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Creamy Wild Rice Chicken Soup with Roasted Mushrooms

by https://www.halfbakedharvest.com/#/schema/person/9b2904ad2a2c76cbcd62517659d460f7
winterdinner
Yield: 6Prep: PT15MCook: PT30MTotal: PT45M
Source: https://www.halfbakedharvest.com/creamy-wild-rice-chicken-soup/

Ingredients

produce
  • 2 poundsmixed mushrooms(roughly torn)
  • 2 sprigsrosemary(fresh)
  • 4 clovesgarlic(smashed)
  • 1lemon(zest)
  • 6carrots(chopped)
  • 3 stalkscelery(chopped)
  • 2 mediumshallots(chopped)
  • 2 tablespoonsthyme(chopped fresh or 2 teaspoons dried)
  • 1 tablespoonsage(chopped fresh or 1 teaspoon dried)
  • 2 cupsbaby spinach(fresh)
  • 2 tablespoonsparsley(chopped fresh)
protein
  • 1 poundchicken breast(boneless, skinless)
dairy
  • 1 cupheavy cream
  • 1/2 cupparmesan(grated, plus more for serving)
  • 6 tablespoonsbutter(salted, melted)
grain
  • 1 1/2 cupswild rice blend(dry)
pantry staple
  • black pepper
  • 1/2 teaspooncrushed red pepper flakes
  • kosher salt
other
  • 6 cupschicken broth(low-sodium)

Instructions

  1. 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 1/2 cup water. Cover and cook on low for 5-6 hours or on high for 2-3 hours.
  2. 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 1/2 cup water.
  3. 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.
  4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup.
  5. Divide the soup among bowls and top with rosemary and additional parmesan.