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
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8–10 cups chicken broth (low sodium preferred)
- 1 cup uncooked wild rice (not a boxed mix)
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup flour (gluten-free works)
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
1. Dice onion, chop carrots and celery, and mince garlic.
2. Lay chicken at the bottom of the slow cooker and top with garlic, Italian seasoning, thyme, parsley, sea salt, and pepper. Add onion, carrot, and celery on top.
3. Add 8 cups of broth, uncooked wild rice, and bay leaf. Cover.
4. Cook on low for 6–8 hours, or until rice is soft and chicken is cooked through.
5. Once chicken reaches 165°F, remove and shred, then return to the soup.
6. Whisk together flour, milk, and half and half until smooth. Slowly pour into the soup and stir to combine until creamy.
7. If the soup is too thick, add more broth to reach desired consistency.
8. Serve hot with crusty bread and garnish with fresh parsley if desired.
Notes
Use uncooked wild rice or wild rice blend (not parboiled or boxed).
For best results, cook on low. High heat may result in mushy rice.
Leftovers taste even better the next day and reheat well.
Short on time? Use shredded rotisserie chicken and precook the veggies on the stovetop, then combine everything in the slow cooker on high for 2–4 hours.