- In a slow cooker, combine diced chicken, sliced mushrooms, wild rice, chicken broth, chopped onion, minced garlic, diced carrots, diced celery, dried thyme, and dried rosemary.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and the rice is tender.
- Stir in heavy cream and season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Kitchen Equipment Needed
- Slow cooker
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
How to Store Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the soup on the stove over medium heat until heated through, stirring occasionally.
FAQ
Can I use a different type of rice? While wild rice adds a unique texture and flavor to this soup, you can substitute it with brown rice or a wild rice blend if desired.
Can I make this soup dairy-free? Yes, you can omit the heavy cream or substitute it with coconut cream for a dairy-free alternative.
Can I add other vegetables? Absolutely! Feel free to add your favorite vegetables such as spinach, kale, peas, or bell peppers to enhance the nutritional value and flavor of the soup.
Food and Drink Pairings
Pair this creamy soup with crusty bread or a side salad for a complete and satisfying meal. For a beverage, consider serving it with a crisp white wine like Chardonnay or a light beer such as a pale ale.
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