Description
Warm up with a comforting and creamy Crockpot Chicken Wild Rice Soup. This hearty soup is loaded with tender chicken, wholesome wild rice, and a medley of vegetables in a rich, flavorful broth. Perfect for a cozy meal on a chilly day!
Ingredients
Scale
For the Soup:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup uncooked wild rice
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cream Mixture:
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
Instructions
- Prepare the Soup: Place chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, parsley, rosemary, salt, and pepper into a crockpot. Stir to combine. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the rice is tender and chicken is fully cooked.
- Shred the Chicken: Remove chicken from the crockpot, shred with two forks, and return to the soup.
- Make the Cream Mixture: In a small saucepan, melt butter over medium heat, whisk in the flour, and cook for 1 to 2 minutes. Slowly whisk in the milk and heavy cream until thickened and smooth. Stir this mixture into the crockpot.
- Finish the Soup: Cook an additional 15 to 20 minutes on low until the soup is creamy and heated through. Adjust seasoning to taste before serving.
Notes
- For a lighter option, you can use half-and-half instead of heavy cream.
- Leftovers can be stored in the refrigerator for up to 4 days.
- If the soup thickens too much upon storing, add a splash of broth or milk when reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 365
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
