Description
This comforting Slow Cooker Creamy Chicken and Wild Rice Soup is the perfect dish for cozy nights. With tender chicken, wild rice, and a rich creamy broth, it’s a hearty meal that practically cooks itself. Ideal for busy days, this soup is sure to warm you up and please the whole family!
Ingredients
Scale
- 1 lb chicken breasts (boneless, skinless)
- 1 cup wild rice blend
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons butter
- 1/4 cup flour
Instructions
- Add Ingredients: In the slow cooker, add chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker, shred with two forks, and return to the slow cooker.
- Make Cream Mixture: In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes. Slowly whisk in the heavy cream, stirring until the mixture thickens.
- Combine: Stir the cream mixture into the slow cooker and mix well. Let it cook for an additional 15-20 minutes to thicken.
- Serve: Serve hot, ideally with a crusty piece of bread.
Notes
- The soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- It freezes well, but the texture may change slightly after thawing.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg