Creamy Wild Rice Mushroom Chicken Soup

This easy and delicious one-pot recipe uses a lot of pantry staples, and a TON of mushrooms to make this soup super filling, along with helping you hit your protein numbers for the day. Meal prepping this will leave your kitchen smelling heavenly, and leave you with time to spare.

INGREDIENTS:

  • 920g pound boneless, skinless chicken thighs

  • 1 1/2 cups (275g) dry wild rice blend

  • 6 carrots, chopped

  • 3 stalks celery, chopped

  • 2 medium shallots, chopped

  • 6 cups low-sodium chicken broth

  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried

  • 1 tablespoon chopped fresh sage or 1 teaspoon dried

  • 1/2 teaspoon crushed red pepper flakes

  • 2 cups fresh baby spinach or kale

  • 2 tablespoons chopped fresh parsley

  • 1 ½ cups (360g) light coconut milk 

  • 1/2 cup (50g) grated parmesan, plus more for serving

  • kosher salt and black pepper

  • 15g salted butter

  • 15g extra virgin olive oil

  • 700g mixed mushrooms, roughly torn

  • 2 sprigs fresh rosemary

  • 4 cloves garlic, smashed

  • zest from 1 lemon

DIRECTIONS:

  1. In a large soup pot, melt 1 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender.

  2. Shred the chicken with 2 forks. Stir in the light coconut milk, parmesan, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in the parsley.

  3. To make the mushrooms. Preheat the oven to 425 degrees F (215 C). On a baking sheet, olive oil, 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 olive oil left into the soup. 

  5. Divide the soup among bowls and top with rosemary and additional parmesan.

Makes 5 servings

Nutrition:

Cals: 368 calories
Protein: 33g
Carbs: 29g
Fiber: 8g
Fat: 20g

*for lower fat, sub chicken thigh for chicken breast

**for lower carbs, reduce the rice down to one cup or for higher carb serve with sourdough for high carbs