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.
