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Slow Cooker Chicken Mushroom Wild Rice Soup in black and red bowls with gold spoons and silver ladle

Slow Cooker Chicken Mushroom Wild Rice Soup


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5 from 3 reviews

  • Author: Aberdeen
  • Total Time: 4 hours 5 minutes
  • Yield: Serves 6-8 1x

Description

Super creamy, cozy soup made right in the slow cooker. It's also loaded with veggies, chicken, and wild rice!


Ingredients

Units Scale
  • 1 to 1 1/2 lbs chicken breasts, halved if thick
  • 2 large carrots, peeled and diced
  • 2 celery ribs, sliced
  • 1/2 yellow onion, diced
  • 8 ounces white mushrooms, sliced (cremini or baby bella are best)
  • 1 cup uncooked wild rice
  • 1 teaspoon Herbs de Provence (Italian seasoning will also work)
  • 2 bay leaves
  • 1/4 cup dry white wine (optional)
  • 2 teaspoons lemon juice (or juice of 1/2 a lemon)
  • 6 cups chicken broth + 1 to 2 cups extra
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup all purpose, unbleached flour
  • 2 cups skim milk
  • Salt and pepper to taste
  • Chives, fresh parsley to garnish


Instructions

  1. Add chicken breasts, wild rice, carrots, celery, onion, herbs, bay leaves, white wine, lemon juice and the first 6 cups of chicken broth to a 6 quart slow cooker. Cover and cook on high for 3 1/2 hours, or on low for 7 hours.
  2. Remove chicken from the slow cooker and shred using tongs or two forks. Return the shredded chicken to the slow cooker and add the white mushrooms, stirring to combine. Cover and continue cooking for another 3o minutes.
  3. After adding the mushrooms to the slow cooker, melt the butter in a medium sauce pan over medium heat. Whisk in flour and let bubble 1-2 minutes, whisking frequently, until ever so slightly browned. Reduce heat to low and slowly pour in milk, whisking continuously, until smooth.
  4. Add the butter mixture to the crockpot plus 1 cup of chicken broth and stir to combine. Recover and let the mushrooms finish cooking and then add more broth as desired, plus salt and pepper to taste. Garnish with chives and parsley. Serve immediately!
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
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