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Creamy Wild Rice Chicken Soup with Roasted Mushrooms

Creamy Wild Rice Chicken Soup with Roasted Mushrooms

This creamy wild rice chicken soup features roasted mushrooms and is perfect for a warm, comforting meal.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 6 bowls
Calories 500 kcal

Equipment

  • slow cooker
  • oven
  • soup pot
  • Instant Pot
  • Baking Sheet

Ingredients
  

Main Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1.5 cups dry wild rice blend
  • 6 pieces 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 piece 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 this leftover, the rice will soak up a good amount of liquid. It will still taste great, but if you’d like for it to be soup again, you will need to add broth. Or just eat good flavored rice! Please note that slow cookers can vary and some are having issues with their rice getting mushy. It is recommended to start checking for doneness around 5 hours on low. If the soup gets too thick, add water to thin.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 250IUVitamin C: 20mgCalcium: 15mgIron: 10mg
Keyword chicken soup, comfort food, creamy soup, Mushrooms, slow cooker, wild rice
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