If you are craving a soul-soothing meal that feels like a warm embrace in a bowl, this Chicken Soup with Roasted Mushrooms Recipe will quickly become your go-to comfort food. It combines tender chicken, hearty wild rice, and vibrant veggies with the deep, savory richness of roasted mushrooms, all brought together in a creamy broth speckled with fresh herbs. Every spoonful bursts with flavor and texture—perfect for cozy nights or when you simply want to treat yourself to something both wholesome and indulgent.

Ingredients You’ll Need

A close-up view inside a black slow cooker shows the raw ingredients layered for a meal. The bottom layer consists of mixed grains in light beige, dark brown, and black colors with a rough texture spread unevenly. Above the grains, there are chopped celery pieces in light green with a slightly glossy and crunchy texture scattered mainly on the left and middle areas. Next, the carrots sliced into thick rounds show a bright orange color with a firm texture, placed mostly on the top left half. To the right, a piece of raw light pink meat sits partially covered by fresh green herb sprigs. Finally, a pile of small white onion pieces with a slightly translucent texture lies beside the meat. The white marbled surface background is barely visible around the cooker rim. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chicken Soup with Roasted Mushrooms Recipe is that it relies on simple, readily available ingredients, yet each one plays a vital role in building layers of flavor and adding fabulous texture and color to the soup.

Boneless, skinless chicken breasts: Provides tender protein that shreds beautifully to enrich the soup’s body.
Dry wild rice blend: Adds an earthy nuttiness and a satisfying chewy bite.
Carrots and celery: Classic aromatics that bring sweetness, depth, and crunch to every spoonful.
Shallots: Offer a subtle onion flavor with hints of garlic and elegance.
Low-sodium chicken broth: The flavorful base that unites all the ingredients and keeps the soup light yet savory.
Fresh thyme and sage: Aromatic herbs that infuse the broth with herbaceous warmth.
Crushed red pepper flakes: Deliver a gentle touch of heat to balance the creamy richness.
Baby spinach or kale: Adds vibrant green color and fresh, leafy nutrition.
Fresh parsley: Lifts the flavors with its bright and peppery notes.
Heavy cream or whole milk: Gives the soup a silky texture and luscious mouthfeel.
Grated parmesan: Adds savory umami and a subtly salty finish.
Salted butter: Enhances richness and helps roast the mushrooms to golden perfection.
Mixed mushrooms: The star of the show, roasted to crispy, caramelized glory for intense earthy flavor.
Fresh rosemary and garlic: Infuse the mushrooms and broth with fragrant complexity.
Lemon zest: Brightens the soup with a fresh citrus zing.

How to Make Chicken Soup with Roasted Mushrooms Recipe

Step 1: Prepare the Base

Begin by combining the wild rice, chicken, chopped carrots, celery, shallots, broth, thyme, sage, and crushed red pepper flakes in your slow cooker, instant pot, or soup pot. Adding a pinch of salt and pepper enhances the natural flavors. Then, cook gently until the rice is tender and chicken is fully cooked. This foundational step melds all the flavors beautifully and ensures the rice absorbs the aromatic broth, setting the stage for an unforgettable soup.

Step 2: Shred and Enrich

Once the chicken is cooked, shred it with two forks right in the pot or slow cooker—this keeps the meat tender and shreddable. Stir in cream, parmesan, and fresh spinach or kale; the soup transforms into a creamy, velvety delight rich with vibrant greens that soften just enough without losing their bite. This enrichment is where the soup shifts from simple to luxurious, embracing you with every spoonful.

Step 3: Roast the Mushrooms

While your soup simmers, roast the mushrooms on a baking sheet with melted butter, smashed garlic, rosemary sprigs, lemon zest, and a pinch of salt and pepper at 425°F. Roast for 25-30 minutes, stirring halfway through, until the mushrooms are gorgeously golden and crisp on the edges. This roasting step is magical—it deepens the mushrooms’ natural earthiness and adds an irresistible caramelized crunch that echoes through the whole soup.

Step 4: Incorporate the Mushrooms

After roasting, mash the garlic cloves with a fork and stir the garlic, mushrooms, and any leftover butter from the baking sheet into the soup. This step adds concentrated flavor and a buttery richness that elevates the entire dish. The roasted mushrooms impart a smoky, savory hit that beautifully complements the tender chicken and creamy broth.

Step 5: Final Touches and Serve

Divide the soup among warm bowls and top with extra parmesan and a sprig of rosemary for a gorgeous finish. The presentation not only looks inviting but offers an additional layer of aroma and flavor that makes each serving feel special and homey.

How to Serve Chicken Soup with Roasted Mushrooms Recipe

Two white bowls of creamy mushroom soup are shown on a white marbled surface. Each bowl has a mix of creamy beige soup with visible white rice grains, orange carrot pieces, green celery bits, and dark leafy greens. On top, there are several dark brown sautéed mushrooms with a shiny, slightly crisp texture, garnished with sprigs of green rosemary. Around the bowls, there are pieces of crusty, light brown bread with a soft, porous inside, and two antique silver spoons rest near one piece of bread. A gray textured cloth and fresh green rosemary sprigs sit near the top right of the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly grated parmesan, extra chopped parsley, and a sprig of rosemary add wonderful visual appeal and bursts of savory, herbal notes. A tiny drizzle of high-quality olive oil or a squeeze of lemon juice can brighten the flavors right before serving, making every bowl a feast for the senses.

Side Dishes

This soup pairs beautifully with crusty bread, a warm baguette, or garlic toast to soak up the creamy broth. For something lighter, a crisp green salad dressed with lemon vinaigrette complements the hearty soup perfectly without overpowering the delicate flavors.

Creative Ways to Present

For a rustic touch, serve the Chicken Soup with Roasted Mushrooms Recipe in individual ramekins or small cast-iron skillets. Adding a sprinkle of toasted pine nuts or crispy shallots on top can introduce a delightful crunch and makes the soup feel special for entertaining or family dinners.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to four days. The flavors deepen with time, making leftovers possibly even better than the first serving. Just be sure to give it a good stir before reheating, as the rice may absorb some broth and thicken the soup.

Freezing

You can freeze the soup for up to three months, but because of the cream and spinach, it’s best to freeze without those ingredients added. Freeze the base soup in portion-sized containers and add fresh cream and greens when you thaw and reheat for the best texture and flavor.

Reheating

Warm the soup gently on the stovetop over medium-low heat, stirring frequently. If it thickens too much, add a splash of chicken broth or water to loosen it. Stir in the fresh cream and spinach toward the end to keep everything vibrant and creamy.

FAQs

Can I use other types of mushrooms for this recipe?

Absolutely! Mixed wild mushrooms are ideal because they provide diverse textures and flavors, but button, cremini, or shiitake mushrooms all work wonderfully and will give the soup a deliciously earthy taste.

Is there a way to make this recipe vegetarian?

Yes, you can substitute vegetable broth for the chicken broth and omit the chicken altogether. To maintain protein and heartiness, consider adding cooked lentils or chickpeas along with the roasted mushrooms.

Can I make this soup without a slow cooker or instant pot?

Certainly! The stove-top method works perfectly and gives you great control over cooking times. Just allow enough time for the rice to cook until tender and make sure the chicken is fully cooked through before shredding.

How spicy is this soup with the crushed red pepper flakes?

The crushed red pepper flakes add a gentle warmth that enhances the soup’s complexity without overwhelming it. Feel free to adjust the amount according to your spice preference or omit it for a milder version.

What can I substitute for heavy cream if I want a lighter soup?

You can use whole milk or a blend of milk and a bit of cornstarch to maintain creaminess with less richness. Coconut milk is another option for a dairy-free twist, bringing a slightly different but tasty flavor profile.

Final Thoughts

This Chicken Soup with Roasted Mushrooms Recipe is truly a labor of love that rewards you with deeply comforting flavors and satisfying textures. Whether you’re making it for a chilly evening, a family gathering, or simply because you deserve a nourishing meal, this soup brings warmth and joy in every bowl. I encourage you to try this recipe—you’ll fall in love with the magic that roasted mushrooms bring to classic chicken soup!