Chicken Wild Rice Soup (Print Version)
# Ingredients:
01 -
2 carrots, diced.
02 -
2 celery stalks, diced.
03 -
1 onion, diced.
04 -
2 lbs chicken thighs, skinless boneless.
05 -
1 cup wild rice (8 ounces).
06 -
64 ounces chicken broth (8 cups).
07 -
1 teaspoon salt.
08 -
½ teaspoons thyme.
09 -
½ teaspoons rosemary.
10 -
1 teaspoon minced garlic.
11 -
4 tablespoon butter.
12 -
8 ounces sliced mushrooms.
13 -
¼ cup flour.
14 -
2 cups milk.
# Instructions:
01 -
Add carrots, celery, onion, chicken, rice, broth, salt, thyme, rosemary, and garlic to crockpot. Cook on low for 6 hours.
02 -
Melt butter, sauté mushrooms 5-6 minutes until soft. Add flour and coat mushrooms.
03 -
Slowly whisk milk into mushroom mixture 1/2 cup at a time until thickened, about 4-5 minutes total.
04 -
Remove chicken from crockpot and shred into bite-size pieces.
05 -
Stir mushroom mixture into crockpot, return shredded chicken and combine well.
# Notes:
01 -
Don't cook longer than 6 hours to prevent overcooking.
02 -
Add mushroom mixture at end to keep soup creamy.
03 -
Whisk milk in slowly for proper thickening.