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.

Slow Cooker Creamy Chicken and Wild Rice Soup with Mushrooms

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.

Variations & Tips:

– For a lighter version, you can substitute the heavy cream with half-and-half or whole milk. If using milk, make sure not to boil the soup after adding it to prevent curdling.

– If you have picky eaters averse to certain vegetables, you can puree them after they’ve been cooking and stir them back into the soup for added nutrition without any visible chunks.

– For added flavor, try sautéing the mushrooms and onions before adding them to the slow cooker. This will add a deeper flavor to your soup.

– Some folks enjoy adding a touch of white wine to the soup while it cooks for an extra layer of taste. Just a 1/4 cup will do.

– If you’re accommodating gluten-free family members or friends, you can make a cornstarch slurry to thicken the soup instead of using flour.

– Don’t hesitate to throw in any leftover vegetables you have in your fridge. This soup is wonderfully forgiving and just gets richer with every addition.

– Finally, remember to leave yourself a little downtime while the slow cooker does its magic. Snuggle up with a good book or play a board game with the kiddos. After all, the best family meals are about much more than just the food.

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