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Creamy Wild Rice Chicken Soup with Roasted Mushrooms

Creamy Wild Rice Chicken Soup with Roasted Mushrooms

Deliciously creamy wild rice chicken soup with roasted mushrooms, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine American
Servings 6 bowls
Calories 450 kcal

Equipment

  • Slow Cooker
  • Instant Pot
  • oven
  • large soup pot

Ingredients
  

Chicken and Rice Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1.5 cups dry wild rice blend
  • 6 units 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
  • 0.5 teaspoon crushed red pepper flakes
  • 2 cups fresh baby spinach or kale
  • 2 tablespoons chopped fresh parsley
  • 1 cup heavy cream or whole milk
  • 0.5 cup grated parmesan, plus more for serving
  • kosher salt and black pepper
  • 6 tablespoons salted butter, melted
  • 2 pounds mixed mushrooms, roughly torn
  • 2 sprigs fresh rosemary
  • 4 cloves garlic, smashed
  • 1 zest from lemon

Instructions
 

Slow Cooker

  • In the bowl of your slow cooker, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Add ½ cup water. Cover and cook on low for 5-6 hours or on high for 2-3 hours.
  • Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 30 minutes. Stir in the parsley. If the soup is thick, add an additional ½ cup water.
  • To make the mushrooms, preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.
  • Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup.
  • Divide the soup among bowls and top with rosemary and additional parmesan.

Instant Pot

  • In the bowl of your instant pot, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Cover and cook on high pressure for 15 minutes. Quick release the steam.
  • Switch the instant pot to sauté. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 10 minutes. Stir in the parsley.
  • To make the mushrooms, preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.
  • Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup.
  • Divide the soup among bowls and top with rosemary and additional parmesan.

Stove-Top

  • In a large soup pot, melt 2 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a boil over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender.
  • Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in the parsley.
  • To make the mushrooms, preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.
  • Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup.
  • Divide the soup among bowls and top with rosemary and additional parmesan.

Notes

If eating leftovers, the rice will soak up a good amount of liquid. Add broth to make it soupy again. Slow cookers can vary; check for doneness around 5 hours on low. If the soup gets too thick, add water to thin.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Keyword Chicken Soup, Comfort Food, Creamy Wild Rice Chicken Soup, easy soup recipe, Roasted Mushrooms, wild rice
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