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

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.

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 ½ 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 ½ 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.

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