Creamy Wild Rice Soup (Printable)
Hearty slow cooker soup with chicken, mushrooms, wild rice, and creamy 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
# Directions:
01 - Add the 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. Return the shredded chicken to the slow cooker.
05 - Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a light roux.
06 - Slowly whisk the heavy cream into the roux and heat until the mixture thickens. Pour the cream mixture into the slow cooker and stir to combine.
07 - Re-cover and cook 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 seasoning as needed. Ladle into bowls and serve hot.
# Expert Advice:
01 -
- The slow cooker does nearly all the heavy lifting while your kitchen fills with the kind of aroma that makes people linger
- That creamy finish transforms a humble soup into something you would happily serve at a dinner party
02 -
- Wild rice takes significantly longer to cook than white rice, so do not be tempted to swap it out or you will end up with mush
- Adding the cream mixture at the very end prevents it from breaking or separating during the long cook
03 -
- Brown the mushrooms in a skillet with a little butter before adding them to the slow cooker for an extra layer of deep savory flavor
- Always taste the soup after the final simmer before serving, because the cream and roux can mellow the salt more than you expect