Choose your cooking method:

Slow Cooker Method:

1. Combine Ingredients: In the bowl of a 6-quart or larger slow cooker, combine the rinsed wild rice blend, chicken breasts, chopped carrots, chopped celery, chopped shallots, chicken broth, thyme, sage, crushed red pepper flakes, 1/2 cup water and a pinch of salt and pepper.
2. Slow Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender.
3. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
4. Add Cream, Parmesan, and Spinach: Stir in the heavy cream (or milk), Parmesan cheese, and spinach. Cook for another 30 minutes on low, or until the spinach is wilted and the soup is heated through.
5. Stir in Parsley: Stir in the chopped fresh parsley.
6. Adjust Consistency (Optional): If the soup is too thick, add a little more water or chicken broth to reach your desired consistency.

Instant Pot Method:

1. Combine Ingredients: In the bowl of your Instant Pot, combine the rinsed wild rice blend, chicken breasts, chopped carrots, chopped celery, chopped shallots, chicken broth, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper.
2. Pressure Cook: Seal the Instant Pot lid and cook on high pressure for 15 minutes.
3. Quick Release: Once the cooking time is complete, carefully quick-release the pressure.
4. Shred Chicken: Remove the chicken breasts from the Instant Pot and shred them with two forks. Return the shredded chicken to the Instant Pot.
5. Sauté Mode: Switch the Instant Pot to the “Sauté” setting.
6. Add Cream, Parmesan, and Spinach: Stir in the heavy cream (or milk), Parmesan cheese, and spinach. Cook, stirring occasionally, for about 10 minutes, or until the spinach is wilted and the soup is heated through.
7. Stir in Parsley: Stir in the chopped fresh parsley.

Stove-Top Method:

1. Sauté Vegetables: In a large soup pot or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the chopped carrots, celery, and shallots. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized, about 3-5 minutes.
2. Add Remaining Ingredients: Add the chicken broth, chicken breasts, rinsed wild rice, thyme, sage, crushed red pepper flakes, and a pinch of salt and pepper. Bring the mixture to a boil over high heat.
3. Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 35-45 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
4. Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
5. Add Cream, Parmesan, and Spinach: Stir in the heavy cream (or milk), Parmesan cheese, and spinach. Cook over medium heat, stirring occasionally, for about 10 minutes, or until the spinach is wilted and the soup is heated through.
6. Stir in Parsley: Stir in the chopped fresh parsley.

Roasted Mushrooms (for all methods):

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Mushrooms: On a large baking sheet, combine the melted butter, torn (or sliced) mushrooms, rosemary sprigs, smashed garlic cloves, and lemon zest. Season generously with salt and pepper. Toss to coat the mushrooms evenly.
3. Roast: Roast for 25-30 minutes, stirring halfway through, until the mushrooms are golden brown and crispy.
4. Mash Garlic: Remove the baking sheet from the oven. Carefully remove the rosemary sprigs. Use a fork to mash the roasted garlic cloves into a paste.
5. Add Mushrooms to Soup: Stir the roasted mushrooms, mashed garlic, and any remaining butter from the baking sheet into the soup.

Final Steps (for all methods):

1. Serve: Divide the soup among bowls. Top with additional grated Parmesan cheese and fresh rosemary sprigs, if desired.