Description
A rich and comforting Creamy Wild Rice Chicken Soup featuring tender chicken breasts, a blend of wild rice, fresh vegetables, and roasted mushrooms. This hearty soup is enhanced with fresh herbs, creamy parmesan, and baby greens, perfect for a nourishing meal any day. The mushrooms are roasted to golden perfection with garlic, rosemary, and lemon zest, adding depth and texture.
Ingredients
Soup
- 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 each of kosher salt and black pepper
Instructions
- Prepare the Soup Base: In your chosen cooking vessel (slow cooker, instant pot, or large soup pot), combine the chicken breasts, dry wild rice blend, chopped carrots, celery, shallots, low-sodium chicken broth, fresh thyme, fresh sage, crushed red pepper flakes, and a pinch of kosher salt and black pepper. For slow cooker method, add 1/2 cup water before cooking.
- Cook the Soup: Depending on the method: For slow cooker, cook on low for 5-6 hours or high for 2-3 hours until the rice and chicken are tender. For instant pot, cook on high pressure for 15 minutes then quick release. For stovetop, bring to boil, cover, reduce heat, and simmer for 35-45 minutes until rice is tender.
- Shred the Chicken and Finish Soup: Using two forks, shred the cooked chicken directly in the pot. Stir in the heavy cream (or whole milk), grated parmesan, and baby spinach or kale. Cook until the mixture is warmed through—around 30 minutes in slow cooker, 10 minutes in instant pot or stovetop method. Stir in fresh parsley. Adjust seasoning with salt and pepper, and if soup is too thick, add an additional 1/2 cup of water.
- Roast the Mushrooms: Preheat oven to 425°F. On a baking sheet, toss the melted butter, roughly torn mixed mushrooms, smashed garlic cloves, fresh rosemary sprigs, lemon zest, and a pinch of kosher salt and black pepper. Roast for 25-30 minutes, stirring halfway through, until mushrooms are golden and crisp.
- Incorporate Mushrooms into Soup: Remove rosemary sprigs from mushrooms and mash the roasted garlic with a fork. Stir the mushrooms, mashed garlic, and any leftover butter from the pan into the soup to blend flavors.
- Serve: Ladle the creamy wild rice chicken soup into bowls. Garnish with fresh rosemary sprigs and additional grated parmesan cheese to taste. Enjoy your warm, delicious meal.
Notes
- Use either heavy cream or whole milk depending on your creaminess preference and dietary needs.
- Mixed mushrooms add great texture and flavor; cremini, shiitake, and oyster mushrooms work well.
- This recipe offers three cooking methods: slow cooker, instant pot, and stovetop—choose based on your convenience.
- Adding fresh herbs at the end brightens the soup’s flavor.
- To make the dish lower in fat, substitute heavy cream with whole milk or a lighter milk alternative.
- Adjust crushed red pepper flakes to taste if you prefer less heat.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes (stovetop), 5-6 hours (slow cooker low) or 15 minutes (instant pot pressure cook), plus 25-30 minutes for roasting mushrooms
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
