Slow Cooker Chicken and Wild Rice Soup
Delicious Slow Cooker Chicken and Wild Rice Soup, a creamy and hearty dish with chicken, rice, and vegetables. Perfect for comforting meals.
Equipment
- slow cooker
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 6 cups chicken stock
- 1 cup wild rice
- 3 cloves garlic minced
- 1 whole onion diced
- 3 whole carrots peeled and diced
- 3 stalks celery diced
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 2 whole bay leaves
- 1 pound cremini mushrooms thinly sliced
- 0.25 cup unsalted butter
- 0.25 cup all-purpose flour
- 1 cup milk
- 1 cup half and half
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
- Remove chicken from the slow cooker and shred, using two forks.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
- Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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