Description
This comforting Slow Cooker Chicken Wild Rice Soup combines tender chicken thighs, hearty wild rice, and a medley of fresh vegetables simmered to perfection in flavorful chicken broth. Finished with sautéed mushrooms in a creamy sauce, this soup is perfect for a cozy meal any day of the week.
Ingredients
Scale
Vegetables
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 8 ounces sliced mushrooms
Protein
- 2 lbs skinless, boneless chicken thighs
Grains & Broth
- 1 cup wild rice (8 ounces)
- 64 ounces chicken broth (8 cups)
Seasonings
- 1 teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 1 teaspoon minced garlic
Dairy & Fat
- 4 tablespoons butter
- 2 cups milk
Thickener
- ¼ cup flour
Instructions
- Combine Ingredients in Slow Cooker: Add diced carrots, celery, onion, chicken thighs, wild rice, chicken broth, salt, thyme, rosemary, and minced garlic into the crockpot. Cover with the lid and set to cook on LOW for 6 hours until the chicken and rice are tender.
- Sauté Mushrooms: About 15 minutes before serving, melt butter in a medium skillet over medium-high heat. Add the sliced mushrooms and sauté for 5 to 6 minutes until they soften and release their juices.
- Prepare Mushroom Sauce: Sprinkle flour over the mushrooms and toss to coat evenly. Gradually whisk in the milk, about half a cup at a time, stirring continuously until the mixture thickens and is smooth. This process should take about 4 to 5 minutes. Remove from heat once thickened.
- Shred Chicken: Carefully remove the cooked chicken thighs from the crockpot and shred them into bite-sized pieces using two forks or your hands.
- Combine and Serve: Stir the creamy mushroom mixture into the slow cooker soup, then add the shredded chicken back in. Mix well to combine all the flavors. Serve the soup immediately while hot.
Notes
- Wild rice can take longer to cook, so ensure the soup simmers on low for the full 6 hours for tenderness.
- Use skinless, boneless chicken thighs for the best flavor and texture.
- Mushrooms add great umami flavor and creaminess to the soup; don’t skip the sauté step.
- For a thicker soup, you can add an extra tablespoon of flour when making the mushroom sauce.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
