Description
A comforting and creamy Crockpot Chicken Wild Rice Soup recipe that is perfect for a cozy night in. This hearty soup is loaded with tender chicken, wholesome wild rice, and aromatic vegetables, all simmered in a flavorful broth and finished with a touch of dairy richness.
Ingredients
Scale
For the Soup:
- 1 pound boneless, skinless chicken breasts
- 3/4 cup uncooked wild rice blend
- 1 small yellow onion (diced)
- 3 medium carrots (sliced)
- 3 celery stalks (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
For the Cream Mixture:
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Chopped fresh parsley for garnish
Instructions
- Add Ingredients to Slow Cooker: Combine chicken, wild rice, onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and chicken broth in the slow cooker. Cook on low for 7-8 hours or high for 4 hours.
- Shred Chicken: Remove cooked chicken, shred, and return to the soup.
- Make Roux: Melt butter in a saucepan, whisk in flour to make a roux. Slowly add milk, cook until thickened.
- Finish Soup: Stir in milk mixture, heavy cream. Heat through for 10-15 minutes. Garnish with parsley before serving.
Notes
- You can use canned coconut milk for a dairy-free option.
- Adjust seasoning to taste and add more broth for a thinner consistency.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
