You have to admit, I'm doing an amazing job restraining myself from busting out all things pumpkin. It may not technically be Autumn yet but oh MAN am I feeling it! The trees outside our windows are turning red, leaves are starting to fall to the ground, and the breeze has a wonderful chill to it. However, it's still technically sunny, bright, and 78 degrees.
Now I don't know if I'll be able to wait until September 22nd before cranberry, pumpkin, sweet potatoes, and all that jazz start blowing up my blog but for the time being I'm going to try and keep it together. Let's compromise with some slow cooker chicken mushroom wild rice soup!
Perfect for the chillier season ahead but doesn't necessarily scream Fall right?? I told you, I got this.
Ok so. I have some news about this recipe: I ate the leftovers...for 4 days in a row.
Number 1. I ate the leftovers.
Number 2. I ate them for 4 days in a row.
WHAT?! We all know, I'm the absolute worst when it comes to leftovers. Thank the lord for my husband otherwise pretty much everything in my fridge would go to waste. But this slow cooker chicken mushroom wild rice soup? All. About It.
It's soooo creamy, just rich enough to be cozy and filling but not too rich that you can't eat more than a few spoonfuls. Also, it's SO easy to make!
Step 1: Throw everything into the slow cooker except butter, flour, milk and mushrooms . Yup, even the raw chicken and uncooked rice!
Step 2: Cook for 3 ½ hours on high, 7 on low. Stir in mushrooms, continue cooking.
Step 3: This is the only additional step that requires a little hands on cooking but it's 100% worth it. After adding the mushrooms, melt yummy butter on the stove, whisk in flour, pour in milk, whisk till smooth. Pour into the slow cooker and continue cooking until you've reached 4 hours.
Aaaaaand DONE! See? So easy, so simple, SO delicious.
Feel free to add a little more chicken broth at the end, I know I did! About an extra cup just to make things a little smoother because that butter mixture really thickens things up (omg so creamy). Salt and pepper to taste and you're good to go. Cheers to slow cooker chicken mushroom wild rice soup ALL year round!Print