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–+ servings
Creamy Wild Rice Chicken Soup with Roasted Mushrooms.

Creamy Wild Rice Chicken Soup with Roasted Mushrooms

A hearty warming meal of creamy wild rice chicken soup with roasted mushrooms, perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 bowls
Calories 350 kcal

Equipment

  • Slow cooker
  • Instant Pot
  • oven
  • large soup pot
  • baking sheet

Ingredients
  

Chicken and Vegetables

  • 1 lb boneless, skinless chicken breasts
  • 1.5 cup dry wild rice blend
  • 6 carrots, chopped
  • 3 stalks celery, chopped
  • 2 medium shallots, chopped
  • 6 cup low-sodium chicken broth
  • 2 tablespoon chopped fresh thyme or 2 teaspoons dried
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 0.5 teaspoon crushed red pepper flakes
  • 2 cup fresh baby spinach or kale
  • 2 tablespoon chopped fresh parsley
  • 1 cup heavy cream or whole milk
  • 0.5 cup grated parmesan plus more for serving
  • kosher salt
  • black pepper
  • 6 tablespoon salted butter, melted
  • 2 lb mixed mushrooms, roughly torn
  • 2 sprigs fresh rosemary
  • 4 clove garlic, smashed
  • 1 zest from 1 lemon

Instructions
 

Slow Cooker Method

  • 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.
  • 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 Method

  • 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.
  • 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 Method

  • 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 bowl 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.
  • 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

This soup can be made in a slow cooker, instant pot, or on the stove-top for versatility.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 780mgPotassium: 900mgFiber: 3gSugar: 3gVitamin A: 3500IUVitamin C: 15mgCalcium: 200mgIron: 2mg
Keyword chicken soup, Creamy Wild Rice Chicken Soup, easy soup recipe, Hearty Soup, Roasted Mushrooms, wild rice soup
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