Slow-Cooker Creamy Chicken & Wild Rice Soup Recipe With Roasted Mushrooms by Jan Mostrom

I've been on a slow cooker soup kick this week. This creamy chicken and wild rice soup recipe with mushrooms was one of the favorites. We had some family friends over to eat and everyone thought it was so delicious and wanted the gluten-free recipe!

What I love about slow cookers is how easy they make meal prep. The only difference in this particular recipe is the roasted mushrooms, which are cooked in the oven and added at the end of the recipe. The added roasted mushrooms are so worth it! If timing is an issue, you can always roast the mushrooms ahead of time and add them toward the end of the cooking time with the cream to warm them up. In any case, the savory, smoky mushrooms add a level of taste not usually found in a slow-cooker soup recipe.

To make this creamy chicken and rice soup you will need to gather the following ingredients: boneless chicken breasts, a wild rice blend, carrots, celery, shallots, low-sodium chicken broth, thyme, sage, crushed red pepper flakes, baby spinach or kale, fresh parsley, heavy cream or whole milk, Parmesan, butter, fresh mushrooms, fresh rosemary, garlic and a lemon.

Serve this hearty chicken soup for lunch or for dinner with hot, crusty bread. A side salad would be nice, too.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 to 6 hours (depending on your slow cooker)
Total Time: 2 hours and 15 minutes to 6 hours and 15 minutes
Servings: 8

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 1/2 cups dry wild rice blend
• 6 carrots, chopped
• 4 stalks celery, chopped
• 2 medium shallots, chopped
• 6 cups low-sodium chicken broth
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 1/2 teaspoon crushed red pepper flakes
• 2 cups fresh baby spinach or kale
• 2 tablespoons chopped fresh parsley
• 1 cup heavy cream or whole milk
• 1/2 cup grated Parmesan, plus more for serving
• 6 tablespoons salted butter, sliced
• 2 pounds mixed mushrooms, roughly torn
• sprigs of fresh rosemary
• 4 cloves garlic, smashed
• zest from 1 lemon

Helpful Products 

• Lemon Juicer
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Slow Cooker
• Baking Sheet
• Grater
• Parchment Paper
• Airtight Containers
• Pepper Grinder

Recipe Notes

• You could use skinless, boneless chicken thighs instead of breasts.

• Vegetable stock is a good substitute for the chicken broth.

• Store any leftover soup in an airtight container in the fridge for up to three days.

Here's how to make it: 

1. Place chicken, rice, celery, carrots, shallots, thyme, sage, broth, red pepper and a bit of salt and pepper in the slow cooker with 1/2 cup of water. Cover the pot and cook for 2 to 3 hours on high or 5 to 6 on low.
   
2. About 30 minutes before your cooking time has ended, preheat oven to 425 degrees F. Brush off any excess dirt from the mushrooms and tear larger mushrooms into rough pieces. Line a large baking sheet with parchment and place the mushrooms, rosemary, garlic and butter slices on it. Bake for 30 to 45 minutes until the mushrooms are golden brown.
   
   
3. When the chicken is cooked, remove the chicken from the pot and shred with two forks.
   
4. Return the chicken to the slow cooker and add the cream, Parmesan and spinach. Cover for an additional 30 minutes. Add the parsley and 1/2 to 1 cup water or broth to thin, if needed.
   
5. Remove the stalks of rosemary from the mushroom mix, squish the garlic with a fork and add the mushroom mix to the slow cooker, scraping any additional ingredients from the mushroom pan into the soup.
   
   
6. Serve the soup topped with a bit more Parmesan, a sprinkle of parsley, if desired, and warm bread or biscuits. Enjoy!
   

Nutrition Facts Per Serving

Calories: 339

Total Fat: 17.5g

Saturated Fat: 9.8g

Cholesterol: 56mg

Sodium: 280mg

Total Carbohydrate: 37.4g

Dietary Fiber: 7.4g

Total Sugars: 5.9g

Protein: 12.8g

Vitamin D: 75mcg

Calcium: 214mg

Iron: 4mg

Potassium: 966mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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