Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Creamy Wild Rice Chicken Soup with Roasted Mushrooms is a hearty warming meal made with pantry staples, perfect for any night.
Equipment
- Slow Cooker
- oven
- Baking sheet
Ingredients
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts
- 1.5 cups dry wild rice blend
- 6 carrots, chopped
- 3 stalks celery, chopped
- 2 medium shallots, chopped
- 6 cups low-sodium chicken broth
- 2 tablespoon chopped fresh thyme or 2 teaspoons dried
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 0.5 teaspoon crushed red pepper flakes
- 2 cups fresh baby spinach or kale
- 2 tablespoon chopped fresh parsley
- 1 cup heavy cream or whole milk
- 0.5 cup grated parmesan plus more for serving
- kosher salt
- black pepper
- 6 tablespoon salted butter, melted
- 2 lb mixed mushrooms roughly torn
- 2 sprigs fresh rosemary
- 4 cloves garlic smashed
- 1 zest from 1 lemon
Instructions
Slow Cooker Instructions
- 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. Add ½ cup water. Cover and cook on low for 5-6 hours or on high for 2-3 hours.
- Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 30 minutes. Stir in the parsley. If the soup is thick, add an additional ½ cup water.
- To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 250mgIron: 3mg
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