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Chicken and Wild Rice Mushroom Soup
Rachel Kim

Chicken and Wild Rice Mushroom Soup

Wild rice needs a real head start, so it cooks with mushrooms and chicken thighs while dairy waits until the end. A quick flour-and-milk mixture turns the broth lightly creamy without masking the nutty rice. Use true wild rice rather than a fast-cooking seasoned blend.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/4 cups uncooked wild rice rinsed
  • 12 oz cremini mushrooms sliced
  • 1 medium yellow onion chopped
  • 3 carrots diced
  • 2 celery ribs diced
  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1 tsp dried thyme
  • 7 cups low-sodium chicken broth
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk warmed

Method
 

  1. Put the wild rice, mushrooms, onion, carrots and celery in a 6-quart slow cooker.
  2. Season the chicken with the salt and thyme, set it over the vegetables and pour in the broth.
  3. Cover and cook on low until the wild rice opens and the thighs are tender, 6 to 7 hours.
  4. Transfer the chicken to a bowl and shred it into bite-size pieces.
  5. Melt the butter in a saucepan, whisk in the flour and cook for 1 minute.
  6. Gradually whisk in the warm milk and simmer until lightly thickened, about 4 minutes.
  7. Stir the milk sauce and chicken into the cooker and heat on high for 10 minutes without boiling hard.