Description
A comforting and creamy wild rice chicken soup featuring tender shredded chicken, hearty vegetables, and a blend of fresh herbs. Roasted mushrooms with garlic and rosemary add a rich, earthy flavor that complements the smooth, cheesy broth perfectly. This versatile recipe can be made in a slow cooker, Instant Pot, or on the stove-top for convenient, delicious meals all year round.
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 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
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
- Pinch of kosher salt and black pepper
Instructions
- Prepare the Soup Base: In your chosen cooking method (slow cooker, Instant Pot, or soup pot), combine the rice, chicken breasts, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and season lightly with salt and pepper. If using slow cooker, add 1/2 cup water and cook on low for 5-6 hours or high for 2-3 hours. Instant Pot users cook on high pressure for 15 minutes with a quick release, and stove-top cooks will bring to a boil then reduce to low heat simmering for 35-45 minutes until rice is tender.
- Shred the Chicken and Add Cream: After cooking, shred the chicken breasts with two forks directly in the pot. Stir in the heavy cream, grated parmesan, and fresh spinach or kale. Continue cooking on medium heat or slow cooker warm setting until heated through (about 10 minutes for Instant Pot or stove-top, 30 minutes for slow cooker). Stir in chopped parsley.
- Roast the Mushrooms: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the mixed mushrooms with melted butter, smashed garlic cloves, fresh rosemary sprigs, lemon zest, and a good pinch of salt and pepper. Spread evenly and roast for 25-30 minutes, stirring halfway, until mushrooms are golden and crisp.
- Incorporate the Mushrooms: Mash the roasted garlic with a fork and mix it into the roasted mushrooms along with any remaining butter on the baking sheet. Stir the mushrooms and garlic butter mixture into the soup until well combined for a rich, aromatic finish.
- Serve: Ladle the soup into bowls, garnish with extra parmesan cheese and a sprig of rosemary for a beautiful presentation. Serve hot and enjoy the comforting flavors.
Notes
- You can substitute heavy cream with whole milk for a lighter version, but the soup will be less creamy.
- Use a wild rice blend that includes other rice grains for varied textures.
- The soup can be made ahead and stored in the refrigerator up to 3 days or frozen for up to 3 months.
- For a spicier kick, add extra crushed red pepper flakes to taste.
- Use fresh herbs whenever possible to elevate the flavor profile.
- To make this vegetarian, omit chicken and use vegetable broth; add extra mushrooms and beans for protein.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes (stove-top), 5-6 hours (slow cooker low), 15 minutes (Instant Pot high pressure)
- Category: Soup
- Method: Slow Cooker, Instant Pot, Stove-Top, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: creamy chicken soup, wild rice soup, roasted mushroom soup, chicken and rice soup, hearty winter soup
