Creamy Wild Rice Chicken Soup with Roasted Mushrooms (Ultimate Comfort Food!) | iTasty.net

Creamy Wild Rice Chicken Soup with Roasted Mushrooms (Ultimate Comfort Food!)

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is the epitome of comfort food! It’s a hearty, flavorful, and incredibly satisfying soup that combines tender chicken, nutty wild rice, a creamy broth, and a generous topping of crispy, savory roasted mushrooms. I love how this recipe is both elegant and easy to make, with options for slow cooker, Instant Pot, and stovetop cooking. It’s perfect for a cozy night in, a special occasion meal, or anytime you’re craving a warm and delicious soup.

Why You’ll Love This Wild Rice Chicken Soup

  • Creamy and Comforting: The combination of heavy cream (or whole milk) and Parmesan cheese creates a luxuriously creamy broth.
  • Hearty and Flavorful: Packed with chicken, wild rice, and vegetables, this soup is a complete and satisfying meal.
  • Roasted Mushrooms: The roasted mushrooms add a depth of umami flavor and a delightful crispy texture.
  • Versatile Cooking Methods: You can make this soup in a slow cooker, Instant Pot, or on the stovetop.
  • Make-Ahead Friendly: This soup tastes even better the next day, making it great for meal prepping.
Ingredients for Creamy Wild Rice Chicken Soup, including chicken, wild rice, vegetables, and mushrooms.

Ingredients for Creamy Wild Rice Chicken Soup

Here’s what you’ll need to make this amazing soup. The full list with measurements is in the recipe card below.

Soup

  • Boneless, skinless chicken breasts (Meat)
  • Dry wild rice blend (Grain)
  • Carrots, chopped (Vegetable)
  • Stalks celery, chopped (Vegetable)
  • Medium shallots, chopped (Vegetable)
  • Low-sodium chicken broth (Liquid)
  • Chopped fresh thyme (or dried) (Herb)
  • Chopped fresh sage (or dried) (Herb)
  • Crushed red pepper flakes (Spice)
  • Fresh baby spinach or kale (Vegetable)
  • Chopped fresh parsley (Herb)
  • Heavy cream or whole milk (Dairy)
  • Grated Parmesan cheese (Dairy)
  • Kosher salt (Seasoning)
  • Black pepper (Spice)

Roasted Mushrooms

  • Salted butter, melted (Fat)
  • Mixed mushrooms, roughly torn (Fungi)
  • Fresh rosemary (Herb)
  • Garlic cloves, smashed (Aromatic)
  • Zest from 1 lemon (Flavoring)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Creamy Wild Rice Chicken Soup as is, but here are a few ideas for variations:

  • Use Different Protein: Try using cooked turkey, rotisserie chicken, or even Italian sausage instead of chicken breasts.
  • Add More Vegetables: Toss in some diced potatoes, butternut squash, or parsnips.
  • Make it Vegetarian: Omit the chicken and use vegetable broth.
  • Different Herbs: Experiment with other herbs, like oregano or marjoram.
  • Add a Splash of Wine: Add a splash of dry white wine to the soup for extra flavor.
Adding the ingredients to the slow cooker for Creamy Wild Rice Chicken Soup.

How to Make Creamy Wild Rice Chicken Soup

Let me show you how to make this delicious and comforting Creamy Wild Rice Chicken Soup using your preferred method:

Slow Cooker Method:

  1. Combine Ingredients: In the bowl of your slow cooker, I combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. I add 1/2 cup of water.
  2. Cook: I cover and cook on low for 5-6 hours or on high for 2-3 hours.
  3. Shred Chicken and Finish: I shred the chicken with two forks. I stir in the cream, Parmesan, and spinach. I cook until warmed through, about 30 minutes. I stir in the parsley. If the soup is thick, I add an additional 1/2 cup water.

Instant Pot Method:

  1. Combine Ingredients: In the bowl of your Instant Pot, I combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper.
  2. Pressure Cook: I cover and cook on high pressure for 15 minutes. I quick-release the steam.
  3. Shred Chicken and Finish: I switch the Instant Pot to sauté. I shred the chicken with two forks. I stir in the cream, Parmesan, and spinach. I cook until warmed through, about 10 minutes. I stir in the parsley.

Stovetop Method:

  1. Sauté Vegetables: In a large soup pot, I melt 2 tablespoons of butter. I add the carrots, celery, shallots, and a pinch each of salt and pepper. I cook until fragrant and caramelized, about 3-5 minutes.
  2. Add Remaining Ingredients: I stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. I bring to a boil over high heat.
  3. Simmer: Once boiling, I cover and reduce the heat to low, and cook for 35-45 minutes, until the rice is tender.
  4. Shred Chicken and Finish: I shred the chicken with two forks. I stir in the cream, Parmesan, and spinach. I cook over medium heat until warmed through, about 10 minutes. I stir in the parsley.

Roasted Mushrooms (for all methods):

  1. Preheat Oven: I preheat the oven to 425 degrees F (220°C).
  2. Combine Ingredients: On a baking sheet, I combine the melted butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper.
  3. Roast: I transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.
  4. Mash Garlic: I mash the garlic with a fork.
  5. Combine: Then I stir in the mushrooms, mashed garlic, and any butter left into the soup.

Serve

  1. Serve

Tips and Tricks for the BEST Wild Rice Soup

Here are my secrets for making this soup truly exceptional:

  • Use a Wild Rice Blend: A wild rice blend adds a variety of textures and flavors to the soup.
  • Don’t Overcook the Rice: Cook the rice until it’s tender but still has a slight bite to it.
  • Fresh Herbs: Fresh herbs add a bright, vibrant flavor to the soup.
  • Roast the Mushrooms: Roasting the mushrooms brings out their natural sweetness and creates a crispy texture.
  • Parmesan Cheese: Adds a lot of flavor.

How to Serve

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a complete meal on its own, but here are a few serving suggestions:

  • Crusty Bread: Serve with a side of crusty bread or rolls for dipping.
  • Salad: A simple green salad would complement the soup nicely.
  • Garnish: Top with extra Parmesan cheese, fresh herbs, or a swirl of cream.
Creamy Wild Rice Chicken Soup served in bowls with a side of crusty bread.

Make Ahead and Storage

This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze this soup for up to 3 months.

FAQs about Creamy Wild Rice Chicken Soup

  • Can I use a different type of rice?
    • Wild rice is recommended for its nutty flavor and texture, but you can substitute brown rice or long-grain white rice. Adjust cooking time accordingly.
  • Can I make this without the cream?
    • You can use whole milk or half-and-half instead of heavy cream for a lighter soup.
  • Can I make this vegetarian?
    • Yes, you can omit the chicken and use vegetable broth.

Enjoy this comforting, flavorful, and incredibly delicious Creamy Wild Rice Chicken Soup with Roasted Mushrooms! It’s a perfect meal for any time of year.

Print
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Adding the ingredients to the slow cooker for Creamy Wild Rice Chicken Soup.

Creamy Wild Rice Chicken Soup with Roasted Mushrooms

  • Author: Caoimhe Byrne
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 1x
  • Category: Soup, Main Course
  • Cuisine: American

Description

This Creamy Wild Rice Chicken Soup is a hearty and flavorful meal, perfect for a chilly day. It combines tender chicken, wild rice, vegetables, and a creamy broth, topped with crispy roasted mushrooms for added depth and texture.


Ingredients

Scale

For the Soup:

  • 1 pound boneless, skinless chicken breasts
  • 1 1/2 cups dry wild rice blend, rinsed
  • 6 medium carrots, chopped
  • 3 stalks celery, chopped
  • 2 medium shallots, chopped
  • 6 cups low-sodium chicken broth
  • 2 tablespoons fresh thyme leaves, chopped (or 2 teaspoons dried thyme)
  • 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried sage)
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups fresh baby spinach or kale, roughly chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 cup heavy cream (or whole milk)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/2 cup water

For the Roasted Mushrooms:

  • 6 tablespoons salted butter, melted
  • 2 pounds mixed mushrooms (such as cremini, shiitake, oyster, or button), roughly torn or sliced
  • 2 sprigs fresh rosemary
  • 4 cloves garlic, smashed
  • Zest of 1 lemon
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

Choose your cooking method:

Slow Cooker Method:

  1. Combine Ingredients: In the bowl of a 6-quart or larger slow cooker, combine the rinsed wild rice blend, chicken breasts, chopped carrots, chopped celery, chopped shallots, chicken broth, thyme, sage, crushed red pepper flakes, 1/2 cup water and a pinch of salt and pepper.
  2. Slow Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender.
  3. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
  4. Add Cream, Parmesan, and Spinach: Stir in the heavy cream (or milk), Parmesan cheese, and spinach. Cook for another 30 minutes on low, or until the spinach is wilted and the soup is heated through.
  5. Stir in Parsley: Stir in the chopped fresh parsley.
  6. Adjust Consistency (Optional): If the soup is too thick, add a little more water or chicken broth to reach your desired consistency.

Instant Pot Method:

  1. Combine Ingredients: In the bowl of your Instant Pot, combine the rinsed wild rice blend, chicken breasts, chopped carrots, chopped celery, chopped shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper.
  2. Pressure Cook: Seal the Instant Pot lid and cook on high pressure for 15 minutes.
  3. Quick Release: Once the cooking time is complete, carefully quick-release the pressure.
  4. Shred Chicken: Remove the chicken breasts from the Instant Pot and shred them with two forks. Return the shredded chicken to the Instant Pot.
  5. Sauté Mode: Switch the Instant Pot to the “Sauté” setting.
  6. Add Cream, Parmesan, and Spinach: Stir in the heavy cream (or milk), Parmesan cheese, and spinach. Cook, stirring occasionally, for about 10 minutes, or until the spinach is wilted and the soup is heated through.
  7. Stir in Parsley: Stir in the chopped fresh parsley.

Stove-Top Method:

  1. Sauté Vegetables: In a large soup pot or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the chopped carrots, celery, and shallots. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized, about 3-5 minutes.
  2. Add Remaining Ingredients: Add the chicken broth, chicken breasts, rinsed wild rice, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper. Bring the mixture to a boil over high heat.
  3. Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 35-45 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
  4. Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
  5. Add Cream, Parmesan, and Spinach: Stir in the heavy cream (or milk), Parmesan cheese, and spinach. Cook over medium heat, stirring occasionally, for about 10 minutes, or until the spinach is wilted and the soup is heated through.
  6. Stir in Parsley: Stir in the chopped fresh parsley.

Roasted Mushrooms (for all methods):

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Prepare Mushrooms: On a large baking sheet, combine the melted butter, torn (or sliced) mushrooms, rosemary sprigs, smashed garlic cloves, and lemon zest. Season generously with salt and pepper. Toss to coat the mushrooms evenly.
  3. Roast: Roast for 25-30 minutes, stirring halfway through, until the mushrooms are golden brown and crispy.
  4. Mash Garlic: Remove the baking sheet from the oven. Carefully remove the rosemary sprigs. Use a fork to mash the roasted garlic cloves into a paste.
  5. Add Mushrooms to Soup: Stir the roasted mushrooms, mashed garlic, and any remaining butter from the baking sheet into the soup.

Final Steps (for all methods):

  1. Serve: Divide the soup among bowls. Top with additional grated Parmesan cheese and fresh rosemary sprigs, if desired.

Notes

  • Wild Rice Blend: Use a wild rice blend, not just plain wild rice. Plain wild rice takes significantly longer to cook.
  • Chicken: You can substitute boneless, skinless chicken thighs for the chicken breasts.
  • Vegetables: Feel free to add other vegetables to the soup, such as diced potatoes, parsnips, or turnips.
  • Cream/Milk: Heavy cream will create the richest and creamiest soup, but whole milk can be used for a slightly lighter option.
  • Serving Suggestions: enjoy

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