Creamy Chicken Mushroom Wild Rice (Print)
Hearty slow cooker soup with chicken, mushrooms, and wild rice in a rich creamy broth.
# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 2 cups sliced cremini or button mushrooms
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 medium onion, diced
06 - 3 cloves garlic, minced
→ Grains
07 - 3/4 cup uncooked wild rice, rinsed
→ Liquid & Dairy
08 - 6 cups low-sodium chicken broth
09 - 1 cup heavy cream
10 - 2 tbsp unsalted butter
→ Seasonings
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 1 bay leaf
14 - 1 1/2 tsp salt, plus more to taste
15 - 3/4 tsp black pepper
→ Thickener
16 - 1/4 cup all-purpose flour or gluten-free flour blend
# How To Make It:
01 - Place the chicken, mushrooms, carrots, celery, onion, garlic, wild rice, thyme, rosemary, bay leaf, salt, and black pepper into the slow cooker.
02 - Pour in the chicken broth and stir everything together to distribute evenly.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked through and the wild rice is tender.
04 - Transfer the chicken to a plate and shred using two forks, then return the shredded meat to the slow cooker.
05 - Melt the butter in a small saucepan over medium heat, then whisk in the flour and cook for 1 to 2 minutes to form a smooth roux.
06 - Gradually whisk the heavy cream into the roux and heat until the mixture thickens, then stir it into the slow cooker.
07 - Stir well, re-cover, and continue cooking on LOW for an additional 20 to 30 minutes until the soup is creamy and heated throughout.
08 - Remove and discard the bay leaf, taste the soup, and adjust seasoning as desired. Serve hot.
# Expert Tips:
01 -
- It fills the entire house with a smell that makes everyone wander into the kitchen asking when dinner is
- The wild rice gives every spoonful this satisfying chew that regular rice just cannot match
02 -
- Wild rice takes longer to soften than you think so do not panic if it still has a bit of bite at the five-hour mark
- Adding the cream mixture at the very end prevents it from breaking or getting a weird texture during the long cook
03 -
- Chicken thighs shredded after six hours practically fall apart on their own and stay incredibly moist in the creamy broth
- If you forget to rinse the wild rice the soup will still work but the broth might look a little cloudy