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 that delivers true comfort during cold seasons.
Ingredients
1 ½ lb chicken breasts
4 carrots, sliced
3 celery stalks, chopped
1 onion, diced
8–10 cups low-sodium chicken broth
1 cup uncooked wild rice, rinsed
4 garlic cloves
1 bay leaf
1 Tbsp Italian seasoning
1 tsp thyme
1 tsp parsley
¼ cup flour
½ cup half and half
½ cup whole milk
½ tsp sea salt
½ tsp cracked pepper
Instructions
Dice onion, chop carrots and celery, and mince garlic.
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.
Add broth, uncooked wild rice, and bay leaf, then cover.
Cook on low for 6–8 hours, or until rice is cooked and soft.
Remove chicken once it reaches 165°F, shred it, and return it to the soup.
Whisk flour, milk, and cream until smooth, then slowly pour into the soup.
Stir to combine and adjust consistency with extra broth if needed.
Serve with crusty bread and fresh parsley.
Notes
Use uncooked, non-parboiled wild rice or a wild rice blend for best texture.
Cook on low for best results; cooking on high may affect texture.
Leftovers taste even better the next day.
For a faster method, use rotisserie chicken and sauté vegetables before heating everything in the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American