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
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1 ½ lb chicken breasts
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4 carrots, sliced
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3 celery stalks, chopped
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1 onion, diced
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8–10 cups low-sodium chicken broth
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1 cup uncooked wild rice, rinsed
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4 garlic cloves
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1 bay leaf
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1 Tbsp Italian seasoning
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1 tsp thyme
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1 tsp parsley
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¼ cup flour
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½ cup half and half
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½ cup whole milk
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½ tsp sea salt
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½ tsp cracked pepper
Instructions
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Dice onion, chop carrots and celery, and mince garlic.
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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.
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Add broth, uncooked wild rice, and bay leaf, then cover.
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Cook on low for 6–8 hours, or until rice is cooked and soft.
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Remove chicken once it reaches 165°F, shred it, and return it to the soup.
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Whisk flour, milk, and cream until smooth, then slowly pour into the soup.
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Stir to combine and adjust consistency with extra broth if needed.
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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