Description
Slow Cooker Chicken and Wild Rice Soup: Hearty, comforting, and delicious. Packed with tender chicken, wild rice, and veggies. Perfect for busy weeknights.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 1 cup (175g) uncooked wild rice blend (not quick-cooking)
- 1 large yellow onion, diced (about 1 cup)
- 3 medium carrots, sliced (about 1 cup)
- 3 celery stalks, sliced (about 1 cup)
- 4–5 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 cups (1.9 liters) low-sodium chicken broth
- ½ cup (120ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (16g) all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Ingredients Begin by dicing the onion, slicing the carrots and celery, and mincing the garlic. Rinse the wild rice blend under cold water until the water runs clear. This removes excess starch and ensures the rice cooks properly.
- Step 2: Layer Ingredients Add the chicken breasts to the bottom of your 6-quart slow cooker. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Top with the rinsed wild rice, diced onion, carrots, celery, and garlic. Add the bay leaves, dried thyme, and rosemary.
- Step 3: Add Broth and Cook Pour the chicken broth over all ingredients, ensuring everything is submerged. Cover and cook on low for 6-7 hours or on high for 3-4 hours. The soup is ready when the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Step 4: Shred the Chicken About 30 minutes before serving, remove the chicken breasts from the soup and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Step 5: Create the Thickening Mixture In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until smooth and lightly golden. Gradually whisk in 1 cup of hot broth from the slow cooker until smooth, then pour this mixture back into the slow cooker, stirring gently to incorporate.
- Step 6: Finish with Cream Stir in the heavy cream. Cover and cook for an additional 15-30 minutes until the soup has thickened slightly. Remove bay leaves, taste, and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley before serving your delicious Slow Cooker Chicken and Wild Rice Soup.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 calories per serving
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 90 mg