Description

This comforting Chicken Soup with Roasted Mushrooms combines tender chicken, wholesome wild rice, and vibrant vegetables in a creamy, herb-infused broth, perfectly complemented by savory roasted mushrooms for added depth and texture. This versatile recipe can be prepared using a slow cooker, Instant Pot, or stovetop, allowing you to enjoy a warm, nourishing meal with minimal fuss.

Ingredients

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
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

Mushrooms and Garnish

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

Prepare the Soup Base: Depending on your preferred cooking method, combine chicken breasts, wild rice, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of kosher salt and black pepper in your slow cooker, Instant Pot, or large soup pot.
Cooking (Choose Method): For Slow Cooker: Add 1/2 cup water, cover and cook on low for 5-6 hours or high for 2-3 hours. For Instant Pot: Seal and cook on high pressure for 15 minutes followed by quick release. For Stovetop: Melt 2 tablespoons butter in pot, sauté vegetables 3-5 minutes, then add broth, chicken, rice, herbs, and spices. Bring to a boil, cover, reduce to low and simmer 35-45 minutes until rice is tender.
Shred Chicken and Enrich Soup: Remove chicken and shred with two forks. Return shredded chicken to pot and stir in cream, grated parmesan, and spinach. Warm through (about 30 minutes in slow cooker, 10 minutes in Instant Pot or stovetop).
Stir in Fresh Parsley: Add chopped fresh parsley to the soup and adjust thickness by adding up to 1/2 cup water if needed. Season with salt and pepper to taste.
Roast the Mushrooms: Preheat oven to 425°F (220°C). On a baking sheet, mix melted butter, mushrooms, smashed garlic, rosemary sprigs, lemon zest, and a pinch of salt and pepper. Roast for 25-30 minutes, stirring halfway until mushrooms are golden and crisp.
Incorporate Mushrooms and Serve: Mash the roasted garlic with a fork and stir it along with the roasted mushrooms and any remaining buttery juices into the soup. Divide soup among bowls, garnish with rosemary sprigs and extra parmesan cheese, and serve hot.

Notes

Substitute kale for spinach if preferred.
Use whole milk instead of heavy cream for a lighter version.
Leftovers keep well refrigerated for up to 3 days or frozen for up to 3 months.
To make gluten-free, ensure your chicken broth and rice blend are gluten-free certified.
Adjust crushed red pepper flakes to your preferred spice level.

Prep Time: 15 minutes
Cook Time: 30-45 minutes (depending on method; slow cooker up to 6 hours)
Category: Soup
Method: Slow Cooking
Cuisine: American