Creamy Chicken Mushroom Wild Rice (Print View)

A comforting soup loaded with chicken, mushrooms, wild rice, and a creamy flavorful broth.

# What You'll 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

# Method:

01 - Add chicken, mushrooms, carrots, celery, onion, garlic, wild rice, thyme, rosemary, bay leaf, salt, and black pepper to 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 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 butter in a small saucepan over medium heat. Whisk in the flour and cook the roux for 1 to 2 minutes, stirring constantly.
06 - Slowly whisk the heavy cream into the roux and heat until thickened. Pour this mixture into the slow cooker and stir to combine.
07 - Re-cover the slow cooker and continue cooking on LOW for an additional 20 to 30 minutes until the soup is creamy and heated through.
08 - Remove and discard the bay leaf. Taste the soup and adjust salt and pepper as needed. Ladle hot into bowls and serve.

# Insider Tips:

01 -
  • The slow cooker does almost all the heavy lifting so you can walk away and come back to something extraordinary
  • That roux trick at the end turns a good soup into something that tastes like it came from a proper restaurant kitchen
02 -
  • Wild rice takes longer to soften than you think and rushing it on HIGH can leave the grains tough in the center
  • The roux step seems unnecessary until you skip it once and realize the soup is just chicken broth with cream floating in it
03 -
  • Sauté the mushrooms in a little butter before adding them to the slow cooker for a deeper, more concentrated flavor that regular slow cooking alone cannot achieve
  • Make the roux with a fork instead of a whisk if you do not have one handy because the tines create just enough agitation to keep it smooth

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