Description
This Crockpot Chicken Wild Rice Soup is a hearty and comforting meal that’s perfect for a chilly day! Tender chicken, wild rice, and a medley of vegetables simmer in a creamy broth for a flavorful and satisfying soup. This easy slow cooker recipe is perfect for busy weeknights or lazy weekends.
Ingredients
Units
Scale
- 12.9 ounces long grain and wild rice mix (about 3 boxes)
- 3 chicken breasts
- 1 teaspoon poultry seasoning
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 cup celery stalks, chopped
- 1 cup carrots, peeled and diced
- 1 medium onion, chopped
- 8 cups chicken bone broth
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- Fresh parsley, for garnish
Instructions
- Combine Ingredients in Slow Cooker: Place uncooked rice and seasoning packet (from the rice mix) in the slow cooker. Add chicken breasts, poultry seasoning, salt, and pepper. Layer celery, carrots, and onion on top. Pour in chicken broth.
- Slow Cook: Cover and cook on LOW for 8 hours, or until chicken is cooked through and rice is tender.
- Shred Chicken: Remove chicken from the slow cooker and shred. Set aside.
- Make Thickener: In a saucepan, melt butter over medium heat. Whisk in flour until bubbly. Slowly stir in milk and cook until thickened, about 3 minutes.
- Combine and Finish: Pour the butter mixture into the slow cooker and stir to combine. Add shredded chicken back to the soup and mix well.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- You can add other vegetables, such as bell peppers or mushrooms, to the soup.
- To make this soup gluten-free, use a gluten-free 1-to-1 all-purpose flour.
- If making ahead of time, let the soup cool completely before storing.
- For a richer flavor, you can use heavy cream or half-and-half instead of whole milk.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg