Description

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms offers a comforting blend of tender chicken, nutty wild rice, fresh vegetables, and a rich creamy broth, perfectly accented by aromatic herbs and roasted mushrooms. Whether cooked in a slow cooker, Instant Pot, or on the stovetop, this hearty soup promises rich flavor and satisfying texture, making it an ideal warming meal for any season.

Ingredients

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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, 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

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Instructions

Prepare the Soup Base: Depending on your preferred cooking method, combine the chicken breasts, wild rice, chopped carrots, celery, shallots, low-sodium chicken broth, herbs (thyme and sage), crushed red pepper flakes, and a pinch of kosher salt and black pepper in your slow cooker, Instant Pot, or stovetop pot. For slow cooker, add 1/2 cup water; for Instant Pot and stovetop, water isn’t specifically added separately.
Cook the Soup: Slow Cooker: Cook on low for 5-6 hours or high for 2-3 hours until chicken and rice are tender. Instant Pot: Cook on high pressure for 15 minutes, then quick release. Stovetop: Bring to a boil, cover, then reduce heat and simmer 35-45 minutes until rice is tender.
Shred the Chicken and Finish Soup: Remove chicken breasts and shred with two forks. Return shredded chicken to the pot or Instant Pot set to sauté, then stir in heavy cream, grated parmesan, and baby spinach or kale. Cook gently until warmed through—approximately 30 minutes in slow cooker, 10 minutes on Instant Pot sauté, or 10 minutes on stovetop over medium heat. Stir in chopped parsley. Add additional 1/2 cup water in slow cooker if soup seems too thick.
Roast the Mushrooms: Preheat oven to 425°F (220°C). On a baking sheet, toss the melted butter, torn mushrooms, smashed garlic cloves, fresh rosemary sprigs, lemon zest, and a pinch of salt and black pepper. Roast for 25-30 minutes, stirring halfway through, until mushrooms are golden and crisp.
Incorporate Roasted Mushrooms into Soup: Mash the roasted garlic with a fork, then stir the mushrooms, mashed garlic, and any remaining butter from the baking sheet into the soup for added depth of flavor.
Serve: Divide the soup among bowls and garnish with rosemary sprigs and additional parmesan cheese as desired. Enjoy warm.

Notes

Leftovers: The wild rice absorbs liquid upon storage, so add extra broth when reheating if you prefer a more soupy consistency.
Slow Cooker Considerations: Slow cookers can vary; start checking rice doneness around 5 hours on low to prevent mushiness. Thin soup with water if it becomes too thick.
Substitutions: You can use whole milk instead of heavy cream for a lighter version, though the soup will be less rich.
Vegetable Alternatives: Feel free to swap baby spinach with kale or other leafy greens.
Mushroom Variety: Use a mix of cremini, shiitake, oyster, or other favorite mushrooms for depth of flavor.

Nutrition

Serving Size: 1 bowl (approx. 1 1/2 cups)
Calories: 350 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 80 mg