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Creamy Slow Cooker Chicken Mushroom Wild Rice Soup

Creamy Slow Cooker Chicken Mushroom Wild Rice Soup

A comforting and creamy slow-cooked chicken soup with wild rice and mushrooms, perfect for cold, rainy afternoons.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • Slow Cooker

Ingredients
  

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts Alternatively, use shredded rotisserie chicken.
  • 6 cups chicken stock Vegetable stock can be used for gluten-free option.
  • 1 cup wild rice Substitute with white rice if preferred.
  • 1 medium onion Diced small.
  • 3 cloves garlic Minced.
  • 2 large carrots Diced small.
  • 2 stalks celery Diced small.
  • 8 ounces cremini mushrooms Thinly sliced.
  • 2 tablespoons butter For sautéing.

Herbs and Seasoning

  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 leaves bay leaves

Thickening and Finishing Ingredients

  • 2 tablespoons all-purpose flour For a quick roux.
  • 1 cup half-and-half For creamy finish.
  • 1 cup milk For creamy finish.
  • 1 handful fresh parsley Chopped for garnish.

Instructions
 

Preparation

  • Melt butter in a skillet and sauté cremini mushrooms until browned.
  • Add diced onion, carrots, celery, and minced garlic; sweat until soft and aromatic.
  • Whisk in flour to the mixture just long enough to remove the raw flour taste.
  • Add a ladle of hot chicken stock to loosen the roux, then transfer to the slow cooker.
  • Pour in the remaining stock and add wild rice, bay leaves, thyme, rosemary, salt, and pepper.
  • Nestle the chicken breasts into the liquid.

Cooking

  • Cover and cook on low for about 6 hours or high for 3-4 hours.
  • If using white rice, stir it in during the final 30-45 minutes to prevent it from becoming pasty.

Finishing

  • About 20 minutes before serving, remove the chicken breasts and shred them with two forks.
  • Return the shredded chicken to the pot and stir in milk and half-and-half until silky.
  • Taste and adjust seasoning with additional salt, pepper, and possibly a squeeze of lemon for brightness.

Serving

  • Ladle the soup into deep bowls, sprinkle with chopped parsley, and crack extra black pepper on top.

Notes

For a gluten-free version, substitute the roux with a cornstarch slurry. To change the flavor profile, you can swap fresh tarragon for dried rosemary or use shiitake mushrooms instead of cremini.

Nutrition

Serving: 1bowlCalories: 450kcal
Keyword chicken, Creamy, Mushroom, Slow Cooker, soup, Wild Rice
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