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Mushroom Chicken and Wild Rice Soup Recipe

This rich and hearty soup combines tender chicken, a blend of wild rice, and creamy broth with roasted mushrooms for an irresistible meal. Perfect for cozy evenings, it can be prepared in a slow cooker, Instant Pot, or on the stovetop, making it versatile for any schedule.
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Course: Soup
Cuisine: American
Keyword: Mushroom Chicken and Wild Rice Soup Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 1 cup heavy cream or whole milk
  • 6 tablespoons salted butter melted
  • 4 cloves garlic smashed
  • 2 pounds mixed mushrooms roughly torn
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 cups dry wild rice blend
  • Zest from 1 lemon
  • 6 cups low-sodium chicken broth
  • 3 stalks celery chopped
  • 2 medium shallots chopped
  • 6 carrots chopped
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 2 sprigs fresh rosemary
  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2 cups fresh baby spinach or kale
  • 1/2 cup grated Parmesan cheese plus more for serving
  • Kosher salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

Slow Cooker

  • Combine the wild rice, chicken, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper in the slow cooker. Add 1/2 cup of water. Cover and cook on low for 5–6 hours or on high for 2–3 hours.
  • Shred the chicken using two forks, then stir in the heavy cream, Parmesan cheese, and spinach. Let it heat through for about 30 minutes. Add parsley at the end. Adjust the soup's consistency with an extra 1/2 cup of water if too thick.
  • Preheat the oven to 425°F. On a baking sheet, mix the mushrooms, melted butter, smashed garlic, rosemary, lemon zest, and a pinch of salt and pepper. Roast for 25–30 minutes, stirring midway, until golden and crisp.
  • Mash the roasted garlic with a fork, and stir it into the soup along with the roasted mushrooms and any remaining butter.
  • Serve in bowls topped with rosemary sprigs and additional Parmesan cheese.

Instant Pot

  • Place the wild rice, chicken, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper in the Instant Pot. Seal the lid and cook on high pressure for 15 minutes. Release the steam.
  • Set the Instant Pot to sauté mode. Shred the chicken, and stir in the heavy cream, Parmesan cheese, and spinach. Let it heat through for about 10 minutes, then add parsley.
  • Prepare the mushrooms as described above by roasting in the oven.
  • Mash the roasted garlic, and mix the mushrooms, garlic, and any leftover butter into the soup.
  • Serve hot, garnished with rosemary and extra Parmesan.

Stove-Top

  • Heat 2 tablespoons of butter in a large pot over medium heat. Sauté the carrots, celery, and shallots with a pinch of salt and pepper until softened and fragrant, about 3–5 minutes. Add the wild rice, chicken, chicken broth, thyme, sage, crushed red pepper flakes, and more salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cover and cook for 35–45 minutes, until the rice is tender.
  • Shred the chicken directly in the pot, then stir in the heavy cream, Parmesan cheese, and spinach. Let the soup heat through for about 10 minutes, and finish with parsley.
  • Roast the mushrooms as directed, then mash the garlic and stir the roasted ingredients into the soup.
  • Ladle the soup into bowls, topping each with fresh rosemary and extra Parmesan.

Notes

Storage Tip: If stored, the rice may absorb much of the liquid. Add additional broth when reheating to maintain a soupy consistency or enjoy it as a flavorful rice dish.
Slow Cooker Caution: Cooking times may vary. Begin checking for doneness after 5 hours on low. Add water if the soup becomes too thick.