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–+ servings
Slow Cooker Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup

Yield: 8 servings
Prep: 15 minutes
Cook: 8 hours
Total: 8 hours 15 minutes
Pure creamy comfort food made right in your crockpot! So quick, easy, and hearty with veggies, rice and chicken!
4.9 stars (135 ratings)

Ingredients

  • 1 ½ 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 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 1 pound cremini mushrooms, thinly sliced
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 cup half and half*
  • 2 tablespoons chopped fresh parsley

Equipment

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.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.