Crock Pot 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!
Servings: 6 to 8 servings
Calories: 443kcal
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!
Notes
You can add more chicken broth if you like your soup to have more broth.
Nutrition
Calories: 443kcal | Carbohydrates: 32g | Protein: 25g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1076mg | Potassium: 724mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5824IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg