Crockpot Chicken Wild Rice Soup
Make creamy crockpot chicken wild rice soup with tender chicken, vegetables, herbs, and a simple cream finish for a cozy slow-cooker dinner.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 5 hours 20 minutes
Ingredients
Ingredients
- 1 lb boneless skinless chicken breasts trimmed
- 1 cup wild rice blend rinsed
- 3 medium carrots diced
- 3 stalks celery diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 6 cups chicken stock low-sodium if preferred
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons butter melted
- 2 tablespoons all-purpose flour
Instructions
Instructions
- Add the chicken, wild rice, carrots, celery, onion, garlic, stock, thyme, rosemary, salt, and pepper to a slow cooker.
- Cover and cook on low for 4 to 5 hours, until the rice is tender and the chicken reaches 165°F.
- Transfer the chicken to a plate and shred it with two forks.
- Whisk the melted butter and flour in a saucepan over medium heat. Cook for 1 minute.
- Gradually whisk in the cream and 1 cup of hot broth until smooth, then stir the cream mixture into the slow cooker.
- Return the shredded chicken to the soup, stir, and cook uncovered for 10 minutes until lightly thickened.