Description
A comforting and creamy slow cooker chicken wild rice soup that is perfect for chilly days.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 3/4 cup uncooked wild rice blend, rinsed
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 bay leaf
- 1 cup sliced mushrooms, optional
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, optional
- 2 tablespoons chopped fresh parsley for garnish
- Freshly ground black pepper, to taste
Instructions
- Place the chicken breasts or thighs in the bottom of the slow cooker. Add the rinsed wild rice, onion, carrots, celery, garlic, chicken broth, thyme, parsley, rosemary, black pepper, salt, bay leaf, and mushrooms if using. Stir gently to distribute the vegetables and seasonings around the chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through, the rice is tender, and the vegetables are soft.
- Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Remove and discard the bay leaf. Return the shredded chicken to the slow cooker and stir.
- About 20 minutes before serving, melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture forms a smooth paste. Gradually whisk in the milk, making sure no lumps remain. Continue cooking for 3–5 minutes, stirring frequently, until the mixture thickens. Stir in the heavy cream and Parmesan cheese, if using.
- Pour the creamy mixture into the slow cooker. Stir well to combine. Cover and cook on LOW for another 15–20 minutes, until the soup is heated through and creamy. Avoid boiling the soup vigorously after adding the dairy.
- Taste the soup and add more salt or black pepper if needed. If the soup is thicker than you prefer, stir in additional warm chicken broth, a little at a time, until it reaches your desired consistency.
- Ladle the hot soup into bowls and garnish with fresh parsley and freshly ground black pepper. Serve with crusty bread, warm dinner rolls, or a simple green salad for a complete meal.
Notes
- Cooking time can vary depending on the slow cooker and the type of wild rice blend used.
- The chicken should reach an internal temperature of 165°F.
- For a vegetarian version, substitute chicken with mushrooms or tofu and use vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg