Description
This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting, hearty meal perfect for chilly days. Tender chicken and nutty wild rice blend with a medley of vegetables and aromatic herbs, all simmered slowly to develop rich flavors. Finished with a luscious creamy mixture, this soup is both satisfying and easy to make, requiring minimal hands-on time.
Ingredients
Scale
Soup Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend (rinsed)
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
Cream Mixture
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 cup milk or half-and-half
- 1/2 cup heavy cream
Garnish
- Chopped parsley (optional)
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken, wild rice, onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and chicken broth to a 6-quart slow cooker. Stir gently to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and the rice is tender.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and stir to incorporate.
- Prepare the Cream Mixture: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk and heavy cream, whisking continuously until smooth. Allow this mixture to cook for 3–4 minutes until it thickens slightly.
- Finish the Soup: Stir the creamy mixture into the slow cooker. Cook on low for an additional 15–20 minutes, allowing the soup to fully heat through and become creamy.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm and enjoy the comforting flavors.
Notes
- For a dairy-free alternative, substitute full-fat coconut milk for the cream and milk.
- The soup thickens as it cools; add extra chicken broth to thin it when reheating if necessary.
- This soup freezes well without the cream mixture added; prepare and freeze the base, then add cream after reheating.
- Use gluten-free flour to make this recipe suitable for gluten-free diets.
