Name: Slow Cooker Chicken, Mushroom, and Wild Rice Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 lb chicken breast, diced (boneless, skinless); 1 cup mushrooms, sliced (button or cremini); 1 cup wild rice, rinsed; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups chicken broth (low-sodium recommended); 1 cup cream or milk (half-and-half for richness); Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish

Description

A warm and comforting bowl of chicken, mushroom, and wild rice soup, perfect for chilly evenings and busy weeknights.

Ingredients

1 lb chicken breast, diced (boneless, skinless)
1 cup mushrooms, sliced (button or cremini)
1 cup wild rice, rinsed
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth (low-sodium recommended)
1 cup cream or milk (half-and-half for richness)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

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Instructions

Place the diced chicken, sliced mushrooms, wild rice, chopped onion, and minced garlic into the crockpot. Spread ingredients evenly.
Pour in the chicken broth and stir gently so the rice is submerged.
Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches 165°F (74°C) and the wild rice is tender.
About 10 minutes before serving, stir in the cream or milk and heat through. Taste and season with salt and pepper.
Ladle into bowls and garnish with chopped fresh parsley.

Notes

For a richer soup, use cream; for lower calories, use whole milk or unsweetened plant milk. Leftover rotisserie chicken can also be added late in the cooking process.