Description
A hearty and comforting slow cooker soup with tender chicken, nutritious vegetables, and nutty wild rice.
Ingredients
Scale
- 1 ½ lb chicken breasts (boneless, skinless)
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8–10 cups chicken broth (low sodium preferred)
- 1 cup uncooked wild rice (rinsed)
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp dried thyme
- 1 tsp dried parsley
- ¼ cup all-purpose flour (gluten-free flour works)
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
- Start by dicing the onion, chopping the carrots and celery, and mincing the garlic.
- Lay the chicken breasts at the bottom of the slow cooker.
- Season the chicken with garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper.
- Add the diced onion, sliced carrots, and chopped celery on top.
- Pour in 8 cups of chicken broth, then add the rinsed wild rice and the bay leaf. Cover the slow cooker with its lid.
- Cook on low for 6-8 hours, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Once cooked, remove the chicken, shred it, and return it to the soup.
- In a separate bowl, whisk together the flour, half and half, and whole milk until smooth. Gradually pour this mixture into the soup, stirring until creamy. If the soup is too thick, add more broth to reach your desired consistency.
- Serve hot, garnished with fresh parsley and a big crusty loaf of bread on the side.
Notes
Feel free to customize the veggies or use leftover chicken. For a creamier texture, add dairy ingredients after thawing and reheating if freezing.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg