Description
A comforting and hearty Slow Cooker Chicken and Wild Rice Soup, perfect for chilly days and easy to prepare with a slow cooker.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- to taste
- 6 cups chicken stock
- 1 cup wild rice
- 3 cloves garlic
- minced
- 1 onion
- diced
- 3 carrots
- peeled and diced
- 3 stalks celery
- diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 1 pound cremini mushrooms
- thinly sliced
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup half and half*
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken breasts with kosher salt and black pepper and place them in the slow cooker.
- Add the chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves to the slow cooker.
- Stir to combine, cover, and cook on low for 6 hours or until the chicken and rice are cooked through.
- Remove the chicken, shred it with two forks, and return it to the soup.
- In a skillet, melt the butter over medium heat, whisk in the flour, and cook for 1 minute.
- Gradually whisk in the milk and half and half, cooking until the mixture thickens.
- Stir the creamy mixture into the soup, add the mushrooms, and cook on low for an additional 30 minutes.
- Garnish with chopped fresh parsley before serving.
Notes
Feel free to use leftover chicken or turkey for a quicker version. Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 435 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 115 mg
Keywords: Slow Cooker, Chicken, Wild Rice, Soup, Comfort Food