Description

This Crockpot Chicken and Wild Rice Soup is a comforting blend of tender chicken, nutty wild rice, and creamy broth, making it a wholesome choice for dinner any night.

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

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Instructions

Combine chicken, wild rice, carrots, celery, onion, garlic, and chicken broth in the crockpot.
Season with salt, pepper, thyme, and poultry seasoning; stir to mix ingredients.
Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and rice is cooked.
Remove chicken, shred it, and return to the soup.
Melt butter in a saucepan, whisk in flour, then gradually add half and half, cooking until thickened.
Stir the creamy mixture back into the soup, simmer for an additional 15-20 minutes before serving.

Notes

Allow the soup to cool before storing in an airtight container; lasts 3-4 days in the refrigerator.
For a thicker soup, stir in a cornstarch slurry during the last few minutes of cooking.
You can substitute brown rice, but it may need to be pre-cooked.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 900mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg