Description
Creamy Crockpot Chicken Wild Rice Soup is the epitome of comfort food, perfect for chilly evenings or cozy gatherings. This delightful dish combines tender chicken, hearty wild rice, and colorful vegetables, all simmered together in a rich, creamy broth. Not only is it easy to prepare—just toss the ingredients into your slow cooker—but it also offers a nourishing meal that’s packed with flavor and nutrition. Whether you’re serving a crowd or indulging in a solo bowl, this soup will warm your heart and satisfy your taste buds.
Ingredients
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8–10 cups chicken broth (low sodium recommended)
- 1 cup uncooked wild rice (rinsed)
- 4 garlic cloves, minced
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp sea salt
- ½ tsp cracked pepper
- ¼ cup flour (gluten-free optional)
- ½ cup half and half
- ½ cup whole milk
Instructions
- Dice onion, slice carrots, chop celery, and mince garlic.
- Layer chicken at the bottom of the slow cooker; top with garlic and seasonings.
- Add vegetables and pour in chicken broth along with rinsed wild rice and a bay leaf.
- Cook on low for 6-8 hours until wild rice is soft.
- Shred cooked chicken and return to soup.
- Combine flour, half and half, and milk until smooth; stir into soup until creamy.
- Serve hot with crusty bread or garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For added nutrition, consider including peas or corn during the last hour of cooking. Adjust seasoning to taste before serving to enhance flavors. This recipe can easily be made gluten-free by using a suitable flour alternative.