# Creamy Wild Rice Chicken Soup with Roasted Mushrooms · Half Baked Harvest

Creamy Wild Rice Chicken Soup with Roasted Mushrooms · Half Baked Harvest takes 45 min (15 min prep, 30 min cooking) and serves 6.

Recipe by halfbakedharvest.com · original: https://www.halfbakedharvest.com/creamy-wild-rice-chicken-soup/  
Cuisine: American · Dish: Soups & stews, Rice & grains  
On Meez: https://meezenplace.app/recipes/creamy-wild-rice-chicken-soup-with-roasted-mushrooms-recipe (with step-by-step Cook Mode)

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.

## Ingredients (serves 6)

- 1 pound boneless, skinless chicken breasts
- 1½ 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
- ½ teaspoon crushed red pepper flakes
- 2 cups fresh baby spinach or kale
- 2 tablespoons chopped fresh parsley
- 1 cup heavy cream or whole milk
- ½ 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

## Steps

1. Chop the carrots, celery, and shallots
2. Zest the lemon and smash the garlic cloves
3. 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, then add 1/2 cup water
4. Cover and cook on low for 5-6 hours or on high for 2-3 hours
5. Shred the chicken with 2 forks
6. Stir in the cream, parmesan, and spinach, then cook until warmed through
7. Stir in the parsley; if the soup is thick, add an additional 1/2 cup water
8. Preheat the oven to 425 degrees F
9. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper
10. Transfer to the oven and roast, stirring halfway through cooking, until the mushrooms are golden and crisp
11. Mash the garlic with a fork, then stir the mushrooms, mashed garlic, and any remaining butter into the soup
12. Divide the soup among bowls and top with rosemary and additional parmesan
13. 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
14. Cover and cook on high pressure for 15 minutes, then quick release the steam
15. Switch the instant pot to sauté and shred the chicken with 2 forks
16. Stir in the cream, parmesan, and spinach, then cook until warmed through
17. Stir in the parsley
18. Preheat the oven to 425 degrees F
19. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper
20. Transfer to the oven and roast, stirring halfway through cooking, until the mushrooms are golden and crisp
21. Mash the garlic with a fork, then stir the mushrooms, mashed garlic, and any remaining butter into the soup
22. Divide the soup among bowls and top with rosemary and additional parmesan
23. In a large soup pot, melt 2 tablespoons butter
24. Add the carrots, celery, shallots, and a pinch each of salt and pepper, and cook until fragrant and caramelized
25. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper
26. Bring to a boil over high heat, then cover, reduce heat to low, and cook until the rice is tender
27. Shred the chicken with 2 forks
28. Stir in the cream, parmesan, and spinach, then cook over medium heat until warmed through
29. Stir in the parsley
30. Preheat the oven to 425 degrees F
31. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper
32. Transfer to the oven and roast, stirring halfway through cooking, until the mushrooms are golden and crisp
33. Mash the garlic with a fork, then stir the mushrooms, mashed garlic, and any remaining butter into the soup
34. Divide the soup among bowls and top with rosemary and additional parmesan

## Good to know

### Swaps

- No heavy cream? Use whole milk in the same amount for a lighter, slightly thinner soup.
- No fresh thyme or sage? Use 2 teaspoons dried thyme and 1 teaspoon dried sage in place of the fresh herbs.
- No baby spinach? Swap in the same amount of kale as the recipe suggests, chopped small.

### Storing it

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove until steaming, adding a splash of broth or water if thick.

### Making it ahead

The soup base can be made a day ahead and stored in the fridge; stir in cream, parmesan, and spinach, and roast the mushrooms fresh before serving.

## Nutrition (per serving, 1 serving, as published by halfbakedharvest.com)

- Calories: 645 kcal