Description

This creamy wild rice chicken soup with roasted mushrooms is a comforting, hearty dish perfect for chilly days. Featuring tender shredded chicken, a blend of wild rice, fresh vegetables, and a rich creamy base, it’s finished with earthy roasted mushrooms infused with garlic, rosemary, and lemon zest. The soup can be prepared in a slow cooker, instant pot, or on the stovetop, offering versatile cooking methods for busy kitchens.

Ingredients

Scale

Soup Ingredients

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

Roasted Mushrooms Ingredients

6 tablespoons salted butter, melted
2 pounds mixed mushrooms, roughly torn
2 sprigs fresh rosemary
4 cloves garlic, smashed
Zest from 1 lemon
Pinch of kosher salt and black pepper

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Instructions

Prepare the Soup Base: Depending on your chosen method, combine the chicken, wild rice, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper in your slow cooker, instant pot, or large pot. For the slow cooker, add 1/2 cup water. Cook accordingly: low for 5-6 hours or high for 2-3 hours in the slow cooker; high pressure for 15 minutes with quick release in the instant pot; or bring to a boil and simmer covered for 35-45 minutes on the stovetop until rice is tender and chicken cooked through.
Shred Chicken and Add Creamy Ingredients: Once the chicken is done cooking, shred it with two forks. Stir in the heavy cream (or whole milk), grated parmesan cheese, and fresh baby spinach or kale. Heat gently for 10-30 minutes depending on cooking method until warmed through and greens are wilted. Stir in the chopped fresh parsley and adjust seasoning with salt and pepper as needed. If soup is too thick, add additional water or broth to reach desired consistency.
Roast the Mushrooms: Preheat your oven to 425°F (220°C). On a baking sheet, toss the mixed mushrooms with melted butter, smashed garlic cloves, rosemary sprigs, lemon zest, and a pinch of salt and pepper. Roast for 25-30 minutes, stirring once halfway through, until the mushrooms are golden and crisp.
Incorporate Mushrooms into Soup: Remove the roasted garlic from the baking sheet and mash it with a fork. Stir the roasted mushrooms, mashed garlic, and any remaining butter from the baking sheet into the soup, enhancing flavor and adding a lovely texture.
Serve: Ladle the soup into bowls and garnish with fresh rosemary sprigs and additional grated parmesan cheese to elevate the presentation and flavor.

Notes

Leftovers: The wild rice will absorb liquid when reheated, making the soup thicker. Add extra broth or water to loosen it to your preferred consistency or enjoy as a thick stew.
Slow Cooker Tips: Slow cooker models vary; check rice doneness at around 5 hours on low to avoid mushy texture. Add additional water if the soup becomes too thick during cooking.
Substitutions: Use whole milk instead of heavy cream for a lighter option. Fresh herbs can be substituted with dried, adjusting amounts accordingly.
Mushroom Varieties: Use a mix of cremini, shiitake, oyster, and button mushrooms for depth of flavor.
Diet Variations: To make this gluten free, ensure your chicken broth is certified gluten free.

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 350
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: twenty-eight g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg