Description
This Crockpot Chicken and Wild Rice Soup is a warm and comforting dish made with tender chicken, wild rice, and fresh vegetables. Perfect for family dinners or meal prep, it brings together irresistible flavors and simple preparation for a truly enjoyable homemade meal.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend
- 3 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 cup half-and-half or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Place chicken, wild rice, carrots, celery, onion, and garlic in slow cooker.
- Add chicken broth, salt, pepper, thyme, and poultry seasoning; stir gently.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until rice is soft and chicken is tender.
- Remove chicken, shred it, and return it to the pot.
- In a saucepan, melt butter, whisk in flour to form a roux, and gradually add cream to thicken.
- Stir creamy mixture into soup and cook uncovered for 15-20 minutes.
- Adjust seasonings before serving.
Notes
Allow soup to cool before storing; refrigerate for 3-4 days and freeze for up to 3 months.
For a vegetarian version, replace chicken with a beans or tofu and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg