Description
Savor the comforting flavors of this Crockpot Chicken and Wild Rice Soup made with tender chicken, wholesome wild rice, and fresh vegetables—perfect for a cozy dinner!
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 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
- Combine all ingredients in a slow cooker: chicken, wild rice, diced vegetables, and spices.
- Set the slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours.
- Once cooked, shred the chicken and return it to the slow cooker.
- Create a creamy mixture by melting butter, whisking in flour, and integrating half and half.
- Stir the creamy mixture into the soup and cook for an additional 15-20 minutes.
Notes
For a gluten-free version, substitute all-purpose flour with cornstarch.
To enhance flavor, sauté onions and garlic before adding them to the slow cooker.
Add leafy greens like spinach or kale in the last 10 minutes of cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 3g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg