About
If your teeth are chattering and your cheeks are rosy, it's time to come inside for some Warm-You-Up Soup! Defrost as you dunk your spoon into a bowl of this creamy, hearty, chicken-veggie-and-rice-filled delight. It tastes the best while cozied up by the fire in your fuzziest socks. Ah, Warm-You-Up Soup makes every snow day that much more magical! It'll really warm you up from the inside out!
Ingredients
- 1 1/2 cups dry wild rice blend
- 1 pound chicken breasts, boneless and skinless
- 6 carrots, chopped
- 3 stalks celery, chopped
- 2 medium shallots, chopped
- 6 cups low-sodium chicken broth
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon crushed red pepper flakes
- kosher salt, to taste
- black pepper, to taste
- 1/2 cup water, plus more, to taste
- 1 cup heavy cream or whole milk
- 1/2 cup grated parmesan, plus more, to taste, for serving
- 2 cups fresh baby spinach or kale
- 2 tablespoons fresh parsley, chopped
- 6 tablespoons salted butter, melted
- 2 pounds mixed mushrooms, roughly torn
- 4 cloves garlic, peeled
- 2 sprigs fresh rosemary, plus more, optional, to taste, chopped, for garnish
- 1 lemon, zested
Directions
Step 1 -In the bowl of a slow cooker, combine the rice blend, the chicken breasts, the carrots, the celery, the shallots, the broth, the thyme, the sage, and the crushed red pepper.
Step 2 -Season the chicken mixture with the salt and the pepper.
Step 3 -Add 1/2 cup of the water to the chicken mixture, cover the slow cooker, and cook, on high heat for about 2-3 hours or on low heat for about 5-6 hours.
Step 4 -Preheat the oven to 425 degrees F.
Step 5 -Shred the chicken in the slow cooker with two forks.
Step 6 -Stir the heavy cream, 1/2 cup of the parmesan, and the spinach into the soup mixture and cook until it is warmed through, about 30 minutes.
Step 7 -Stir the parsley into the soup mixture. If it is too thick, add up to 1/2 cup of the extra water.
Step 8 -On a baking sheet, add the butter, the mushrooms, the garlic, 2 sprigs of the rosemary, and the lemon zest.
Step 9 -Season the mushroom mixture with the salt and the pepper.
Step 10 -Roast the mushroom mixture, stirring halfway through, until the mushrooms are golden and crisp, about 25-30 minutes.
Step 11 -Mash the garlic cloves in the mushroom mixture with a fork.
Step 12 -Stir the mushroom mixture into the soup.
Step 13 -Serve the soup topped with the extra parmesan and garnished with the extra rosemary.
