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Creamy Slow Cooker Chicken Mushroom Wild Rice Soup

This comforting Creamy Slow Cooker Chicken Mushroom Wild Rice Soup is a heartwarming gem perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Boneless Skinless Chicken Breasts Shredded rotisserie chicken works as a quick substitute.
  • 6 cups Chicken Stock Vegetable stock is a great gluten-friendly option.
  • 1 cup Wild Rice Use white rice as a substitution, add it later.
  • 1 tablespoon Kosher Salt Adjust according to your taste preference.
  • 1 teaspoon Freshly Ground Black Pepper Adjust according to your taste preference.
For the Aromatics & Vegetables
  • 4 cloves Garlic Minced for better flavor infusion.
  • 1 medium Onion Diced finely for even cooking.
  • 2 medium Carrots Peeled and diced.
  • 2 stalks Celery Diced.
  • 1 teaspoon Dried Thyme Fresh herbs can enhance flavor further.
  • 1 teaspoon Dried Rosemary Fresh herbs can enhance flavor further.
  • 2 leaves Bay Leaves Remove before serving.
For the Creamy Finish
  • 8 ounces Cremini Mushrooms Thinly sliced.
  • 4 tablespoons Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 1 cup Milk Use low-fat alternatives for a lighter version.
  • 1 cup Half and Half Use low-fat alternatives for a lighter version.
  • 1/4 cup Chopped Fresh Parsley Optional, but recommended for garnish.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Season the boneless, skinless chicken breasts with kosher salt and pepper, place in the slow cooker in a single layer.
  2. Add chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves. Stir gently.
  3. Cover and cook on low for 6 to 8 hours.
  4. Add sliced mushrooms about 30 minutes before serving.
  5. Remove chicken, shred, and return to the slow cooker.
  6. In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Gradually add milk and half and half, cooking until thickened.
  7. Stir the creamy roux into the slow cooker to combine.
  8. Serve garnished with parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

This soup can be prepared ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months.

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