Description
Crockpot Chicken and Wild Rice Soup is a comforting bowl full of tender chicken, nutty wild rice, and veggies. Perfect for chilly nights or meal prep!
Ingredients
Scale
- 1 pound boneless skinless chicken breasts (or thighs)
- 1 cup uncooked wild rice blend
- 3 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 cup half and half or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Combine chicken, wild rice, carrots, celery, onion, garlic, broth, salt, pepper, thyme, and poultry seasoning in crockpot.
- Set crockpot to LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove chicken, shred it, return to crockpot.
- In a saucepan, melt butter, whisk in flour, then gradually add half and half, stirring until thickened.
- Add creamy mixture to crockpot, cook on HIGH for an additional 15-20 minutes.
- Taste and adjust seasoning as needed.
Notes
For a quicker option, use rotisserie chicken and add during the last 30 minutes of cooking.
To make gluten-free, substitute flour with cornstarch or gluten-free flour blend.
This soup can be frozen for up to 3 months in airtight containers.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg