Crock Pot Chicken and Wild Rice Soup
Warm, comforting, and utterly satisfying, this Crock Pot Chicken and Wild Rice Soup is the perfect recipe for cozy nights or meal-prepped lunches. Packed with tender, shredded chicken, a hearty wild rice blend, and a medley of fresh vegetables, this creamy soup is elevated with aromatic herbs like thyme, rosemary, and bay leaves for an irresistible depth of flavor. The silky texture is achieved with a touch of heavy cream and flour, while an optional hint of butter adds extra richness. With just 20 minutes of prep time and a few hours of slow-cooking magic, this one-pot wonder is as simple as it is delicious. Garnish with fresh parsley for a vibrant finish and enjoy a bowl of pure comfort! Perfect for those seeking a healthy, easy crock pot recipe or a hearty homemade chicken soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Wild rice blend (uncooked)
- 2 large Carrots (diced)
- 2 stalks Celery (diced)
- 1 large Yellow onion (diced)
- 3 cloves Garlic (minced)
- 8 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter (optional, for thickening)
- 0.25 cup Fresh parsley (chopped, for garnish)
Instructions
Prepare the vegetables by washing, peeling, and dicing the carrots, celery, onion, and garlic.
Place the chicken breasts at the bottom of the crock pot.
Add the wild rice, carrots, celery, onion, and garlic into the crock pot on top of the chicken.
Pour in the chicken broth and stir in the thyme, rosemary, bay leaves, salt, and black pepper.
Cover the crock pot and cook on LOW for 6-7 hours, or HIGH for 3-4 hours, until the chicken is fully cooked and tender and the wild rice is soft.
Once cooked, remove the chicken breasts and bay leaves from the crock pot. Shred the chicken with two forks and return it to the crock pot.
In a small bowl, whisk together the heavy cream with all-purpose flour until smooth. Stir this mixture into the crock pot to thicken the soup.
Optional: Melt butter in a small skillet over medium heat and stir it into the soup for a richer flavor.
Cook on HIGH for an additional 20-30 minutes, stirring occasionally, until the soup thickens to your desired consistency.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 7309 mg | 318% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 21.9 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 476 mg | 37% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3486 mg | 74% | |
*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.
