Description
This creamy Crockpot Chicken and Wild Rice Soup is hearty and full of chunks of carrots and celery with savory spices and juicy chicken. A simple, dump and go creamy soup is comfort food at its finest during the cold seasons.
Ingredients
Scale
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 7–9 cups chicken broth
- 1 cup uncooked wild rice, rinsed
- 4–5 garlic cloves
- 1 bay leaf
- 1– 1½ Tbsp Italian Seasoning
- 1 tsp dried thyme
- 1 tsp dried parsley
- ¼ cup flour
- ½ cup half and half
- ½ cup whole milk
- ½ – 1 tsp sea salt
- ½ tsp cracked pepper
Instructions
- Step: Dice onion, chop carrots, celery and mince garlic.
- Step: Lay chicken at the bottom of the slow cooker and top with garlic, Italian seasoning, thyme, parsley, sea salt and pepper.
- Step: Add onion, carrot and celery on top.
- Step: Add 7-8 cups broth, uncooked rice and bay leaf and cover.
- Step: Cook on LOW HEAT for 6-8 hours if using wild rice or 4-6 hours for a wild rice blend, or until rice is cooked and soft.
- Step: Remove chicken, shred it, and add it back into the soup.
- Step: Whisk together flour, milk and cream until dissolved, pour into the soup, and stir until creamy.
Notes
For best results, use uncooked wild rice or a wild rice blend. Cook on low to prevent the rice from becoming mushy. Leftovers are even more flavorful the second day. You can use rotisserie chicken for a quicker version.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 272 kcal
- Sugar: 4 g
- Sodium: 352 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 62 mg
Keywords: crockpot chicken wild rice soup, slow cooker soup, creamy chicken soup, comfort food, winter soup