Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe
This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting and flavorful dish that brings together tender chicken, nutty wild rice, vibrant vegetables, and earthy roasted mushrooms in a rich and creamy broth. Perfect for chilly days or anytime you want a hearty, nutritious meal with a touch of elegance.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
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
- 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
Instructions
- Prepare the Soup Base: Combine the rice, chicken breasts, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper in a large pot (or slow cooker/instant pot depending on your method). Add 1/2 cup water if using a slow cooker. This mixture forms the hearty and flavorful base for the soup.
- Cook the Soup: Depending on your chosen cooking method, cook the soup:
- Slow Cooker: cook on low for 5-6 hours or on high for 2-3 hours.
- Instant Pot: pressure cook on high for 15 minutes then quick release.
- Stovetop: bring to a boil, then cover and reduce heat to low; simmer for 35-45 minutes until wild rice is tender.
- Shred the Chicken and Add Creamy Elements: Once the chicken is cooked, shred it using two forks directly in the pot or appliance. Stir in heavy cream (or whole milk), grated parmesan, and fresh spinach. Cook gently on medium heat or on sauté mode until heated through and spinach is wilted (about 10-30 minutes depending on the method). Add chopped parsley and adjust seasoning with salt and pepper. If the soup is too thick, add an additional 1/2 cup water to reach desired consistency.
- Roast the Mushrooms: Preheat oven to 425°F (220°C). On a baking sheet, toss the melted butter, mixed mushrooms, smashed garlic, rosemary sprigs, lemon zest, and a pinch of salt and pepper. Roast for 25-30 minutes, stirring halfway through, until mushrooms are golden brown and crisp on edges.
- Mash Garlic and Combine: Remove rosemary sprigs from the mushrooms and mash the roasted garlic with a fork. Stir the roasted mushrooms, mashed garlic, and any remaining butter from the baking sheet into the soup. This adds deep, savory flavor and texture.
- Serve: Ladle the soup into bowls, garnish with fresh rosemary sprigs and additional grated parmesan cheese. Enjoy warm for a delicious, nourishing meal.
Notes
- You can substitute kale for spinach for a slightly earthier flavor.
- Use whole milk instead of heavy cream for a lighter version of the soup.
- Make sure to shred the chicken well so it distributes evenly throughout the soup.
- Roasting mushrooms separately brings out their deep umami flavor and keeps them from getting soggy in the soup.
- This recipe can be adapted easily to slow cooker, instant pot, or stovetop methods based on your convenience.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.
Keywords: creamy chicken soup, wild rice soup, roasted mushrooms, hearty soup, comfort food, slow cooker recipe, instant pot soup, stovetop soup
