Dinner

Rice and Chicken Soup with Roasted Mushrooms and Fresh Herbs Recipe

ByRafael Mansero December 31, 2025December 31, 2025

Introduction

This Rice Chicken Soup with Roasted Mushrooms is a comforting and hearty dish perfect for chilly days. Combining tender chicken, wild rice, fresh herbs, and creamy broth, it’s elevated by flavorful roasted mushrooms that add depth and texture. Whether made in a slow cooker, Instant Pot, or on the stove, this soup promises warmth and satisfaction.

The image shows two white bowls filled with creamy mushroom soup on a white marbled wooden table. The soup has several layers: a base of light beige creamy broth mixed with chopped vegetables like orange carrots and green herbs, topped with whole and sliced browned mushrooms. There are sprigs of fresh green rosemary placed on top, adding texture. Around the bowls, there are rustic slices of crusty brown bread, and two vintage silver spoons rest near one of the bowls. A folded gray cloth and a sprig of green rosemary are placed at the top right corner. 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, to taste
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: Prepare the soup base. Choose your cooking method below:
- Slow Cooker: In a slow cooker, combine rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, salt, pepper, and 1/2 cup water. Cover and cook on low for 5–6 hours or high for 2–3 hours.
- Instant Pot: In the Instant Pot, add the same ingredients as above. Cook on high pressure for 15 minutes. Quick release the steam.
- Stove-Top: In a large pot, melt 2 tablespoons butter. Sauté carrots, celery, shallots with salt and pepper for 3–5 minutes until fragrant. Add broth, chicken, 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 2: Shred the chicken with two forks inside the pot. Stir in cream, parmesan, and spinach. Heat through until warmed, about 10–30 minutes depending on cooking method. Add parsley and adjust thickness with extra water if needed.
Step 3: Preheat your oven to 425°F. On a baking sheet, toss mushrooms, garlic, rosemary, lemon zest, melted butter, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until mushrooms are golden and crisp.
Step 4: Mash the roasted garlic with a fork. Stir the mushrooms, mashed garlic, and any leftover butter into the soup.
Step 5: Serve the soup in bowls, garnished with rosemary sprigs and additional parmesan if desired. Enjoy warm.

Tips & Variations

Use bone-in chicken breasts for deeper flavor; remove bones after cooking and shred the meat.
Swap kale for spinach for a heartier green.
Adjust crushed red pepper flakes to taste for desired heat level.
Try substituting half-and-half for cream to lighten the soup.
Use porcini or shiitake mushrooms for a more intense umami flavor in the roasted mushrooms.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup is too thick after storing, add a splash of water or broth while reheating to loosen the consistency. Roasted mushrooms are best served fresh but can be stored separately and reheated briefly before serving.

How to Serve

Two white bowls filled with creamy mushroom soup sit on a white marbled texture with rustic brown wooden accents underneath. The soup layers show a light creamy base with visible pieces of wild rice, orange carrot slices, and green herbs mixed throughout. On top, there are browned, roasted mushrooms of different shapes and sizes, along with sprigs of rosemary adding a fresh green and brown contrast. Around the bowls, there are slices of crusty white bread with a textured, airy crumb, and two vintage silver spoons lay next to one bread slice. A folded gray cloth and fresh rosemary sprigs are placed to the side, completing the cozy, rustic presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, but cooking times will vary. Wild rice blend offers a nutty texture and longer cooking time. If using white rice, add it later towards the end to prevent overcooking.

Is it necessary to roast the mushrooms separately?

Roasting mushrooms enhances their flavor and texture, adding a crispy, caramelized element to the soup. While you can cook them directly in the soup, roasting separately is recommended for the best taste and contrast.