Name: Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
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; 6 tablespoons salted butter, melted; 2 pounds mixed mushrooms, roughly torn; 2 sprigs fresh rosemary; 4 cloves garlic, smashed; Zest from 1 lemon

Description

A versatile and hearty slow-cooked soup featuring tender chicken, wild rice, and roasted mushrooms, perfect for chilly evenings.

Ingredients

Scale

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
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

In a slow cooker, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, and crushed red pepper with a pinch of salt and pepper. Add 1/2 cup water and cover.
Cook on low for 300-360 minutes or on high for 120-180 minutes, allowing the chicken to become tender and easy to shred.
Once cooked, shred the chicken and stir in the cream, grated parmesan, and spinach. Cook for an additional 30 minutes for the flavors to meld.
Meanwhile, preheat the oven to 425°F.
In a bowl, mix together the melted butter, mushrooms, garlic, rosemary, lemon zest, and seasonings. Spread this mixture on a baking sheet.
Roast the mushrooms for 25-30 minutes until they’re golden and fragrant.
Once the mushrooms are done, mash the roasted garlic and combine it with the mushrooms before adding back to the soup.
Serve hot, topped with a sprig of rosemary and extra parmesan.

Notes

For a quicker option, consider using an Instant Pot. This meal can be paired with crusty bread or rolls.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 560
Sugar: 6g
Sodium: 800mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg