Description
A warm and filling slow-cooker soup made with tender chicken, chewy wild rice, and savory mushrooms, finished with a touch of cream.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 cup mushrooms, sliced
- 1 cup wild rice, rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cream or milk
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place the diced chicken, sliced mushrooms, rinsed wild rice, chopped onion, and minced garlic in the crockpot and spread them evenly across the bottom.
- Pour in the chicken broth and stir gently to make sure the rice is submerged.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Ten minutes before serving, stir in the cream or milk and heat through gently; do not boil.
- Taste and season with salt and freshly ground black pepper.
- Serve in bowls and garnish with chopped fresh parsley.
Notes
For lower fat, use 2% milk instead of cream. Stir in a tablespoon of lemon juice and chopped herbs for added brightness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American