Crockpot Chicken and Mushroom Wild Rice Soup
This Crockpot Chicken and Mushroom Wild Rice Soup is loaded with tender chicken, mushrooms, and wild rice in a rich, creamy broth. An easy family favorite!
Quick Look: Crockpot Chicken and Mushroom Wild Rice Soup
Ready In: 4 Hours
Serves: 6-8
Calories: 443 Calories
Main Ingredients: mushrooms, chicken breasts, onion, garlic, wild rice, poultry seasoning, chicken broth, heavy cream
Why You'll Love It: Crockpot Chicken and Mushroom Wild Rice Soup is a super easy dump-and-go crockpot recipe that is a huge crowd pleaser!
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Jump to:
- Quick Look: Crockpot Chicken and Mushroom Wild Rice Soup
- Why You'll Love This Recipe
- Key Ingredients
- Substitutions and Variations
- How to Make Crock Pot Chicken and Mushroom Wild Rice Soup
- Expert Tips
- Crock Pot Chicken and Mushroom Wild Rice Soup Recipe FAQs
- Other Cozy Soups to Consider
- Crock Pot Chicken and Mushroom Wild Rice Soup
Fall and winter around here means this soup is on repeat. My kids ask for it, no convincing required, which is not something I can say about most things involving mushrooms and a vegetable-heavy broth. It's one of those recipes where the crockpot does basically all the work, and what comes out the other end tastes like you stood over a stove for a lot longer than you actually did.
Looking for more cozy crockpot soups? Check out my Slow Cooker Potato Leek Soup, Creamy Chicken Tortilla Soup, and Slow Cooker Ground Beef and Vegetable Soup.
Why You'll Love This Recipe
- This is about as close to dump-and-go as a crockpot soup gets. You sauté your vegetables right in the crockpot insert to start, which means one less pan to wash, and then everything else goes in and simmers away for the afternoon.
- The mushrooms give it a deeper, earthier flavor than a plain chicken and wild rice soup, and the wild rice holds its texture through the full cook time instead of turning to mush.
- It's a good one for a weeknight when you want something warm on the table without much hands-on effort, and it reheats well if you're the kind of household that eats the same dinner twice in one week (we are).
Key Ingredients
Mushrooms - the standout here, giving this soup a deeper, earthier flavor than a typical chicken and wild rice soup.
Wild rice - the uncooked kind, since it needs the full four hours on low to cook through and hold its texture instead of going mushy.
Ground mustard - a small amount, but it adds a subtle tang you wouldn't expect and rounds out the poultry seasoning.
Heavy cream - stirred in at the very end, after the chicken's been shredded, which is what turns this from a broth-based soup into a creamy one.
Substitutions and Variations
Different Chicken - Chicken thighs can stand in for chicken breasts if that's what you have on hand, though they'll bring a slightly different texture.
Different Mushrooms - Cremini mushrooms work well in place of white button mushrooms if you want a little more depth.
Poultry Seasoning Swap - If you're out of poultry seasoning, a mix of dried thyme, sage, and a small pinch of rosemary gets you close.
Dairy Free - For a dairy-free version, a full-fat coconut milk can replace the heavy cream, though it will shift the flavor slightly toward coconut rather than a neutral creaminess.
Vegetarian - Omit the chicken and double the mushrooms. You could also add a can of white beans for some fiber and protein.
Lighten it Up - if you want a lighter version of this soup, replace the cream with half and half.
How to Make Crock Pot Chicken and Mushroom Wild Rice Soup
Step 1.
Set your crockpot to sauté (or high, if that's what your model uses) and melt the butter with the olive oil. Add the diced onion, carrots, celery, and mushrooms and cook, stirring occasionally, until they begin to soften.
Stir in the poultry seasoning, ground mustard, and salt.
Step 2.
Add the wild rice, chicken breasts, chicken broth, and water. Cover and cook on low for 3-4 hours, until the chicken is cooked through and the rice is tender.
Step 3.
Remove the chicken, shred it, and return it to the pot. Mix together the flour and heavy cream with a whisk or shake in a mason jar. Stir in the heavy cream until combined.
Step 4.
Let it cook 15-20 more minutes, to let it thicken slightly. Serve and enjoy!
Expert Tips
Chopping the Veggies - Dice your vegetables to a similar size so they soften evenly during the sauté step.
Shredding the Chicken - the chicken with two forks right in the pot - it's faster than pulling it out to a cutting board and you lose less of it that way.
Storage - this soup keeps well in the fridge in an airtight container for a few days, and reheats gently on the stove over low heat, since cream-based soups can separate if microwaved too hot or too fast.
Crock Pot Chicken and Mushroom Wild Rice Soup Recipe FAQs
No. The wild rice goes in raw and cooks fully during the 4 hours on low, which is part of what makes this such an easy recipe.
Yes that's totally fine. I would cook on low for a little longer, 6-8 hours, to ensure the chicken is cooked. However if you do this, add the wild rice jut for the last 3 hours.
I don't recommend it freezing this cooked soup. Both the heavy cream and the wild rice change texture after freezing and thawing, so this one's best enjoyed fresh or refrigerated.
Other Cozy Soups to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Crock Pot Chicken and Mushroom Wild Rice Soup
Equipment
- Slow Cooker
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 3 carrots peeled and diced
- 4 celery stalks diced
- 8 ounces mushrooms sliced
- 1 teaspoon poultry seasoning
- ½ teaspoon ground mustard
- 1 teaspoon salt
- 1 cup wild rice uncooked
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
- ¼ cup flour
Instructions
- Set crockpot to sauté and melt the butter with the olive oil. Add the onion, garlic, carrots, celery, and mushrooms; cook, stirring occasionally, until softened. Note: if your slow cooker doesn't have this function, you can do it in a large skillet and then transfer to the slow cooker.
- Stir in the poultry seasoning, ground mustard, and salt.
- Add the wild rice, chicken breasts, chicken broth, and water.
- Cover and cook on low for 4 hours, until the chicken is cooked through and the rice is tender.
- Remove the chicken, shred it, and return it to the pot.
- In a jar, add the flour and heavy cream, and shake well to combine.
- Stir in the heavy cream/flour mixture until combined.
- Let it cook for another 15-20 minutes, for the cream to thicken and warm through.
- Serve and enjoy!
