Creamy Chicken and Wild Rice Soup Crock Pot
Cozy up with a steaming bowl of Creamy Chicken and Wild Rice Soup made effortlessly in your crock pot. This hearty, slow-cooker comfort food combines tender, shredded chicken with the nutty richness of wild rice, vibrant carrots, celery, and onion, all simmered in a fragrant chicken broth seasoned with thyme and parsley. A velvety blend of butter, flour, and heavy cream is added to create a luxuriously creamy texture that elevates this dish to ultimate comfort food status. Perfect for busy weeknights or a soothing weekend meal, this recipe requires minimal prep and makes your house smell amazing while it cooks. Serve it with crusty bread and a sprinkle of fresh parsley for a soul-warming dining experience the whole family will love.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Uncooked wild rice
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 medium Yellow onion, diced
- 3 cloves Minced garlic
- 6 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Add the chicken breasts, uncooked wild rice, carrots, celery, onion, minced garlic, chicken broth, dried thyme, dried parsley, bay leaf, salt, and black pepper to the crock pot.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and the rice is tender.
Once the chicken is done, remove it from the crock pot and shred it with two forks. Set the shredded chicken aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Slowly whisk in the heavy cream to the roux until smooth and slightly thickened, about 2-3 minutes.
Stir the roux mixture into the crock pot with the soup and mix well.
Return the shredded chicken to the crock pot, stir, and let it cook for an additional 15-20 minutes to thicken the soup further.
Remove the bay leaf and serve the soup hot, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
