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Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe

Creamy Wild Rice Chicken Soup with Roasted Mushrooms Recipe
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★★★★★

5.1 from 20 reviews

This Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a comforting, hearty dish packed with tender chicken, nutty wild rice, vibrant vegetables, and rich cream. Enhanced with fresh herbs and topped with golden roasted mushrooms, it’s a perfect meal for cozy evenings or meal prepping throughout the week. The soup offers a balanced blend of textures and flavors with a creamy base and herbaceous, earthy mushroom topping.

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
  • 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

Mushroom Topping 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

  1. Prepare Soup Base: In your chosen cooking method (slow cooker, Instant Pot, or stove-top), combine wild rice, chicken breasts, chopped carrots, celery, shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper. Add water as needed according to method.
  2. Cook Soup: Cook on low for 5-6 hours or high for 2-3 hours in slow cooker; high pressure for 15 minutes with quick release in Instant Pot; or bring to boil then simmer covered for 35-45 minutes on stove until rice is tender and chicken is cooked through.
  3. Shred Chicken and Finish Soup: Using two forks, shred the cooked chicken right in the pot. Stir in heavy cream (or whole milk), grated parmesan, and fresh spinach or kale. Warm through until creamy and spinach is wilted, about 10-30 minutes depending on method. Stir in fresh parsley and adjust seasoning with salt and pepper. Add water if soup is too thick.
  4. Roast Mushrooms: Preheat oven to 425°F. On a baking sheet, toss mixed mushrooms with melted butter, smashed garlic, rosemary sprigs, lemon zest, salt, and black pepper. Roast for 25-30 minutes, stirring halfway through, until mushrooms are golden and crisp.
  5. Incorporate Mushrooms and Serve: Mash the roasted garlic on the pan with a fork and stir it along with the mushrooms and any remaining butter into the soup. Serve hot, garnished with fresh rosemary and additional parmesan cheese.

Notes

  • Use low-sodium chicken broth to control salt levels.
  • Use heavy cream for a richer soup or whole milk for a lighter version.
  • Wild rice blends may vary; ensure cooking times are adjusted accordingly.
  • Roasted mushrooms add a lovely texture and depth of flavor to this creamy soup.
  • Fresh herbs can be substituted with dried, but adjust quantities as dried herbs are more potent.
  • For a dairy-free option, substitute cream with coconut cream and omit parmesan cheese.
  • This soup freezes well; store mushrooms separately if possible to maintain texture.

Nutrition

Keywords: wild rice chicken soup, creamy chicken soup, roasted mushrooms, healthy soup recipe, comforting soup, slow cooker soup, Instant Pot soup

Find it online: https://kitchenbyrita.com/creamy-wild-rice-chicken-soup-with-roasted-mushrooms-recipe/