This Cozy Slow Cooker Chicken & Wild Rice Soup with Mushrooms is the ultimate comfort food for chilly days. With tender chicken, earthy wild rice, and savory mushrooms, all simmered in a creamy broth, this dish is both hearty and satisfying. Let your slow cooker do the work, and come home to a bowl of warmth and flavor that feels like a hug in a bowl. Perfect for family dinners or meal prepping for the week!
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup uncooked wild rice blend
- 1 medium onion, chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 8 ounces of fresh mushrooms, sliced
- 4 cups chicken broth
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 cups of water
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
Directions:
- Prepare the vegetables by dicing the carrots and celery, slicing the mushrooms, and chopping the onion.
- Place the chicken breasts at the bottom of your slow cooker.
- Add the prepared vegetables on top, along with the wild rice blend.
- Pour in the chicken broth and water, and sprinkle the garlic powder, thyme, parsley, salt, and pepper over the mixture.
- Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours.
- Around 30 minutes before the cooking time is up, remove the chicken from the slow cooker, shred it using two forks, and place it back into the soup.
- Mix the heavy cream and flour together in a bowl, ensuring no lumps remain, and stir it into the soup to thicken it.
- Let the soup cook for an additional 30 minutes or until it reaches the desired thickness.
Enjoy