In your slow cooker, combine boneless skinless chicken breasts, dry wild rice blend, chopped carrots, celery, shallots, low-sodium chicken broth, and a sprinkle of fresh thyme and sage. Add a pinch of crushed red pepper flakes and season with salt. Pour in enough water to cover the ingredients, then cook on low for 5-6 hours until the chicken is tender.

Once the cooking time is up, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot, then stir in heavy cream, grated Parmesan cheese, and fresh spinach. Let this soup simmer on low for an additional 30 minutes.

Preheat your oven to 425°F (220°C). On a baking sheet, melt salted butter and toss in mixed mushrooms, minced garlic, chopped fresh rosemary, and lemon zest. Spread the mushrooms in a single layer and roast for 25-30 minutes until golden brown and fragrant.

Once the mushrooms are roasted, stir them into the warm soup, incorporating any remaining butter from the baking sheet.

Ladle the soup into bowls, garnishing each with fresh rosemary and additional Parmesan cheese if desired. Serve with crusty bread.