Description
This Crockpot Creamy Chicken Wild Rice Soup is the ultimate comfort food that’s easy to make and perfect for a cozy night in. Creamy, hearty, and delicious, this soup is sure to become a family favorite.
Ingredients
Scale
Chicken Wild Rice Soup:
- 1 pound boneless, skinless chicken breasts or thighs
- 3/4 cup uncooked wild rice blend (rinsed)
- 3 medium carrots (sliced)
- 2 celery stalks (chopped)
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Cream Mixture:
- 1/2 cup heavy cream or half-and-half
- 1/3 cup all-purpose flour
- 1/4 cup butter
Garnish:
- Chopped fresh parsley
Instructions
- Prepare the Soup: Place chicken, wild rice, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, salt, and pepper into the crockpot. Cook on low for 6-7 hours or on high for 3-4 hours.
- Shred the Chicken: Remove chicken, shred it, and return it to the pot.
- Make the Cream Mixture: In a saucepan, melt butter, whisk in flour, then slowly whisk in cream until smooth. Add this mixture to the soup.
- Thicken and Serve: Cook for an additional 15-20 minutes on high until creamy. Adjust seasoning as needed. Serve hot, garnished with parsley.
Notes
- For a dairy-free option, use coconut milk or cashew cream and olive oil instead of butter.
- Soup thickens as it sits—add more broth or cream when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
