Cozy Wild Rice Chicken Soup with Roasted Mushrooms Delight

Indulge in a heartwarming bowl of Wild Rice Chicken Soup loaded with tender chicken, nutty wild rice, and roasted mushrooms.

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Prep Time 20

Cook Time 45

Roasting Time 30

Total Time 1 35

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

1 pound Chicken Breasts Lean protein
1 cup Wild Rice Blend Can substitute with brown rice
2 medium Carrots Chopped
2 stalks Celery Chopped
2 medium Shallots Chopped
6 cups Low-Sodium Chicken Broth Can use vegetable broth for vegetarian version
1 teaspoon Thyme Fresh or dried
1 teaspoon Sage Optional
½ teaspoon Crushed Red Pepper Flakes Adjust to taste
2 cups Baby Spinach or Kale Fresh or frozen
¼ cup Fresh Parsley For garnish
1 cup Heavy Cream or Whole Milk Or coconut milk for a dairy-free option
½ cup Grated Parmesan Optional
to taste teaspoons Kosher Salt For seasoning
to taste teaspoons Black Pepper For seasoning
2 tablespoons Salted Butter For roasting mushrooms
8 ounces Mixed Mushrooms Cremini or shiitake
1 teaspoon Fresh Rosemary Or dried
4 cloves Garlic Minced
1 teaspoon Lemon Zest For brightness

For the Roasted Mushrooms

8 ounces Mixed Mushrooms Your favorites like shiitake or portobello
2 tablespoons Butter For roasting
2 cloves Garlic Minced
1 teaspoon Fresh Rosemary
1 teaspoon Lemon Zest

Optional Garnishes

2 tablespoons Additional Fresh Parsley
½ cup Extra Grated Parmesan

Equipment

Slow Cooker
Instant Pot
Stovetop Pot
baking dish

Method

Directions

Prepare the Ingredients: Gather all your ingredients, chop the carrots, celery, shallots, and slice the mushrooms.
Sauté the Aromatics: Melt salt butter, sauté carrots, celery, and shallots for 5-7 minutes until fragrant.
Combine the Main Ingredients: Add broth, wild rice, chicken, thyme, sage, red pepper flakes, salt, and pepper. Simmer for 35-45 minutes.
Shred the Chicken: Remove the chicken to shred into bite-sized pieces and return to pot.
Add Cream and Greens: Stir in cream or milk and baby spinach or kale, season to taste.
Roast the Mushrooms: Preheat oven to 425°F, toss mushrooms with butter, garlic, rosemary, zest, and roast for 25-30 minutes.
Finish and Serve: Stir roasted mushrooms into soup, garnish with parsley and Parmesan.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This soup is perfect for chilly nights, and leftovers can be frozen for later enjoyment.

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