Description
This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting, hearty dish perfect for chilly days. Featuring tender chicken, earthy wild rice, vibrant vegetables, and rich creaminess, it's elevated by savory roasted mushrooms infused with garlic, rosemary, and lemon zest. Suitable for various cooking methods including slow cooker, instant pot, or stovetop, this nourishing soup brings layers of flavor and texture in every bowl.
Ingredients
Main 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 thyme
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 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
Roasted 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
Instructions
- Prepare the Soup Base: Depending on your cooking method choice (slow cooker, instant pot, or stovetop), combine the rice, chicken breasts, chopped carrots, celery, shallots, low-sodium chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper in the appropriate cooking vessel. For the slow cooker, add an extra 1/2 cup water. For stovetop, melt 2 tablespoons butter in a pot before adding vegetables.
- Cook the Soup: For slow cooker: cook on low for 5-6 hours or high for 2-3 hours. For instant pot: cook on high pressure for 15 minutes and quick release. For stovetop: bring to boil, then cover and simmer on low for 35-45 minutes until rice is tender.
- Shred Chicken and Add Creaminess: Use two forks to shred the cooked chicken breast. Stir in heavy cream (or whole milk), grated parmesan cheese, and fresh baby spinach or kale into the hot soup. Continue cooking until warmed through—approximately 30 minutes in slow cooker, 10 minutes in instant pot or stovetop. Stir in chopped fresh parsley at the end.
- Roast the Mushrooms: Preheat oven to 425°F (220°C). On a baking sheet, toss the mixed mushrooms with melted butter, smashed garlic cloves, fresh rosemary sprigs, lemon zest, salt, and pepper. Roast in the oven for 25-30 minutes, stirring halfway through, until mushrooms are golden and crisp.
- Incorporate Mushrooms into Soup: Remove rosemary sprigs and mash the roasted garlic cloves with a fork. Stir the roasted mushrooms, mashed garlic, and any remaining butter from the baking sheet into the soup to add depth of flavor.
- Serve and Garnish: Divide soup into bowls and top with fresh rosemary sprigs and additional grated parmesan cheese as desired. Serve hot for a comforting meal.
Notes
- You can substitute heavy cream with whole milk or a dairy-free alternative for a lighter soup.
- Wild rice blend can be replaced with straight wild rice or a mix of wild rice and brown rice if preferred.
- Adjust crushed red pepper flakes to control the heat level according to your taste.
- Roasted mushrooms can be prepared ahead of time and reheated before adding to the soup.
- Using low-sodium chicken broth helps control salt levels in the soup.
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes (stovetop)/15 minutes (instant pot)/5-6 hours (slow cooker)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American