Creamy Chicken & Wild Rice Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the butter and cook the chopped mushrooms, celery, carrots and onion for 5-7 minutes over low heat, then add garlic and thyme and rosemary and cook for 30 seconds longer.

Step 2

Add the chicken stock, bay leaf, salt and pepper, chicken breasts, wild rice and bring to a boil. Then lower the heat and simmer for 45 minutes until the rice is tender. Take the chicken breasts out and shred with two forks, then add it back to the soup together with the heavy cream.

Step 3

Make the roux by mixing melted butter with the flour, then stir it into the soup, bring to a gentle boil and let the soup simmer for a few minutes until it thickens. Stir in spinach if using.

Step 4

In a skillet add butter, mushrooms and onions and sauté until tender. Add garlic, salt, pepper, rosemary and thyme and sauté for another 1-2 minutes.

Step 5

Place chicken into a 6-qt slow cooker. Add mushroom and onion mixture over chicken.

Step 6

Stir in chicken stock, wild rice, carrots, celery, and bay leaves. Cover and cook on low heat for 6-8 hours. Add mushrooms and spinach during the last 30 minutes of cooking time.

Step 7

Remove chicken from the slow cooker and shred, using two forks.

Step 8

Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in heavy cream, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

Step 9

Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.

Step 10

Serve immediately, garnished with parsley, if desired.

Step 11

Heat the butter and cook the chopped mushrooms, celery, carrots and onion for 5-7 minutes over low heat, then add garlic and thyme and rosemary and cook for 30 seconds longer.

Step 12

Add the chicken stock, bay leaf, salt and pepper, chicken breasts.

Step 13

Close the lid and set valve to "sealing".

Step 14

Place on High Pressure for 10 minutes.

Step 15

Allow for the pressure to release naturally for about 5-10 minutes. After 5-10 minutes, move the valve to “Vent” and remove lid.

Step 16

Place IP to sauté function. Move chicken to a bowl or cutting board and shred with two forks (or you can shred with a stand or hand mixer). Place chicken back into the IP.

Step 17

Remove about 1 cup of broth from the IP and put into a separate bowl. Add heavy cream to IP and combine. Add flour to bowl and whisk until smooth. Add flour mixture back to IP. Stir to combine until smooth and creamy.