Description
- This creamy crockpot chicken and wild rice soup is a winter favorite easy to prepare, comforting to eat, and perfect for cold nights. Filled with tender chicken, hearty vegetables, and wild rice, it’s rich without being heavy.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 3/4 cup uncooked wild rice blend
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 2 tbsp flour
- 2 tbsp butter
Instructions
- Add chicken, rice, vegetables, broth, garlic, thyme, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-7 hours, until chicken and rice are fully cooked.
- Remove the chicken, shred it with two forks, then return to the crockpot.
- In a saucepan, melt butter, whisk in flour, then slowly add cream to make a roux.
- Stir the roux into the soup and cook for 20–30 minutes more on low.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- For added flavor, sauté the vegetables before adding them to the crockpot.
- This soup stores well for 3–4 days in the fridge and up to 3 months frozen.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg