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:
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