yogurt at the center of each bowl for a splash of color and zesty flavor. Topping with crispy fried sage leaves or toasted pumpkin seeds adds an unexpected crunchy texture that your guests will love.

Make Ahead and Storage

Storing Leftovers

This soup is fantastic for meal prep because its flavors often deepen after sitting a day. Store leftovers in airtight containers in the refrigerator for up to four days. When ready, just gently reheat on the stove or in the microwave, stirring occasionally to maintain that creamy consistency.

Freezing

You can freeze Creamy Wild Rice Chicken Soup with Roasted Mushrooms for up to three months. Make sure to cool it thoroughly before transferring to freezer-safe containers or heavy-duty bags. Keep in mind the texture of the fresh greens may soften after freezing, so you might want to add fresh spinach when reheating to brighten it up again.

Reheating

Reheat the soup slowly over low to medium heat, stirring occasionally to prevent scorching. If it thickens too much, loosen it with a splash of water or extra broth. A little extra fresh greens or a pinch of fresh herbs stirred in at the end refresh the flavors beautifully.

FAQs

Can I use different types of rice for this soup?

Absolutely! While wild rice blend adds great texture and nuttiness, you can substitute with brown rice or even white rice. Just remember to adjust cooking times, as wild rice generally takes longer to become tender.

Is there a vegetarian version of this Creamy Wild Rice Chicken Soup with Roasted Mushrooms?

Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. Roasted mushrooms will add plenty of umami and heartiness, making a satisfying vegetarian alternative.

Can I make this soup on the stovetop only?

Definitely! The stovetop method is traditional and equally delicious. Just be sure to keep an eye on the rice as it cooks and adjust liquid levels to prevent sticking or burning.

How do I get the mushrooms crispy without burning them?

Roast the mushrooms on a single layer at a high temperature (425 degrees Fahrenheit) and stir once halfway through to ensure even cooking. Use enough butter to coat them lightly but not so much that they’re swimming in fat.

What can I substitute for heavy cream if I want a lighter version?

You can use whole milk or a mixture of milk and Greek yogurt for a lighter but still creamy texture. Just add yogurt gently at the end off the heat to prevent curdling.

Final Thoughts

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is the kind of recipe you’ll find yourself craving again and again. It’s cozy, nourishing, and packed with flavor from every corner of the kitchen, making it a perfect choice whether you’re cooking for family or friends. I encourage you to try it out, savor each comforting spoonful, and enjoy the warmth and joy it brings to your table.

Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe

★★★★★

4.8 from 18 reviews

Author: Rafael
Total Time: 50-60 minutes (stove-top), 5-6 hours (slow cooker), 40 minutes (Instant Pot including sauté)
Yield: 6–8 servings 1x
Diet: Low Salt

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Description

A comforting and creamy wild rice chicken soup featuring tender shredded chicken, hearty vegetables, and a blend of fresh herbs. Roasted mushrooms with garlic and rosemary add a rich, earthy flavor that complements the smooth, cheesy broth perfectly. This versatile recipe can be made in a slow cooker, Instant Pot, or on the stove-top for convenient, delicious meals all year round.

Instructions

Prepare the Soup Base: In your chosen cooking method (slow cooker, Instant Pot, or soup pot), combine the rice, chicken breasts, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and season lightly with salt and pepper. If using slow cooker, add 1/2 cup water and cook on low for 5-6 hours or high for 2-3 hours. Instant Pot users cook on high pressure for 15 minutes with a quick release, and stove-top cooks will bring to a boil then reduce to low heat simmering for 35-45 minutes until rice is tender.
Shred the Chicken and Add Cream: After cooking, shred the chicken breasts with two forks directly in the pot. Stir in the heavy cream, grated parmesan, and fresh spinach or kale. Continue cooking on medium heat or slow cooker warm setting until heated through (about 10 minutes for Instant Pot or stove-top, 30 minutes for slow cooker). Stir in chopped parsley.
Roast the Mushrooms: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the mixed mushrooms with melted butter, smashed garlic cloves, fresh rosemary sprigs, lemon zest, and a good pinch of salt and pepper. Spread evenly and roast for 25-30 minutes, stirring halfway, until mushrooms are golden and crisp.
Incorporate the Mushrooms: Mash the roasted garlic with a fork and mix it into the roasted mushrooms along with any remaining butter on the baking sheet. Stir the mushrooms and garlic butter mixture into the soup until well combined for a rich, aromatic finish.
Serve: Ladle the soup into bowls, garnish with extra parmesan cheese and a sprig of rosemary for a beautiful presentation. Serve hot and enjoy the comforting flavors.

Notes

You can substitute heavy cream with whole milk for a lighter version, but the soup will be less creamy.
Use a wild rice blend that includes other rice grains for varied textures.
The soup can be made ahead and stored in the refrigerator up to 3 days or frozen for up to 3 months.
For a spicier kick, add extra crushed red pepper flakes to taste.
Use fresh herbs whenever possible to elevate the flavor profile.
To make this vegetarian, omit chicken and use vegetable broth; add extra mushrooms and beans for protein.

Prep Time: 15 minutes
Cook Time: 35-45 minutes (stove-top), 5-6 hours (slow cooker low), 15 minutes (Instant Pot high pressure)
Category: Soup
Method: Slow Cooker, Instant Pot, Stove-Top, Roasting
Cuisine: American