Mushroom Chicken and Wild Rice Soup is a warm, comforting dish, perfect for cozy nights or as a hearty meal for guests. This rich soup features tender chicken, earthy mushrooms, and wild rice in a creamy broth that comes together effortlessly in a slow cooker.

With its deep, savory flavors and satisfying textures, Mushroom Chicken and Wild Rice Soup makes for a filling meal that’s easy to prepare and perfect for batch cooking. Just set your slow cooker, and you’ll have a flavorful soup ready with minimal hands-on effort.

Key Ingredients for Mushroom Chicken and Wild Rice Soup

Boneless, skinless chicken breasts – Provides tender, lean protein that cooks down perfectly in the slow cooker.

Wild rice – Adds a chewy texture and nutty flavor, complementing the creaminess of the soup.

Cremini mushrooms – Brings an earthy, umami-rich depth to the soup.

Chicken stock – The flavorful base that blends everything together.

Carrots and celery – Adds a sweet and crisp balance to the savory broth.

Dried thyme and rosemary – Infuses the soup with warm, aromatic herbs that enhance the flavor.

Butter and all-purpose flour – Creates the roux that thickens the soup, giving it its creamy consistency.

Half and half – Adds richness and smoothness to the final dish.

How to Create This Comforting Soup

Start by seasoning the chicken breasts with salt and pepper, then place them in your slow cooker. Add in chicken stock, wild rice, diced vegetables, herbs, and bay leaves. Let it all cook on low for 6-8 hours, and during the last 30 minutes, stir in the sliced mushrooms.

Once the chicken is fully cooked and tender, remove it from the slow cooker and shred it. In a saucepan, make a roux by melting butter and whisking in flour, milk, and half and half until thickened. Add the shredded chicken and creamy mixture back into the soup, stirring until everything is combined and heated through.

Tips for Perfect Mushroom Chicken and Wild Rice Soup

To ensure your soup reaches its peak flavor, don’t skimp on the seasoning at the start. The slow cooker process will concentrate the flavors, so season the chicken and broth well. If your soup turns out thicker than you prefer, simply add more half and half or chicken stock until you reach your desired consistency.

For a fun variation, try substituting the cremini mushrooms with a mix of wild mushrooms for an even more intense earthy flavor. You can also swap chicken breasts for chicken thighs if you prefer a richer taste.

Storing Leftovers

If you have leftovers, this soup stores wonderfully in the fridge for up to 4 days. To reheat, simply warm it on the stove or microwave, adding a splash of chicken stock or milk to thin it out if needed. For freezing, portion the soup into airtight containers, but skip adding the half and half until you’re ready to reheat to avoid separation. When reheating from frozen, thaw in the fridge overnight and heat gently before serving.

Mushroom Chicken and Wild Rice Soup Recipe

A rich and creamy soup packed with chicken, wild rice, and hearty vegetables, made effortlessly in your crockpot for a satisfying, comforting meal.

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Gericht: Soup

Land: American

Keyword: Mushroom Chicken and Wild Rice Soup Recipe

Vorbereitung: 15

Zubereitung: 8

Gesamtzeit: 8 15

Portionen:

Zutaten

1 ½ pounds boneless skinless chicken breasts
1 cup wild rice
6 cups chicken stock
1 onion diced
3 cloves garlic minced
3 carrots peeled and diced
3 celery stalks diced
1 pound cremini mushrooms thinly sliced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
¼ cup unsalted butter
¼ cup all-purpose flour
1 cup milk
1 cup half and half*
2 tablespoons fresh parsley chopped
Kosher salt to taste
Freshly ground black pepper to taste

Anleitungen

Season the chicken breasts generously with salt and pepper. Place the seasoned chicken in a 6-quart slow cooker.
Into the slow cooker, add chicken stock, wild rice, diced onion, garlic, carrots, celery, thyme, rosemary, and bay leaves. Season with additional salt and pepper as needed. Cover and cook on low for 6-8 hours. In the last 30 minutes of cooking, stir in the sliced mushrooms.
Once the cooking time is complete, remove the chicken breasts from the slow cooker and shred them using two forks.
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until it becomes slightly browned, about 1 minute. Gradually whisk in the milk and half and half, cooking until the mixture thickens, approximately 4-5 minutes. Season the sauce with salt and pepper, if necessary.
Return the shredded chicken and the milk mixture to the slow cooker, stirring to combine. Adjust the consistency of the soup by adding more half and half if it’s too thick.
Serve the soup immediately, garnishing with chopped fresh parsley if desired.

Notes

Half and half is a mixture of equal parts whole milk and cream. If you don’t have it on hand, you can substitute ¾ cup whole milk plus ¼ cup heavy cream or ⅔ cup skim or low-fat milk plus ⅓ cup heavy cream for 1 cup of half and half.