Description

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting, hearty meal perfect for chilly days. Combining tender shredded chicken, nutty wild rice, fresh vegetables, and a creamy broth enriched with parmesan and greens, this soup is elevated by the addition of golden, roasted mushrooms infused with garlic, rosemary, and lemon zest. Adaptable for slow cooker, instant pot, or stovetop methods, it offers flexibility without compromising on rich flavor and texture.

Ingredients

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

Mushroom Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Soup Base: In your chosen cooking vessel—a slow cooker, instant pot, or large soup pot—combine the uncooked wild rice, chicken breasts, chopped carrots, celery, shallots, low-sodium chicken broth, thyme, sage, crushed red pepper flakes, and a pinch each of kosher salt and black pepper. Add 1/2 cup of water if using the slow cooker for extra liquid. This mixture forms the hearty base of your soup.
Cook the Soup: Depending on your method:
- Slow Cooker: Cover and cook on low for 5-6 hours or on high for 2-3 hours until the chicken is cooked through and rice tender.
- Instant Pot: Seal the lid and cook on high pressure for 15 minutes, then perform a quick release.
- Stovetop: Bring soup to a boil over high heat, then cover and reduce to low heat. Simmer gently for 35-45 minutes, until rice is tender and chicken is fully cooked.
Shred the Chicken and Enrich the Soup: Remove the chicken breasts and shred them finely using two forks. Return shredded chicken to the pot. Stir in the heavy cream (or whole milk), grated parmesan, and fresh baby spinach or kale. Cook over medium heat until the greens are wilted and the soup is warmed through—about 10 to 30 minutes depending on the cooking method used. Finish by stirring in the fresh parsley for added brightness.
Roast the Mushrooms: Preheat your oven to 425°F (220°C). On a baking sheet, toss the roughly torn mixed mushrooms with melted butter, smashed garlic cloves, fresh rosemary sprigs, lemon zest, and a pinch each of kosher salt and black pepper. Spread mushrooms out evenly. Roast in the oven for 25-30 minutes, stirring halfway through, until they turn golden and crispy.
Incorporate Mushrooms into Soup: Remove the roasted garlic cloves from the baking sheet and mash them with a fork. Stir the mashed garlic along with the roasted mushrooms and any remaining butter from the baking sheet into the soup pot, incorporating their deep, savory flavors thoroughly.
Serve and Garnish: Ladle the creamy wild rice chicken soup into bowls. Garnish with extra parmesan cheese and a sprig of fresh rosemary for a fragrant, rustic presentation. Enjoy your warming, nutrient-packed meal!

Notes

You can substitute whole milk for heavy cream for a lighter soup, but it will reduce creaminess slightly.
If you prefer other greens, kale is a sturdy alternative to baby spinach.
Using low-sodium broth is recommended to control the salt content in this dish.
This soup freezes well; cool completely before freezing in airtight containers for up to 3 months.
For a spicier kick, increase the crushed red pepper flakes to taste.
Make sure to stir frequently when cooking on stovetop to prevent sticking and ensure even cooking of rice.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American