Description
A comforting and creamy chicken wild rice soup made effortlessly in the crockpot. Tender chicken, earthy wild rice, and vegetables combine in a savory broth enriched with cream for a hearty meal.
Ingredients
1 cup wild rice, rinsed
1 pound boneless skinless chicken breasts
1 medium onion, finely chopped
3 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup whole milk
1 cup heavy cream
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Add the wild rice, chicken breasts, chopped onion, diced carrots, diced celery, minced garlic, chicken broth, dried thyme, dried sage, salt, and black pepper into the crockpot. Stir gently to combine.
Cover and cook on low for 6 hours, or until the wild rice is tender and the chicken is cooked through.
Remove the chicken breasts from the crockpot and place on a cutting board. Shred the chicken using two forks and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 to 2 minutes until lightly golden and bubbly, stirring constantly.
Gradually whisk in the whole milk and heavy cream, continuing to whisk until the mixture thickens and is smooth, about 3 to 5 minutes.
Stir the creamy mixture into the crockpot. Add the shredded chicken back into the crockpot and stir to combine.
Cover and cook on high for an additional 15 minutes to heat through and allow the soup to thicken slightly.
Stir in the chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours