Creamy Crockpot Chicken Wild Rice Soup Recipe
This creamy Crockpot Chicken and Wild Rice Soup is a hearty and comforting dish filled with chunks of carrots, celery, savory spices, and tender chicken. Perfect for cold weather, this dump-and-go recipe is sure to warm you up from the inside out.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Course, Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken and Seasonings:
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 4 garlic cloves
- 1 bay leaf
- 1 T Italian Seasoning
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp sea salt
- ½ tsp cracked pepper
Broth and Dairy:
- 8–10 c chicken broth
- ½ c half and half
- ½ c whole milk
- ¼ c flour
Wild Rice:
- 1 c wild rice
Instructions
- Dice and Chop: Dice onion, chop carrots, celery, and mince garlic.
- Layer Ingredients: Place chicken in the slow cooker, add seasonings, vegetables, uncooked rice, bay leaf, and broth. Cover and cook on low for 6-8 hours.
- Shred and Thicken: Shred cooked chicken, return to the soup. Whisk together flour, milk, and cream, then add to the soup to thicken. Adjust consistency with more broth if needed.
- Serve: Enjoy with crusty bread and parsley garnish!
Notes
- Cook on low for best results.
- Leftovers are delicious the next day.
- For a quicker version, use shredded rotisserie chicken and sauté vegetables before adding to the slow cooker.
Nutrition
- Serving Size: 1 serving
- Calories: 272 kcal
- Sugar: 4g
- Sodium: 352mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 62mg
