Description
This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting and elegant dish perfect for any season. Combining tender shredded chicken, hearty wild rice, aromatic herbs, and creamy spinach-infused broth, it's elevated further by golden, roasted mushrooms flavored with garlic, rosemary, and lemon zest. Easy to prepare using a slow cooker, instant pot, or stovetop method, this soup is a wholesome meal that satisfies with its rich flavors and nourishing ingredients.
Ingredients
Soup
- 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 thyme
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper, to taste
- 1/2 cup water (additional for slow cooker)
- 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
Roasted Mushrooms
- 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
Instructions
- Prepare the Soup Base: Depending on your preferred cooking method, start by combining the wild rice, chicken breasts, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, salt, and pepper in your slow cooker, instant pot, or large soup pot on the stove. For the slow cooker, add 1/2 cup water; for stovetop and instant pot, no additional water beyond broth is needed.
- Cook the Soup: For slow cooker, cook on low for 5-6 hours or high for 2-3 hours. For instant pot, cook on high pressure for 15 minutes, then quick release. For stovetop, bring to boil, then cover and simmer on low heat for 35-45 minutes until rice is tender and chicken is cooked through.
- Shred Chicken and Finish Soup: Remove chicken breasts and shred them using two forks. Return shredded chicken to the soup. Stir in the cream, grated parmesan, and fresh spinach. Cook until warmed through—about 30 minutes in slow cooker, 10 minutes in instant pot (using sauté mode), or 10 minutes over medium heat on stovetop. Stir in chopped parsley and adjust seasoning as needed. Add additional water if the soup is too thick.
- Roast the Mushrooms: Preheat the oven to 425°F (220°C). On a baking sheet, toss together the melted butter, mixed mushrooms, smashed garlic, rosemary sprigs, lemon zest, and a pinch of salt and pepper. Roast for 25-30 minutes, stirring halfway through, until the mushrooms are golden and crisp.
- Incorporate Mushrooms and Garlic: Remove rosemary sprigs and mash the roasted garlic cloves with a fork. Stir the roasted mushrooms, mashed garlic, and any leftover butter from the baking sheet into the soup to deepen flavor.
- Serve: Ladle the soup into bowls and garnish with fresh rosemary sprigs and additional grated parmesan cheese. Serve warm and enjoy the rich, comforting flavors.
Notes
- You can use either fresh or dried herbs; adjust quantities accordingly as specified.
- Heavy cream can be substituted with whole milk for a lighter version, but the soup will be less rich.
- The soup thickens as it sits; add extra broth or water to adjust consistency when reheating.
- Roasted mushrooms add texture and depth; do not skip this step for best flavor.
- Wild rice blend may take longer to cook than plain white rice, so ensure it is tender before finishing the soup.
