Description

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting and hearty dish perfect for a cozy meal. It features tender shredded chicken, nutritious wild rice, fresh vegetables, and aromatic herbs simmered in a creamy broth, topped with golden roasted mushrooms infused with garlic, rosemary, and lemon zest. Suitable for multiple cooking methods including slow cooker, instant pot, or stove-top, it offers flexibility and rich flavors in every bowl.

Ingredients

Scale

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

Roasted Mushrooms Ingredients

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

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Instructions

Prepare the Soup Base: For slow cooker: combine rice, chicken, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper, salt, pepper, and 1/2 cup water in slow cooker bowl. Cover and cook on low for 5-6 hours or high for 2-3 hours. For Instant Pot: add the same ingredients to the inner pot, seal and cook on high pressure for 15 minutes, then quick release steam. For stove-top: melt 2 tablespoons butter in large pot, add carrots, celery, shallots, salt and pepper and cook until fragrant and caramelized, about 3-5 minutes. Add broth, chicken, rice, herbs, and seasonings. Bring to boil over high heat, cover and reduce heat to low, simmer 35-45 minutes until rice is tender.
Shred Chicken and Add Creamy Elements: Once chicken is cooked, shred it with two forks directly in the pot. Stir in the heavy cream (or whole milk), parmesan cheese, and spinach. Cook on medium heat until warmed through, about 10 minutes (Instant Pot and stove-top); for slow cooker cook an additional 30 minutes until heated through. Stir in fresh parsley. If the soup is too thick, add up to an additional 1/2 cup water or broth to adjust consistency.
Roast the Mushrooms: Preheat oven to 425°F. On a baking sheet, combine melted butter, mushrooms, smashed garlic, rosemary sprigs, lemon zest, salt, and pepper. Roast in oven for 25-30 minutes, stirring halfway through, until mushrooms are golden and crisp.
Incorporate Roasted Mushrooms and Garlic: Mash the roasted garlic cloves with a fork and stir them along with the mushrooms and any remaining butter from the baking sheet back into the soup. This enriches the flavor and adds texture.
Serve and Garnish: Divide the soup into bowls, garnish with fresh rosemary sprigs and additional grated parmesan cheese to taste. Serve hot and enjoy the comforting flavors.

Notes

Leftovers: The rice will absorb liquid over time, thickening the soup. Reheat with extra broth if you prefer a thinner soup consistency, or enjoy as a thick stew.
Slow Cooker Tip: Because slow cooker heat intensity varies, check the rice for doneness around 5 hours on low to avoid mushiness. Add water if the soup becomes too thick.
Milk Substitute: Heavy cream can be substituted with whole milk for a lighter version.
Mushroom Variations: Use a variety of mushrooms like cremini, shiitake, and oyster for complex flavor.