Description
This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a flavorful and hearty comfort meal perfect for any season. Featuring tender shredded chicken, nutty wild rice, aromatic herbs, and a luscious cream base, it's elevated by the addition of golden roasted mushrooms infused with garlic, rosemary, and lemon zest. Versatile and easy to prepare using three cooking methods—slow cooker, Instant Pot, or stovetop—this recipe serves six and delivers rich, satisfying depths of flavor in every bowl.
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 thyme
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- 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 cheese, 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
Instructions
- Prepare the Soup Base: Depending on your preferred cooking method (slow cooker, Instant Pot, or stovetop), combine the wild rice, chicken breasts, carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, salt, and black pepper in the respective appliance or pot. Add 1/2 cup water if using slow cooker. Cook until the rice and chicken are tender (slow cooker: 5-6 hours low or 2-3 hours high; Instant Pot: high pressure 15 minutes with quick release; stovetop: simmer 35-45 minutes).
- Shred the Chicken and Finish Soup: Once the chicken is cooked through, remove it if possible and shred using two forks directly in the pot or appliance. Return shredded chicken to the soup. Stir in the heavy cream (or whole milk), grated Parmesan cheese, and fresh spinach (or kale). Warm the soup until the greens are wilted and the soup is heated through (about 10-30 minutes depending on cook method). Stir in chopped parsley. Add additional water if the soup is too thick.
- Roast the Mushrooms: Preheat oven to 425°F (220°C). On a baking sheet, toss the melted butter with the mixed mushrooms, smashed garlic, rosemary sprigs, lemon zest, and a pinch each of salt and pepper. Spread out evenly and roast for 25-30 minutes, stirring once halfway through, until mushrooms are golden brown and crisp on edges.
- Incorporate Mushrooms and Garlic: Remove rosemary sprigs and mash the roasted garlic cloves with a fork. Stir the mashed garlic, roasted mushrooms, and any residual butter from the pan into the soup, blending their deep flavors throughout.
- Serve: Ladle the soup into bowls and garnish with additional rosemary sprigs and Parmesan cheese to taste. Serve warm and enjoy this comforting and flavorful dish.
Notes
- You can substitute heavy cream with whole milk for a lighter version, though it will be less rich.
- Use a wild rice blend for a variety of texture and flavor.
- Prep vegetables in advance to save time.
- If the soup gets too thick while reheating, thin it with chicken broth or water.
- The roasted mushrooms add an earthy, umami punch, but you can omit if preferred or substitute with sautéed mushrooms.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
- The recipe is adaptable to slow cooker, Instant Pot, or stovetop methods depending on your kitchen equipment and time availability.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American