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This is my favorite soup to drink, esp when it’s cold out! Always hits the spot!


On chilly days here in our little town, there’s nothing quite like the heartwarming aroma of a homemade soup simmering away in the kitchen. Today I have a special treat to share: a Slow Cooker Creamy Chicken and Wild Rice Soup with mushrooms. This soup, with its roots in comforting home cooking, is a savory blend of tender chicken, earthy wild rice, and hearty mushrooms, all brought together in a silky, creamy broth. It’s perfect for those busy days when you want to throw together something nutritious for the family without fussing over the stove. This soup holds a dear place in my heart as it often becomes a centerpiece for family gatherings, inviting everyone to slow down and savor the moments together.
This soup is quite filling all on its own, but I love to serve it with a crusty loaf of bread for dipping; its crispness complements the creamy texture perfectly. A side of steamed greens or a crisp salad can add a fresh touch to your meal. And don't forget, for those extra cold evenings, everyone will appreciate a warm blanket on their lap and a bowl of this soup to keep their hearts and bellies full.
 
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:

1. Prepare the vegetables by dicing the carrots and celery, slicing the mushrooms, and chopping the onion.

2. Place the chicken breasts at the bottom of your slow cooker.

3. Add the prepared vegetables on top, along with the wild rice blend.

4. Pour in the chicken broth and water, and sprinkle the garlic powder, thyme, parsley, salt, and pepper over the mixture.

5. 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.

6. 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.

7. Mix the heavy cream and flour together in a bowl, ensuring no lumps remain, and stir it into the soup to thicken it.

8. Let the soup cook for an additional 30 minutes or until it reaches the desired thickness.


 

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