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Slow Cooker Chicken and Wild Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 2 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Chicken and Wild Rice Soup is a comforting and hearty dish perfect for a cozy meal. Tender shredded chicken, nutty wild rice, and a medley of vegetables simmer together in a flavorful broth, finished with a creamy milk and half-and-half mixture to create a rich, satisfying soup. Easy to prepare and slow-cooked to perfection, this recipe serves 8 and is sure to become a family favorite.

Ingredients

Protein & Stock

  • 1 1/2 pounds boneless skinless chicken breasts
  • 6 cups chicken stock

Vegetables & Aromatics

  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 pound cremini mushrooms, thinly sliced
  • 2 tablespoons chopped fresh parsley (for garnish)

Grains & Seasonings

  • 1 cup wild rice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste

Dairy & Thickening

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup half and half

Instructions

  1. Season and Add Chicken: Season the chicken breasts with kosher salt and freshly ground black pepper to your taste. Place the seasoned chicken into a 6-quart slow cooker.
  2. Add Vegetables and Rice: Stir in the chicken stock, wild rice, minced garlic, diced onion, peeled and diced carrots, diced celery, dried thyme, dried rosemary, and bay leaves. Season with additional salt and pepper if desired. Cover the slow cooker.
  3. Slow Cook Soup: Cook on low heat for 6 to 8 hours. About 30 minutes before the cooking time ends, add the thinly sliced cremini mushrooms to the slow cooker.
  4. Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Set aside.
  5. Prepare Creamy Milk Mixture: In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook until it turns lightly browned, about 1 minute. Gradually whisk in the milk and half and half, continuing to whisk constantly until the mixture thickens slightly, about 4 to 5 minutes. Season with salt and pepper to taste.
  6. Combine and Adjust Consistency: Return the shredded chicken and the creamy milk mixture to the slow cooker. Stir well to combine. If the soup seems too thick, add more half and half to reach your preferred consistency.
  7. Serve and Garnish: Serve the soup immediately, garnished with chopped fresh parsley if desired for a burst of color and freshness.

Notes

  • You can substitute half and half with heavy cream or whole milk, but half and half creates the best creamy texture without being too heavy.
  • If you prefer, wild rice can be replaced with brown rice or a rice blend, but adjust cooking times accordingly.
  • For a thicker soup, increase the amount of flour in the milk mixture slightly.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Remove bay leaves before serving to avoid any unpleasant textures.

Find it online: https://suerecipe.com/slow-cooker-chicken-and-wild-rice-soup-recipe/