Description
This creamy Crockpot Chicken and Wild Rice Soup is hearty and comforting with chunks of carrots, celery, juicy chicken, and savory spices—perfect for cold weather meals.
Ingredients
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8–10 cups chicken broth (low sodium preferred)
- 1 cup uncooked wild rice (not a boxed mix)
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup flour (gluten free works)
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
1. Dice onion, chop carrots and celery, and mince garlic.
2. Lay chicken at the bottom of the slow cooker. Top with garlic, Italian seasoning, thyme, parsley, sea salt, and pepper.
3. Add onion, carrots, and celery over the chicken.
4. Pour in 8 cups of chicken broth, then add the uncooked rice and bay leaf. Cover the slow cooker.
5. Cook on low for 6-8 hours or until the rice is tender and chicken is fully cooked.
6. Once chicken reaches 165°F, remove it, shred it, and return it to the soup.
7. In a separate bowl, whisk together flour, milk, and half and half until smooth.
8. Slowly pour the mixture into the soup, stirring until the soup becomes creamy.
9. If the soup is too thick, add more broth to reach your desired consistency.
10. Serve hot with crusty bread and top with fresh parsley if desired.
Notes
For best results, use Lundberg Wild Rice blend—make sure it’s not a boxed mix or parboiled.
Cooking on low is recommended for better texture; high heat may cause issues with rice consistency.
Soup flavors develop more overnight—leftovers are even better the next day.
For a quick version, use rotisserie chicken and sautéed vegetables, then combine and heat in the slow cooker for a few hours.
Nutrition
- Serving Size: 1 bowl
- Calories: 272
- Sugar: 4g
- Sodium: 352mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 62mg