Chicken & Mushroom Wild Grain Soup

🥘 Ingredients

• button mushrooms
  8 oz
• chicken stock concentrate
  2 tbsp
• chicken thighs
  12 oz
• ciabatta bread
  1 loaf
• cream cheese
  4 oz
• flour
  2 tbsp
• garlic powder
  ½ tsp
• microwavable grain blend
  1 pkg
• mirepoix paste
  1 tbsp
• rosemary
  1 sprig
• spinach
  1 c

🍳 Cookware

• large pot
• baking sheet
• large bowl

1. 

   1

   rosemary ciabatta bread flour garlic powder mirepoix paste cream cheese spinach chicken thighs microwavable grain blend button mushrooms chicken stock concentrate

   rosemary: 1 sprig, ciabatta bread: 1 loaf, flour: 2 tbsp, garlic powder: ½ tsp, mirepoix paste: 1 tbsp, cream cheese: 4 oz, spinach: 1 c, chicken thighs: 12 oz, microwavable grain blend: 1 pkg, button mushrooms: 8 oz, chicken stock concentrate: 2 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and slice button mushrooms into ¼-inch-thick pieces. Strip rosemary leaves from stems; roughly chop leaves. Cut or tear ciabatta bread 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 ⏱️ 6 minutes . Turn off heat; transfer to a paper-towel-lined plate. Wipe out pot.
3. 

   3

   Melt 2 tbsp butter in pot used for mushrooms over medium heat. Add half the rosemary; cook, stirring, until slightly toasted and fragrant ⏱️ 45 seconds . Reduce heat under pot to medium low; add flour and garlic powder. Cook, whisking frequently, until combined ⏱️ 45 seconds . Add a splash of water if mixture begins to brown too quickly. Slowly whisk 5½ cups water into pot with flour mixture; stir in chicken stock concentrate and mirepoix paste. Increase heat to medium high and bring to a boil.
4. 

   4

   Meanwhile, pat chicken thighs dry with paper towels. Once soup is boiling, add chicken. Cover and reduce to a low simmer. Cook, stirring occasionally, until chicken is cooked through ⏱️ 9 minutes .
5. 

   5

   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 ⏱️ 9 minutes .
6. 

   6

   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 microwavable 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 ⏱️ 3 minutes . Taste and season with salt and pepper if desired.
7. 7

   Divide soup between bowls and top with rosemary croutons. Serve.