Mushroom Chicken and Wild Rice Soup Recipe
A rich and creamy soup packed with chicken, wild rice, and hearty vegetables, made effortlessly in your crockpot for a satisfying, comforting meal.
Print
Pin
Servings: 8
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 cup wild rice
- 6 cups chicken stock
- 1 onion diced
- 3 cloves garlic minced
- 3 carrots peeled and diced
- 3 celery stalks diced
- 1 pound cremini mushrooms thinly sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup half and half*
- 2 tablespoons fresh parsley chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Season the chicken breasts generously with salt and pepper. Place the seasoned chicken in a 6-quart slow cooker.
- Into the slow cooker, add chicken stock, wild rice, diced onion, garlic, carrots, celery, thyme, rosemary, and bay leaves. Season with additional salt and pepper as needed. Cover and cook on low for 6-8 hours. In the last 30 minutes of cooking, stir in the sliced mushrooms.
- Once the cooking time is complete, remove the chicken breasts from the slow cooker and shred them using two forks.
- In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until it becomes slightly browned, about 1 minute. Gradually whisk in the milk and half and half, cooking until the mixture thickens, approximately 4-5 minutes. Season the sauce with salt and pepper, if necessary.
- Return the shredded chicken and the milk mixture to the slow cooker, stirring to combine. Adjust the consistency of the soup by adding more half and half if it's too thick.
- Serve the soup immediately, garnishing with chopped fresh parsley if desired.
Notes
Half and half is a mixture of equal parts whole milk and cream. If you don’t have it on hand, you can substitute ¾ cup whole milk plus ¼ cup heavy cream or ⅔ cup skim or low-fat milk plus ⅓ cup heavy cream for 1 cup of half and half.