Crock Pot Chicken and Wild Rice Soup
A hearty and comforting soup combining tender chicken, earthy wild rice, and fresh vegetables in a creamy broth, perfect for chilly days.
Ingredients
Main ingredients
- 1.5 pounds boneless skinless chicken breasts Quality chicken yields better flavor.
- 6 cups chicken broth Using low-sodium or homemade broth enhances flavor.
- 1 cup uncooked wild rice Can substitute with brown rice or quinoa.
- 3 cloves garlic (minced)
- 1 small white onion (diced)
- 3 pieces carrots (peeled and diced)
- 3 stalks celery (diced)
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 2 pieces bay leaves
- 0.25 cup salted butter Essential for creamy texture.
- 3 tablespoons all-purpose flour Used for thickening the soup.
- 1 cup milk Adjust for desired creaminess.
- 1 cup heavy whipping cream For a richer flavor.
- to taste salt and pepper For seasoning.
- for garnish Chopped fresh parsley
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- Place seasoned chicken at the bottom of the crock pot.
- Pour in the chicken broth.
- Add the uncooked wild rice.
- Prepare vegetables by mincing garlic and dicing onion, carrots, and celery.
- Add the chopped vegetables, dried thyme, rosemary, and bay leaves to the crock pot.
- Stir gently to mix all ingredients.
Cooking
- Cover the crock pot and set to cook on low for 6-8 hours or on high for 4 hours.
- 30 minutes before serving, shred the chicken into bite-sized pieces.
- In a saucepan, melt the butter over medium heat and whisk in the flour.
- Gradually add the milk and heavy cream, stirring continuously until thickened.
- Stir the creamy mixture back into the crock pot, adjusting thickness with additional milk if necessary.
Serving
- Taste and adjust seasoning as needed.
- Ladle soup into bowls, garnish with fresh parsley, and serve hot.
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Notes
This soup is great for leftovers and can be frozen for 2-3 months. Consider adding different vegetables or spices for variations.