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Chicken and Wild Rice Soup Recipe

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4.2 from 10 reviews

  • Author: Chef
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Description

This hearty Chicken and Wild Rice Soup features tender shredded chicken, earthy wild rice, and a medley of vegetables simmered in a flavorful chicken stock. Enhanced with cremini mushrooms and a creamy milk sauce, this slow-cooked soup is comforting and perfect for a satisfying meal.

Ingredients

Protein and Vegetables

  • 1 1/2 pounds boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 pound cremini mushrooms, thinly sliced

Grains and Broth

  • 6 cups chicken stock
  • 1 cup wild rice

Herbs and Spices

  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves

Dairy and Thickener

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup half and half

Garnish

  • 2 tablespoons chopped fresh parsley

Instructions

  1. Season Chicken: Season the chicken breasts generously with kosher salt and freshly ground black pepper.
  2. Add Ingredients to Slow Cooker: Place the seasoned chicken into a 6-quart slow cooker. Add chicken stock, wild rice, minced garlic, diced onion, diced carrots, diced celery, dried thyme, dried rosemary, bay leaves, and additional salt and pepper to taste. Stir gently to combine.
  3. Slow Cook: Cover the slow cooker with a lid and cook on low heat for 6 to 8 hours. About 30 minutes before the cooking time ends, add the thinly sliced cremini mushrooms to the slow cooker.
  4. Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks.
  5. Prepare Cream Sauce: In a separate saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook, whisking constantly, until the mixture is lightly browned, about 1 minute. Gradually whisk in the milk and half and half, continuing to whisk and cook until the sauce thickens slightly, about 4 to 5 minutes. Season with salt and pepper to taste.
  6. Combine Ingredients: Stir the shredded chicken and the prepared cream sauce into the slow cooker. If the soup appears too thick, add additional half and half in small increments until the desired consistency is reached.
  7. Serve: Serve the soup immediately, garnished with freshly chopped parsley if desired.

Notes

  • Use a 6-quart slow cooker for best results and to prevent overflows.
  • Wild rice gives a nutty flavor and chewy texture; substitute with brown rice if preferred but cooking times may vary.
  • Adding mushrooms towards the end preserves their texture and flavor.
  • Adjust the thickness of the soup by adding more half and half to your preference.
  • For a dairy-free version, substitute milk and half and half with coconut milk or other plant-based milk alternatives.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://saracooking.com/chicken-and-wild-rice-soup-recipe/