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Creamy Chicken and Wild Rice Soup
Melissa Hart

Creamy Chicken and Wild Rice Soup

Real wild rice splits open and stays pleasantly chewy after hours in the pot. Dairy waits until the end so it doesn't curdle around the edges. This soup is rich, but the mushrooms and thyme keep it on the savory side of heavy.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

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

Method
 

  1. Season the chicken with the salt and pepper and place it in a 6-quart slow cooker.
  2. Add the wild rice, onion, carrots, celery, mushrooms, broth, thyme and bay leaf.
  3. Cover and cook on low until the rice grains split and the chicken reaches at least 175°F, 6 to 7 hours.
  4. Transfer the chicken to a plate, pull it into bite-size pieces and discard the bay leaf.
  5. Melt the butter in a saucepan over medium heat, whisk in the flour for 1 minute, then slowly whisk in the milk.
  6. Cook the milk mixture until it coats a spoon, 4 to 5 minutes, then stir it and the chicken into the cooker.
  7. Cover and cook on high for 10 minutes, then thin with hot broth if the rice has made the soup too thick.