Chicken & Mushroom Wild Grain Soup
with Chicken Thighs & Rosemary Croutons
- Soy
- Wheat
- Milk
Cozy up with this creamy wild grain soup packed with tender shredded chicken thighs, golden-brown mushrooms, and wilted spinach. Hearty grains add texture, while crisp rosemary croutons bring the crunch on top. It’s a rich, soul-warming bowl that’s both rustic and satisfying.
Ingredients
¼ ounce
Rosemary
1 unit
Ciabatta Bread
(Contains: Soy, Wheat)
2 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Garlic Powder
2 ounce
Mirepoix Paste
4 tablespoon
Cream Cheese
(Contains: Milk)
5 ounce
Spinach
20 ounce
Chicken Thighs
2 unit
Microwavable Grain Blend
(Contains: Wheat)
4 ounce
Button Mushrooms
2 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and slice mushrooms into 1⁄4-inch-thick pieces (skip if your mushrooms are pre-sliced!). Strip rosemary leaves from stems; roughly chop leaves. Cut or tear ciabatta into bite-size pieces. • Heat a large drizzle of oil in a large pot over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pot.
• Melt 2 TBSP butter (4 TBSP for 8 servings) in pot used for mushrooms over medium heat. Add half the rosemary; cook, stirring, until slightly toasted and fragrant, 30-60 seconds. • Reduce heat under pot to medium low; add flour and garlic powder. Cook, whisking frequently, until combined, 30-60 seconds. TIP: Add a splash of water if mixture begins to brown too quickly. • Slowly whisk 5 1⁄2 cups water (10 cups for 8) into pot with flour mixture; stir in stock concentrates and mirepoix paste. Increase heat to medium high and bring to a boil.
• Meanwhile, pat chicken dry with paper towels. • Once soup is boiling, add chicken. Cover and reduce to a low simmer. Cook, stirring occassionally, until chicken is cooked through, 8-10 minutes.
• Meanwhile, toss ciabatta pieces on a baking sheet with a large drizzle of olive oil, remaining rosemary, salt, and pepper. • Bake on top rack until browned and crispy, 8-10 minutes.
• Using a slotted spoon, transfer chicken from pot with soup to a large bowl. Using two forks, shred chicken into bite-size pieces. • Reduce heat under pot to medium low. Add cream cheese; whisk until melted and smooth. • Massage grain blend in packages to separate grains. • Add mushrooms, shredded chicken, grain blend, and spinach to pot; stir to combine. Cook, stirring occasionally, until spinach has wilted, 2-3 minutes. Taste and season with salt and pepper if desired.
• Divide soup between bowls and top with rosemary croutons. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, comforting taste; some found it bland and suggested adding more herbs, garlic, or lemon for depth 🍲.
- Ease of prep: While some found it simple, others noted it took longer than expected to prepare, especially for a weeknight meal.
- Suggestions: Consider using chicken breast instead of thighs, adding more mushrooms, and adjusting the grain-to-broth ratio for a soupier consistency.
- Leftovers: The soup thickens significantly overnight as grains absorb liquid; add extra broth when reheating for better texture.
- Portions: Generous servings provided multiple meals for most, though some found it too much for two people.
Reviews from our home cooks
I really really loved the soup. Flavorful, full of chicken and grain, and with croutons that added just the right texture and flavor pop.
This was delicious and easy to prepare. I loved the "homemade" rosemary ciabotta croutons. I usually don't like rosemary, but it went very well with this meal.
I'm so ready for fall aka soup season. We roasted the chicken to add flavor, eased up on the rosemary and added a tablespoon of rice wine vinegar. The rice wasn't added until serving time so it had a nice chew.
This was SO YUMMY and flavorful! And a decent moderate calorie to high volume ratio as well! Would love the option to do chicken breast instead of thighs for more protein.
This soup was so very good. Even better the second day. It was nice to have leftovers as well. We usually have just enough for two. This served us two nights and I couldn't wait to get home for my next bowl. Thank you
Delicious soup and the ingredients could easily be made into other foods. It wasn't too hard to cook considering it was all made from scratch.
They weren't joking when they called this a big batch! We had soup and homemade crusty bread for lunches all week.
This was really good. It needed a bit more seasoning so I added some poultry seasoning. Chef's kiss
Tastes great. But we found that the amount of wild grains in this one really soaked up all the soup broth. Didn't want to just add water and make it thin. Became more like a hot-dish than a soup. But flavor is lovely esp the croutons!
Was very good. I wish I had used a different pot as it makes quite a bit of soup. The microwaveable rice does not say to microwave first, but I did.
