Description
A hearty and comforting Rice Chicken Soup with Roasted Mushrooms, featuring tender chicken, wild rice, fresh vegetables, herbs, and creamy Parmesan, perfectly complemented by buttery roasted mushrooms infused with garlic, rosemary, and lemon zest.
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 cheese, 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: In your chosen cooking method (slow cooker, instant pot, or stovetop pot), combine chicken breasts, wild rice, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and season with kosher salt and black pepper. For slow cooker, add 1/2 cup water. Cook accordingly: Slow cooker on low for 5-6 hours or on high for 2-3 hours; instant pot on high pressure for 15 minutes with quick release; stovetop bring to boil, then simmer covered for 35-45 minutes until rice is tender.
- Shred and Enrich: Once the chicken is cooked, shred it using two forks directly in the pot. Stir in heavy cream or whole milk, 1/2 cup grated Parmesan, and fresh spinach or kale. Warm the soup through on medium heat (about 10-30 minutes depending on method), stirring in chopped parsley at the end. Add extra water if the soup is too thick.
- Roast the Mushrooms: Preheat your oven to 425°F (220°C). On a baking sheet, toss melted butter with roughly torn mixed mushrooms, smashed garlic cloves, fresh rosemary sprigs, lemon zest, and a pinch of salt and pepper. Roast for 25-30 minutes, stirring halfway, until mushrooms are golden and crisp.
- Mash Garlic and Combine: After roasting, mash the garlic cloves with a fork and stir the mashed garlic, roasted mushrooms, and any butter left on the baking sheet back into the soup to infuse rich flavor.
- Serve: Ladle the soup into bowls and garnish with additional fresh rosemary sprigs and more grated Parmesan cheese. Serve hot and enjoy this flavorful, warming soup perfect for any season.
Notes
- This recipe offers three cooking methods: slow cooker, instant pot, and stovetop – choose based on your convenience.
- Substitute kale in place of spinach if preferred or unavailable.
- Use heavy cream for a richer soup or whole milk for a lighter version.
- Roasting the mushrooms separately prevents them from becoming soggy and intensifies flavor.
- Adjust seasoning and cream quantity to suit taste and desired soup consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (stovetop) | 15 minutes (instant pot) | 5-6 hours (slow cooker low) or 2-3 hours (slow cooker high) plus 25-30 minutes for mushrooms roasting
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: rice chicken soup, roasted mushrooms, comfort food, wild rice soup, creamy chicken soup, slow cooker soup, instant pot soup
