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Creamy Wild Rice Chicken Soup with Roasted Mushrooms

Creamy wild rice chicken soup with roasted mushrooms, carrots, and herbs served in a rustic ceramic bowl on a wooden table.
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Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a hearty, comforting fall and winter recipe made with chicken, wild rice, spinach, parmesan, and oven-roasted mushrooms. Perfect for slow cooker, Instant Pot, or stovetop cooking.

Ingredients

Scale
  • 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

  1. In a slow cooker, combine rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch of salt and pepper. Add 1/2 cup water. Cover and cook on low for 5–6 hours or high for 2–3 hours.
  2. Once cooked, shred the chicken using two forks and return to the slow cooker.
  3. Stir in the cream, parmesan, and spinach. Let cook for another 30 minutes until warmed through. Add parsley and additional water if the soup is too thick.
  4. Preheat oven to 425°F. On a baking sheet, combine butter, mushrooms, garlic, rosemary, lemon zest, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until mushrooms are golden and crisp.
  5. Mash the roasted garlic and stir into the mushrooms along with any remaining butter from the pan.
  6. Just before serving, stir roasted mushrooms into the soup or use as a topping.
  7. Serve hot, garnished with extra parmesan and rosemary if desired.

Notes

  • The soup thickens in the fridge—add extra broth when reheating.
  • For dairy-free, use coconut milk or oat cream and vegan cheese.
  • To freeze, omit cream and parmesan, then add after reheating.
  • Use thighs instead of breasts for a richer flavor.
  • Spread mushrooms in a single layer to crisp properly during roasting.

Nutrition

Find it online: https://recipeeasily.com/creamy-wild-rice-chicken-soup-recipe/