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Creamy Mushroom Chicken And Wild Rice Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Creamy Wild Rice Chicken Soup with Roasted Mushrooms

A cozy and creamy chicken soup packed with wild rice, fresh herbs, spinach, and crispy roasted mushrooms—perfectly comforting for cold days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 645 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 ½ cups dry wild rice blend
  • 6 carrots chopped
  • 3 stalks celery chopped
  • 2 medium shallots chopped
  • 6 cups low-sodium chicken broth
  • 2 tablespoon fresh thyme chopped (or 2 teaspoon dried)
  • 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
  • ½ teaspoon crushed red pepper flakes
  • 2 cups baby spinach or kale fresh
  • 2 tablespoon fresh parsley chopped
  • 1 cup heavy cream or whole milk
  • ½ cup grated parmesan plus more for serving
  • to taste kosher salt and black pepper
  • 6 tablespoon salted butter melted
  • 2 lbs mixed mushrooms roughly torn
  • 2 sprigs fresh rosemary
  • 4 cloves garlic smashed
  • zest from 1 lemon

Instructions
 

Instructions

  • Add chicken, rice, carrots, celery, shallots, chicken broth, thyme, sage, and red pepper flakes to a pot or cooker.
  • Bring to a boil, cover, and simmer for 40–45 minutes until rice is tender and chicken is cooked through.
  • Meanwhile, toss mushrooms with olive oil, salt and pepper. Roast at 400°F for 25 minutes or until golden and crisp.
  • Shred the cooked chicken with two forks and return to the pot.
  • Stir in spinach or kale and let wilt for about 5 minutes.
  • Add heavy cream and parmesan. Stir and season with salt and pepper to taste.
  • Ladle into bowls and top with roasted mushrooms before serving.

Notes

Leftovers may thicken due to rice absorbing liquid. Add a splash of broth when reheating for soup-like consistency.