Creamy Wild Rice Chicken Soup with Roasted Mushrooms

This soup is made using pantry staples like wild rice, autumn herbs, and chicken breasts. It’s a hearty warming meal to enjoy any night of the week. And the best part? It’s the easiest dinner to prepare!

prep time 15 minutes 

cook time 30 minutes 

total time 45 minutes 

servings  6

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
• 6 tablespoons salted butter, melted
• 2 pounds mixed mushrooms, roughly torn
• 2 sprigs fresh rosemary
• 4 cloves garlic, smashed
• zest from 1 lemon

SLOW COOKER

1. In the bowl of your slow cooker, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Add 1/2 cup water. Cover and cook on low for 5-6 hours or on high for 2-3 hours. 
2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 30 minutes. Stir in the parsley. If the soup is thick, add an additional 1/2 cup water.
3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp
4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 
5. Divide the soup among bowls and top with rosemary and additional parmesan.

INSTANT POT

1. In the bowl of your instant pot, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Cover and cook on high pressure for 15 minutes. Quick release the steam.
2. Switch the instant pot to sauté. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 10 minutes. Stir in the parsley.
3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.
4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 
5. Divide the soup among bowls and top with rosemary and additional parmesan.

STOVE-TOP

1. In a large soup pot, melt 2 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender.
2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in the parsley.
3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.
4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 
5. Divide the soup among bowls and top with rosemary and additional parmesan.

Credit to: halfbakedharvest