Description
This Crockpot Chicken and Wild Rice Soup offers a blend of savory chicken, hearty wild rice, and vibrant vegetables. It’s a simple, comforting dish perfect for any chilly evening, brought together with a rich, creamy finish. Enjoy this wholesome meal loaded with flavor and family warmth!
Ingredients
Scale
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend
- 3 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 cup half and half or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Combine chicken, wild rice, carrots, celery, onion, garlic, chicken broth, seasonings in slow cooker.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove chicken, shred it, and return to the slow cooker.
- In a saucepan, melt butter, whisk in flour, then slowly add cream to make a roux.
- Pour creamy mixture back to slow cooker, stir, and simmer on HIGH for 15–20 minutes.
- Taste and serve warm with bread or herbs.
Notes
Use low-sodium broth for better control of saltiness.
Feel free to add additional vegetables like peas or spinach for extra nutrition.
This soup can be made gluten-free by replacing all-purpose flour with gluten-free flour.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3 grams
- Sodium: 650 milligrams
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 2 grams
- Protein: 24 grams
- Cholesterol: 75 milligrams