Now that you have your ingredients ready, let’s dive into the steps for making this delightful Crockpot Chicken Wild Rice Soup. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Sauté the Aromatics (The Flavor Foundation)
This optional but highly recommended step will add a tremendous depth of flavor. In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 6-8 minutes until the vegetables begin to soften. Add the sliced mushrooms (if using) and cook for another 5 minutes until they release their moisture and start to brown. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 2: Build the Soup in the Crockpot
Transfer the sautéed vegetable mixture to the bowl of a 6-quart or larger slow cooker. Place the raw chicken breasts or thighs on top of the vegetables. Sprinkle the uncooked wild rice blend evenly over the chicken. Add the dried thyme, rosemary, onion powder, garlic powder, and the bay leaves. Season generously with salt and pepper. Pour in the chicken broth and Worcestershire sauce.

Step 3: Slow Cook to Perfection
Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the chicken is cooked through and shreds easily with a fork, and the wild rice has burst open and is tender.

Step 4: Shred the Chicken
About 30 minutes before the end of the cooking time, remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Discard the bay leaves. Return the shredded chicken to the crockpot.

Step 5: Create the Creamy Roux
In the same skillet used for the vegetables, melt the 1/2 cup of butter over medium heat. Whisk in the 3/4 cup of flour. Cook, whisking constantly, for 2-3 minutes until the mixture is bubbly and has a light, nutty aroma. This cooks the raw flour taste out. If using white wine, pour it in now and whisk vigorously until smooth. Slowly, while whisking constantly, pour in the milk and heavy cream. Continue to whisk until the mixture is smooth and has thickened considerably, about 5-7 minutes.

Step 6: Incorporate the Roux and Finish
Pour the thickened cream mixture (the roux) into the slow cooker. Stir everything together until fully combined. This will transform the brothy liquid into a luxuriously creamy soup. Cover and cook on HIGH for another 20-30 minutes to allow the soup to heat through and thicken further.

Step 7: Final Seasoning and Serve
Taste the soup and adjust the seasoning with more salt and pepper as needed. For a final touch of brightness, stir in a squeeze of fresh lemon juice. Ladle the soup into bowls and garnish with plenty of fresh chopped parsley.