Description
Creamy Slow Cooker Chicken and Wild Rice Soup with Mushrooms. This hearty soup combines tender shredded chicken, nutty wild rice, and earthy mushrooms in a rich, velvety broth. The slow cooking method melds flavors deeply and cooks the wild rice perfectly.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup uncooked wild rice
- 1 yellow onion
- 3 large carrots
- 3 celery stalks
- 4 cloves garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 6 cups unsalted chicken stock
- 4 tablespoons unsalted butter
- 10 ounces cremini mushrooms
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Dice the onion, carrots, and celery into small uniform pieces and mince the garlic cloves.
- Place the chicken breasts at the bottom of a 6-quart slow cooker and season them directly with the kosher salt and black pepper.
- Pour the rinsed wild rice, diced onion, carrots, celery, minced garlic, dried thyme, dried rosemary, bay leaf, and chicken stock over the chicken.
- Cover the slow cooker and cook on the Low setting for 6 to 7 hours until the rice is tender and the chicken is fully cooked.
- Check that the internal temperature of the chicken has reached 165 degrees Fahrenheit before removing the breasts to a cutting board.
- Shred the chicken breasts into bite-sized pieces using two forks and return the meat to the slow cooker.
- Melt the butter in a medium saucepan over medium heat on the stove during the final 20 minutes of the slow cook time.
- Slice the cremini mushrooms and add them to the melted butter, sautéing for 5 to 7 minutes until they are browned and tender.
- Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
- Whisk the whole milk and heavy cream slowly into the mushroom mixture and simmer for 3 to 4 minutes until the sauce thickens significantly.
- Pour the creamy mushroom mixture into the slow cooker and stir gently to combine everything into a unified soup.
- Discard the bay leaf and serve the soup hot garnished with the chopped fresh parsley.
Notes
- The slow cooking method prevents the wild rice from becoming mushy.
- Use a 6-quart slow cooker for this recipe.
- Prep Time: 20 minutes
- Cook Time: 7 hours 10 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American