Combine the dry wild rice blend, chicken breasts, chopped carrots, celery, shallots, and low-sodium chicken broth in your slow cooker. Add fresh thyme, sage, crushed red pepper flakes, and salt to taste, then pour in 1/2 cup of water. Set the slow cooker to low and cook for 5-6 hours, or on high for 2-3 hours until the chicken is cooked through and the rice is tender.

Once the chicken is fully cooked, carefully remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot, then stir in heavy cream and freshly grated Parmesan cheese. Add fresh baby spinach and heat the soup on low until the spinach wilts and the soup is warmed through, about 5-10 minutes.

Preheat your oven to 425°F. On a baking sheet, combine mixed mushrooms, salted butter, minced garlic, and fresh rosemary. Season with salt and pepper, and toss to coat evenly. Roast the mushrooms in the oven for 25-30 minutes until golden brown and crisp.

Once the mushrooms are roasted, stir them and their flavorful garlic into the creamy wild rice chicken soup.

Ladle the soup into bowls and finish with extra grated Parmesan and chopped fresh parsley for garnish. Serve warm.