Description
A cozy and creamy Crockpot Chicken Wild Rice Soup made with tender chicken, nutty wild rice, and hearty vegetables in a rich, comforting broth. Perfect for cold nights or easy meal prep.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts (or thighs)
1 cup uncooked wild rice, rinsed
1 medium onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 garlic cloves, minced
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream (or half-and-half)
2 tablespoons all-purpose flour
2 tablespoons butter
Instructions
- Place the chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, bay leaves, salt, and pepper into the crockpot. Stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken and rice are tender.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux.
- Slowly whisk in the heavy cream and continue to cook until the mixture thickens.
- Stir the creamy mixture into the crockpot. Let it cook for an additional 15 minutes to combine flavors.
- Remove the bay leaves before serving. Serve hot with crusty bread or crackers.
Notes
Use coconut milk instead of cream for a dairy-free version.
Add mushrooms with the vegetables for more depth of flavor.
Skip the rice and increase vegetables for a low-carb version.
Leftover turkey works great as a substitute for chicken.
Stir in spinach or kale at the end for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg
