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Growing up in Minnesota wild rice soup was our winter tradition. I've tweaked my grandmother's recipe to work in a slow cooker making it easier but keeping all that cozy comfort. There's something magical about walking in the door after a long day to the aroma of this soup simmering away. The wild rice adds such a beautiful earthiness that makes this soup truly special.
Why This Soup Warms My Heart
This soup brings together everything I love about comfort food without weighing you down. The wild rice creates this amazing chewy texture while the broth stays light and creamy. I pop everything in my slow cooker before work and come home to dinner practically made. My family says the kitchen smells just like my grandma's house when it's cooking.
What Goes In The Pot
- Carrots, Celery, Onion: A classic mirepoix for the soup base.
- Chicken Thighs: Boneless, skinless thighs stay moist during slow cooking.
- Minnesota Wild Rice: Adds a chewy texture and nutty, earthy flavor. Look for authentic wild rice, not blends.
- Chicken Broth: Provides the liquid base for the soup.
- Mushrooms: Sautéed with butter for a creamy, flavorful addition.
- Flour and Milk: Create a light mushroom gravy to thicken the soup.
- Garlic, Thyme, and Rosemary: Add depth and aromatic warmth.
- Butter and Salt: Enhance flavor and balance the dish.
Let's Make Soup
- Prepare Ingredients
- Add carrots, celery, onion, chicken thighs, wild rice, broth, garlic, thyme, rosemary, and salt to the slow cooker. Cover and cook on LOW for 6 hours.
- Sauté Mushrooms
- 15 minutes before serving, melt butter in a skillet. Sauté mushrooms for 5-6 minutes. Add flour and toss to coat. Gradually whisk in milk until the mixture thickens (4-5 minutes).
- Shred Chicken
- Remove chicken from the slow cooker. Shred into bite-sized pieces and return to the pot.
- Combine and Serve
- Stir the mushroom mixture into the soup. Add the shredded chicken back to the slow cooker and mix. Serve immediately.
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My Soup Making Secrets
Keep an eye on that cooking time trust me. I've learned through trial and error that going past 7 hours can make the chicken dry and the rice starts curling up. I start checking around the 5 hour mark. And please splurge on real Minnesota wild rice it makes all the difference in the world.
Make It Your Own
While I'm a purist about using real wild rice for this soup you can play with other elements. Sometimes I use rich chicken stock when I want extra depth. For my vegetarian friends I skip the chicken add extra mushrooms and use veggie broth. It's still absolutely delicious.
Complete Your Cozy Meal
Nothing beats dunking crusty bread into this soup. Sometimes I'll throw together a quick green salad or make half a sandwich on the side. But honestly this soup is hearty enough on its own. The leftovers taste even better after a day or two in the fridge and they freeze beautifully for those nights when you need a quick comfort fix.
Frequently Asked Questions
- → Why shouldn't I cook this soup longer than 6 hours?
- The wild rice can become mushy and break down if cooked too long. Six hours on low is perfect for tender chicken and properly cooked rice.
- → Can I use chicken breasts instead of thighs?
- Yes, chicken breasts will work but might be slightly less tender. Thighs are preferred as they stay moist during the long cooking time.
- → Why add the mushroom mixture at the end?
- Adding the mushroom-milk mixture at the end keeps the soup creamy without using heavy cream. It also prevents the milk from curdling during the long cooking time.
- → Can I make this soup ahead of time?
- Yes, but add the creamy mushroom mixture just before serving. The rice will continue to absorb liquid as it sits, so you may need extra broth when reheating.
- → What can I serve with this soup?
- This hearty soup is a complete meal on its own. A crusty bread or fresh green salad makes a perfect side dish for extra substance.