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Creamy Crockpot Chicken Wild Rice Soup | Lemons + Zest

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  • Author: James Carter
  • Total Time: 4 hours 20 minutes - 8 hours 20 minutes
  • Yield: 6-8 servings 1x

Description

A comforting and easy slow cooker recipe for Creamy Crockpot Chicken Wild Rice Soup. Perfect for busy weeknights, this hearty soup features tender chicken, nutty wild rice, and vegetables in a rich, creamy broth. Minimal prep for maximum flavor!

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1.5 pounds total)
  • 1 cup uncooked wild rice blend
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup all-purpose flour or a gluten-free flour blend
  • 1/2 cup heavy cream or half-and-half
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. 1. Place chicken breasts in the bottom of your slow cooker. Scatter chopped onion, diced carrots, and diced celery over the chicken. Sprinkle minced garlic over the vegetables.
  2. 2. Pour chicken broth over everything. Add uncooked wild rice blend, dried thyme, dried rosemary, salt, and black pepper. Stir gently to combine.
  3. 3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender, and rice is cooked.
  4. 4. Carefully remove cooked chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  5. 5. In a small bowl, whisk together the flour with 1/2 cup of the hot liquid from the slow cooker to create a slurry. Pour this slurry back into the slow cooker along with the shredded chicken.
  6. 6. Stir in the heavy cream or half-and-half.
  7. 7. Cover and cook on HIGH for another 15-30 minutes, or until the soup has thickened and is heated through.
  8. 8. Ladle into bowls and garnish with fresh chopped parsley.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to thin.

  • Prep Time: 20 minutes
  • Cook Time: 4-8 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 350-450
  • Sugar: Approx. 5-8g
  • Sodium: Approx. 600-900mg (depending on broth)
  • Fat: Approx. 15-25g
  • Carbohydrates: Approx. 20-30g
  • Fiber: Approx. 3-5g
  • Protein: Approx. 30-40g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/creamy-crockpot-chicken-wild-rice-soup-lemons-zest-recipe/