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Slow Cooker Chicken and Wild Rice Soup

This cozy slow cooker soup is creamy, hearty, and basically a hug in a bowl. Dump it, forget it, and come home to a wildly good dinner (pun 100% intended).
Print Recipe
Slow Cooker Chicken and Wild Rice Soup
Prep Time:10 minutes
Cook Time:8 hours
Total Time:8 hours 10 minutes

Ingredients

  • 1 cup uncooked wild rice blend NOT parboiled
  • 1 pound boneless skinless chicken breast
  • 1 cup onions chopped
  • 2 stalks celery diced
  • 3 medium carrots cut in rounds
  • 4-5 cloves garlic minced
  • 2 bay leaves
  • 8 cups Kitchen Basics chicken broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 5 tablespoons butter
  • 1/2 cup all purpose flour
  • 2 cups half and half
  • salt and pepper to taste

Instructions

  • Chop all your veggies.
  • Rinse the rice well under cold water. Add the uncooked rice, chicken breasts, onion, celery, carrots, garlic, bay leaves, chicken broth, and seasonings to your slow cooker.
  • Cover and cook—either on high for 3–4 hours or on low for 7–8 hours. About 30 minutes before it’s done, take the chicken out, let it cool slightly, and shred it with two forks.
  • Once the rice has finished cooking, stir the shredded chicken back into the slow cooker.
  • In a small saucepan, melt the butter, then whisk in the flour. Let it cook for about a minute, then gradually whisk in the half & half until smooth and thickened. Pour this creamy mixture into the slow cooker and stir until everything is well combined. If the soup feels too thick, you can loosen it up with a splash of water or more half & half. Taste and adjust with salt and pepper as needed.

Notes

*If you desire your soup to be on the thicker side, let it set for 10 or so minutes after adding the roux (flour mixture).
Servings: 6 people