Description
A hearty and comforting slow cooker chicken wild rice soup made with tender chicken, wholesome wild rice, and a mix of vegetables in a creamy broth.
Ingredients
Units
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 butter
- 2 tbsp all-purpose flour
Instructions
- Add chicken, wild rice, carrots, celery, onion, garlic, chicken broth, thyme, salt, and pepper to the slow cooker.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until chicken and rice are tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in the cream and cook until thickened, about 2-3 minutes.
- Stir the cream mixture into the soup and let cook for another 10-15 minutes.
- Adjust seasoning as needed and serve warm.
Notes
- Use rotisserie chicken to cut down on cooking time.
- You can substitute heavy cream with half-and-half for a lighter version.
- This soup freezes well without the cream added; add cream when reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg