Description

A hearty and comforting slow cooker creamy wild rice chicken soup with roasted mushrooms, fresh herbs, parmesan, and a velvety finish. This dish combines the nuttiness of wild rice, tender shredded chicken, and the rich, savory punch of oven-roasted mushrooms for the ultimate cozy meal.

Ingredients

Scale

For the Soup:

1 lb boneless, skinless chicken breasts
1 1/2 cups dry wild rice blend
6 carrots, chopped
3 stalks of celery, chopped
2 medium shallots, chopped
6 cups low-sodium chicken broth
2 tbsp chopped fresh thyme (or 2 tsp dried)
1 tbsp chopped fresh sage (or 1 tsp dried)
1/2 tsp crushed red pepper flakes
Salt and black pepper, to taste
2 cups fresh baby spinach or kale
2 tbsp chopped fresh parsley
1 cup heavy cream or whole milk
1/2 cup grated parmesan, plus more for serving
1/2 cup water

For the Roasted Mushrooms:

6 tbsp salted butter, melted
2 lbs mixed mushrooms, roughly torn
2 sprigs fresh rosemary
4 cloves garlic, smashed
Zest of 1 lemon
Salt and pepper, to taste

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Instructions

Add wild rice, chicken, carrots, celery, shallots, broth, thyme, sage, red pepper flakes, salt, pepper, and 1/2 cup water to a slow cooker. Cover and cook on low for 5–6 hours or high for 2–3 hours.
Preheat oven to 425°F (220°C). On a baking sheet, toss mushrooms with melted butter, garlic, rosemary, lemon zest, salt, and pepper. Roast for 25–30 minutes, stirring halfway.
Shred the cooked chicken in the slow cooker using two forks.
Stir in heavy cream, parmesan, and spinach. Let warm for 30 minutes.
Smash roasted garlic cloves and stir them into the soup along with the roasted mushrooms.
Add parsley, taste, and adjust seasoning as needed. Add a splash of water if the soup is too thick.
Serve hot, garnished with extra parmesan and a sprig of rosemary.

Notes

Roasted mushrooms add deep, savory flavor—don’t skip them.

Baby bella mushrooms offer a milder flavor for picky eaters.

For extra creaminess, substitute half-and-half for milk.

Freeze leftovers in single portions for up to 3 months.

Fresh herbs elevate the flavor profile.

Prep Time: 20 minutes
Cook Time: 6 hours (slow cooker on low, includes mushroom roasting)
Category: Soup
Method: Slow Cooker + Roasting
Cuisine: American