Description
A warm, satisfying bowl of slow-cooker chicken, mushroom, and wild rice soup that’s creamy, comforting, and budget-friendly.
Ingredients
- 1 lb chicken breast, diced (boneless, skinless)
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup wild rice (rinse if dusty)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (use low-sodium if you’ll salt later)
- 1 cup cream or milk (half-and-half for richness; milk for a lighter finish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Spray or lightly oil the inside of a 4–6 quart slow cooker.
- Place the diced chicken, sliced mushrooms, rinsed wild rice, chopped onion, and minced garlic into the crockpot. Spread ingredients evenly.
- Pour in the chicken broth. Stir gently to ensure the rice is submerged under liquid.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken reaches 165°F (74°C) and wild rice is tender but slightly chewy.
- About 10 minutes before serving, stir in the cream or milk. Heat through but do not boil after adding cream.
- Taste and season with salt and freshly ground black pepper to your preference.
- Ladle into bowls and garnish with chopped fresh parsley.
Notes
If using thighs, cooking time may need to be adjusted. Whole milk can be substituted for cream for a lighter finish. Use low-sodium broth for better control of seasoning.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American