Slow Cooker Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup

Pure creamy comfort food made right in your crockpot! So quick, easy, and hearty with veggies, rice and chicken! Let’s talk about this soup instead. This crockpot chicken mushroom wild rice soup. Which is basically like chicken noodle soup. Except way creamier with extra mushrooms. Just because. And because it’s super cold.

Ingredients

1½ pounds boneless skinless chicken breasts
Sea salt and freshly ground black pepper, to taste
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
½ tsp dried thyme
½ tsp dried rosemary
2 bay leaves
1 pound cremini mushrooms, thinly sliced
¼ cup unsalted butter
¼ cup all-purpose flour
1 cup milk
1 cup heavy cream
2 Tbsp chopped fresh parsley

Instructions

Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time. Remove chicken from the slow cooker and shred, using two forks. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and heavy cream, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

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